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 *

143 related articles for article (PubMed ID: 35152028)

  • 21. Salting of dry-cured meat - A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum.
    Sonjak S; Ličen M; Frisvad JC; Gunde-Cimerman N
    Food Microbiol; 2011 Sep; 28(6):1111-6. PubMed ID: 21645808
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices.
    Rodríguez A; Capela D; Medina Á; Córdoba JJ; Magan N
    Int J Food Microbiol; 2015 Feb; 194():71-7. PubMed ID: 25437060
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights.
    Zhou CY; Pan DD; Cao JX; Zhou GH
    Compr Rev Food Sci Food Saf; 2021 Jul; 20(4):3838-3857. PubMed ID: 34118135
    [TBL] [Abstract][Full Text] [Related]  

  • 25. In-depth mapping of the proteome of Tibetan pig tenderloin (longissimus dorsi) using offline high-pH reversed-phase fractionation and LC-MS/MS.
    Gu X; Gao Y; Luo Z; Yang L; Chi F; Xiao J; Wang W; Geng F
    J Food Biochem; 2019 Nov; 43(11):e13015. PubMed ID: 31429109
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
    Armenteros M; Toldrá F; Aristoy MC; Ventanas J; Estévez M
    J Agric Food Chem; 2012 Aug; 60(31):7607-15. PubMed ID: 22804717
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham.
    Gallego M; Mora L; Toldrá F
    Food Res Int; 2018 Jul; 109():343-349. PubMed ID: 29803458
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 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]  

  • 29. Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system.
    Sánchez-Montero L; Córdoba JJ; Alía A; Peromingo B; Núñez F
    Int J Food Microbiol; 2019 Nov; 308():108303. PubMed ID: 31437694
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham.
    Gallego M; Mora L; Toldrá F
    Food Chem; 2018 Aug; 258():8-15. PubMed ID: 29655758
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Proteomics of Parma Dry-Cured Ham: Analysis of Salting Exudates.
    Paredi G; Benoni R; Pighini G; Ronda L; Dowle A; Ashford D; Thomas J; Saccani G; Virgili R; Mozzarelli A
    J Agric Food Chem; 2017 Aug; 65(30):6307-6316. PubMed ID: 28662581
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.
    Lorido L; Estévez M; Ventanas J; Ventanas S
    Meat Sci; 2015 Sep; 107():39-48. PubMed ID: 25935848
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products.
    Sánchez-Montero L; Córdoba JJ; Peromingo B; Álvarez M; Núñez F
    Food Res Int; 2019 Jul; 121():604-611. PubMed ID: 31108787
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution.
    Irmscher SB; Terjung EM; Gibis M; Herrmann K; Kohlus R; Weiss J
    J Sci Food Agric; 2017 Jan; 97(1):74-81. PubMed ID: 26917091
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties.
    Pedro D; Saldaña E; Lorenzo JM; Pateiro M; Dominguez R; Dos Santos BA; Cichoski AJ; Campagnol PCB
    Meat Sci; 2021 Mar; 173():108372. PubMed ID: 33229105
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham.
    Luo J; Nasiru MM; Zhuang H; Zhou G; Zhang J
    Food Res Int; 2021 Feb; 140():110001. PubMed ID: 33648234
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. The effects of a step-up ractopamine feeding program on growth performance and low-sodium ham characteristics of purebred Berkshire pigs.
    Bohrer BM; Kyle JM; Little KL; Zerby HN; Boler DD
    J Anim Sci; 2013 Nov; 91(11):5535-43. PubMed ID: 24045496
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 8.