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1.
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions.
Crit Rev Food Sci Nutr
; : 1-11, 2022 Nov 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-36322689
2.
The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review.
Crit Rev Food Sci Nutr
; 62(21): 5950-5963, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-33683156
3.
Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon.
J Sci Food Agric
; 101(7): 2984-2993, 2021 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-33159340
4.
Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages.
J Food Sci Technol
; 57(7): 2516-2523, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-32549602
5.
Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model system.
J Sci Food Agric
; 99(7): 3548-3554, 2019 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-30623971
6.
Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods.
Crit Rev Food Sci Nutr
; 58(17): 2981-3003, 2018.
Artículo
en Inglés
| MEDLINE | ID: mdl-28678522
7.
Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages.
Molecules
; 23(12)2018 Dec 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-30572669
8.
Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages.
J Sci Food Agric
; 98(5): 1832-1838, 2018 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-28872679
9.
Prediction of benzo[a]pyrene content of smoked sausage using back-propagation artificial neural network.
J Sci Food Agric
; 98(8): 3022-3030, 2018 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-29193124
10.
Mechanical evaluation of lipid accumulation in atherosclerotic tissues by photoacoustic viscoelasticity imaging.
Opt Lett
; 41(19): 4522-4525, 2016 Oct 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-27749871
11.
Integrated mechanical and structural features for photoacoustic characterization of atherosclerosis using a quasi-continuous laser.
Opt Express
; 23(13): 17309-15, 2015 Jun 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-26191740
12.
Simultaneous optical absorption and viscoelasticity imaging based on photoacoustic lock-in measurement.
Opt Lett
; 39(9): 2565-8, 2014 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-24784046
13.
Angiotensin-converting enzyme inhibitory peptide IVGFPAYGH protects against liver injury in mice fed a highsodium diet by inhibiting the RAS and remodeling gut microbial communities.
Int J Biol Macromol
; 256(Pt 1): 128265, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-37984577
14.
Partial Replacement of NaCl with KCl in Cooked Meat Could Reduce the Liver Damage Through Renin-Angiotensin System in Mice.
Mol Nutr Food Res
; 68(4): e2200783, 2024 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-38308101
15.
Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reducedsodium pork by modifying salt-soluble proteins.
Food Chem
; 453: 139704, 2024 Sep 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38788639
16.
Anionic polysaccharides benefit the bioavailability of pork myofibrillar protein gels: Evidence from a perspective of protein absorption and metabolism.
Int J Biol Macromol
; 263(Pt 1): 130246, 2024 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-38378115
17.
Emission characteristics and quantitative assessment of the health risks of cooking fumes during outdoor barbecuing.
Environ Pollut
; 323: 121319, 2023 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36813099
18.
Angiotensin I-Converting Enzyme Inhibitory Activity of Two Peptides Derived from In Vitro Digestion Products of Pork Sausage with Partial Substitution of NaCl by KCl.
J Agric Food Chem
; 71(28): 10638-10646, 2023 Jul 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-37406188
19.
Effect of quercetin and oil water separation system on formation of ß-carboline heterocyclic amines during frying process of braised chicken drumsticks.
Curr Res Food Sci
; 6: 100406, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-36484055
20.
In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl.
Meat Sci
; 197: 109049, 2023 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-36473271