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 *

84 related articles for article (PubMed ID: 22063257)

  • 1. Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham.
    Carrapiso AI; Bonilla F; García C
    Meat Sci; 2003 Sep; 65(1):623-9. PubMed ID: 22063257
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing system.
    Carrapiso AI; García C
    Meat Sci; 2005 Oct; 71(2):284-90. PubMed ID: 22064227
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system.
    Ventanas S; Ventanas J; Ruiz J
    Meat Sci; 2007 Feb; 75(2):211-9. PubMed ID: 22063652
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system.
    Ventanas S; Ruiz J; García C; Ventanas J
    Meat Sci; 2007 Nov; 77(3):324-30. PubMed ID: 22061784
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds.
    Niñoles L; Sanjuan N; Ventanas S; Benedito J
    Meat Sci; 2008 Nov; 80(3):896-902. PubMed ID: 22063615
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre.
    Andrés AI; Cava R; Mayoral AI; Tejeda JF; Morcuende D; Ruiz J
    Meat Sci; 2001 Sep; 59(1):39-47. PubMed ID: 22062504
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of the Iberian pig line on dry-cured ham characteristics.
    Carrapiso AI; García C
    Meat Sci; 2008 Oct; 80(2):529-34. PubMed ID: 22063362
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols.
    Tejeda JF; Gandemer G; Antequera T; Viau M; García C
    Meat Sci; 2002 Apr; 60(4):357-63. PubMed ID: 22063638
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Relations between compositional traits and sensory qualities of French dry-cured ham.
    Buscailhon S; Berdagué JL; Bousset J; Cornet M; Gandemer G; Touraille C; Monin G
    Meat Sci; 1994; 37(2):229-43. PubMed ID: 22059497
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams.
    Petrón MJ; Muriel E; Timón ML; Martín L; Antequera T
    Meat Sci; 2004 Sep; 68(1):71-7. PubMed ID: 22062009
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian×Duroc crossbred pigs.
    Ventanas S; Ventanas J; Jurado A; Estévez M
    Meat Sci; 2006 Aug; 73(4):651-9. PubMed ID: 22062566
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Feeding Iberian pigs with acorns and grass in either free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat.
    Rey AI; Daza A; López-Carrasco C; López-Bote CJ
    Meat Sci; 2006 May; 73(1):66-74. PubMed ID: 22062055
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime.
    González-Domínguez R; Sayago A; Fernández-Recamales Á
    Foods; 2020 Feb; 9(2):. PubMed ID: 32028620
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors: 2. Joints composition, meat and fat traits.
    Pugliese C; Calagna G; Chiofalo V; Moretti VM; Margiotta S; Franci O; Gandini G
    Meat Sci; 2004 Dec; 68(4):523-8. PubMed ID: 22062528
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics.
    Coates W; Ayerza R
    J Anim Sci; 2009 Nov; 87(11):3798-804. PubMed ID: 19648503
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet.
    Ventanas S; Estevez M; Tejeda JF; Ruiz J
    Meat Sci; 2006 Apr; 72(4):647-55. PubMed ID: 22061875
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A feasibility study on the use of near-infrared spectroscopy for prediction of the fatty acid profile in live Iberian pigs and carcasses.
    Pérez-Marín D; De Pedro Sanz E; Guerrero-Ginel JE; Garrido-Varo A
    Meat Sci; 2009 Dec; 83(4):627-33. PubMed ID: 20416647
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of the Iberian×Duroc reciprocal cross on productive parameters, meat quality and lipogenic enzyme activities.
    Morcuende D; Estévez M; Ramírez R; Cava R
    Meat Sci; 2007 May; 76(1):86-94. PubMed ID: 22064194
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Sensory quality and cooking loss of ham muscle (M. biceps femoris) from pigs reared indoors and outdoors.
    Jonsäll A; Johansson L; Lundström K
    Meat Sci; 2001 Mar; 57(3):245-50. PubMed ID: 22061498
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.