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Journal Abstract Search

239 related items for PubMed ID: 18642839

  • 61. Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response.
    Rubio-Celorio M, Garcia-Gil N, Gou P, Arnau J, Fulladosa E.
    Meat Sci; 2015 Feb; 100():91-6. PubMed ID: 25460111
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  • 62. Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex.
    Rawdkuen S, Jaimakreu M, Benjakul S.
    Food Chem; 2013 Jan 15; 136(2):909-16. PubMed ID: 23122144
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  • 63. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP, Stamatiou AP, Drosinos EH, Nychas GJ.
    Food Microbiol; 2008 Oct 15; 25(7):915-21. PubMed ID: 18721682
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  • 64. Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days.
    Bertram HC, Straadt IK, Jensen JA, Dall Aaslyng M.
    Meat Sci; 2007 Oct 15; 77(2):190-5. PubMed ID: 22061590
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  • 65. Evaluation of ultrasound and microbubbles effect on pork meat during brining process.
    Visy A, Jónás G, Szakos D, Horváth-Mezőfi Z, Hidas KI, Barkó A, Friedrich L.
    Ultrason Sonochem; 2021 Jul 15; 75():105589. PubMed ID: 34015685
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  • 66. Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef.
    Mukherjee A, Yoon Y, Geornaras I, Belk KE, Scanga JA, Smith GC, Sofos JN.
    J Food Sci; 2009 Mar 15; 74(2):M94-9. PubMed ID: 19323764
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  • 67. Rheological characteristics and morphology of dialdehyde starch/meat composites during heating.
    Chiang PY, Li JY, Chen ML.
    J Food Sci; 2009 Mar 15; 74(2):E112-9. PubMed ID: 19323739
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  • 76. Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork.
    Huang F, Huang M, Xu X, Zhou G.
    J Sci Food Agric; 2011 Feb 15; 91(3):443-8. PubMed ID: 21218477
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  • 78. Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
    Min B, Green BW.
    J Food Sci; 2008 Jun 15; 73(5):E218-26. PubMed ID: 18576994
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  • 79. Streptococcus suis in retail markets: how prevalent is it in raw pork?
    Cheung PY, Lo KL, Cheung TT, Yeung WH, Leung PH, Kam KM.
    Int J Food Microbiol; 2008 Oct 31; 127(3):316-20. PubMed ID: 18804885
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  • 80. Effects of various cooking processes on the concentrations of arsenic, cadmium, mercury, and lead in foods.
    Perelló G, Martí-Cid R, Llobet JM, Domingo JL.
    J Agric Food Chem; 2008 Dec 10; 56(23):11262-9. PubMed ID: 18986150
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