BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

157 related articles for article (PubMed ID: 27441267)

  • 1. Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage "salchichón".
    Fernández M; Benito MJ; Martín A; Casquete R; Córdoba JJ; Córdoba MG
    Heliyon; 2016 Mar; 2(3):e00093. PubMed ID: 27441267
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón".
    Casquete R; Benito MJ; Martín A; Ruiz-Moyano S; Córdoba JJ; Córdoba MG
    Food Microbiol; 2011 Dec; 28(8):1432-40. PubMed ID: 21925025
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
    Casquete R; Martín A; Benito MJ; Ruiz-Moyano S; Nevado FP; Córdoba Mde G
    J Food Sci; 2011; 76(9):S535-44. PubMed ID: 22416726
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage "salchichón" ripened with commercial starter cultures.
    Benito MJ; Rodríguez M; Martín A; Aranda E; Córdoba JJ
    Meat Sci; 2004 Jul; 67(3):497-505. PubMed ID: 22061525
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages.
    Fernández M; Ruiz-Moyano S; Benito MJ; Martín A; Hernández A; Córdoba Mde G
    Food Funct; 2016 May; 7(5):2320-30. PubMed ID: 27112426
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries.
    Casquete R; Benito MJ; Martín A; Ruiz-Moyano S; Aranda E; Córdoba MG
    J Food Sci; 2012 Jan; 77(1):M70-9. PubMed ID: 22260118
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Effect of a Selected Protective Culture of
    Martín I; García C; Rodríguez A; Córdoba JJ
    Biology (Basel); 2023 Jan; 12(1):. PubMed ID: 36671780
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.
    Lorenzo JM; Gómez M; Purriños L; Fonseca S
    J Sci Food Agric; 2016 Mar; 96(4):1194-201. PubMed ID: 25851258
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times.
    Mejri L; Vásquez-Villanueva R; Hassouna M; Marina ML; García MC
    Food Res Int; 2017 Oct; 100(Pt 1):708-716. PubMed ID: 28873740
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage.
    Rai KP; Zhang C; Xia WS
    J Food Sci Technol; 2010 Mar; 47(2):188-94. PubMed ID: 23572623
    [TBL] [Abstract][Full Text] [Related]  

  • 13. In vitro antioxidant and angiotensin-converting enzyme inhibitory activity of fermented milk with different culture combinations.
    Li SN; Tang SH; He Q; Hu JX; Zheng J
    J Dairy Sci; 2020 Feb; 103(2):1120-1130. PubMed ID: 31759585
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ; Martín A; Aranda E; Pérez-Nevado F; Ruiz-Moyano S; Córdoba MG
    J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Growth and Expression of Virulence Genes of
    Martín I; Alía A; Rodríguez A; Gómez F; Córdoba JJ
    Biology (Basel); 2021 Dec; 10(12):. PubMed ID: 34943173
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum.
    Delgado J; Rondán JJ; Núñez F; Rodríguez A
    Int J Food Microbiol; 2021 Feb; 339():109016. PubMed ID: 33360159
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products.
    Ogata M; Uchiyama J; Ahhmed AM; Sakuraoka S; Taharaguchi S; Sakata R; Mizunoya W; Takeda S
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885366
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".
    Andrade MA; Córdoba JJ; Casado EM; Córdoba MG; Rodríguez M
    Meat Sci; 2010 Jun; 85(2):256-64. PubMed ID: 20374895
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages.
    Gallego M; Mora L; Escudero E; Toldrá F
    Int J Food Microbiol; 2018 Jul; 276():71-78. PubMed ID: 29674143
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages.
    Komprda T; Smělá D; Pechová P; Kalhotka L; Stencl J; Klejdus B
    Meat Sci; 2004 Aug; 67(4):607-16. PubMed ID: 22061810
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.