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 *

137 related articles for article (PubMed ID: 23498173)

  • 1. Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured "lacón". Effect of salt level.
    Purriños L; García Fontán MC; Carballo J; Lorenzo JM
    Food Microbiol; 2013 May; 34(1):12-8. PubMed ID: 23498173
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".
    Purriños L; Carballo J; Lorenzo JM
    Meat Sci; 2013 Feb; 93(2):344-50. PubMed ID: 23102730
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products.
    Asefa DT; Møretrø T; Gjerde RO; Langsrud S; Kure CF; Sidhu MS; Nesbakken T; Skaar I
    Int J Food Microbiol; 2009 Jul; 133(1-2):135-40. PubMed ID: 19505738
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives.
    Lorenzo JM; García Fontán MC; Cachaldora A; Franco I; Carballo J
    Food Microbiol; 2010 Apr; 27(2):229-35. PubMed ID: 20141940
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lacón" from Celta pig breed.
    Lorenzo JM; Franco D; Carballo J
    Meat Sci; 2014 Jan; 96(1):211-23. PubMed ID: 23911930
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham.
    Simoncini N; Rotelli D; Virgili R; Quintavalla S
    Food Microbiol; 2007 Sep; 24(6):577-84. PubMed ID: 17418308
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of salt content and processing time on sensory characteristics of cooked "lacón".
    Purriños L; Bermúdez R; Temperán S; Franco D; Carballo J; Lorenzo JM
    Meat Sci; 2011 Apr; 87(4):436-42. PubMed ID: 21168978
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".
    Purriños L; Franco D; Carballo J; Lorenzo JM
    Meat Sci; 2012 Dec; 92(4):627-34. PubMed ID: 22749430
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product.
    Vilar I; García Fontán MC; Prieto B; Tornadijo ME; Carballo J
    J Appl Microbiol; 2000 Dec; 89(6):1018-26. PubMed ID: 11123475
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.
    Andrade MJ; Rodríguez M; Casado EM; Bermúdez E; Córdoba JJ
    Food Microbiol; 2009 Sep; 26(6):578-86. PubMed ID: 19527832
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat product.
    Purriños L; Bermúdez R; Franco D; Carballo J; Lorenzo JM
    J Food Sci; 2011; 76(1):C89-97. PubMed ID: 21535660
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Salting of dry-cured meat - A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum.
    Sonjak S; Ličen M; Frisvad JC; Gunde-Cimerman N
    Food Microbiol; 2011 Sep; 28(6):1111-6. PubMed ID: 21645808
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Volatile compounds of Celta dry-cured 'lacón' as affected by cross-breeding with Duroc and Landrace genotypes.
    Lorenzo JM; Fonseca S
    J Sci Food Agric; 2014 Nov; 94(14):2978-85. PubMed ID: 24615615
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A survey of yeasts in traditional sausages of southern Italy.
    Gardini F; Suzzi G; Lombardi A; Galgano F; Crudele MA; Andrighetto C; Schirone M; Tofalo R
    FEMS Yeast Res; 2001 Jul; 1(2):161-7. PubMed ID: 12702361
    [TBL] [Abstract][Full Text] [Related]  

  • 15. DNA typing methods for differentiation of yeasts related to dry-cured meat products.
    Andrade MJ; Rodríguez M; Sánchez B; Aranda E; Córdoba JJ
    Int J Food Microbiol; 2006 Mar; 107(1):48-58. PubMed ID: 16257467
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures.
    Garcia-Gil N; Muñoz I; Santos-Garcés E; Arnau J; Gou P
    Meat Sci; 2014 Jan; 96(1):65-72. PubMed ID: 23896138
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.
    Lorenzo JM; Martínez S; Franco I; Carballo J
    Meat Sci; 2007 Oct; 77(2):287-93. PubMed ID: 22061602
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models.
    Peromingo B; Núñez F; Rodríguez A; Alía A; Andrade MJ
    Int J Food Microbiol; 2018 Mar; 268():73-80. PubMed ID: 29335227
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Yeast population during ripening of dry-cured Iberian ham.
    Núñez F; Rodríguez MM; Córdoba JJ; Bermúdez ME; Asensio MA
    Int J Food Microbiol; 1996 Apr; 29(2-3):271-80. PubMed ID: 8796428
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.