BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

154 related articles for article (PubMed ID: 26732335)

  • 1. Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages.
    Yim DG; Jang KH; Chung KY
    Asian-Australas J Anim Sci; 2016 Jan; 29(1):119-25. PubMed ID: 26732335
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening.
    Yim DG; Jang KH; Chung KY
    Korean J Food Sci Anim Resour; 2015; 35(3):322-9. PubMed ID: 26761846
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil.
    Koutsopoulos DA; Koutsimanis GE; Bloukas JG
    Meat Sci; 2008 May; 79(1):188-97. PubMed ID: 22062612
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages.
    Liaros NG; Katsanidis E; Bloukas JG
    Meat Sci; 2009 Dec; 83(4):589-98. PubMed ID: 20416653
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage.
    Jung JT; Lee JK; Choi YS; Lee JH; Choi JS; Choi YI; Chung YK
    Korean J Food Sci Anim Resour; 2018 Apr; 38(2):302-314. PubMed ID: 29805280
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
    Olivares A; Navarro JL; Salvador A; Flores M
    Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening.
    Yim DG; Ali M; Nam KC
    Food Sci Anim Resour; 2020 Jan; 40(1):11-20. PubMed ID: 31970327
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages.
    Papadima SN; Bloukas JG
    Meat Sci; 1999 Feb; 51(2):103-13. PubMed ID: 22061693
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
    Kargozari M; Moini S; Akhondzadeh Basti A; Emam-Djomeh Z; Gandomi H; Revilla Martin I; Ghasemlou M; Carbonell-Barrachina AA
    Meat Sci; 2014 May; 97(1):104-14. PubMed ID: 24553492
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of chitosan-essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages.
    Küçükkaya S; Arslan B; Demirok Soncu E; Ertürk D; Soyer A
    J Food Sci; 2020 Apr; 85(4):1240-1247. PubMed ID: 32198774
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics.
    Kim YJ; Park SY; Lee HC; Yoo SS; Oh SJ; Kim HS; Chin KB
    Korean J Food Sci Anim Resour; 2014; 34(3):346-54. PubMed ID: 26761176
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks).
    Soyer A; Ertaş AH; Uzümcüogˇlu U
    Meat Sci; 2005 Jan; 69(1):135-41. PubMed ID: 22062649
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages.
    Muguerza E; Fista G; Ansorena D; Astiasaran I; Bloukas JG
    Meat Sci; 2002 Aug; 61(4):397-404. PubMed ID: 22061068
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of caliber size and fat level on the inactivation of E. coli O157:H7 in dry fermented sausages.
    De Souza J; Ahmed R; Strange P; Barbut S; Balamurugan S
    Int J Food Microbiol; 2018 Feb; 266():167-172. PubMed ID: 29223034
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
    Cardinali F; Milanović V; Osimani A; Aquilanti L; Taccari M; Garofalo C; Polverigiani S; Clementi F; Franciosi E; Tuohy K; Mercuri ML; Altissimi MS; Haouet MN
    Int J Food Microbiol; 2018 Aug; 278():61-72. PubMed ID: 29702317
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening.
    Zhang Y; Zhang Y; Zhou X; Wang S; Li P
    Foods; 2021 Mar; 10(3):. PubMed ID: 33802635
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar.
    Bover-Cid S; Izquierdo-Pulido M; Carmen Vidal-Carou M
    Meat Sci; 2001 Feb; 57(2):215-21. PubMed ID: 22061366
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime.
    Škrlep M; Čandek-Potokar M; Tomažin U; Batorek Lukač N; Flores M
    Animal; 2018 Jun; 12(6):1316-1323. PubMed ID: 29070093
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of the use of entire male fat in the production of reduced salt fermented sausages.
    Corral S; Salvador A; Flores M
    Meat Sci; 2016 Jun; 116():140-50. PubMed ID: 26882213
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.