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 *

188 related articles for article (PubMed ID: 32536217)

  • 1. Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats.
    de Oliveira Paula MM; Massingue AA; de Moura APR; de Deus Souza Carneiro J; de Lemos Souza Ramos A; Ramos EM
    Food Sci Technol Int; 2021 Jan; 27(1):73-83. PubMed ID: 32536217
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams.
    Neves MP; de Oliveira Paula MM; Fontes PR; do Nascimento Benevenuto WC; Silva VR; Benevenuto Júnior AA; Ramos EM
    Food Sci Technol Int; 2020 Dec; 26(8):676-684. PubMed ID: 32366120
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.
    Paula MMO; Haddad GBS; Rodrigues LM; Benevenuto Júnior AA; Ramos ALS; Ramos EM
    Meat Sci; 2019 Jun; 152():96-103. PubMed ID: 30836268
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.
    Booren BL; Castell-Perez ME; Miller RK
    J Texture Stud; 2017 Oct; 48(5):403-414. PubMed ID: 28967225
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.
    Pietrasik Z; Gaudette NJ
    Meat Sci; 2014 Mar; 96(3):1165-70. PubMed ID: 24334036
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: A response surface methodology study.
    Haddad GBS; Moura APR; Fontes PR; Cunha SFVD; Ramos ALS; Ramos EM
    Meat Sci; 2018 Mar; 137():191-200. PubMed ID: 29197767
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham.
    Schivazappa C; Virgili R
    J Sci Food Agric; 2020 Jun; 100(8):3370-3377. PubMed ID: 32141082
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams.
    Pietrasik Z; Gaudette NJ; Johnston SP
    Meat Sci; 2016 Jun; 116():102-9. PubMed ID: 26874593
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS).
    Lorido L; Hort J; Estévez M; Ventanas S
    Meat Sci; 2016 Nov; 121():166-174. PubMed ID: 27322593
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels.
    Paglarini CS; Vidal VAS; Dos Santos M; Coimbra LO; Esmerino EA; Cruz AG; Pollonio MAR
    Food Res Int; 2020 Jun; 132():109066. PubMed ID: 32331676
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction.
    Barretto TL; Pollonio MAR; Telis-Romero J; da Silva Barretto AC
    Meat Sci; 2018 Nov; 145():55-62. PubMed ID: 29894848
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Restructured low-fat cooked ham containing liquid whey fortified with lactulose.
    Oliveira CA; Massingue AA; Moura APR; Fontes PR; Ramos AL; Ramos EM
    J Sci Food Agric; 2018 Jan; 98(2):807-816. PubMed ID: 28685845
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling.
    Melios S; Grasso S; Bolton D; Crofton E
    Food Res Int; 2024 Aug; 190():114625. PubMed ID: 38945579
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein.
    Li S; Diao X; Mao X; Liu H; Shan K; Zhao D; Zhou G; Li C
    Meat Sci; 2023 Apr; 198():109110. PubMed ID: 36640717
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of pale, soft and exudative meat on the quality of canned pork in gravy.
    Florowski T; Florowska A; Chmiel M; Adamczak L; Pietrzak D; Ruchlicka M
    Meat Sci; 2017 Jan; 123():29-34. PubMed ID: 27610754
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content.
    Benedini R; Parolari G; Toscani T; Virgili R
    Meat Sci; 2012 Feb; 90(2):431-7. PubMed ID: 21955982
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality.
    Flores M; Armero E; Aristoy MC; Toldra F
    Meat Sci; 1999 Jan; 51(1):53-9. PubMed ID: 22061536
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex.
    Candek-Potokar M; Monin G; Zlender B
    J Anim Sci; 2002 Apr; 80(4):988-96. PubMed ID: 12002336
    [TBL] [Abstract][Full Text] [Related]  

  • 19. High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.
    Bak KH; Lindahl G; Karlsson AH; Lloret E; Ferrini G; Arnau J; Orlien V
    Meat Sci; 2012 Mar; 90(3):690-6. PubMed ID: 22100713
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork.
    Lesiów T; Xiong YL
    Meat Sci; 2013 Mar; 93(3):489-94. PubMed ID: 23273455
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.