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.
166 related articles for article (PubMed ID: 32734270)
21. Effects of conventional and alternative curing methods on processed turkey quality traits. Redfield AL; Sullivan GA Poult Sci; 2015 Dec; 94(12):3005-14. PubMed ID: 26467014 [TBL] [Abstract][Full Text] [Related]
22. Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder. Yoon JY; Kim D; Kim EB; Lee SK; Lee M; Jang A Korean J Food Sci Anim Resour; 2018 Oct; 38(5):912-926. PubMed ID: 30479499 [TBL] [Abstract][Full Text] [Related]
23. Quality characteristics of pork loin cured with green nitrite source and some organic acids. Kim TK; Hwang KE; Lee MA; Paik HD; Kim YB; Choi YS Meat Sci; 2019 Jun; 152():141-145. PubMed ID: 30827821 [TBL] [Abstract][Full Text] [Related]
24. Selection and Characterization of Hwang H; Lee HJ; Lee MA; Sohn H; Chang YH; Han SG; Jeong JY; Lee SH; Hong SW Food Sci Anim Resour; 2020 Jul; 40(4):512-526. PubMed ID: 32734260 [TBL] [Abstract][Full Text] [Related]
25. Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system. Xi Y; Sullivan GA; Jackson AL; Zhou GH; Sebranek JG Meat Sci; 2011 Jul; 88(3):503-11. PubMed ID: 21354716 [TBL] [Abstract][Full Text] [Related]
26. Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham. Krause BL; Sebranek JG; Rust RE; Mendonca A Meat Sci; 2011 Dec; 89(4):507-13. PubMed ID: 21664056 [TBL] [Abstract][Full Text] [Related]
27. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork. Lee SY; Kim HW; Hwang KE; Song DH; Choi MS; Ham YK; Choi YS; Lee JW; Lee SK; Kim CJ Korean J Food Sci Anim Resour; 2015; 35(3):277-85. PubMed ID: 26761840 [TBL] [Abstract][Full Text] [Related]
28. Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams. Guimarães AS; Guimarães JS; Rodrigues LM; Fontes PR; Ramos ALS; Ramos EM Meat Sci; 2022 Oct; 192():108897. PubMed ID: 35760025 [TBL] [Abstract][Full Text] [Related]
29. Munekata PES; Pateiro M; Domínguez R; Pollonio MAR; Sepúlveda N; Andres SC; Reyes J; Santos EM; Lorenzo JM Foods; 2021 Sep; 10(9):. PubMed ID: 34574204 [TBL] [Abstract][Full Text] [Related]
30. Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin. Kim TK; Kim YB; Jeon KH; Park JD; Sung JM; Choi HW; Hwang KE; Choi YS Korean J Food Sci Anim Resour; 2017; 37(1):105-113. PubMed ID: 28316477 [TBL] [Abstract][Full Text] [Related]
31. The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages. Lee JY; Kunz B Meat Sci; 2005 Apr; 69(4):741-7. PubMed ID: 22063152 [TBL] [Abstract][Full Text] [Related]
32. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation. Jung JY; Lee SH; Lee HJ; Seo HY; Park WS; Jeon CO Int J Food Microbiol; 2012 Feb; 153(3):378-87. PubMed ID: 22189023 [TBL] [Abstract][Full Text] [Related]
33. Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter. Lee KW; Shim JM; Yao Z; Kim JA; Kim JH J Microbiol Biotechnol; 2018 Apr; 28(4):534-541. PubMed ID: 29724081 [TBL] [Abstract][Full Text] [Related]
34. Effect of Swiss Chard ( Shin DM; Hwang KE; Lee CW; Kim TK; Park YS; Han SG Korean J Food Sci Anim Resour; 2017; 37(3):418-428. PubMed ID: 28747828 [TBL] [Abstract][Full Text] [Related]
35. Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products. Cho MG; Jeong JY Korean J Food Sci Anim Resour; 2018 Dec; 38(6):1179-1188. PubMed ID: 30675110 [TBL] [Abstract][Full Text] [Related]
36. The effect of kimchi on the microbiological stability of fermented sausage. Park YS; Lee JY Meat Sci; 2012 Dec; 92(4):721-7. PubMed ID: 22840359 [TBL] [Abstract][Full Text] [Related]
38. Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking. Sallan S; Kaban G; Şişik Oğraş Ş; Çelik M; Kaya M Meat Sci; 2020 Jan; 159():107917. PubMed ID: 31494521 [TBL] [Abstract][Full Text] [Related]
39. Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foods. Shahidi F; Pegg RB; Sen NP Meat Sci; 1994; 37(3):327-36. PubMed ID: 22059539 [TBL] [Abstract][Full Text] [Related]
40. Chosen quality parameters of pork sausage produced without curing mixture. Kostecki A; Bilska A; Danyluk B Acta Sci Pol Technol Aliment; 2015; 14(3):191-198. PubMed ID: 28068026 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]