Results 111 to 120 of about 475,405 (135)

Healthiness of Meat-Based Products in Comparison to Their Plant-Based Alternatives in the UK Market: A Packaging Evaluation. [PDF]

Foods
Ciobotaru R, Tas AA, Khan TA.
europepmc   +1 more source

Benefits of Essential Oil-Enriched Chitosan on Beef: From Appearance and Odour Improvement to Protection Against Blowfly Oviposition. [PDF]

Foods
Farina P, Tognocchi M, Conte G, Casarosa L, Trusendi F, Conti B.   +5 more
europepmc   +1 more source

Delayed gastric emptying identifies a high-risk clinical subgroup in patients with systemic sclerosis. [PDF]

Rheumatology (Oxford)
Felix-Tellez FA, Guillen-Del-Castillo A, Pedroza C, Aguilar A, Barber C, Malagelada C, Polo-Figueras L, Triginer L, Codina-Clavaguera C, Hughes M, Serra J, Simeón-Aznar CP, McMahan ZH, Alcala-Gonzalez LG.   +13 more
europepmc   +1 more source

Nutrient-adequate diets with the lowest greenhouse gas emissions or price are the least acceptable-insights from dietary optimisation modelling using the iOTA model^®. [PDF]

Front Nutr
Tavan M, Smith NW, Fletcher AJ, Hill JP, McNabb WC.   +4 more
europepmc   +1 more source

The Effectiveness of the Low-Glycemic and Insulinemic (LOGI) Regimen in Maintaining the Benefits of the VLCKD in Fibromyalgia Patients. [PDF]

Nutrients
Castaldo G, Marino C, D'Elia M, Grimaldi M, Napolitano E, D'Ursi AM, Rastrelli L.   +6 more
europepmc   +1 more source

An Assessment of the Dietary Habits of Individuals with Migraine Living in Spain: An Exploratory Observational Cross-Sectional Pilot Study. [PDF]

Nutrients
Esteves-Mesquita V, Fernández-Cardero Á, Sarriá B, Martín-Cabrejas I.   +3 more
europepmc   +1 more source

Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure treatments on the characteristics of cooked ham

Innovative Food Science and Emerging Technologies, 2016
The effect of reuterin, lactoperoxidase system (LPS) and lactoferrin (LF) combined with high hydrostatic pressure (HHP) on the characteristics of sliced cooked ham during 35 days at 4 and 10 °C were investigated.
Raquel Montiel, Margarita Medina, Angela Peirotén   +2 more
exaly   +2 more sources

Some of the next articles are maybe not open access.

Related searches:

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned

Meat Science, 2013
Vladimir Tomović, Marija Jokanovic, Zdravko Šumić   +2 more
exaly  

Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage

International Journal of Food Science and Technology, 1999
J P Kerry, R Villegas, D J Buckley
exaly  

Chemical, instrumental and sensory characteristics of cooked pork ham

Meat Science, 2007
Alena Saláková, B Tremlova, H Buchtová   +2 more
exaly