Detalles de la búsqueda
1.
Comparison of competitive and sandwich immunochromatographic analysis in the authentication of chicken in meat products.
Anal Biochem
; 689: 115484, 2024 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-38382834
2.
Effects of ultrasound-assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction.
J Sci Food Agric
; 104(2): 1030-1038, 2024 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37721428
3.
Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages.
J Sci Food Agric
; 104(2): 1207-1212, 2024 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37740930
4.
N-Nitrosamines: a potential hazard in processed meat products.
J Sci Food Agric
; 104(5): 2551-2560, 2024 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37984839
5.
Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China.
J Sci Food Agric
; 104(2): 883-891, 2024 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37698856
6.
Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years.
Crit Rev Food Sci Nutr
; 63(26): 8136-8160, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-35333686
7.
Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges.
Crit Rev Food Sci Nutr
; 63(30): 10303-10318, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-35647788
8.
Application of oligosaccharides in meat processing and preservation.
Crit Rev Food Sci Nutr
; 63(31): 10947-10958, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-35648076
9.
A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety.
Crit Rev Food Sci Nutr
; 63(19): 3538-3555, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-34014126
10.
Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality.
Crit Rev Food Sci Nutr
; 63(26): 8357-8374, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-35357258
11.
Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat.
Int J Mol Sci
; 24(2)2023 Jan 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-36675084
12.
Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N',N'-tetraacetic Acid.
Molecules
; 28(18)2023 Sep 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-37764368
13.
An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland.
Molecules
; 28(13)2023 Jun 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-37446783
14.
Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times.
Molecules
; 28(5)2023 Feb 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-36903465
15.
Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef.
Molecules
; 28(7)2023 Mar 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-37049914
16.
Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry-cured fermented sausages.
J Sci Food Agric
; 103(15): 7862-7868, 2023 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-37467398
17.
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties.
J Sci Food Agric
; 103(6): 2806-2814, 2023 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-36647301
18.
Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditions.
J Sci Food Agric
; 103(5): 2641-2652, 2023 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36443991
19.
Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation.
J Sci Food Agric
; 103(15): 7539-7549, 2023 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-37411004
20.
The combination of high-throughput sequencing and LC-MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry-cured bacon.
J Sci Food Agric
; 103(14): 7187-7198, 2023 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-37351843