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 *

134 related articles for article (PubMed ID: 33962167)

  • 41. Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing.
    Pérez-Palacios T; Ruiz J; Dewettinck K; Le TT; Antequera T
    Meat Sci; 2010 Mar; 84(3):431-6. PubMed ID: 20374806
    [TBL] [Abstract][Full Text] [Related]  

  • 42. 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]  

  • 43. Performance and carcass quality traits of Iberian × Duroc crossbred pig subject to gender and age at the beginning of the free-range finishing phase.
    Ortiz A; Tejerina D; García-Torres S; Gaspar P; González E
    Animal; 2021 Sep; 15(9):100324. PubMed ID: 34340142
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters.
    Coombs CEO; Holman BWB; Ponnampalam EN; Morris S; Friend MA; Hopkins DL
    Meat Sci; 2018 Feb; 136():116-122. PubMed ID: 29125943
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Meat quality traits in longissimus lumborum and gluteus medius muscles from immunocastrated and surgically castrated Iberian pigs.
    Seiquer I; Palma-Granados P; Haro A; Lara L; Lachica M; Fernández-Fígares I; Nieto R
    Meat Sci; 2019 Apr; 150():77-84. PubMed ID: 30594821
    [TBL] [Abstract][Full Text] [Related]  

  • 46. The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham.
    Latorre MA; Ripoll G; García-Belenguer E; Ariño L
    J Anim Sci; 2009 Apr; 87(4):1464-71. PubMed ID: 19028845
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Development of a 64 SNV panel for breed authentication in Iberian pigs and their derived meat products.
    Muñoz M; García-Casco JM; Alves E; Benítez R; Barragán C; Caraballo C; Fernández AI; García F; Núñez Y; Óvilo C; Fernández A; Rodríguez C; Silió L
    Meat Sci; 2020 Sep; 167():108152. PubMed ID: 32361066
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Survival of selected foodborne pathogens on dry cured pork loins.
    Morales-Partera ÁM; Cardoso-Toset F; Jurado-Martos F; Astorga RJ; Huerta B; Luque I; Tarradas C; Gómez-Laguna J
    Int J Food Microbiol; 2017 Oct; 258():68-72. PubMed ID: 28759797
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin.
    Channon HA; Kerr MG; Walker PJ
    Meat Sci; 2004 Apr; 66(4):881-8. PubMed ID: 22061021
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins.
    Bowker B; Liu M; Callahan J; Solomon M
    J Food Sci; 2010 May; 75(4):S237-44. PubMed ID: 20546427
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages.
    Franco D; Martins AJ; López-Pedrouso M; Cerqueira MA; Purriños L; Pastrana LM; Vicente AA; Zapata C; Lorenzo JM
    J Sci Food Agric; 2020 Jan; 100(1):218-224. PubMed ID: 31512242
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Immune-spaying as an alternative to surgical spaying in Iberian x Duroc females: Effect on the sensory traits and volatile organic compound profile of dry-cured shoulders and dry-cured loins.
    Gamero-Negrón R; García C; Reina R; Sánchez Del Pulgar J
    Meat Sci; 2018 Sep; 143():237-241. PubMed ID: 29803857
    [TBL] [Abstract][Full Text] [Related]  

  • 53. 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]  

  • 54. Protein oxidation during frozen storage and subsequent processing of different beef muscles.
    Utrera M; Parra V; Estévez M
    Meat Sci; 2014 Feb; 96(2 Pt A):812-20. PubMed ID: 24200575
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins.
    Kim YH; Luc G; Rosenvold K
    Meat Sci; 2013 Oct; 95(2):412-8. PubMed ID: 23747637
    [TBL] [Abstract][Full Text] [Related]  

  • 56. 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]  

  • 57. 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]  

  • 58. Lipolysis, lipid peroxidation, and color characteristics of Serrano Hams from Duroc and large white pigs during dry-curing.
    del Olmo A; Calzada J; Nuñez M
    J Food Sci; 2013 Nov; 78(11):C1659-64. PubMed ID: 24245884
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil.
    Morales-Irigoyen EE; Severiano-Pérez P; Rodriguez-Huezo ME; Totosaus A
    Food Sci Technol Int; 2012 Aug; 18(4):413-21. PubMed ID: 22773543
    [TBL] [Abstract][Full Text] [Related]  

  • 60. 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]  

    [Previous]   [Next]    [New Search]
    of 7.