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 *

137 related articles for article (PubMed ID: 36399845)

  • 21. Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products.
    Karwowska M; Kononiuk A; Wójciak KM
    Antioxidants (Basel); 2019 Dec; 9(1):. PubMed ID: 31877777
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna.
    Cropp MS; Tarté R; Prusa KJ; Dickson JS; Shaw AM; Houser TA; Crowley RI; Reever LM; Sebranek JG
    Meat Sci; 2023 Oct; 204():109289. PubMed ID: 37531898
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages.
    Takeda S; Kanda T; Ahhmed AM; Sogawa K; Umezu K; Ogata M; Mizunoya W; Sakata R
    Foods; 2023 Dec; 13(1):. PubMed ID: 38201040
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety.
    Wójciak KM; Krajmas P; Solska E; Dolatowski ZJ
    Acta Sci Pol Technol Aliment; 2015; 14(4):293-302. PubMed ID: 28068036
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees C.
    Metaxopoulos J; Mataragas M; Drosinos EH
    J Appl Microbiol; 2002; 93(3):363-73. PubMed ID: 12174033
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages.
    Ruiz-Moyano S; Martín A; Benito MJ; Hernández A; Casquete R; de Guia Córdoba M
    Food Microbiol; 2011 Aug; 28(5):839-47. PubMed ID: 21569925
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K; Liu JY; Fu L; Li WJ; Zhao YY; Bai YH; Kang ZL
    J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products.
    Bae SM; Choi JH; Jeong JY
    J Anim Sci Technol; 2020 Nov; 62(6):922-932. PubMed ID: 33987572
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters.
    Sindelar JJ; Cordray JC; Olson DG; Sebranek JG; Love JA
    J Food Sci; 2007 Oct; 72(8):S551-9. PubMed ID: 17995620
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition.
    Kononiuk AD; Karwowska M
    Meat Sci; 2020 Mar; 161():108015. PubMed ID: 31837558
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Unraveling the chemical identity of meat pigments.
    Pegg RB; Shahidi F
    Crit Rev Food Sci Nutr; 1997 Oct; 37(6):561-89. PubMed ID: 9404994
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Active biopolymer films based on furcellaran, whey protein isolate and Borago officinalis extract: characterization and application in smoked pork ham production.
    Zając M; Jamróz E; Guzik P; Kulawik P; Tkaczewska J
    J Sci Food Agric; 2021 May; 101(7):2884-2891. PubMed ID: 33159331
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems.
    Hilbig J; Loeffler M; Herrmann K; Weiss J
    Food Res Int; 2019 May; 119():761-768. PubMed ID: 30884714
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters.
    Barbut S; Somboonpanyakul P; Quinton M; Smith A
    Br Poult Sci; 2009 Jan; 50(1):83-94. PubMed ID: 19234933
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.
    Latoch A; Libera J; Stasiak DM
    Acta Sci Pol Technol Aliment; 2019; 18(2):163-171. PubMed ID: 31256544
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment.
    Zhou RY; Huang X; Liu Z; Chua JY; Liu SQ
    Curr Res Food Sci; 2022; 5():1826-1836. PubMed ID: 36276244
    [TBL] [Abstract][Full Text] [Related]  

  • 37. The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage.
    Okoń A; Szymański P; Zielińska D; Szydłowska A; Siekierko U; Kołożyn-Krajewska D; Dolatowski ZJ
    Antioxidants (Basel); 2021 Oct; 10(11):. PubMed ID: 34829583
    [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. Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages.
    Sindelar JJ; Cordray JC; Sebranek JG; Love JA; Ahn DU
    J Food Sci; 2007 Jun; 72(5):S324-32. PubMed ID: 17995750
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentum R6 isolated from Harbin dry sausages and molecular docking between protease and meat protein.
    Sun F; Tao R; Liu Q; Wang H; Kong B
    J Sci Food Agric; 2021 Sep; 101(12):5016-5027. PubMed ID: 33548144
    [TBL] [Abstract][Full Text] [Related]  

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