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 *

130 related articles for article (PubMed ID: 28764067)

  • 1. Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon.
    Zhang S; Zhang C; Qiao Y; Xing L; Kang D; Khan IA; Huang M; Zhou G
    Food Chem; 2017 Dec; 237():779-785. PubMed ID: 28764067
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage.
    Feng L; Qiao Y; Zou Y; Huang M; Kang Z; Zhou G
    Meat Sci; 2014 Sep; 98(1):34-40. PubMed ID: 24831062
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining.
    Wu H; Shi W; Huang H; Chen L; Li N; Du Y; Pei N; Sun J
    J Sci Food Agric; 2022 Mar; 102(4):1665-1673. PubMed ID: 34453751
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
    Wu H; Zhang Y; Long M; Tang J; Yu X; Wang J; Zhang J
    Meat Sci; 2014 Mar; 96(3):1325-31. PubMed ID: 24342182
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation.
    Xiao N; Xu H; Guo Q; Shi W
    J Food Biochem; 2022 Dec; 46(12):e14405. PubMed ID: 36121197
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon.
    Merlo TC; Lorenzo JM; Saldaña E; Patinho I; Oliveira AC; Menegali BS; Selani MM; Domínguez R; Contreras-Castillo CJ
    Meat Sci; 2021 Nov; 181():108596. PubMed ID: 34118571
    [TBL] [Abstract][Full Text] [Related]  

  • 7. TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation.
    Zhou C; Wu X; Pan D; Xia Q; Sun Y; Geng F; Cao J
    Food Chem; 2024 Mar; 436():137711. PubMed ID: 37839122
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu.
    Yang J; Jiang C; Bao R; Liu M; Lv J; Yang Z; Xu W; Liang H; Ji C; Li S; Zhang S; Lin X
    Int J Food Microbiol; 2020 Dec; 334():108839. PubMed ID: 32906081
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of flavourzyme on yield and some biological activities of Mungoong, an extract paste from the cephalothorax of white shrimp.
    Benjakul S; Binsan W; Visessanguan W; Osako K; Tanaka M
    J Food Sci; 2009 Mar; 74(2):S73-80. PubMed ID: 19323770
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of retail style or food service style packaging type and storage time on sensory characteristics of bacon manufactured from commercially sourced pork bellies.
    Lowe BK; Bohrer BM; Holmer SF; Boler DD; Dilger AC
    J Food Sci; 2014 Jun; 79(6):S1197-204. PubMed ID: 24837349
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Antioxidant Activity and Sensory Quality of Bacon.
    Zhou B; Luo J; Quan W; Lou A; Shen Q
    Foods; 2022 Jan; 11(2):. PubMed ID: 35053968
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon.
    Zhang J; Zhang W; Xing L
    Food Chem; 2021 Dec; 365():130411. PubMed ID: 34218106
    [TBL] [Abstract][Full Text] [Related]  

  • 13. A comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated barrows with bacon from physically castrated barrows, boars, and gilts.
    Little KL; Kyle JM; Bohrer BM; Schroeder AL; Fedler CA; Prusa KJ; Boler DD
    J Anim Sci; 2014 Dec; 92(12):5769-77. PubMed ID: 25367526
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?
    Gan X; Li H; Wang Z; Emara AM; Zhang D; He Z
    Meat Sci; 2019 Apr; 150():14-22. PubMed ID: 30562639
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of immunological castration management strategy on lipid oxidation and sensory characteristics of bacon stored under simulated food service conditions.
    Herrick RT; Tavárez MA; Harsh BN; Mellencamp MA; Boler DD; Dilger AC
    J Anim Sci; 2016 Jul; 94(7):3084-92. PubMed ID: 27482695
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology.
    Wang D; Zhang M; Zou Y; Sun Z; Xu W
    J Poult Sci; 2018; 55(3):217-223. PubMed ID: 32055178
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages.
    Sun W; Zhao M; Cui C; Zhao Q; Yang B
    Meat Sci; 2010 Oct; 86(2):276-82. PubMed ID: 20510531
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami.
    Aaslyng MD; Vestergaard C; Koch AG
    Meat Sci; 2014 Jan; 96(1):47-55. PubMed ID: 23896136
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions.
    del Olmo A; Calzada J; Gaya P; Nuñez M
    J Food Sci; 2015 Nov; 80(11):C2404-12. PubMed ID: 26375404
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of corn distillers dried grains with solubles on quality traits of pork.
    McClelland KM; Rentfrow G; Cromwell GL; Lindemann MD; Azain MJ
    J Anim Sci; 2012 Nov; 90(11):4148-56. PubMed ID: 22952373
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.