These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

77 related articles for article (PubMed ID: 22063043)

  • 41. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".
    Andrade MA; Córdoba JJ; Casado EM; Córdoba MG; Rodríguez M
    Meat Sci; 2010 Jun; 85(2):256-64. PubMed ID: 20374895
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R; Lindblad M
    Int J Food Microbiol; 2009 Jan; 129(1):59-67. PubMed ID: 19064299
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese.
    Ercan D; Korel F; Yüceer YK; Kınık O
    J Dairy Sci; 2011 Sep; 94(9):4300-12. PubMed ID: 21854903
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Simultaneous addition of Palatase M and Protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and Lipid fractions.
    Ansorena D; Zapelena MJ; Astiasarán I; Bello J
    Meat Sci; 1998 Sep; 50(1):37-44. PubMed ID: 22060807
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.
    Chaves-López C; Martin-Sánchez AM; Fuentes-Zaragoza E; Viuda-Martos M; Fernández-López J; Sendra E; Sayas E; Angel Pérez Alvarez J
    J Food Prot; 2012 Jan; 75(1):104-11. PubMed ID: 22221361
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening.
    Komprda T; Sládková P; Dohnal V
    Meat Sci; 2009 Nov; 83(3):534-42. PubMed ID: 20416663
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat.
    Ahmad S; Srivastava PK
    Meat Sci; 2007 Apr; 75(4):603-9. PubMed ID: 22064024
    [TBL] [Abstract][Full Text] [Related]  

  • 48. SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing.
    Olivares A; Dryahina K; Navarro JL; Smith D; Spanĕl P; Flores M
    J Agric Food Chem; 2011 Mar; 59(5):1931-8. PubMed ID: 21294565
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Effects of salt and temperature on proteolysis during ripening of Iberian ham.
    Martín L; Córdoba JJ; Antequera T; Timón ML; Ventanas J
    Meat Sci; 1998 Jun; 49(2):145-53. PubMed ID: 22063304
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Dry fermented sausages enriched with lycopene from tomato peel.
    Calvo MM; García ML; Selgas MD
    Meat Sci; 2008 Oct; 80(2):167-72. PubMed ID: 22063319
    [TBL] [Abstract][Full Text] [Related]  

  • 51. NTP technical report on the toxicity studies of Dibutyl Phthalate (CAS No. 84-74-2) Administered in Feed to F344/N Rats and B6C3F1 Mice.
    Marsman D
    Toxic Rep Ser; 1995 Apr; 30():1-G5. PubMed ID: 12209194
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres.
    Rubio B; Martínez B; Sánchez MJ; Dolores García-Cachán MA; Rovira J; Jaime I
    Meat Sci; 2007 May; 76(1):128-37. PubMed ID: 22064199
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat.
    Chen J; Niu Y; Wang J; Yang Z; Cai Z; Dao X; Wang C; Wang Y; Lin Y
    Front Microbiol; 2022; 13():961117. PubMed ID: 36118189
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages.
    Liaros NG; Katsanidis E; Bloukas JG
    Meat Sci; 2009 Dec; 83(4):589-98. PubMed ID: 20416653
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham.
    Ruiz-Ramírez J; Arnau J; Serra X; Gou P
    Meat Sci; 2006 Feb; 72(2):185-94. PubMed ID: 22061542
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages.
    Flores M; Durá MA; Marco A; Toldrá F
    Meat Sci; 2004 Nov; 68(3):439-46. PubMed ID: 22062412
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham.
    Jurado A; García C; Timón ML; Carrapiso AI
    Meat Sci; 2007 Apr; 75(4):585-94. PubMed ID: 22064022
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Influence of hunting-season stage and ripening conditions on nitrogen fractions and degradation of myofibrillar proteins in venison (Cervus elaphus) chorizo sausages.
    Ruiz AG; Mariscal C; Soriano A
    Meat Sci; 2007 May; 76(1):74-85. PubMed ID: 22064193
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Lipolytic and oxidative changes in 'Chorizo' during ripening.
    Fernández MC; Rodríguez JM
    Meat Sci; 1991; 29(2):99-107. PubMed ID: 22061096
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Microstructure of fermented sausage.
    Katsaras K; Budras KD
    Meat Sci; 1992; 31(2):121-34. PubMed ID: 22059562
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 4.