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 *

100 related articles for article (PubMed ID: 24361560)

  • 1. Nitrite residue and malonaldehyde reduction in dendeng--Indonesian dried meat--influenced by spices, curing methods and precooking preparation.
    Suryati T; Astawan M; Lioe HN; Wresdiyati T; Usmiati S
    Meat Sci; 2014 Mar; 96(3):1403-8. PubMed ID: 24361560
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product.
    Van Hecke T; Ho PL; Goethals S; De Smet S
    Food Res Int; 2017 Dec; 102():785-792. PubMed ID: 29196013
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physico-chemical and microbial quality of indigenous Indonesian spicy dried meat.
    Purnomo H
    Int J Food Sci Nutr; 2011 Mar; 62(2):133-8. PubMed ID: 20874377
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Antioxidant capacity and phytochemical content of herbs and spices in dry, fresh and blended herb paste form.
    Henning SM; Zhang Y; Seeram NP; Lee RP; Wang P; Bowerman S; Heber D
    Int J Food Sci Nutr; 2011 May; 62(3):219-25. PubMed ID: 21118053
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution.
    Zhao J; Xiong YL
    J Food Sci; 2012 Jul; 77(7):C811-7. PubMed ID: 22757702
    [TBL] [Abstract][Full Text] [Related]  

  • 6. [Effect of sample storage conditions and treatment on "free nitrite" in meat products].
    Rougié P; Noel P; Goutefongea R
    Ann Nutr Aliment; 1980; 34(5-6):1009-18. PubMed ID: 7258902
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?
    Chabbouh M; Sahli A; Bellagha S
    J Sci Food Agric; 2013 Nov; 93(14):3634-41. PubMed ID: 23893302
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Detection of malondialdehyde in processed meat products without interference from the ingredients.
    Jung S; Nam KC; Jo C
    Food Chem; 2016 Oct; 209():90-4. PubMed ID: 27173538
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Nitrosamines and their precursors in some Kazakh foodstuffs.
    Aidjanov MM; Sharmanov TSh
    IARC Sci Publ; 1982; (41):267-76. PubMed ID: 6216211
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Hydrophilic and lipophilic antioxidant capacities of Georgian spices for meat and their possible health implications.
    Rodov V; Vinokur Y; Gogia N; Chkhikvishvili I
    Georgian Med News; 2010 Feb; (179):61-6. PubMed ID: 20234067
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Green Alternatives to Nitrates and Nitrites in Meat-based Products-A Review.
    Gassara F; Kouassi AP; Brar SK; Belkacemi K
    Crit Rev Food Sci Nutr; 2016 Oct; 56(13):2133-48. PubMed ID: 25750989
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices.
    Hitzel A; Pöhlmann M; Schwägele F; Speer K; Jira W
    Food Chem; 2013 Aug; 139(1-4):955-62. PubMed ID: 23561196
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Stability of α-tocotrienol and α-tocopherol in salami-type sausages and curing brine depending on nitrite and pH.
    Gerling EM; Ternes W
    Meat Sci; 2014 Dec; 98(4):657-64. PubMed ID: 25089791
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Citrus co-products as technological strategy to reduce residual nitrite content in meat products.
    Viuda-Martos M; Fernández-López J; Sayas-Barbera E; Sendra E; Navarro C; Pérez-Alvarez JA
    J Food Sci; 2009 Oct; 74(8):R93-R100. PubMed ID: 19799678
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Isolation and identification of oxidation products of syringol from brines and heated meat matrix.
    Bölicke SM; Ternes W
    Meat Sci; 2016 Aug; 118():108-16. PubMed ID: 27085115
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of turkey meat on residual nitrite in cured meat products.
    Kilic B; Cassens RG; Borchert LL
    J Food Prot; 2001 Feb; 64(2):235-9. PubMed ID: 11271773
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste.
    Bázan-Lugo E; García-Martínez I; Alfaro-Rodríguez RH; Totosaus A
    J Sci Food Agric; 2012 Jun; 92(8):1627-32. PubMed ID: 22161559
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison of chemiluminescent and AOAC methods for determining nitrite in commercial cured meat products.
    Fiddler W; Doerr RC; Gates RA; Fox JB
    J Assoc Off Anal Chem; 1984; 67(3):525-8. PubMed ID: 6746475
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham.
    Krause BL; Sebranek JG; Rust RE; Mendonca A
    Meat Sci; 2011 Dec; 89(4):507-13. PubMed ID: 21664056
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Analysis of the monitoring status of residual nitrite in meat products in China from 2000 to 2011.
    Zhang H; Sun C; Han W; Zhang J; Hou J
    Meat Sci; 2018 Feb; 136():30-34. PubMed ID: 29065313
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.