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 *

111 related articles for article (PubMed ID: 29684843)

  • 1. On-line Ham Grading using pattern recognition models based on available data in commercial pig slaughterhouses.
    Masferrer G; Carreras R; Font-I-Furnols M; Gispert M; Marti-Puig P; Serra M
    Meat Sci; 2018 Sep; 143():39-45. PubMed ID: 29684843
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Automatic ham classification method based on support vector machine model increases accuracy and benefits compared to manual classification.
    Masferrer G; Carreras R; Font-I-Furnols M; Gispert M; Serra M; Marti-Puig P
    Meat Sci; 2019 Sep; 155():1-7. PubMed ID: 31039465
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders.
    Reina R; López-Buesa P; Sánchez del Pulgar J; Ventanas J; García C
    Meat Sci; 2012 Dec; 92(4):562-8. PubMed ID: 22726701
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quantification of γ- and α-tocopherol isomers in combination with pattern recognition model as a tool for differentiating dry-cured shoulders of Iberian pigs raised on different feeding systems.
    Rey AI; Amazan D; López-Bote CJ; García-Casco JM
    J Sci Food Agric; 2014 Oct; 94(13):2649-54. PubMed ID: 24574041
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes.
    Škrlep M; Čandek-Potokar M; Lukač NB; Povše MP; Pugliese C; Labussière E; Flores M
    Meat Sci; 2016 Jan; 111():27-37. PubMed ID: 26331963
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham.
    Martínez-Onandi N; Rivas-Cañedo A; Nuñez M; Picon A
    Meat Sci; 2016 Jan; 111():130-8. PubMed ID: 26398007
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Predicting pork loin intramuscular fat using computer vision system.
    Liu JH; Sun X; Young JM; Bachmeier LA; Newman DJ
    Meat Sci; 2018 Sep; 143():18-23. PubMed ID: 29684840
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting.
    de Prados M; Garcia-Perez JV; Benedito J
    Meat Sci; 2017 Jun; 128():8-14. PubMed ID: 28160663
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Development of potentiometric equipment for the identification of altered dry-cured hams: A preliminary study.
    Girón J; Gil-Sánchez L; García-Breijo E; Pagán MJ; Barat JM; Grau R
    Meat Sci; 2015 Aug; 106():1-5. PubMed ID: 25839997
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Feeding Iberian × Duroc cross pigs with crude glycerine: Effects of diet and gender on carcass and meat quality.
    Egea M; Linares MB; Garrido MD; Madrid J; Hernández F
    Meat Sci; 2016 Jan; 111():78-84. PubMed ID: 26343013
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Prevalence of boar taint in commercial pigs from Spanish farms.
    Borrisser-Pairó F; Panella-Riera N; Zammerini D; Olivares A; Garrido MD; Martínez B; Gil M; García-Regueiro JA; Oliver MA
    Meat Sci; 2016 Jan; 111():177-82. PubMed ID: 26468980
    [TBL] [Abstract][Full Text] [Related]  

  • 12. A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham.
    Henriquez-Rodriguez E; Tor M; Pena RN; Estany J
    Meat Sci; 2015 Aug; 106():38-43. PubMed ID: 25875642
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed.
    Bermúdez R; Franco I; Franco D; Carballo J; Lorenzo JM
    Meat Sci; 2012 Dec; 92(4):394-9. PubMed ID: 22682688
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham quality.
    Prandini A; Sigolo S; Moschini M; Giuberti G; Morlacchini M
    Meat Sci; 2016 Apr; 114():38-45. PubMed ID: 26722701
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of protein restriction during the growing period on carcass, meat and fat quality of heavy barrows and gilts.
    Suárez-Belloch J; Latorre MA; Guada JA
    Meat Sci; 2016 Feb; 112():16-23. PubMed ID: 26499092
    [TBL] [Abstract][Full Text] [Related]  

  • 16. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano.
    Gou P; Zhen ZY; Hortós M; Arnau J; Diestre A; Robert N; Claret A; Čandek-Potokar M; Santé-Lhoutellier V
    Meat Sci; 2012 Dec; 92(4):346-53. PubMed ID: 22762995
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Prediction of dry-cured ham weight loss and prospects of use in a pig breeding program.
    Bonfatti V; Carnier P
    Animal; 2020 Jun; 14(6):1128-1138. PubMed ID: 32014075
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Development of class model based on blood biochemical parameters as a diagnostic tool of PSE meat.
    Qu D; Zhou X; Yang F; Tian S; Zhang X; Ma L; Han J
    Meat Sci; 2017 Jun; 128():24-29. PubMed ID: 28167402
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams.
    Peloso JV; Lopes PS; Gomide LA; Guimarães SE; Carneiro PL
    Meat Sci; 2010 Oct; 86(2):371-6. PubMed ID: 20561753
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Toxoplasma gondii in raw and dry-cured ham: The influence of the curing process.
    Herrero L; Gracia MJ; Pérez-Arquillué C; Lázaro R; Herrera A; Bayarri S
    Food Microbiol; 2017 Aug; 65():213-220. PubMed ID: 28400005
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.