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 *

134 related articles for article (PubMed ID: 29564235)

  • 1. Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed
    Miraglia D; Ranucci D; Trabalza-Marinucci M; Acuti G; Forte C; Codini M; Roila R; Branciari R
    Ital J Food Saf; 2017 Oct; 6(4):6906. PubMed ID: 29564235
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dietary Effects of Oregano (
    Ranucci D; Miraglia D; Trabalza-Marinucci M; Acuti G; Codini M; Ceccarini MR; Forte C; Branciari R
    Ital J Food Saf; 2015 Nov; 4(4):5497. PubMed ID: 27800421
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers.
    Forte C; Branciari R; Pacetti D; Miraglia D; Ranucci D; Acuti G; Balzano M; Frega NG; Trabalza-Marinucci M
    Poult Sci; 2018 May; 97(5):1774-1785. PubMed ID: 29462413
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers.
    Bolletta V; Menci R; Valenti B; Morbidini L; Servili M; Taticchi A; Lilli E; Pauselli M
    Meat Sci; 2024 Jul; 213():109479. PubMed ID: 38471360
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder.
    Yoon JY; Kim D; Kim EB; Lee SK; Lee M; Jang A
    Korean J Food Sci Anim Resour; 2018 Oct; 38(5):912-926. PubMed ID: 30479499
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dietary integration with oregano (Origanum vulgare L.) essential oil improves growth rate and oxidative status in outdoor-reared, but not indoor-reared, pigs.
    Forte C; Ranucci D; Beghelli D; Branciari R; Acuti G; Todini L; Cavallucci C; Trabalza-Marinucci M
    J Anim Physiol Anim Nutr (Berl); 2017 Oct; 101(5):e352-e361. PubMed ID: 28067421
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of enterocin 4231 in Slovak fermented salami Púchov after its experimental inoculation with Listeria innocua Li1.
    Lauková A; Turek P
    Acta Sci Pol Technol Aliment; 2011; 10(4):423-31. PubMed ID: 22230924
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication
    Ranucci D; Loschi AR; Miraglia D; Stocchi R; Branciari R; Rea S
    Ital J Food Saf; 2016 Jan; 5(1):5568. PubMed ID: 27800431
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evaluation of oxidative stability of lamb burger with Origanum vulgare extract.
    Fernandes RPP; Trindade MA; Tonin FG; Pugine SMP; Lima CG; Lorenzo JM; de Melo MP
    Food Chem; 2017 Oct; 233():101-109. PubMed ID: 28530553
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions.
    Moretti VM; Madonia G; Diaferia C; Mentasti T; Paleari MA; Panseri S; Pirone G; Gandini G
    Meat Sci; 2004 Apr; 66(4):845-54. PubMed ID: 22061017
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of a Phenolic Extract from Olive Vegetation Water on Fresh Salmon Steak Quality during Storage.
    Miraglia D; Esposto S; Branciari R; Urbani S; Servili M; Perucci S; Ranucci D
    Ital J Food Saf; 2016 Sep; 5(4):6167. PubMed ID: 28058250
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. The effects of dietary oregano oil supplementation on pig meat characteristics.
    Simitzis PE; Symeon GK; Charismiadou MA; Bizelis JA; Deligeorgis SG
    Meat Sci; 2010 Apr; 84(4):670-6. PubMed ID: 20374841
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Stability and safety of traditional Greek salami -- a microbiological ecology study.
    Samelis J; Metaxopoulos J; Vlassi M; Pappa A
    Int J Food Microbiol; 1998 Oct; 44(1-2):69-82. PubMed ID: 9849785
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Changes in the microbial picture during the production of poultry salami].
    Pipová M; Turek P; Laciaková A; Ivanová M; Plachá I
    Vet Med (Praha); 1997 Mar; 42(3):81-5. PubMed ID: 9182395
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening.
    Ambrosio RL; Smaldone G; Di Paolo M; Vollano L; Ceruso M; Anastasio A; Marrone R
    Animals (Basel); 2021 Oct; 11(11):. PubMed ID: 34827792
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods.
    Gambi L; Crippa C; Lucchi A; Manfreda G; de Cesare A; Pasquali F
    Ital J Food Saf; 2023 Mar; 12(1):10831. PubMed ID: 37064520
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract.
    Camo J; Lorés A; Djenane D; Beltrán JA; Roncalés P
    Meat Sci; 2011 May; 88(1):174-8. PubMed ID: 21236591
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality.
    Young JF; Stagsted J; Jensen SK; Karlsson AH; Henckel P
    Poult Sci; 2003 Aug; 82(8):1343-51. PubMed ID: 12943308
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.