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1.
Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés.
Foods
; 13(4)2024 Feb 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-38397510
2.
Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology.
Foods
; 12(9)2023 May 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-37174439
3.
Co-Creation with Consumers for Packaging Design Validated through Implicit and Explicit Methods: Exploratory Effect of Visual and Textual Attributes.
Foods
; 11(9)2022 Apr 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-35563908
4.
Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis.
Food Chem
; 374: 131730, 2022 Apr 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-34920405
5.
Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts.
Foods
; 10(7)2021 Jun 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-34201569
6.
Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams.
Food Res Int
; 133: 109156, 2020 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-32466934
7.
Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin.
Food Chem
; 292: 227-236, 2019 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-31054669
8.
Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling.
Meat Sci
; 139: 192-200, 2018 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-29428884
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