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 *

150 related articles for article (PubMed ID: 37048366)

  • 41. Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk".
    Ozturk I; Sagdic O; Yetim H
    Food Sci Anim Resour; 2021 Mar; 41(2):196-213. PubMed ID: 33987543
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage.
    Jin SK; Park JH
    Asian-Australas J Anim Sci; 2013 Dec; 26(12):1753-61. PubMed ID: 25049766
    [TBL] [Abstract][Full Text] [Related]  

  • 43. The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (
    Chan KH; Chang CK; Gavahian M; Yudhistira B; Santoso SP; Cheng KC; Hsieh CW
    Molecules; 2022 Oct; 27(20):. PubMed ID: 36296587
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.
    Drabik-Markiewicz G; Dejaegher B; De Mey E; Kowalska T; Paelinck H; Vander Heyden Y
    Food Chem; 2011 Jun; 126(4):1539-45. PubMed ID: 25213924
    [TBL] [Abstract][Full Text] [Related]  

  • 45. The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage.
    Kurt Ş
    Korean J Food Sci Anim Resour; 2016; 36(3):300-8. PubMed ID: 27433100
    [TBL] [Abstract][Full Text] [Related]  

  • 46. N-nitrosamines in drinking water and beer: Detection and risk assessment.
    Fan CC; Lin TF
    Chemosphere; 2018 Jun; 200():48-56. PubMed ID: 29475028
    [TBL] [Abstract][Full Text] [Related]  

  • 47. N-nitrosamine formation by monochloramine, free chlorine, and peracetic acid disinfection with presence of amine precursors in drinking water system.
    West DM; Wu Q; Donovan A; Shi H; Ma Y; Jiang H; Wang J
    Chemosphere; 2016 Jun; 153():521-7. PubMed ID: 27037659
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Photochemical attenuation of N-nitrosodimethylamine (NDMA) and other nitrosamines in surface water.
    Plumlee MH; Reinhard M
    Environ Sci Technol; 2007 Sep; 41(17):6170-6. PubMed ID: 17937298
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage.
    Hwang KE; Kim TK; Kim HW; Seo DH; Kim YB; Jeon KH; Choi YS
    Asian-Australas J Anim Sci; 2018 Aug; 31(8):1358-1365. PubMed ID: 29381898
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuk (Turkish dry-fermented sausage).
    Karabacak S; Bozkurt H
    Meat Sci; 2008 Mar; 78(3):288-96. PubMed ID: 22062281
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.
    Li L; Wang P; Xu X; Zhou G
    J Food Sci; 2012 May; 77(5):C560-5. PubMed ID: 23163937
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures.
    Deng S; Bai X; Li Y; Wang B; Kong B; Liu Q; Xia X
    Meat Sci; 2021 Nov; 181():108604. PubMed ID: 34144342
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM; Karwowska M; Dolatowski ZJ
    Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Effects of
    Uşan E; Kılıç GB; Kılıç B
    J Food Sci Technol; 2022 May; 59(5):1727-1738. PubMed ID: 34334809
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Clearance of N-nitrosodimethylamine and N-nitrosodiethylamine by the perfused rat liver. Relationship to the Km and Vmax for nitrosamine metabolism.
    Graves RJ; Swann PF
    Biochem Pharmacol; 1993 Mar; 45(5):983-9. PubMed ID: 8461051
    [TBL] [