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 *

142 related articles for article (PubMed ID: 38790888)

  • 1. Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham.
    Hernández Correas N; Abellán A; Cayuela JM; Bande-De León C; Tejada L
    Foods; 2024 May; 13(10):. PubMed ID: 38790888
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs.
    Muñoz-Rosique B; Salazar E; Tapiador J; Peinado B; Tejada L
    Foods; 2022 Mar; 11(6):. PubMed ID: 35327235
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts.
    Cilla I; Martínez L; Beltrán JA; Roncalés P
    Meat Sci; 2006 May; 73(1):12-21. PubMed ID: 22062049
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham.
    Seong PN; Park KM; Kang SM; Kang GH; Cho SH; Park BY; Van Ba H
    Asian-Australas J Anim Sci; 2014 Aug; 27(8):1164-73. PubMed ID: 25083111
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams.
    Muñoz-Rosique B; Hernández-Correas N; Abellán A; Bueno E; Gómez R; Tejada L
    Foods; 2023 Feb; 12(5):. PubMed ID: 36900539
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham.
    Pérez-Santaescolástica C; Carballo J; Fulladosa E; Garcia-Perez JV; Benedito J; Lorenzo JM
    Food Res Int; 2018 May; 107():559-566. PubMed ID: 29580520
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.
    Wang FS
    Meat Sci; 2001 Sep; 59(1):15-22. PubMed ID: 22062501
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams.
    Flores M; Aristoy MC; Antequera T; Barat JM; Toldrá F
    Meat Sci; 2009 Jun; 82(2):241-6. PubMed ID: 20416747
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions.
    Cilla I; Martínez L; Beltrán JA; Roncalés P
    Meat Sci; 2005 Apr; 69(4):789-95. PubMed ID: 22063158
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile.
    Pérez-Santaescolástica C; Carballo J; Fulladosa E; Garcia-Perez José V; Benedito J; Lorenzo JM
    Food Res Int; 2018 Dec; 114():140-150. PubMed ID: 30361010
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 2. Physico-chemical traits of cured-cooked ham and sensory traits of cured-cooked and dry-cured hams.
    Fernandez X; Gilbert S; Vendeuvre JL
    Meat Sci; 2002 Dec; 62(4):439-46. PubMed ID: 22061751
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams.
    Morales P; Calzada J; Nuñez M
    J Food Prot; 2006 Oct; 69(10):2539-43. PubMed ID: 17066942
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability.
    Flores M; Barat JM; Aristoy MC; Peris MM; Grau R; Toldrá F
    Meat Sci; 2006 Apr; 72(4):766-72. PubMed ID: 22061891
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time.
    Gou P; Morales R; Serra X; Guàrdia MD; Arnau J
    Meat Sci; 2008 Dec; 80(4):1333-9. PubMed ID: 22063876
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions.
    Andrés AI; Cava R; Ventanas J; Thovar V; Ruiz J
    Meat Sci; 2004 Sep; 68(1):45-51. PubMed ID: 22062006
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic.
    Gomes HB; Rodrigues LM; Massingue AA; Lima ÍA; Ramos ALS; Ramos EM
    Asian-Australas J Anim Sci; 2020 Feb; 33(2):339-348. PubMed ID: 31208172
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.