BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

840 related articles for article (PubMed ID: 24200566)

  • 1. 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]  

  • 2. The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
    Karwowska M; Wójciak KM; Dolatowski ZJ
    J Sci Food Agric; 2015 Feb; 95(3):628-34. PubMed ID: 25044178
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.
    Li S; Aliani M; Holley RA
    J Food Sci; 2013 Oct; 78(10):S1595-S1601. PubMed ID: 24025044
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage.
    Lekjing S
    Meat Sci; 2016 Jan; 111():192-7. PubMed ID: 26473294
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R; Lindblad M
    Int J Food Microbiol; 2009 Jan; 129(1):59-67. PubMed ID: 19064299
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami.
    Aaslyng MD; Vestergaard C; Koch AG
    Meat Sci; 2014 Jan; 96(1):47-55. PubMed ID: 23896136
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage.
    Jung S; Kim HJ; Park S; In Yong H; Choe JH; Jeon HJ; Choe W; Jo C
    Meat Sci; 2015 Oct; 108():132-7. PubMed ID: 26115346
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Fate of the microbial population and the physico-chemical parameters of "Sanganel" a typical blood sausages of the Friuli, a north-east region of Italy.
    Iacumin L; Manzano M; Stella S; Comi G
    Food Microbiol; 2017 May; 63():84-91. PubMed ID: 28040185
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage.
    Cachaldora A; García G; Lorenzo JM; García-Fontán MC
    Meat Sci; 2013 Feb; 93(2):220-5. PubMed ID: 22999312
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal.
    Pereira JA; Dionísio L; Patarata L; Matos TJ
    Meat Sci; 2015 Mar; 101():33-41. PubMed ID: 25462380
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
    Cenci-Goga BT; Rossitto PV; Sechi P; Parmegiani S; Cambiotti V; Cullor JS
    Meat Sci; 2012 Mar; 90(3):599-606. PubMed ID: 22032919
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages.
    Cluff M; Steyn H; Charimba G; Bothma C; Hugo CJ; Hugo A
    J Sci Food Agric; 2016 Sep; 96(12):4048-55. PubMed ID: 26711322
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Properties of reformulated hot dog sausage without added nitrites during chilled storage.
    Ruiz-Capillas C; Herrero AM; Tahmouzi S; Razavi SH; Triki M; Rodríguez-Salas L; Samcová K; Jiménez-Colmenero F
    Food Sci Technol Int; 2016 Jan; 22(1):21-30. PubMed ID: 25480689
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork.
    Kim HW; Choi JH; Choi YS; Kim HY; Lee MA; Hwang KE; Song DH; Lee JW; Kim CJ
    Meat Sci; 2014 Jan; 96(1):548-53. PubMed ID: 24013696
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.
    Naveena BM; Khansole PS; Shashi Kumar M; Krishnaiah N; Kulkarni VV; Deepak SJ
    Food Sci Technol Int; 2017 Jan; 23(1):75-85. PubMed ID: 27386881
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration.
    Díaz P; Garrido MD; Bañón S
    Meat Sci; 2010 Mar; 84(3):538-44. PubMed ID: 20374821
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.
    Pietrasik Z; Gaudette NJ
    J Sci Food Agric; 2015 Jul; 95(9):1845-51. PubMed ID: 25155993
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
    Mora-Gallego H; Serra X; Guàrdia MD; Arnau J
    Meat Sci; 2014 May; 97(1):62-8. PubMed ID: 24530990
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 42.