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PUBMED FOR HANDHELDS

Journal Abstract Search


175 related items for PubMed ID: 23607833

  • 1. Evaluation of changes in the taste of cooked meat products during curing using an artificial taste sensor.
    Nodake K, Numata M, Kosai K, Kim YJ, Nishiumi T.
    Anim Sci J; 2013 Aug; 84(8):613-21. PubMed ID: 23607833
    [Abstract] [Full Text] [Related]

  • 2. Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products.
    Cheung IW, Li-Chan EC.
    Food Chem; 2014 Feb 15; 145():1076-85. PubMed ID: 24128587
    [Abstract] [Full Text] [Related]

  • 3. Proteolysis, texture, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry-curing.
    del Olmo A, Calzada J, Gaya P, Nuñez M.
    J Food Sci; 2013 Mar 15; 78(3):C416-24. PubMed ID: 23425117
    [Abstract] [Full Text] [Related]

  • 4. Nonvolatile taste compounds in cooked Chinese Nanjing duck meat following postproduction heat treatment.
    Dai Y, Chang HJ, Cao SX, Liu DY, Xu XL, Zhou GH.
    J Food Sci; 2011 Mar 15; 76(5):C674-9. PubMed ID: 22417411
    [Abstract] [Full Text] [Related]

  • 5. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
    Dermiki M, Mounayar R, Suwankanit C, Scott J, Kennedy OB, Mottram DS, Gosney MA, Blumenthal H, Methven L.
    J Sci Food Agric; 2013 Oct 15; 93(13):3312-21. PubMed ID: 23585029
    [Abstract] [Full Text] [Related]

  • 6. Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.
    Tikk M, Tikk K, Tørngren MA, Meinert L, Aaslyng MD, Karlsson AH, Andersen HJ.
    J Agric Food Chem; 2006 Oct 04; 54(20):7769-77. PubMed ID: 17002451
    [Abstract] [Full Text] [Related]

  • 7. Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.
    Sforza S, Galaverna G, Schivazappa C, Marchelli R, Dossena A, Virgili R.
    J Agric Food Chem; 2006 Dec 13; 54(25):9422-9. PubMed ID: 17147428
    [Abstract] [Full Text] [Related]

  • 8. [Storage stability of Guelders smoked sausage (Gelderse rookworst) containing 20 per cent mechanically processed pork (author's transl)].
    van den Hazelkamp GP, Houben JH, Krol B.
    Tijdschr Diergeneeskd; 1980 Nov 01; 105(21):900-11. PubMed ID: 7434328
    [Abstract] [Full Text] [Related]

  • 9. The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages.
    O'Flynn CC, Cruz-Romero MC, Troy DJ, Mullen AM, Kerry JP.
    Meat Sci; 2014 Jan 01; 96(1):633-9. PubMed ID: 24056406
    [Abstract] [Full Text] [Related]

  • 10. Hypoxanthine enhances the cured meat taste.
    Ichimura S, Nakamura Y, Yoshida Y, Hattori A.
    Anim Sci J; 2017 Feb 01; 88(2):379-385. PubMed ID: 27169902
    [Abstract] [Full Text] [Related]

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  • 12. Sensory properties and metabolomic profiles of dry-cured ham during the ripening process.
    Sugimoto M, Sugawara T, Obiya S, Enomoto A, Kaneko M, Ota S, Soga T, Tomita M.
    Food Res Int; 2020 Mar 01; 129():108850. PubMed ID: 32036920
    [Abstract] [Full Text] [Related]

  • 13. Effects of pressurization on structure, water distribution, and sensory attributes of cured ham: can pressurization reduce the crucial sodium content?
    Bertram HC, Wu Z, Straadt IK, Aagaard M, Aaslyng MD.
    J Agric Food Chem; 2006 Dec 27; 54(26):9912-7. PubMed ID: 17177520
    [Abstract] [Full Text] [Related]

  • 14. 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 27; 96(3):1325-31. PubMed ID: 24342182
    [Abstract] [Full Text] [Related]

  • 15. Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham.
    Zhou CY, Xia Q, He J, Sun YY, Dang YL, Zhou GH, Geng F, Pan DD, Cao JX.
    Food Chem; 2022 Sep 15; 388():133059. PubMed ID: 35483294
    [Abstract] [Full Text] [Related]

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  • 17. Evaluation of bottled nutritive drinks using a taste sensor.
    Kataoka M, Miyanaga Y, Tsuji E, Uchida T.
    Int J Pharm; 2004 Jul 26; 279(1-2):107-14. PubMed ID: 15234799
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  • 19. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages.
    Terns MJ, Milkowski AL, Rankin SA, Sindelar JJ.
    Meat Sci; 2011 Jun 26; 88(2):311-8. PubMed ID: 21303726
    [Abstract] [Full Text] [Related]

  • 20. Quantitative taste evaluation of total enteral nutrients.
    Mukai J, Miyanaga Y, Ishizaka T, Asaka K, Nakai Y, Tsuji E, Uchida T.
    Chem Pharm Bull (Tokyo); 2004 Dec 26; 52(12):1416-21. PubMed ID: 15577236
    [Abstract] [Full Text] [Related]


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