Results 151 to 160 of about 25,835 (279)

Matrix-dependent bioaccessibility of bioactive amines in Milano dry-fermented sausages after in vitro digestion. [PDF]

Curr Res Food Sci
Braga DE, Dala-Paula BM, Gonçalves JE, Castilho M, Ferreira ES, Gloria MBA.   +5 more
europepmc   +1 more source

Meat Intake and Risk of Gastric and Esophageal Adenocarcinoma in the European Prospective Investigation Into Cancer and Nutrition (EPIC) Study

International Journal of Cancer, Volume 159, Issue 5, Page 1176-1187, 1 September 2026.
Limited evidence links processed meat intake and non‐cardia gastric cancer, while esophageal adenocarcinoma is increasing in Western countries, where diets are typically high in red and processed meats. Using data from over 450,000 participants from a large prospective study, the authors examined meat consumption and the risk of gastric and esophageal ...
Catalina Bonet, Lucía Rizzolo‐Brime, Sara Montañés, Mariem Hajji, Chloé Marques, Gianluca Severi, Matthias B Schulze, Christina C. Dahm, Anne Tjønneland, Anja Olsen, Maria S. De Magistris, Valeria Pala, Alberto Catalano, Guri Skeie, Magritt Brustad, Torill Enget Jensen, Maria‐José Sánchez, Marcela Guevara, Natalia Cabrera Castro, Keren Papier, Elisabete Weiderpass, Viktoria Knaze, Jin Young Park, Gwen Murphy, Antonio Agudo, Paula Jakszyn   +25 more
wiley   +1 more source

Application of different polysaccharides as fat replacers in low-fat emulsified sausages: Effects on physicochemical, textural and sensory properties. [PDF]

Food Chem X
Sun J, Huang M, Zheng H, Zhao S, Zhen Z, Zhang C, Xu X, Tao J, Xiong G.   +8 more
europepmc   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7245-7256, September 2026.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Biogenic amines in foods

Frontiers in Microbiology, 2015
Giovanna eSuzzi
doaj   +1 more source

Microwave-glycated pea protein isolate high internal phase Pickering emulsions as fat substitutes improve quality of emulsified sausages. [PDF]

Food Chem X
Yan J, Xing F, Jin J, Qi Q, Zhang H, Wu Y, Wei J, Zhao C, Xu X, Liu J.   +9 more
europepmc   +1 more source

PRDM1 Knockdown Promotes Ferroptosis and Sunitinib Sensitivity by Modulating the PI3K/Akt Signaling Through Inhibition of ESM1 Transcription in Renal Cell Carcinoma

The Kaohsiung Journal of Medical Sciences, Volume 42, Issue 9, September 2026.
ABSTRACT Renal cell carcinoma (RCC) is a commonly occurring and considerable burden on public health. Although chemotherapy benefits patients with advanced RCC, sunitinib resistance leads to a poor prognosis. Ferroptosis is also involved in sunitinib resistance in RCC.
Yi‐Shuai Zhang, Xin‐Qi Pei, Ji‐Ping Sun, Chen‐Hui Ma, Xin‐Yang Wang, Xu‐Dong Li   +5 more
wiley   +1 more source

Characterization of Tunisian Sun-Dried Merguez: Physicochemical and Compositional Changes During Drying. [PDF]

Foods
Belguith K, Jrad Z, Chahbani A, Debara M, Bouhemda T, Hammadi M, El Hatmi H.   +6 more
europepmc   +1 more source

Risk Factors for Postpartum Weight Retention in Postpartum Women: An Integrative Review

Nursing Open, Volume 13, Issue 9, September 2026.
ABSTRACT Aims To summarise and synthesise extant research studies that identify risk factors for the development of postpartum weight retention in postpartum women. Design Integrative review. Review Methods This review was guided by Whittemore and Knafl's methodology.
Shanxia Chen, Meiyu Wang, Yue Wei, Zhuangwei Li, Xiaodan Wang, Hui Song   +5 more
wiley   +1 more source

Metabolomic Approaches in Fermented Meat Products: Focus on Lactic Acid Bacteria and Starter Cultures. [PDF]

Microorganisms
Sidira M, Nelios G, Varzakas T.
europepmc   +1 more source