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 *

197 related articles for article (PubMed ID: 22064130)

  • 41. Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approach.
    Laureati M; Buratti S; Giovanelli G; Corazzin M; Lo Fiego DP; Pagliarini E
    Meat Sci; 2014 Jan; 96(1):288-94. PubMed ID: 23927917
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials.
    Person RC; McKenna DR; Ellebracht JW; Griffin DB; McKeith FK; Scanga JA; Belk KE; Smith GC; Savell JW
    Meat Sci; 2005 May; 70(1):91-7. PubMed ID: 22063284
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC.
    Sánchez-Peña CM; Luna G; García-González DL; Aparicio R
    Meat Sci; 2005 Apr; 69(4):635-45. PubMed ID: 22063141
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique.
    Monin G; Marinova P; Talmant A; Martin JF; Cornet M; Lanore D; Grasso F
    Meat Sci; 1997 Sep; 47(1-2):29-47. PubMed ID: 22062616
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham.
    Gallego M; Mora L; Toldrá F
    Food Res Int; 2018 Jul; 109():343-349. PubMed ID: 29803458
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham.
    Pérez-Santaescolástica C; Carballo J; Fulladosa E; Garcia-Perez JV; Benedito J; Lorenzo JM
    Food Res Int; 2018 May; 107():559-566. PubMed ID: 29580520
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate.
    Sárraga C; Guàrdia MD; Díaz I; Guerrero L; García Regueiro JA; Arnau J
    Meat Sci; 2007 Jun; 76(2):377-84. PubMed ID: 22064309
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.
    Lorido L; Estévez M; Ventanas J; Ventanas S
    Meat Sci; 2015 Sep; 107():39-48. PubMed ID: 25935848
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing.
    Fantazzini P; Gombia M; Schembri P; Simoncini N; Virgili R
    Meat Sci; 2009 Jun; 82(2):219-27. PubMed ID: 20416754
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Weibull analysis characterizes the breaking properties of dry-cured ham slices.
    Romero de Ávila MD; Escudero R; Ordóñez JA; Isabel Cambero M
    Meat Sci; 2014 Aug; 97(4):451-8. PubMed ID: 24769143
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Analysis of raw meat to predict proteolysis in Parma ham.
    Schivazappa C; Degni M; Nanni Costa L; Russo V; Buttazzoni L; Virgili R
    Meat Sci; 2002 Jan; 60(1):77-83. PubMed ID: 22063108
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness.
    Skrlep M; Candek-Potokar M; Mandelc S; Javornik B; Gou P; Chambon C; Santé-Lhoutellier V
    Meat Sci; 2011 Aug; 88(4):657-67. PubMed ID: 21414725
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits.
    Sánchez-Molinero F; Arnau J
    Meat Sci; 2010 Jul; 85(3):420-7. PubMed ID: 20416802
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Effects of the applications of oil drip onto surface and of the use of a temperature of 35°C for 4 days on some physicochemical, microbiological and sensory characteristics of dry-cured ham.
    Sánchez-Molinero F; Arnau J
    Meat Sci; 2014 Oct; 98(2):81-7. PubMed ID: 24906185
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Quality attributes and color characteristics in three-piece boneless hams.
    McKeith RO; Pringle TD
    Meat Sci; 2013 Sep; 95(1):59-63. PubMed ID: 23652219
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Sex and crossbreed effects on the characteristics of dry-cured ham.
    Gou P; Guerrero L; Arnau J
    Meat Sci; 1995; 40(1):21-31. PubMed ID: 22059916
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham.
    Sánchez-Molinero F; Arnau J
    Meat Sci; 2008 Dec; 80(4):1074-80. PubMed ID: 22063839
    [TBL] [Abstract][Full Text] [Related]  

  • 58. K-lactate and high pressure effects on the safety and quality of restructured hams.
    Fulladosa E; Sala X; Gou P; Garriga M; Arnau J
    Meat Sci; 2012 May; 91(1):56-61. PubMed ID: 22226361
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Contribution of a selected fungal population to proteolysis on dry-cured ham.
    Martín A; Córdoba JJ; Núñez F; Benito MJ; Asensio MA
    Int J Food Microbiol; 2004 Jul; 94(1):55-66. PubMed ID: 15172485
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Optimization of instrumental colour analysis in dry-cured ham.
    García-Esteban M; Ansorena D; Gimeno O; Astiasarán I
    Meat Sci; 2003 Mar; 63(3):287-92. PubMed ID: 22062379
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.