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 *

154 related articles for article (PubMed ID: 29725201)

  • 41. High-pressure Carbon Dioxide Effect on Kimchi Fermentation.
    Hong SI; Park WS
    Biosci Biotechnol Biochem; 1999; 63(6):1119-21. PubMed ID: 27389338
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria.
    Hu Y; Li Y; Zhu J; Kong B; Liu Q; Chen Q
    Food Res Int; 2021 Jul; 145():110391. PubMed ID: 34112394
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of
    Hu P; Ali U; Aziz T; Wang L; Zhao J; Nabi G; Sameeh MY; Yu Y; Zhu Y
    Front Microbiol; 2023; 14():1156413. PubMed ID: 36970674
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics.
    Siachou C; Zampouni K; Katsanidis E
    Gels; 2023 Apr; 9(4):. PubMed ID: 37102952
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
    Olivares A; Navarro JL; Salvador A; Flores M
    Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile.
    Perea-Sanz L; Montero R; Belloch C; Flores M
    Int J Food Microbiol; 2018 Oct; 282():84-91. PubMed ID: 29933128
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract.
    Lashgari SS; Noorolahi Z; Sahari MA; Ahmadi Gavlighi H
    Food Sci Nutr; 2020 Jun; 8(6):2920-2928. PubMed ID: 32566210
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Effects of the addition of leucine on flavor and quality of sausage fermented by
    Liu R; Ma Y; Chen L; Lu C; Ge Q; Wu M; Xi J; Yu H
    Front Microbiol; 2022; 13():1118907. PubMed ID: 36817110
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks).
    Soyer A; Ertaş AH; Uzümcüogˇlu U
    Meat Sci; 2005 Jan; 69(1):135-41. PubMed ID: 22062649
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Effect of Different
    Seleshe S; Kang SN
    Food Sci Anim Resour; 2021 Jul; 41(4):636-649. PubMed ID: 34291212
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages.
    Choi J; Kim N; Choi HY; Han YS
    Food Sci Anim Resour; 2019 Oct; 39(5):742-755. PubMed ID: 31728444
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Palatability and physicochemical properties of sausages prepared via lactic acid fermentation and drying at low temperature.
    Murahashi T; Nagasawa M; Haga S; Hayashi T
    Anim Sci J; 2020; 91(1):e13446. PubMed ID: 32885584
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation.
    Sriphochanart W; Skolpap W
    Food Sci Nutr; 2018 Sep; 6(6):1479-1491. PubMed ID: 30258590
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage.
    Ameer A; Seleshe S; Kang SN
    Prev Nutr Food Sci; 2022 Sep; 27(3):323-334. PubMed ID: 36313059
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage.
    Jin SK; Choi JS; Lee SJ; Lee SY; Hur SJ
    Korean J Food Sci Anim Resour; 2016 Oct; 36(5):656-664. PubMed ID: 27857542
    [TBL] [Abstract][Full Text] [Related]  

  • 56. The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation.
    Park J; Heo S; Lee G; Kim T; Oh SE; Kwak MS; Jeong DW
    PLoS One; 2024; 19(4):e0300249. PubMed ID: 38573994
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation.
    Jung MY; Kim TW; Lee C; Kim JY; Song HS; Kim YB; Ahn SW; Kim JS; Roh SW; Lee SH
    Food Chem; 2018 Nov; 265():135-143. PubMed ID: 29884364
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage.
    Yuca B; Topçu İ; Yağcılar-Aydemir H; Özer CO; Kılıç B; Başyiğit-Kılıç G
    J Food Sci Technol; 2019 Jul; 56(7):3439-3448. PubMed ID: 31274912
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Effects of
    Zhao L; Sun X; Wu J; Su L; Yang F; Jin Y; Zhang M; Ao C
    Food Sci Nutr; 2022 Jan; 10(1):169-178. PubMed ID: 35035919
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition.
    Paik HD; Lee JY
    Meat Sci; 2014 Aug; 97(4):609-14. PubMed ID: 24821591
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.