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 *

131 related articles for article (PubMed ID: 33059180)

  • 1. Instrumental texture analysis on the surface of dry-cured ham to define the end of the process.
    Fulladosa E; Guerrero L; Illana A; Olmos A; Coll-Brasas E; Gou P; Muñoz I; Arnau J
    Meat Sci; 2021 Feb; 172():108334. PubMed ID: 33059180
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Ultrasonic characterization of salt, moisture and texture modifications in dry-cured ham during post-salting.
    Contreras M; Benedito J; Garcia-Perez JV
    Meat Sci; 2021 Feb; 172():108356. PubMed ID: 33120174
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.
    Håseth TT; Sørheim O; Høy M; Egelandsdal B
    Meat Sci; 2012 Mar; 90(3):858-64. PubMed ID: 22154569
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Effects of 17 performance, carcass and raw ham quality parameters on ham weight loss at first salting in heavy pigs, a meat quality indicator for the production of high quality dry-cured hams.
    Dall'Olio S; Aboagye G; Nanni Costa L; Gallo M; Fontanesi L
    Meat Sci; 2020 Apr; 162():108012. PubMed ID: 31816517
    [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. 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]  

  • 10. Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham.
    Gallego M; Mora L; Reig M; Toldrá F
    Food Res Int; 2018 Mar; 105():873-879. PubMed ID: 29433284
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing.
    Garcia-Gil N; Santos-Garcés E; Muñoz I; Fulladosa E; Arnau J; Gou P
    Meat Sci; 2012 Feb; 90(2):386-92. PubMed ID: 21885206
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Effect of high pressure processing temperature on dry-cured hams with different textural characteristics.
    Coll-Brasas E; Arnau J; Gou P; Lorenzo JM; García-Pérez JV; Fulladosa E
    Meat Sci; 2019 Jun; 152():127-133. PubMed ID: 30849689
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Application of quantitative magnetization transfer magnetic resonance imaging for characterization of dry-cured hams.
    Bajd F; Škrlep M; Čandek-Potokar M; Vidmar J; Serša I
    Meat Sci; 2016 Dec; 122():109-118. PubMed ID: 27513945
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Factors affecting dry-cured ham consumer acceptability.
    Morales R; Guerrero L; Aguiar AP; Guàrdia MD; Gou P
    Meat Sci; 2013 Nov; 95(3):652-7. PubMed ID: 23816516
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham.
    Rivas-Cañedo A; Martínez-Onandi N; Gaya P; Nuñez M; Picon A
    Meat Sci; 2021 Feb; 172():108349. PubMed ID: 33120177
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.