BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

841 related articles for article (PubMed ID: 24200566)

  • 21. Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°C.
    Balamurugan S; Inmanee P; Souza J; Strange P; Pirak T; Barbut S
    J Food Prot; 2018 Aug; 81(8):1245-1251. PubMed ID: 29969296
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM; Solska E
    Acta Sci Pol Technol Aliment; 2016; 15(2):191-200. PubMed ID: 28071009
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage.
    de Almeida PL; de Lima SN; Costa LL; de Oliveira CC; Damasceno KA; dos Santos BA; Campagnol PC
    Meat Sci; 2015 Dec; 110():9-14. PubMed ID: 26156583
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation.
    Del Blanco A; Caro I; Quinto EJ; Mateo J
    Meat Sci; 2017 Apr; 126():55-62. PubMed ID: 28043049
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus.
    Tomović VM; Jokanović MR; Petrović LS; Tomović MS; Tasić TA; Ikonić PM; Sumić ZM; Sojić BV; Skaljac SB; Sošo MM
    Meat Sci; 2013 Jan; 93(1):46-52. PubMed ID: 22910801
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
    Chen X; Li J; Zhou T; Li J; Yang J; Chen W; Xiong YL
    Meat Sci; 2016 Nov; 121():302-309. PubMed ID: 27395823
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Toward the enhancement of sensory profile of sausage "Merguez" with chickpea protein concentrate.
    Mokni Ghribi A; Ben Amira A; Maklouf Gafsi I; Lahiani M; Bejar M; Triki M; Zouari A; Attia H; Besbes S
    Meat Sci; 2018 Sep; 143():74-80. PubMed ID: 29715663
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince.
    Thomas R; Jebin N; Barman K; Das A
    Meat Sci; 2014 Mar; 96(3):1210-8. PubMed ID: 24334042
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausage.
    Magrinyà N; Bou R; Rius N; Codony R; Guardiola F
    J Agric Food Chem; 2012 Jul; 60(27):6882-90. PubMed ID: 22690840
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney.
    Silva FA; Amaral DS; Guerra IC; Arcanjo NM; Bezerra TK; Ferreira VC; Araújo IB; Dalmás PS; Madruga MS
    Meat Sci; 2014 Aug; 97(4):529-33. PubMed ID: 24769873
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Lactic acid and pH as indicators of spoilage for vacuum-packed cooked ring sausages.
    Korkeala H; Alanko T; Mäkelä P; Lindroth S
    Int J Food Microbiol; 1990 May; 10(3-4):245-53. PubMed ID: 2397156
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage.
    Magrinyà N; Bou R; Rius N; Codony R; Guardiola F
    Food Sci Technol Int; 2016 Apr; 22(3):221-34. PubMed ID: 25990636
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.
    Omer MK; Prieto B; Rendueles E; Alvarez-Ordoñez A; Lunde K; Alvseike O; Prieto M
    Meat Sci; 2015 Oct; 108():115-9. PubMed ID: 26093224
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening.
    Luciano FB; Belland J; Holley RA
    Int J Food Microbiol; 2011 Jan; 145(1):69-76. PubMed ID: 21146240
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Sensory quality of selected raw ripened meat products.
    Węsierska E; Palka K; Bogdańska J; Chabior K; Barwińska E
    Acta Sci Pol Technol Aliment; 2013; 12(1):41-50. PubMed ID: 24584864
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees C.
    Metaxopoulos J; Mataragas M; Drosinos EH
    J Appl Microbiol; 2002; 93(3):363-73. PubMed ID: 12174033
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.
    Lu S; Xu X; Shu R; Zhou G; Meng Y; Sun Y; Chen Y; Wang P
    J Food Sci; 2010 Aug; 75(6):M366-72. PubMed ID: 20722938
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile.
    Perea-Sanz L; Montero R; Belloch C; Flores M
    Int J Food Microbiol; 2018 Oct; 282():84-91. PubMed ID: 29933128
    [TBL] [Abstract][Full Text] [Related]  

  • 40. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).
    Paukatong KV; Kunawasen S
    Berl Munch Tierarztl Wochenschr; 2001; 114(9-10):327-30. PubMed ID: 11570169
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 43.