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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

169 related items for PubMed ID: 28662581

  • 21.
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  • 22. Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams.
    Luccia AD, Picariello G, Cacace G, Scaloni A, Faccia M, Liuzzi V, Alviti G, Musso SS.
    Meat Sci; 2005 Mar; 69(3):479-91. PubMed ID: 22062987
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  • 23. 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
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  • 24. Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".
    Purriños L, Franco D, Carballo J, Lorenzo JM.
    Meat Sci; 2012 Dec; 92(4):627-34. PubMed ID: 22749430
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  • 27. Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness.
    Skrlep M, Candek-Potokar M, Mandelc S, Javornik B, Gou P, Chambon C, Santé-Lhoutellier V.
    Meat Sci; 2011 Aug; 88(4):657-67. PubMed ID: 21414725
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  • 28. Assessing quality parameters in dry-cured ham using microwave spectroscopy.
    Bjarnadottir SG, Lunde K, Alvseike O, Mason A, Al-Shamma'a AI.
    Meat Sci; 2015 Oct; 108():109-14. PubMed ID: 26086346
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  • 30. The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham.
    Xing L, Liu R, Gao X, Zheng J, Wang C, Zhou G, Zhang W.
    Food Chem; 2018 Nov 15; 266():420-426. PubMed ID: 30381207
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  • 34. Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing.
    Petrova I, Tolstorebrov I, Mora L, Toldrá F, Eikevik TM.
    Meat Sci; 2016 Nov 15; 121():243-249. PubMed ID: 27371871
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  • 35. Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham.
    Zhou CY, Wang C, Tang CB, Dai C, Bai Y, Yu XB, Li CB, Xu XL, Zhou GH, Cao JX.
    Food Chem; 2019 Nov 01; 297():125012. PubMed ID: 31253295
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  • 36. [Technology for the production of cured ham].
    Arnau J.
    Microbiologia; 1993 Feb 01; 9 Spec No():3-9. PubMed ID: 8484915
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