Results 181 to 190 of about 141,887 (269)

Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation. [PDF]

Food Chem X
Wang H, Yu C, Wang Z, Zhao L, Zhang X, Zhu M, Ma H.   +6 more
europepmc   +1 more source

Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly Mouse Models. [PDF]

Food Sci Anim Resour
Lee SY, Lee DY, Kim JH, Jeong JW, Yun SH, Lee J, Ermie M, Hur SJ.   +7 more
europepmc   +1 more source

Development and validation of a quantitative real-time PCR assay for the enumeration of Clostridium sporogenes in NaCl- and nitrite-reduced meat products. [PDF]

PLoS One
Schuller N, Kreitlow A, Plötz M, Röpper D, Abdulmawjood A.   +4 more
europepmc   +1 more source

Development of functional meat products based on the food safety system. [PDF]

Sci Rep
Serikkyzy M, Kapysheva U, Kenenbay S.
europepmc   +1 more source

Pediatric Methemoglobinemia Following Accidental Ingestion of Sodium Nitrite Used as a Sausage Preservative: A Case Report. [PDF]

Clin Case Rep
Babaie S, Momeni A.
europepmc   +1 more source

Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic Tongue. [PDF]

Food Sci Anim Resour
Han B, Wang X, Liu H, Wang D.
europepmc   +1 more source

A Nutritional Evaluation of Plant-Based Meat and Sausage Analogues. [PDF]

Foods
Brodersen L, Rimbach G, Seidel U, Rinne P, Hasler M, Bosy-Westphal A, Jans K.   +6 more
europepmc   +1 more source