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Journal Abstract Search

288 related items for PubMed ID: 20416833

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  • 2. Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium.
    Armenteros M, Aristoy MC, Barat JM, Toldrá F.
    J Agric Food Chem; 2009 Oct 28; 57(20):9699-705. PubMed ID: 20560629
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  • 3. Influence of sodium replacement on physicochemical properties of dry-cured loin.
    Aliño M, Grau R, Toldrá F, Blesa E, Pagán MJ, Barat JM.
    Meat Sci; 2009 Nov 28; 83(3):423-30. PubMed ID: 20416693
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  • 4. 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 28; 90(2):361-7. PubMed ID: 21871742
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  • 8. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
    Armenteros M, Toldrá F, Aristoy MC, Ventanas J, Estévez M.
    J Agric Food Chem; 2012 Aug 08; 60(31):7607-15. PubMed ID: 22804717
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  • 9. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
    Wu H, Zhang Y, Long M, Tang J, Yu X, Wang J, Zhang J.
    Meat Sci; 2014 Mar 08; 96(3):1325-31. PubMed ID: 24342182
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  • 11. Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus.
    Arroyo-López FN, Bautista-Gallego J, Chiesa A, Durán-Quintana MC, Garrido-Fernández A.
    Food Microbiol; 2009 Jun 08; 26(4):396-403. PubMed ID: 19376461
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  • 12. Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts.
    Armenteros M, Aristoy MC, Toldrá F.
    Meat Sci; 2012 Jul 08; 91(3):378-81. PubMed ID: 22417729
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  • 14. Creatine and creatinine evolution during the processing of dry-cured ham.
    Mora L, Hernández-Cázares AS, Sentandreu MA, Toldrá F.
    Meat Sci; 2010 Mar 08; 84(3):384-9. PubMed ID: 20374800
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  • 15. Processing of dry-cured ham in a reduced-oxygen atmosphere: effects on physicochemical and microbiological parameters and mite growth.
    Sánchez-Molinero F, García-Regueiro JA, Arnau J.
    Meat Sci; 2010 Mar 08; 84(3):400-8. PubMed ID: 20374802
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  • 17. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
    Bautista-Gallego J, Arroyo-López FN, Durán-Quintana MC, Garrido-Fernández A.
    Food Microbiol; 2010 May 08; 27(3):403-12. PubMed ID: 20227606
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  • 18. Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham.
    Romero de Avila MD, Ordóñez JA, de la Hoz L, Herrero AM, Cambero MI.
    Meat Sci; 2010 Apr 08; 84(4):747-54. PubMed ID: 20374852
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  • 19. Acceleration of curing period of pastrami manufactured from buffalo meat: Chemical and microbiological properties.
    Ibrahim HM.
    Nahrung; 2001 Aug 08; 45(4):293-7. PubMed ID: 11534471
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  • 20. Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.
    Gratacós-Cubarsí M, Sárraga C, Castellari M, Valero A, García Regueiro JA, Arnau J.
    Food Chem; 2013 Dec 01; 141(3):3207-14. PubMed ID: 23871079
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