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 *

395 related articles for article (PubMed ID: 22795774)

  • 1. Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties.
    Lorenzo JM; Franco D
    Meat Sci; 2012 Dec; 92(4):704-14. PubMed ID: 22795774
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina".
    Lorenzo JM
    Meat Sci; 2014 Jan; 96(1):256-63. PubMed ID: 23916960
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed.
    Gómez M; Lorenzo JM
    Meat Sci; 2013 Nov; 95(3):658-66. PubMed ID: 23811106
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage.
    Lorenzo JM; Montes R; Purriños L; Franco D
    Meat Sci; 2012 Aug; 91(4):506-12. PubMed ID: 22498135
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón.
    Lorenzo JM; Temperán S; Bermúdez R; Cobas N; Purriños L
    Meat Sci; 2012 Jan; 90(1):194-8. PubMed ID: 21783328
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage.
    Trani A; Gambacorta G; Loizzo P; Alviti G; Schena A; Faccia M; Aquilanti L; Santarelli S; Di Luccia A
    J Food Sci; 2010 Aug; 75(6):C514-24. PubMed ID: 20722905
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of fat content on aroma generation during processing of dry fermented sausages.
    Olivares A; Navarro JL; Flores M
    Meat Sci; 2011 Mar; 87(3):264-73. PubMed ID: 21112159
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
    Leite A; Rodrigues S; Pereira E; Paulos K; Oliveira AF; Lorenzo JM; Teixeira A
    Meat Sci; 2015 Jul; 105():114-20. PubMed ID: 25839884
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage.
    Vossen E; Claeys E; Raes K; van Mullem D; De Smet S
    J Sci Food Agric; 2016 Oct; 96(13):4523-30. PubMed ID: 26869453
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI".
    Roseiro LC; Gomes A; Gonçalves H; Sol M; Cercas R; Santos C
    Meat Sci; 2010 Jan; 84(1):172-9. PubMed ID: 20374771
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of fat content on physico-chemical and oxidative stability of foal liver pâté.
    Lorenzo JM; Pateiro M
    Meat Sci; 2013 Oct; 95(2):330-5. PubMed ID: 23747626
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Salt-stressed fresh cut leek accelerates CO₂ and C₂H₄ production and enhances the development of quality characteristics of traditional Greek sausages during storage.
    Madentzidou E; Gerasopoulos D; Siomos A; Bloukas I
    Meat Sci; 2012 Dec; 92(4):789-94. PubMed ID: 22840357
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Reduced-fat bologna sausages with improved lipid fraction.
    Berasategi I; García-Íñiguez de Ciriano M; Navarro-Blasco Í; Calvo MI; Cavero RY; Astiasarán I; Ansorena D
    J Sci Food Agric; 2014 Mar; 94(4):744-51. PubMed ID: 24105447
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast.
    Corral S; Belloch C; López-Díez JJ; Flores M
    J Sci Food Agric; 2018 Apr; 98(6):2121-2130. PubMed ID: 28941248
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Chosen quality parameters of pork sausage produced without curing mixture.
    Kostecki A; Bilska A; Danyluk B
    Acta Sci Pol Technol Aliment; 2015; 14(3):191-198. PubMed ID: 28068026
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A; Caro I; Castro A; Salvá BK; Ramos DD; Mateo J
    J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages.
    Utrilla MC; García Ruiz A; Soriano A
    Meat Sci; 2014 Aug; 97(4):575-82. PubMed ID: 24769879
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: development of a healthy venison salchichon.
    Utrilla MC; García Ruiz A; Soriano A
    Meat Sci; 2014 Dec; 98(4):785-91. PubMed ID: 25134015
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.
    Corral S; Belloch C; López-Díez JJ; Salvador A; Flores M
    Meat Sci; 2017 Jan; 123():1-7. PubMed ID: 27579788
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders.
    Reina R; López-Buesa P; Sánchez del Pulgar J; Ventanas J; García C
    Meat Sci; 2012 Dec; 92(4):562-8. PubMed ID: 22726701
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 20.