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 *

135 related articles for article (PubMed ID: 32854224)

  • 1. Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham.
    Salazar E; Cayuela JM; Abellán A; Bueno-Gavilá E; Tejada L
    Foods; 2020 Aug; 9(9):. PubMed ID: 32854224
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham.
    Seong PN; Park KM; Kang SM; Kang GH; Cho SH; Park BY; Van Ba H
    Asian-Australas J Anim Sci; 2014 Aug; 27(8):1164-73. PubMed ID: 25083111
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Factors in pig production that impact the quality of dry-cured ham: a review.
    Candek-Potokar M; Skrlep M
    Animal; 2012 Feb; 6(2):327-38. PubMed ID: 22436192
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Time-related changes in intramuscular lipids of French dry-cured ham.
    Buscailhon S; Gandemer G; Monin G
    Meat Sci; 1994; 37(2):245-55. PubMed ID: 22059498
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Relations between compositional traits and sensory qualities of French dry-cured ham.
    Buscailhon S; Berdagué JL; Bousset J; Cornet M; Gandemer G; Touraille C; Monin G
    Meat Sci; 1994; 37(2):229-43. PubMed ID: 22059497
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Changes in intramuscular lipids during ripening of Iberian dry-cured ham.
    Martín L; Córdoba JJ; Ventanas J; Antequera T
    Meat Sci; 1999 Feb; 51(2):129-34. PubMed ID: 22061696
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.
    Lorenzo JM; Garcı A Fontán MA; Franco I; Carballo J
    Food Chem; 2008 Sep; 110(1):137-49. PubMed ID: 26050176
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.
    Wang D; Zhang M; Bian H; Xu W; Xu X; Zhu Y; Liu F; Geng Z; Zhou G
    Food Chem; 2014 Feb; 145():997-1001. PubMed ID: 24128575
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham.
    Yang H; Ma C; Qiao F; Song Y; Du M
    Meat Sci; 2005 Dec; 71(4):670-5. PubMed ID: 22061212
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin.
    Seo JK; Ko J; Park J; Eom JU; Yang HS
    Food Sci Anim Resour; 2021 May; 41(3):402-415. PubMed ID: 34017950
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Contribution of a selected fungal population to proteolysis on dry-cured ham.
    Martín A; Córdoba JJ; Núñez F; Benito MJ; Asensio MA
    Int J Food Microbiol; 2004 Jul; 94(1):55-66. PubMed ID: 15172485
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Lipolytic and oxidative changes in Iberian dry-cured loin.
    Muriel E; Andres AI; Petron MJ; Antequera T; Ruiz J
    Meat Sci; 2007 Feb; 75(2):315-23. PubMed ID: 22063664
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs.
    Yim DG; Jung JH; Ali MM; Nam KC
    J Anim Sci Technol; 2019 Jan; 61(1):35-40. PubMed ID: 31333859
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.
    Wang FS
    Meat Sci; 2001 Sep; 59(1):15-22. PubMed ID: 22062501
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Peptidomics as a tool for quality control in dry-cured ham processing.
    Gallego M; Mora L; Toldrá F
    J Proteomics; 2016 Sep; 147():98-107. PubMed ID: 26926439
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham.
    Toldrá F; Flores M
    Crit Rev Food Sci Nutr; 1998 May; 38(4):331-52. PubMed ID: 9626490
    [TBL] [Abstract][Full Text] [Related]  

  • 20. FATTY ACID PROFILE OF TWO CURED MEAT PRODUCTS: DRY-CURED HAM AND CECINA.
    Fernández D; Menéndez RA; Sanz JJ; García-Fernández Mdel C
    Nutr Hosp; 2015 Jul; 32(1):367-72. PubMed ID: 26262740
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.