Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added Fulltext Access 7 Pages 2006
Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation Fulltext Access 7 Pages 2006
Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks Fulltext Access 7 Pages 2006
Classification of some heat-treated liver pastes according to container type, using heavy metals content and manufacturer’s data, by principal components analysis and potential curves Fulltext Access 7 Pages 2006
In vivo estimation of lamb carcass composition by real-time ultrasonography Fulltext Access 7 Pages 2006
Fatty acid profile, and chemical composition of Longissimus muscle of bovine steers and bulls finished in pasture system Fulltext Access 7 Pages 2006
Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems Fulltext Access 7 Pages 2006
The effect of spineless cactus (Opuntia ficus-indica f. inermis) supplementation on growth, carcass, meat quality and fatty acid composition of male goat kids Fulltext Access 7 Pages 2006
Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the “Ternera de Aliste” Quality Label Fulltext Access 7 Pages 2006
Effect of replacing soybean meal by extruded chickpeas in the diets of growing–finishing pigs on meat quality Fulltext Access 7 Pages 2006
Determination and evaluation of the parameters affecting the choice of veal meat of the “Ternera de Aliste” quality appellation Fulltext Access 7 Pages 2006
Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content Fulltext Access 7 Pages 2006
Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display Fulltext Access 7 Pages 2006
Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q10, and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestion Fulltext Access 7 Pages 2006
Effect of feed texture, meal frequency and pre-slaughter fasting on carcass and meat quality, and urinary cortisol in pigs Fulltext Access 7 Pages 2006
Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131 Fulltext Access 7 Pages 2006
Determination of bovine lactoferrin concentrations in cheese with specific monoclonal antibodies Fulltext Access 7 Pages 2006
High pressure can reduce the antigenicity of bovine whey protein hydrolysates Fulltext Access 7 Pages 2006
Calcium phosphate deposition from simulated milk ultrafiltrate on different stainless steel-based surfaces Fulltext Access 7 Pages 2006
Kefiran improves rheological properties of glucono-δ-lactone induced skim milk gels Fulltext Access 7 Pages 2006
Enhancement of transglutaminase-induced protein cross-linking by preheat treatment of cows’ milk: A statistical approach Fulltext Access 7 Pages 2006
Absence of both glutathione peroxidase activity and glutathione in bovine milk Fulltext Access 7 Pages 2006
Effects of high pressure treatment on indigenous enzymes in bovine milk: Reaction kinetics, inactivation and potential application Fulltext Access 7 Pages 2006
Interactions between bacteria type, proteolysis of casein and physico-chemical properties of bovine milk Fulltext Access 7 Pages 2006
Nutritional and sensory properties of dry fermented sausages enriched with n − 3 PUFAs Fulltext Access 7 Pages 2006
Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages Fulltext Access 7 Pages 2006
Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids Fulltext Access 7 Pages 2006
Sorting for beef tenderness using high performance liquid chromatography and capillary electrophoresis: A research note Fulltext Access 7 Pages 2006
Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking Fulltext Access 7 Pages 2006
Estimation of the genetic admixture composition of Iberian dry-cured ham samples using DNA multilocus genotypes Fulltext Access 7 Pages 2006
The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles Fulltext Access 7 Pages 2006
Carcass merit between and among family groups of Bos indicus crossbred steers and heifers Fulltext Access 7 Pages 2006
The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin Fulltext Access 7 Pages 2006
Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4 ± 1 °C) Fulltext Access 7 Pages 2006
Fatty acids, cholesterol and protein content of nutria (Myocastor coypus) meat from an intensive production system in Uruguay Fulltext Access 7 Pages 2006
Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability Fulltext Access 7 Pages 2006
Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna Fulltext Access 7 Pages 2006
Effect of heat treatment on the activity of inhibitors of plasmin and plasminogen activators in milk Fulltext Access 7 Pages 2006
Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation Fulltext Access 7 Pages 2006
Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks Fulltext Access 7 Pages 2006
Effects of age on composition and quality of muscle Longissimus thoracis of the Omani Arabian camel (Camelus dromedaries) Fulltext Access 7 Pages 2006
Genetic and environmental effects on the muscle structure response post-mortem Fulltext Access 7 Pages 2006
Allelic incidence in several pig breeds of a missense variant of pig melanocortin-4 receptor (MC4R) gene associated with carcass and productive traits; its relation to IGF2 genotype Fulltext Access 7 Pages 2006
Using machine learning procedures to ascertain the influence of beef carcass profiles on carcass conformation scores Fulltext Access 7 Pages 2006
Effect of weaning status and storage time under vacuum upon physical characteristics of meat of the Rubia Gallega breed Fulltext Access 7 Pages 2006
Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions Fulltext Access 7 Pages 2006
The estimated accuracy of the EU reference dissection method for pig carcass classification Fulltext Access 7 Pages 2006
Activity of Bacillus polymyxa protease on components of the plasmin system in milk Fulltext Access 7 Pages 2006
The Maillard reaction in food: Progress made, challenges ahead—Conference Report from the Eighth International Symposium on the Maillard Reaction Fulltext Access 7 Pages 2006
Design of liquid-crystalline foods via field theoretic computer simulations Fulltext Access 7 Pages 2006
Optimisation of dehydration and rehydration properties of cooked chickpeas (Cicer arietinum L.) undergoing microwave–hot air combination drying Fulltext Access 7 Pages 2006
Instantaneous determination of crude proteins, fat and fibre in animal feeds using near infrared reflectance spectroscopy technology and a remote reflectance fibre-optic probe Fulltext Access 7 Pages 2006
Evaluation of two methods for ammonia extraction and analysis in silage samples Fulltext Access 7 Pages 2006
Effect of yeast culture, fungal fermentation extract and non-ionic surfactant on performance of Holstein cows during transition period Fulltext Access 7 Pages 2006
A novel approach to develop β-galactosidase entrapped in liposomes in order to prevent an immediate hydrolysis of lactose in milk Fulltext Access 7 Pages 2006
Rheological behaviour of dairy products as affected by soluble whey protein isolate Fulltext Access 7 Pages 2006
Selective enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese Fulltext Access 7 Pages 2006
The eps locus of Streptococcus thermophilus IP6756 is not involved in exopolysaccharide production Fulltext Access 7 Pages 2006
Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts Fulltext Access 7 Pages 2006
Stability of autolytic lactococci during starter production and storage in commercial whey-based media Fulltext Access 7 Pages 2006
The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening Fulltext Access 7 Pages 2006
Plasmin activity in direct-steam-injection UHT-processed reconstituted milk: Effects of preheat treatment Fulltext Access 7 Pages 2006
Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage Fulltext Access 7 Pages 2006
Effect of chymosin reduction and salt substitution on the properties of white salted cheese Fulltext Access 7 Pages 2006
Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools Fulltext Access 7 Pages 2006
Intestinal survival and persistence of probiotic Lactobacillus and Bifidobacterium strains administered in triple-strain yoghurt Fulltext Access 7 Pages 2006
Effect of NaCl on some physico-chemical properties of concentrated bovine milk Fulltext Access 7 Pages 2006
Use of changes in triacylglycerols during ripening of cheeses with high lipolysis levels for detection of milk fat authenticity Fulltext Access 7 Pages 2006
Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics Fulltext Access 7 Pages 2006
Evaluation of culture media for selective enumeration of probiotic strains of lactobacilli and bifidobacteria in combination with yoghurt or cheese starters Fulltext Access 7 Pages 2006
Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk Fulltext Access 7 Pages 2006
Availability of lactoferrin as a natural solubilizer of iron for food products Fulltext Access 7 Pages 2006
Peptides and proteins in edible oils: Stability, allergenicity, and new processing trends Fulltext Access 8 Pages 2006
Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents Fulltext Access 8 Pages 2006
Quantification of DNA from genetically modified organisms in composite and processed foods Fulltext Access 8 Pages 2006
Migration of plasticizers from PVC gaskets of lids for glass jars into oily foods: Amount of gasket material in food contact, proportion of plasticizer migrating into food and compliance testing by simulation Fulltext Access 8 Pages 2006
Methods for rapid detection of chemical and veterinary drug residues in animal foods Fulltext Access 8 Pages 2006
Innovative applications of power ultrasound during food freezing processes—a review Fulltext Access 8 Pages 2006
Understanding and controlling the behaviour of aroma compounds in thermally processed foods Fulltext Access 8 Pages 2006
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films Fulltext Access 8 Pages 2006
Measurement of chemical composition in wet whole maize silage by visible and near infrared reflectance spectroscopy Fulltext Access 8 Pages 2006
Germination temperature and time affect in vitro fermentability of sorghum grain Fulltext Access 8 Pages 2006
A note on the effect of triacylglycerols of caprylic and capric fatty acid on performance, mortality, and digestibility of nutrients in young rabbits Fulltext Access 8 Pages 2006
Fermentation behaviour of the nylon bag washout and degradable fractions determined with the gas production technique Fulltext Access 8 Pages 2006