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 *

236 related articles for article (PubMed ID: 26212938)

  • 1. 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]  

  • 2. The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing.
    Zhou CY; Wang Y; Cao JX; Chen YJ; Liu Y; Sun YY; Pan DD; Ou CR
    Poult Sci; 2016 Sep; 95(9):2160-6. PubMed ID: 27083543
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce.
    Yang Y; Sun Y; Pan D; Wang Y; Cao J
    Meat Sci; 2018 Nov; 145():186-194. PubMed ID: 29982072
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (Decapterus maruadsi).
    Cao SM; Wu YY; Li LH; Yang XQ; Chen SJ; Hu X; Ma HX
    J Oleo Sci; 2018 Apr; 67(4):445-453. PubMed ID: 29526872
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon.
    Huang Y; Li H; Huang T; Li F; Sun J
    Food Chem; 2014 Apr; 149():31-9. PubMed ID: 24295673
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina".
    Lorenzo JM
    Meat Sci; 2014 Jan; 96(1):256-63. PubMed ID: 23916960
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured pork.
    Zhang Y; Feng X; Wu H; Tang J; Zhang J
    J Food Sci; 2014 Sep; 79(9):E1695-703. PubMed ID: 25212268
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Fatty acid composition, oxidation status and volatile organic compounds in "Colonnata" lard from Large White or Cinta Senese pigs as affected by curing time.
    Serra A; Buccioni A; Rodriguez-Estrada MT; Conte G; Cappucci A; Mele M
    Meat Sci; 2014 Aug; 97(4):504-12. PubMed ID: 24769871
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
    Armenteros M; Toldrá F; Aristoy MC; Ventanas J; Estévez M
    J Agric Food Chem; 2012 Aug; 60(31):7607-15. PubMed ID: 22804717
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions.
    Li L; Belloch C; Flores M
    Molecules; 2021 Jan; 26(1):. PubMed ID: 33406782
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties.
    Lorenzo JM; Franco D
    Meat Sci; 2012 Dec; 92(4):704-14. PubMed ID: 22795774
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham.
    Ripollés S; Campagnol PC; Armenteros M; Aristoy MC; Toldrá F
    Meat Sci; 2011 Sep; 89(1):58-64. PubMed ID: 21531513
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.
    Gratacós-Cubarsí M; Sárraga C; Castellari M; Valero A; García Regueiro JA; Arnau J
    Food Chem; 2013 Dec; 141(3):3207-14. PubMed ID: 23871079
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The change of volatile compounds of two kinds of vinasse-cured ducks during processing.
    Lou XW; Zhang YB; Sun YY; Wang Y; Pan DD; Cao JX
    Poult Sci; 2018 Jul; 97(7):2607-2617. PubMed ID: 29660061
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed.
    Gómez M; Lorenzo JM
    Meat Sci; 2013 Nov; 95(3):658-66. PubMed ID: 23811106
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes.
    Ramírez R; Cava R
    J Agric Food Chem; 2007 Mar; 55(5):1923-31. PubMed ID: 17288443
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium.
    Xiang J; Wang X; Guo C; Zang L; He H; Yin X; Wei J; Cao J
    Molecules; 2024 May; 29(10):. PubMed ID: 38792055
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.
    Wu H; Zhuang H; Zhang Y; Tang J; Yu X; Long M; Wang J; Zhang J
    Food Chem; 2015 Apr; 172():391-9. PubMed ID: 25442569
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham.
    Luo J; Nasiru MM; Zhuang H; Zhou G; Zhang J
    Food Res Int; 2021 Feb; 140():110001. PubMed ID: 33648234
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing.
    Jin G; He L; Yu X; Zhang J; Ma M
    Food Chem; 2013 Dec; 141(3):2751-6. PubMed ID: 23871020
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.