BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

156 related articles for article (PubMed ID: 27343459)

  • 1. Simultaneous analysis of consumer variables, acceptability and sensory characteristics of dry-cured ham.
    Sugimoto M; Obiya S; Kaneko M; Enomoto A; Honma M; Wakayama M; Tomita M
    Meat Sci; 2016 Nov; 121():210-215. PubMed ID: 27343459
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.
    Pagliarini E; Laureati M; Dinnella C; Monteleone E; Proserpio C; Piasentier E
    J Sci Food Agric; 2016 Feb; 96(3):798-806. PubMed ID: 25716874
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Factors affecting dry-cured ham consumer acceptability.
    Morales R; Guerrero L; Aguiar AP; Guàrdia MD; Gou P
    Meat Sci; 2013 Nov; 95(3):652-7. PubMed ID: 23816516
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of different types of dry-cured ham by Italian and French consumers.
    Cannata S; Ratti S; Meteau K; Mourot J; Baldini P; Corino C
    Meat Sci; 2010 Apr; 84(4):601-6. PubMed ID: 20374830
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
    Hong JH; Yoon EK; Chung SJ; Chung L; Cha SM; O'Mahony M; Vickers Z; Kim KO
    J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data.
    Resano H; Sanjuán AI; Cilla I; Roncalés P; Albisu LM
    Meat Sci; 2010 Mar; 84(3):344-51. PubMed ID: 20374795
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham.
    Schivazappa C; Virgili R
    J Sci Food Agric; 2020 Jun; 100(8):3370-3377. PubMed ID: 32141082
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham.
    Di Vita G; Blanc S; Brun F; Bracco S; D'Amico M
    Meat Sci; 2019 Sep; 155():8-15. PubMed ID: 31048239
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Is production system a relevant attribute in consumers' food preferences? The case of Iberian dry-cured ham in Spain.
    Díaz-Caro C; García-Torres S; Elghannam A; Tejerina D; Mesias FJ; Ortiz A
    Meat Sci; 2019 Dec; 158():107908. PubMed ID: 31446367
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Consumer satisfaction with dry-cured ham in five European countries.
    Resano H; Pérez-Cueto FJ; Sanjuán AI; de Barcellos MD; Grunert KG; Verbeke W
    Meat Sci; 2011 Apr; 87(4):336-43. PubMed ID: 21146325
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS).
    Lorido L; Hort J; Estévez M; Ventanas S
    Meat Sci; 2016 Nov; 121():166-174. PubMed ID: 27322593
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approach.
    Laureati M; Buratti S; Giovanelli G; Corazzin M; Lo Fiego DP; Pagliarini E
    Meat Sci; 2014 Jan; 96(1):288-94. PubMed ID: 23927917
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS).
    Del Pulgar JS; Soukoulis C; Biasioli F; Cappellin L; García C; Gasperi F; Granitto P; Märk TD; Piasentier E; Schuhfried E
    Talanta; 2011 Jul; 85(1):386-93. PubMed ID: 21645714
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach.
    Lorido L; Pizarro E; Estévez M; Ventanas S
    Meat Sci; 2019 Mar; 149():126-133. PubMed ID: 30503992
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensory characteristics and volatile compounds of dry cured ham Speck are affected by pig dietary supplementation with antioxidant mixture.
    Rossi R; Ratti S; Moretti VM; Vasconi M; Corino C
    J Sci Food Agric; 2021 Feb; 101(3):1134-1142. PubMed ID: 32785953
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
    Kim HG; Hong JH; Song CK; Shin HW; Kim KO
    J Food Sci; 2010 Sep; 75(7):S375-83. PubMed ID: 21535572
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages.
    Braghieri A; Piazzolla N; Carlucci A; Bragaglio A; Napolitano F
    Meat Sci; 2016 Jan; 111():122-9. PubMed ID: 26398006
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Sensory properties and metabolomic profiles of dry-cured ham during the ripening process.
    Sugimoto M; Sugawara T; Obiya S; Enomoto A; Kaneko M; Ota S; Soga T; Tomita M
    Food Res Int; 2020 Mar; 129():108850. PubMed ID: 32036920
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sensory characteristics and consumer acceptability of red ginseng extracts produced with different processing methods.
    Yoon EK; Hong JH; Lê S; Kim KO
    J Food Sci; 2011; 76(5):S270-9. PubMed ID: 22417441
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Quality of dry-cured ham compared with quality of dry-cured shoulder.
    Reina R; Sánchez del Pulgar J; Tovar J; López-Buesa P; García C
    J Food Sci; 2013 Aug; 78(8):S1282-9. PubMed ID: 23957420
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.