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.
219 related articles for article (PubMed ID: 32460413)
1. Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry-cured chicken. Qu C; He Z; Wang Z; Li S; Wang Z; Li H J Food Sci; 2020 Jun; 85(6):1651-1660. PubMed ID: 32460413 [TBL] [Abstract][Full Text] [Related]
2. Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured pork. Zhang Y; Feng X; Wu H; Tang J; Zhang J J Food Sci; 2014 Sep; 79(9):E1695-703. PubMed ID: 25212268 [TBL] [Abstract][Full Text] [Related]
3. Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing. Jin G; He L; Yu X; Zhang J; Ma M Food Chem; 2013 Dec; 141(3):2751-6. PubMed ID: 23871020 [TBL] [Abstract][Full Text] [Related]
4. Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing. Du X; Sun Y; Pan D; Wang Y; Ou C; Cao J J Sci Food Agric; 2018 Jun; 98(8):3140-3147. PubMed ID: 29215140 [TBL] [Abstract][Full Text] [Related]
5. Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl. Wu H; Yan W; Zhuang H; Huang M; Zhao J; Zhang J Food Chem; 2016 Jun; 201():237-42. PubMed ID: 26868571 [TBL] [Abstract][Full Text] [Related]
6. 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]
7. Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process. Harkouss R; Astruc T; Lebert A; Gatellier P; Loison O; Safa H; Portanguen S; Parafita E; Mirade PS Food Chem; 2015 Jan; 166():522-530. PubMed ID: 25053089 [TBL] [Abstract][Full Text] [Related]
8. Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product. Kırkyol M; Akköse A Food Sci Technol Int; 2023 Oct; 29(7):739-747. PubMed ID: 35795921 [TBL] [Abstract][Full Text] [Related]
9. Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs. Pedro D; Lorenzo JM; Saldaña E; Heck RT; Dos Santos BA; Cichoski AJ; Campagnol PCB Meat Sci; 2021 Jul; 177():108485. PubMed ID: 33743433 [TBL] [Abstract][Full Text] [Related]
10. Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development. Coll-Brasas E; Gou P; Arnau J; Olmos A; Fulladosa E Meat Sci; 2021 Feb; 172():108362. PubMed ID: 33161218 [TBL] [Abstract][Full Text] [Related]
11. Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process. Higuero N; Moreno I; Lavado G; Vidal-Aragón MC; Cava R Meat Sci; 2020 May; 163():108062. PubMed ID: 32001418 [TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening. Li B; Xu Y; Li J; Niu S; Wang C; Zhang N; Yang M; Zhou K; Chen S; He L; Liu S; Yin S; Yang Y Meat Sci; 2019 Jan; 147():144-154. PubMed ID: 30248566 [TBL] [Abstract][Full Text] [Related]
14. Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure. Sharedeh D; Gatellier P; Astruc T; Daudin JD Meat Sci; 2015 Dec; 110():24-31. PubMed ID: 26172240 [TBL] [Abstract][Full Text] [Related]
15. Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage. Wen R; Hu Y; Zhang L; Wang Y; Chen Q; Kong B Meat Sci; 2019 Oct; 156():33-43. PubMed ID: 31125945 [TBL] [Abstract][Full Text] [Related]
16. Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production. Ying W; Ya-Ting J; Jin-Xuan C; Yin-Ji C; Yang-Ying S; Xiao-Qun Z; Dao-Dong P; Chang-Rong O; Ning G Food Chem; 2016 Jan; 190():33-40. PubMed ID: 26212938 [TBL] [Abstract][Full Text] [Related]
17. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin. Min B; Cordray JC; Ahn DU J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983 [TBL] [Abstract][Full Text] [Related]
18. Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties. Wang HL; Chou CH; Yu YS; Hsu CL; Wang SY; Ko YF; Chen YC J Sci Food Agric; 2016 Mar; 96(5):1609-17. PubMed ID: 25988217 [TBL] [Abstract][Full Text] [Related]
19. Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina". Lorenzo JM Meat Sci; 2014 Jan; 96(1):256-63. PubMed ID: 23916960 [TBL] [Abstract][Full Text] [Related]
20. Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat? Chabbouh M; Sahli A; Bellagha S J Sci Food Agric; 2013 Nov; 93(14):3634-41. PubMed ID: 23893302 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]