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 *

392 related articles for article (PubMed ID: 22795774)

  • 41. Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening.
    Arenas R; González L; Sacristán N; Tornadijo ME; Fresno JM
    J Sci Food Agric; 2015 Mar; 95(4):851-9. PubMed ID: 25410683
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries.
    Casquete R; Benito MJ; Martín A; Ruiz-Moyano S; Aranda E; Córdoba MG
    J Food Sci; 2012 Jan; 77(1):M70-9. PubMed ID: 22260118
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production.
    Ying W; Ya-Ting J; Jin-Xuan C; Yin-Ji C; Yang-Ying S; Xiao-Qun Z; Dao-Dong P; Chang-Rong O; Ning G
    Food Chem; 2016 Jan; 190():33-40. PubMed ID: 26212938
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
    Casaburi A; Di Monaco R; Cavella S; Toldrá F; Ercolini D; Villani F
    Food Microbiol; 2008 Apr; 25(2):335-47. PubMed ID: 18206776
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions.
    Lorenzo JM; Gómez M
    Meat Sci; 2012 Dec; 92(4):610-8. PubMed ID: 22749431
    [TBL] [Abstract][Full Text] [Related]  

  • 46. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.
    Beriain MJ; Gómez I; Petri E; Insausti K; Sarriés MV
    Meat Sci; 2011 May; 88(1):189-97. PubMed ID: 21236589
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation.
    do Amaral DS; Cardelle-Cobas A; do Nascimento BM; Madruga MS; Pintado MM
    Food Funct; 2016 Sep; 7(9):4020-4029. PubMed ID: 27711901
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Development of potentiometric equipment for the identification of altered dry-cured hams: A preliminary study.
    Girón J; Gil-Sánchez L; García-Breijo E; Pagán MJ; Barat JM; Grau R
    Meat Sci; 2015 Aug; 106():1-5. PubMed ID: 25839997
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products.
    Jimenez EC; García-Pérez JV; Canillas SV; Fort JJ
    Food Sci Technol Int; 2014 Jun; 20(4):275-85. PubMed ID: 23751543
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM; Karwowska M; Dolatowski ZJ
    Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Effect of fat quality on sausage processing, texture, and sensory characteristics.
    Baer AA; Dilger AC
    Meat Sci; 2014 Mar; 96(3):1242-9. PubMed ID: 24334046
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil.
    Morales-Irigoyen EE; Severiano-Pérez P; Rodriguez-Huezo ME; Totosaus A
    Food Sci Technol Int; 2012 Aug; 18(4):413-21. PubMed ID: 22773543
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat.
    Wang L; Li C; Ren L; Guo H; Li Y
    J Food Sci; 2019 Nov; 84(11):3091-3098. PubMed ID: 31627254
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Characterisation of changes in physicochemical, textural and microbiological properties of
    Simunovic S; Đorđević V; Barba FJ; Lorenzo JM; Rašeta M; Janković S; Tomasevic I
    J Food Sci Technol; 2021 Oct; 58(10):3993-4001. PubMed ID: 34471323
    [TBL] [Abstract][Full Text] [Related]  

  • 55. The effect of yeast extract addition on quality of fermented sausages at low NaCl content.
    Campagnol PC; dos Santos BA; Wagner R; Terra NN; Pollonio MA
    Meat Sci; 2011 Mar; 87(3):290-8. PubMed ID: 21123002
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Immune-spaying as an alternative to surgical spaying in Iberian x Duroc females: Effect on the sensory traits and volatile organic compound profile of dry-cured shoulders and dry-cured loins.
    Gamero-Negrón R; García C; Reina R; Sánchez Del Pulgar J
    Meat Sci; 2018 Sep; 143():237-241. PubMed ID: 29803857
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Quality of dry-cured ham compared with quality of dry-cured shoulder.
    Reina R; Sánchez del Pulgar J; Tovar J; López-Buesa P; García C
    J Food Sci; 2013 Aug; 78(8):S1282-9. PubMed ID: 23957420
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth.
    Sullivan GA; Jackson-Davis AL; Schrader KD; Xi Y; Kulchaiyawat C; Sebranek JG; Dickson JS
    Meat Sci; 2012 Dec; 92(4):808-15. PubMed ID: 22857852
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.
    Lorenzo JM; Temperán S; Bermúdez R; Purriños L; Franco D
    Poult Sci; 2011 Jun; 90(6):1334-9. PubMed ID: 21597076
    [TBL] [Abstract][Full Text] [Related]  

  • 60. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction.
    Santé-Lhoutellier V; Robert N; Martin JF; Gou P; Hortós M; Arnau J; Diestre A; Candek-Potokar M
    Meat Sci; 2012 Dec; 92(4):354-9. PubMed ID: 22819170
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 20.