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 *

189 related articles for article (PubMed ID: 34314926)

  • 1. Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects.
    Flores M; Piornos JA
    Meat Sci; 2021 Dec; 182():108636. PubMed ID: 34314926
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Nitrite reduction in fermented meat products and its impact on aroma.
    Flores M; Perea-Sanz L; Belloch C
    Adv Food Nutr Res; 2021; 95():131-181. PubMed ID: 33745511
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus.
    Yuan X; Zhu X; Sun R; Jiang W; Zhang D; Liu H; Sun B
    Food Chem; 2022 Mar; 373(Pt B):131537. PubMed ID: 34776312
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Yeast strains as potential aroma enhancers in dry fermented sausages.
    Flores M; Corral S; Cano-García L; Salvador A; Belloch C
    Int J Food Microbiol; 2015 Nov; 212():16-24. PubMed ID: 25765533
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages.
    Li L; Perea-Sanz L; Salvador A; Belloch C; Flores M
    Meat Sci; 2022 Oct; 192():108896. PubMed ID: 35753267
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Understanding the implications of current health trends on the aroma of wet and dry cured meat products.
    Flores M
    Meat Sci; 2018 Oct; 144():53-61. PubMed ID: 29716761
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile.
    Perea-Sanz L; Montero R; Belloch C; Flores M
    Int J Food Microbiol; 2018 Oct; 282():84-91. PubMed ID: 29933128
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Salt reduction in slow fermented sausages affects the generation of aroma active compounds.
    Corral S; Salvador A; Flores M
    Meat Sci; 2013 Mar; 93(3):776-85. PubMed ID: 23261539
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques.
    Corral S; Salvador A; Flores M
    J Sci Food Agric; 2015 Apr; 95(6):1350-61. PubMed ID: 25043208
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.
    Mora-Gallego H; Serra X; Guàrdia MD; Miklos R; Lametsch R; Arnau J
    Meat Sci; 2013 Mar; 93(3):668-74. PubMed ID: 23273479
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast.
    Corral S; Belloch C; López-Díez JJ; Flores M
    J Sci Food Agric; 2018 Apr; 98(6):2121-2130. PubMed ID: 28941248
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages.
    Flores M; Perea-Sanz L; López-Díez JJ; Belloch C
    Food Chem; 2021 Nov; 361():129997. PubMed ID: 34029911
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microbial diversity of representative traditional fermented sausages in different regions of China.
    Huang Z; Shen Y; Huang X; Qiao M; He RK; Song L
    J Appl Microbiol; 2021 Jan; 130(1):133-141. PubMed ID: 32219941
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.
    Villaverde A; Morcuende D; Estévez M
    J Food Sci; 2014 Jul; 79(7):C1331-42. PubMed ID: 25041537
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.
    Olivares A; Navarro JL; Flores M
    Food Sci Technol Int; 2015 Mar; 21(2):110-23. PubMed ID: 24334376
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts.
    Marco A; Navarro JL; Flores M
    J Agric Food Chem; 2007 Apr; 55(8):3058-65. PubMed ID: 17381109
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
    Olivares A; Navarro JL; Salvador A; Flores M
    Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of the use of entire male fat in the production of reduced salt fermented sausages.
    Corral S; Salvador A; Flores M
    Meat Sci; 2016 Jun; 116():140-50. PubMed ID: 26882213
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition.
    Kononiuk AD; Karwowska M
    Molecules; 2020 May; 25(10):. PubMed ID: 32456021
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst).
    Hilbig J; Hildebrandt L; Herrmann K; Weiss J; Loeffler M
    J Food Sci; 2020 Feb; 85(2):289-297. PubMed ID: 31968403
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.