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 *

249 related articles for article (PubMed ID: 35954097)

  • 1. Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review.
    Barcenilla C; Álvarez-Ordóñez A; López M; Alvseike O; Prieto M
    Foods; 2022 Aug; 11(15):. PubMed ID: 35954097
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The use of high pressure processing to compensate for the effects of salt reduction in ready-to-eat meat products.
    Nuygen M; Arvaj L; Balamurugan S
    Crit Rev Food Sci Nutr; 2024; 64(9):2533-2547. PubMed ID: 36106480
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review.
    Kim TK; Yong HI; Jung S; Kim HW; Choi YS
    J Anim Sci Technol; 2021 Jul; 63(4):725-739. PubMed ID: 34447950
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Reducing salt: A challenge for the meat industry.
    Desmond E
    Meat Sci; 2006 Sep; 74(1):188-96. PubMed ID: 22062728
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Reducing sodium intake from meat products.
    Ruusunen M; Puolanne E
    Meat Sci; 2005 Jul; 70(3):531-41. PubMed ID: 22063751
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Conventional and emerging approaches for reducing dietary intake of salt.
    Vinitha K; Sethupathy P; Moses JA; Anandharamakrishnan C
    Food Res Int; 2022 Feb; 152():110933. PubMed ID: 35181101
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review.
    Vidal VAS; Lorenzo JM; Munekata PES; Pollonio MAR
    Crit Rev Food Sci Nutr; 2021; 61(13):2194-2206. PubMed ID: 32496819
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Low-sodium meat products: retaining salty taste for sweet health.
    Verma AK; Banerjee R
    Crit Rev Food Sci Nutr; 2012; 52(1):72-84. PubMed ID: 21991991
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A Review.
    Kim TK; Yong HI; Jung S; Kim HW; Choi YS
    Foods; 2021 Apr; 10(5):. PubMed ID: 33924794
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.
    Pietrasik Z; Gaudette NJ
    J Sci Food Agric; 2015 Jul; 95(9):1845-51. PubMed ID: 25155993
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Development of strategies to manufacture low-salt meat products - a review.
    Aprilia GHS; Kim HS
    J Anim Sci Technol; 2022 Mar; 64(2):218-234. PubMed ID: 35530408
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Salt reduction in vegetable fermentation: reality or desire?
    Bautista-Gallego J; Rantsiou K; Garrido-Fernández A; Cocolin L; Arroyo-López FN
    J Food Sci; 2013 Aug; 78(8):R1095-100. PubMed ID: 23772964
    [TBL] [Abstract][Full Text] [Related]  

  • 13. A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021).
    Roobab U; Khan AW; Lorenzo JM; Arshad RN; Chen BR; Zeng XA; Bekhit AE; Suleman R; Aadil RM
    Food Res Int; 2021 Dec; 150(Pt A):110792. PubMed ID: 34865807
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages.
    Cluff M; Steyn H; Charimba G; Bothma C; Hugo CJ; Hugo A
    J Sci Food Agric; 2016 Sep; 96(12):4048-55. PubMed ID: 26711322
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Salt content and minimum acceptable levels in whole-muscle cured meat products.
    Delgado-Pando G; Fischer E; Allen P; Kerry JP; O'Sullivan MG; Hamill RM
    Meat Sci; 2018 May; 139():179-186. PubMed ID: 29428882
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Level of knowledge of the meat products as the main source of sodium in the diet among the students of Lublin].
    Latoch A
    Rocz Panstw Zakl Hig; 2012; 63(2):225-31. PubMed ID: 22928372
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of salt on lipid oxidation in meat and seafood products: A review.
    Mariutti LR; Bragagnolo N
    Food Res Int; 2017 Apr; 94():90-100. PubMed ID: 28290372
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Predicting the effect of salt on heat tolerance of Listeria monocytogenes in meat and fish products.
    Hansen TB; Abdalas S; Al-Hilali I; Hansen LT
    Int J Food Microbiol; 2021 Aug; 352():109265. PubMed ID: 34116257
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges.
    Tidona F; Zago M; Carminati D; Giraffa G
    Front Nutr; 2022; 9():859694. PubMed ID: 35445068
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influences of cold atmospheric plasma on microbial safety, physicochemical and sensorial qualities of meat products.
    Xiang Q; Liu X; Li J; Ding T; Zhang H; Zhang X; Bai Y
    J Food Sci Technol; 2018 Mar; 55(3):846-857. PubMed ID: 29487426
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.