BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

204 related articles for article (PubMed ID: 30716972)

  • 1. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham.
    Pérez-Santaescolástica C; Carballo J; Fulladosa E; Munekata PES; Bastianello Campagnol PC; Gómez B; Lorenzo JM
    Food Res Int; 2019 Feb; 116():49-56. PubMed ID: 30716972
    [No Abstract]   [Full Text] [Related]  

  • 2. Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile.
    Pérez-Santaescolástica C; Carballo J; Fulladosa E; Garcia-Perez José V; Benedito J; Lorenzo JM
    Food Res Int; 2018 Dec; 114():140-150. PubMed ID: 30361010
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage.
    Martínez-Onandi N; Rivas-Cañedo A; Picon A; Nuñez M
    Meat Sci; 2016 Dec; 122():101-108. PubMed ID: 27513944
    [TBL] [Abstract][Full Text] [Related]  

  • 4. A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham.
    Shi Y; Li X; Huang A
    Meat Sci; 2019 Dec; 158():107904. PubMed ID: 31374425
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions.
    López-Pedrouso M; Pérez-Santaescolástica C; Franco D; Carballo J; Zapata C; Lorenzo JM
    Food Res Int; 2019 Aug; 122():635-642. PubMed ID: 31229122
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo).
    Trejo A; Martín MJ; Gómez-Quintana A; Cava R; García-Parra JJ; Ramírez MR
    J Food Sci; 2021 May; 86(5):1963-1978. PubMed ID: 33884640
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Volatile compounds in high-pressure-treated dry-cured ham: A review.
    Picon A; Nuñez M
    Meat Sci; 2022 Feb; 184():108673. PubMed ID: 34662747
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods.
    García-González DL; Aparicio R; Aparicio-Ruiz R
    Molecules; 2013 Apr; 18(4):3927-47. PubMed ID: 23552905
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham.
    Pinna A; Saccani G; Schivazappa C; Simoncini N; Virgili R
    Meat Sci; 2020 Mar; 161():107994. PubMed ID: 31809914
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham.
    Pérez-Santaescolástica C; Carballo J; Fulladosa E; Garcia-Perez JV; Benedito J; Lorenzo JM
    Food Res Int; 2018 May; 107():559-566. PubMed ID: 29580520
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sensory properties and metabolomic profiles of dry-cured ham during the ripening process.
    Sugimoto M; Sugawara T; Obiya S; Enomoto A; Kaneko M; Ota S; Soga T; Tomita M
    Food Res Int; 2020 Mar; 129():108850. PubMed ID: 32036920
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Dual-fiber solid-phase microextraction coupled with gas chromatography-mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham.
    Liu H; Huang J; Hu Q; Chen YP; Lai K; Xu J; Ouyang G; Liu Y
    J Chromatogr B Analyt Technol Biomed Life Sci; 2020 Mar; 1140():121994. PubMed ID: 32028114
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly.
    Gong X; Chen X; Mi R; Qi B; Xiong S; Li J; Zhu Q; Wang S
    Food Res Int; 2024 May; 183():114227. PubMed ID: 38760146
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions.
    Li L; Belloch C; Flores M
    Molecules; 2021 Jan; 26(1):. PubMed ID: 33406782
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of salting time and sex on chemical and textural properties of dry cured ham.
    Tomažin U; Škrlep M; Prevolnik Povše M; Batorek Lukač N; Karolyi D; Červek M; Čandek-Potokar M
    Meat Sci; 2020 Mar; 161():107990. PubMed ID: 31710886
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.
    Gratacós-Cubarsí M; Sárraga C; Castellari M; Valero A; García Regueiro JA; Arnau J
    Food Chem; 2013 Dec; 141(3):3207-14. PubMed ID: 23871079
    [TBL] [Abstract][Full Text] [Related]  

  • 17. High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham.
    de Alba M; Montiel R; Bravo D; Gaya P; Medina M
    Meat Sci; 2012 Jun; 91(2):173-8. PubMed ID: 22330945
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure.
    Fuentes V; Ventanas J; Morcuende D; Estévez M; Ventanas S
    Meat Sci; 2010 Jul; 85(3):506-14. PubMed ID: 20416822
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quality of dry-cured ham compared with quality of dry-cured shoulder.
    Reina R; Sánchez del Pulgar J; Tovar J; López-Buesa P; García C
    J Food Sci; 2013 Aug; 78(8):S1282-9. PubMed ID: 23957420
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
    Martín A; Córdoba JJ; Aranda E; Córdoba MG; Asensio MA
    Int J Food Microbiol; 2006 Jul; 110(1):8-18. PubMed ID: 16564595
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.