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1.
Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry.
Meat Sci
; 204: 109260, 2023 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-37369164
2.
Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models.
Microorganisms
; 11(2)2023 Feb 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-36838397
3.
Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing.
Foods
; 12(14)2023 Jul 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-37509780
4.
Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature.
Foods
; 12(11)2023 May 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37297443
5.
Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing.
Front Microbiol
; 13: 983265, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-36246288
6.
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate.
Foods
; 10(12)2021 Dec 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-34945675
7.
Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition.
Meat Sci
; 169: 108184, 2020 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-32485561
8.
Emerging thermal imaging techniques for seed quality evaluation: Principles and applications.
Food Res Int
; 131: 109025, 2020 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-32247450
9.
Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures.
Food Chem
; 278: 314-321, 2019 Apr 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-30583378
10.
Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.
Meat Sci
; 112: 9-15, 2016 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-26497101
11.
Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response.
Meat Sci
; 100: 91-6, 2015 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-25460111
12.
Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition.
Meat Sci
; 96(2 Pt A): 943-7, 2014 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-24211553
13.
Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures.
Meat Sci
; 96(1): 65-72, 2014 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-23896138
14.
The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.
Meat Sci
; 95(2): 433-43, 2013 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-23747640
15.
NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages.
Food Chem
; 135(3): 1750-5, 2012 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-22953917
16.
Tools for studying dry-cured ham processing by using computed tomography.
J Agric Food Chem
; 60(1): 241-9, 2012 Jan 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-22141464
17.
Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy.
Food Chem
; 129(2): 601-607, 2011 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30634274
18.
Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness.
Meat Sci
; 88(4): 657-67, 2011 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-21414725
19.
Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages.
Meat Sci
; 85(2): 325-30, 2010 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-20374907
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