BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

122 related articles for article (PubMed ID: 38761532)

  • 1. Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment.
    Torres-Baix E; Gou P; Bover-Cid S; Fulladosa E
    Meat Sci; 2024 Sep; 215():109539. PubMed ID: 38761532
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Modelling of salt uptake for salt content standardization in dry-cured ham.
    Torres-Baix E; Illana A; Gou P; Olmos A; Arnau J; Fulladosa E
    Meat Sci; 2024 Aug; 214():109523. PubMed ID: 38692013
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing.
    Garcia-Gil N; Santos-Garcés E; Muñoz I; Fulladosa E; Arnau J; Gou P
    Meat Sci; 2012 Feb; 90(2):386-92. PubMed ID: 21885206
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.
    Håseth TT; Sørheim O; Høy M; Egelandsdal B
    Meat Sci; 2012 Mar; 90(3):858-64. PubMed ID: 22154569
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Ultrasonic characterization of salt, moisture and texture modifications in dry-cured ham during post-salting.
    Contreras M; Benedito J; Garcia-Perez JV
    Meat Sci; 2021 Feb; 172():108356. PubMed ID: 33120174
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures.
    Garcia-Gil N; Muñoz I; Santos-Garcés E; Arnau J; Gou P
    Meat Sci; 2014 Jan; 96(1):65-72. PubMed ID: 23896138
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham.
    Schivazappa C; Virgili R
    J Sci Food Agric; 2020 Jun; 100(8):3370-3377. PubMed ID: 32141082
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
    Armenteros M; Aristoy MC; Barat JM; Toldrá F
    Meat Sci; 2012 Feb; 90(2):361-7. PubMed ID: 21871742
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of 17 performance, carcass and raw ham quality parameters on ham weight loss at first salting in heavy pigs, a meat quality indicator for the production of high quality dry-cured hams.
    Dall'Olio S; Aboagye G; Nanni Costa L; Gallo M; Fontanesi L
    Meat Sci; 2020 Apr; 162():108012. PubMed ID: 31816517
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of salting time and sex on chemical and textural properties of dry cured ham.
    Tomažin U; Škrlep M; Prevolnik Povše M; Batorek Lukač N; Karolyi D; Červek M; Čandek-Potokar M
    Meat Sci; 2020 Mar; 161():107990. PubMed ID: 31710886
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham.
    Pinna A; Saccani G; Schivazappa C; Simoncini N; Virgili R
    Meat Sci; 2020 Mar; 161():107994. PubMed ID: 31809914
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Influence of salt content and processing time on sensory characteristics of cooked "lacón".
    Purriños L; Bermúdez R; Temperán S; Franco D; Carballo J; Lorenzo JM
    Meat Sci; 2011 Apr; 87(4):436-42. PubMed ID: 21168978
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex.
    Candek-Potokar M; Monin G; Zlender B
    J Anim Sci; 2002 Apr; 80(4):988-96. PubMed ID: 12002336
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content.
    Benedini R; Parolari G; Toscani T; Virgili R
    Meat Sci; 2012 Feb; 90(2):431-7. PubMed ID: 21955982
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.
    Pérez-Palacios T; Ruiz J; Martín D; Barat JM; Antequera T
    Food Sci Technol Int; 2011 Apr; 17(2):127-33. PubMed ID: 21441388
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability.
    Martuscelli M; Lupieri L; Chaves-Lopez C; Mastrocola D; Pittia P
    J Food Sci Technol; 2015 Dec; 52(12):7771-82. PubMed ID: 26604350
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS).
    Lorido L; Hort J; Estévez M; Ventanas S
    Meat Sci; 2016 Nov; 121():166-174. PubMed ID: 27322593
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs.
    Zappaterra M; Zambonelli P; Schivazappa C; Simoncini N; Virgili R; Stefanon B; Davoli R
    Animals (Basel); 2021 Jan; 11(1):. PubMed ID: 33401485
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.