Works matching DE "SMOKED meat"

Results: 107

典型肉制品特征风味形成机制与调控技术研究进展.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 14, p. 237, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250604001

By:

婷, 吴;
李应兰;
陈佳鑫;
越, 任;
晏发斌;
刘贵珊

Publication type:

Article

Quality study of homemade sausages with rosemary smoked using plum wood.

Published in:

Journal of Agroalimentary Processes & Technologies, 2025, v. 31, n. 1, p. 69, doi. 10.59463/japt2025.1.8

By:

Rădulescu, Laura;
Cocan, Ileana;
Velciov, Ariana Bianca;
Bordean, Despina-Maria;
Poiană, Mariana-Atena;
Drugă, Maria;
Rinovetz, Alexandru;
Lăcatuș, Mihaela;
Megyesi, Corina Iuliana

Publication type:

Article

The benefits of applying the microscopic examination in the analysis of meat products.

Published in:

Lucrari Stiintifice: Seria Medicina Veterinara, 2019, v. 62, n. 3, p. 286

By:

ISACONI (BULAI), Isabela Voichița;
GAGNIUC, Elvira;
RAITA, Ștefania Mariana;
MILITARU, Manuella

Publication type:

Article

Exploring the historical and food technology aspects of Se'i traditional smoked meat dish from East Nusa Tenggara, Indonesia.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00284-4

By:

Setiarto, R. Haryo Bimo;
Octaviana, Senlie;
Perwitasari, Urip;
Fathoni, Ahmad;
Juanssilfero, Ario Betha;
Suprapedi

Publication type:

Article

THE STUDY OF LENTIL FLOUR AS A RAW MATERIAL FOR PRODUCTION OF SEMI-SMOKED SAUSAGES.

Published in:

Eastern-European Journal of Enterprise Technologies, 2018, v. 96, n. 11, p. 90, doi. 10.15587/1729-4061.2018.148319

By:

Drachuk, Uliana;
Simonova, Iryna;
Halukh, Bohdan;
Basarab, Iryna;
Romashko, Iryna

Publication type:

Article

Preparation of ionic liquid‐modified magnetic nanoparticles based on thiol‐ene click chemistry for the analysis of polycyclic aromatic hydrocarbons in water and smoked meat samples.

Published in:

Journal of the Chinese Chemical Society, 2019, v. 66, n. 7, p. 748, doi. 10.1002/jccs.201800377

By:

Lu, Junyu;
Lu, Sufen;
Yao, Dongmei;
Huang, Xiuxiang;
Lai, Hongfang;
Yin, Xiuju

Publication type:

Article

EFFECT OF BLADE TENDERIZATION AND SODIUM BI CARBONATE ON QUALITY OF SMOKED BUFFALO TRIPE PRODUCT.

Published in:

Indian Journal of Animal Research, 2011, v. 45, n. 4, p. 305

By:

Anandh, M. Anna;
Lakshmanan, V.

Publication type:

Article

Development of New Processed Products from Egyptian Red Sea-Costal Spider Conch (Lambis lambis) and Their Biochemical and Microbiological Evaluation.

Published in:

Journal of Aquatic Food Product Technology, 2023, v. 32, n. 1, p. 69, doi. 10.1080/10498850.2022.2157689

By:

Amin, Hesham F.;
Hamza, Nesma E.;
Ahmed, Omaima M.

Publication type:

Article

SURVIVAL AND GROWTH DYNAMICS OF LISTERIA MONOCYTOGENES AND SALMONELLA SPP. ON ARTIFICIALLY CONTAMINATED COOKED READY-TO-EAT MEAT PRODUCTS.

Published in:

Bulgarian Journal of Veterinary Medicine, 2022, v. 25, n. 1, p. 147, doi. 10.15547/bjvm.2430

By:

MILANOV, M. V.;
MATEVA, G. I.;
STOYANCHEV, T. T.

Publication type:

Article

Contamination and distribution of parent, nitrated, and oxygenated polycyclic aromatic hydrocarbons in smoked meat.

Published in:

Environmental Science & Pollution Research, 2014, v. 21, n. 19, p. 11521, doi. 10.1007/s11356-014-3129-8

By:

Chen, Yuanchen;
Shen, Guofeng;
Su, Shu;
Shen, Huizhong;
Huang, Ye;
Li, Tongchao;
Li, Wei;
Zhang, Yanyan;
Lu, Yan;
Chen, Han;
Yang, Chunli;
Lin, Nan;
Zhu, Ying;
Fu, Xiaofang;
Liu, Wenxin;
Wang, Xilong;
Tao, Shu

Publication type:

Article

Aurélien de la Torre.

Published in:: Angewandte Chemie, 2022, v. 134, n. 45, p. 1, doi. 10.1002/ange.202213961
Publication type:: Article

Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina).

Published in:

Fermentation (Basel), 2024, v. 10, n. 2, p. 104, doi. 10.3390/fermentation10020104

By:

Škaljac, Snežana;
Jokanović, Marija;
Peulić, Tatjana;
Vranešević, Jelena;
Kartalović, Brankica;
Tomović, Vladimir;
Ikonić, Predrag;
Šojić, Branislav

Publication type:

Article

Study of the National Cooked Smoked Meat Products While Tests With Laboratory Animals at the Pathology Models With the Purpose to Confirm the Set of Biocorrective Features.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 2, p. 536, doi. 10.12944/CRNFSJ.6.2.28

By:

MAKANGALI, KADYRZHAN;
TAEVA, AIGUL;
LISITSYN, ANDREI;
UZAKOV, YASIN;
KONYSBAEVA, DAMILYA;
VICTORIA, GORBULA

Publication type:

Article

Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, Philippines.

Published in:

Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00135-6

By:

Garambas, Cynthia D.;
Luna, Myrna Benita Z.;
Chua, Consuelo T.

Publication type:

Article

Análisis de los sistemas de trazabilidad del procesamiento de carne de cerdo ahumada en Ecuador.

Published in:

Dilemas Contemporáneos: Educación, Política y Valores, 2022, v. 10, n. 1, p. 1

By:

Jaramillo Burgos, Manuel Fernando;
Fichamba Lema, Luís Pacífico;
Poveda Morales, Tannia Cristina;
Hinojosa Herrera, Erik Stalin

Publication type:

Article

EFFECT OF SALT DOSE ON THE QUALITY OF DRY SMOKED BEEF.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 3, p. 433

By:

Dzudie, T.;
Bouba, M.;
Mbofung, C. M.;
Scher, J.

Publication type:

Article

MATHEMATICAL MODEL FOR PORK BONELESS NECK TENDERIZING TO PRODUCE ROMANIAN TRADITIONAL PRODUCT "CEAFĂ PERPELITĂ".

Published in:

Scientific Research & Education in the Air Force - AFASES, 2015, v. 2, p. 585

By:

Roşca, Adrian;
Cîrdei, Petre

Publication type:

Article

Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature.

Published in:

AMB Express, 2019, v. 9, n. 1, p. N.PAG, doi. 10.1186/s13568-019-0775-8

By:

Mahgoub, Samir A.;
El-Mekkawy, Rasha M.;
Abd El-Hack, Mohamed E.;
El-Ghareeb, Waleed R.;
Suliman, Gamaleldin M.;
Alowaimer, Abdullah N.;
Swelum, Ayman A.

Publication type:

Article

Effects of Wood Smoke Exposure and Associated Factors on Respiratory Parameters of Pygmies Involved in the Smoking of Game Meat in the Congo/Brazzaville.

Published in:

International Journal of Medicine & Public Health, 2022, v. 12, n. 3, p. 103, doi. 10.5530/ijmedph.2022.3.21

By:

Moussouami, Simplice Innocent;
Alongo, Yvon Rock Ghislain;
Nsompi, Florent;
Allah Mack, Mack;
Bio Nigan Issiako;
Mbemba, François

Publication type:

Article

The Effect of Se'i (Smoked Beef) Toward the Improvement of the Bcl-2 Protein Expression on Colon Cells of Balb/c Strain Mice as a Carcinogenesis Indicator.

Published in:

Indian Journal of Public Health Research & Development, 2018, v. 9, n. 1, p. 238, doi. 10.5958/0976-5506.2018.00044.X

By:

Adu, Apris A.;
Sudiana, Ketut;
Martini, Santi;
Mas'amah;
Husaini

Publication type:

Article

Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage.

Published in:

Veterinary World, 2016, v. 9, n. 6, p. 587, doi. 10.14202/vetworld.2016.587-594

By:

Deuri, Deepshikha;
Hazarika, Pragati;
Singh, Tarun Pal;
Chhangte, Lalchamliani;
Singh, Parminder;
Talukder, Suman

Publication type:

Article

Białka surowicze mięsa czerwonego jako przyczyna anafilaksji u dorosłych.

Published in:

Alergia Astma Immunologia, 2023, v. 28, n. 1, p. 25

By:

RYMARCZYK, B.;
GLüCK, J.;
GAWLIK, R.

Publication type:

Article

Quality Characteristics of Artisanal Smoked Chicken Meat Sold in Street Food in Togo.

Published in:

Journal of Culinary Science & Technology, 2022, v. 20, n. 5, p. 389, doi. 10.1080/15428052.2020.1848684

By:

Akakpo, Akpénè;
Spéro, Edikou K.U.;
Diantom, Agoura;
Hanvi, Dédé Mawulé;
Osseyi, G. Elolo

Publication type:

Article

Smoking of fish: a critical review.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 6, p. 559, doi. 10.1080/15428052.2018.1495590

By:

Adeyeye, Samuel Ayofemi Olalekan

Publication type:

Article

Food Safety Practice and Its Associated Factors among Meat Handlers in North Shewa Zone, Oromia, Ethiopia.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/5829352

By:

Teferi, Samuel Chane

Publication type:

Article

Stabilizing Oils from Smoked Pink Salmon ( Oncorhynchus gorbuscha).

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 3, p. C248, doi. 10.1111/j.1750-3841.2009.01099.x

By:

BOWER, C. K.;
HIETALA, K. A.;
OLIVIERA, A. C. M.;
WU, T. H.

Publication type:

Article

Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 8, p. 2976, doi. 10.1111/j.1365-2621.2002.tb08848.x

By:

Poligné, I.;
Collignan, A.;
TRYSTRAM, G.

Publication type:

Article

Salmon and Trout Analysis by PCR-RFLP for Identity Authentication.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 410, doi. 10.1111/j.1365-2621.1999.tb15053.x

By:

Carrera, E.;
Garcia, T.

Publication type:

Article

2-(Hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic Acid in Smoked Meats and Bacon and Conversion to 2-(Hydroxymethyl)-N-Nitrosothiazolidine During High-Heat Cooking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 913, doi. 10.1111/j.1365-2621.1991.tb14604.x

By:

SEN, NRISINHA P.;
BADDOO, PHILANDER A.;
SEAMAN, STEPHEN W.;
WEBER, DORCAS

Publication type:

Article

An investigation into glucose as a potential precursor of N-nitrosothiazolidine in bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1147

By:

Gray, J. I.;
Booren, A. M.;
Pearson, A. M. A. M. Pearson;
Ikins, W. G.;
Mandagere, A. K.

Publication type:

Article

Metabolic Signatures of 10 Processed and Non-processed Meat Products after In Vitro Digestion.

Published in:

Metabolites (2218-1989), 2020, v. 10, n. 7, p. 272, doi. 10.3390/metabo10070272

By:

Wedekind, Roland;
Keski-Rahkonen, Pekka;
Robinot, Nivonirina;
Mercier, Frederic;
Engel, Erwan;
Huybrechts, Inge;
Scalbert, Augustin

Publication type:

Article

Perceptions of Dietary Factors Promoting and Preventing Kidney Stones Among Taif City Population - A Cross-Sectional Study.

Published in:

Journal of Pharmacy & Bioallied Sciences, 2022, v. 14, p. S454, doi. 10.4103/jpbs.jpbs_178_22

By:

Althobity, Ahmed;
Alosaimi, Norah Khalid;
Alghoraibi, Manar H.;
Alzahrani, Amaal A.;
Altowairqi, Rawan M.;
Althobaiti, Shumukh G.;
Almalki, Haneen S.

Publication type:

Article

EVALUATION OF POLYCYCLIC AROMATIC HYDROCARBONS IN PORK MEAT PRODUCTS OBTAINED IN TRADITIONAL SYSTEMS IN ROMANIA.

Published in:

Studia Universitatis Babes-Bolyai, Chemia, 2018, v. 63, n. 1, p. 189, doi. 10.24193/subbchem.2018.1.14

By:

TĂBĂRAN, ALEXANDRA;
CORDIŞ, IONUŢ VLAD;
BECZE, ANCA;
DAN, SORIN DANIEL;
REGET, OANA;
ILE, GHEORGHE;
PUSTA, DANA LIANA;
PASCA, IOAN;
BORZAN, MIHAI;
MIHAIU, MARIAN

Publication type:

Article

Nitrites in Meat Products in Serbia: Harmful or Safe?

Published in:

Foods, 2025, v. 14, n. 3, p. 489, doi. 10.3390/foods14030489

By:

Kureljušić, Jasna;
Maletić, Jelena;
Stanojević, Slavoljub;
Kureljušić, Branislav;
Petković, Jelena;
Vasić, Ana;
Bijelić, Tanja

Publication type:

Article

Polycyclic Aromatic Hydrocarbons in Polish Traditionally and Industrially Smoked Meats as an Element of Monitoring and PAH Reduction Strategies.

Published in:

Foods, 2025, v. 14, n. 3, p. 350, doi. 10.3390/foods14030350

By:

Kowalska, Jolanta;
Stanisławek, Monika;
Latoch, Agnieszka;
Marzec, Agata;
Galus, Sabina;
Kowalska, Hanna;
Ciecierska, Marta

Publication type:

Article

The Effect of Cumin on the Formation of β -Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems.

Published in:

Foods, 2025, v. 14, n. 2, p. 299, doi. 10.3390/foods14020299

By:

Liu, Xiuxiu;
Chen, Wenyu;
Sun, Minghao;
Lv, Xufang;
Shen, Xing;
Chai, Zhongping;
Zeng, Maomao

Publication type:

Article

Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage 'Botillo del Bierzo'.

Published in:

Foods, 2024, v. 13, n. 24, p. 4089, doi. 10.3390/foods13244089

By:

Fuertes-Martínez, Jaime R.;
Guerra, Marcos;
Rodríguez-González, Álvaro;
del Valle-Herrero, Héctor;
Valenciano, José B.;
Marcelo, Víctor

Publication type:

Article

Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat.

Published in:

Foods, 2024, v. 13, n. 12, p. 1790, doi. 10.3390/foods13121790

By:

Savin, Raul-Lucian;
Ladoși, Daniela;
Ladoși, Ioan;
Păpuc, Tudor;
Becze, Anca;
Cadar, Oana;
Torök, Iulia;
Simedru, Dorina;
Mariș, Ștefania Codruța;
Coroian, Aurelia

Publication type:

Article

Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material.

Published in:

Foods, 2023, v. 12, n. 22, p. 4120, doi. 10.3390/foods12224120

By:

Ciecierska, Marta;
Dasiewicz, Krzysztof;
Wołosiak, Rafał

Publication type:

Article

Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health.

Published in:

Foods, 2023, v. 12, n. 13, p. 2610, doi. 10.3390/foods12132610

By:

Czech-Załubska, Katarzyna;
Klich, Daniel;
Jackowska-Tracz, Agnieszka;
Didkowska, Anna;
Bogdan, Janusz;
Anusz, Krzysztof

Publication type:

Article

The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations.

Published in:

Foods, 2022, v. 11, n. 22, p. 3687, doi. 10.3390/foods11223687

By:

Shen, Xing;
Chen, Yang;
Omedi, Jacob Ojobi;
Oz, Emel;
Oz, Fatih;
Xiao, Chunwang;
Zhou, Yijun;
Chen, Jie;
Zeng, Maomao

Publication type:

Article

Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products.

Published in:

Foods, 2022, v. 11, n. 16, p. 2446, doi. 10.3390/foods11162446

By:

Sonego, Elisa;
Bhattarai, Bina;
Duedahl-Olesen, Lene

Publication type:

Article

Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry.

Published in:

Foods, 2021, v. 10, n. 6, p. 1180, doi. 10.3390/foods10061180

By:

Yin, Xiaoyu;
Chen, Qian;
Liu, Qian;
Wang, Yan;
Kong, Baohua

Publication type:

Article

Organochlorine Pesticides and PCBs in Traditionally and Industrially Smoked Pork Meat Products from Bosnia and Herzegovina.

Published in:

Foods, 2020, v. 9, n. 1, p. 97, doi. 10.3390/foods9010097

By:

Kartalović, Brankica;
Mastanjević, Krešimir;
Novakov, Nikolina;
Vranešević, Jelena;
Ljubojević Pelić, Dragana;
Puljić, Leona;
Habschied, Kristina

Publication type:

Article

The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat "Hercegovačka Pečenica".

Published in:

Foods, 2019, v. 8, n. 12, p. 690, doi. 10.3390/foods8120690

By:

Puljić, Leona;
Mastanjević, Krešimir;
Kartalović, Brankica;
Kovačević, Dragan;
Vranešević, Jelena;
Mastanjević, Kristina

Publication type:

Article

Effects of Packaging Material Type, Storage Time and Lipid Content on Phthalate Migration in Smoked Fish Meat.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 4, p. 1660, doi. 10.3390/app14041660

By:

Đurić, Boban;
Kartalović, Brankica;
Habschied, Kristina;
Novakov, Nikolina;
Vranešević, Jelena;
Brkić, Boris;
Mastanjević, Krešimir

Publication type:

Article

WPŁYW ZRÓŻNICOWANEJ WYDAJNOŚCI POLĘDWIC SOPOCKICH NA ICH WŁAŚCIWOŚCI FIZYKOCHEMICZNE I JAKOŚĆ SENSORYCZNĄ (BADANIA MODELOWE).

Published in:

Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2012, v. 2, n. 5, p. 27

By:

Górecka, Justyna;
Gregorczyk, Marlena;
Szmańko, Tadeusz

Publication type:

Article

VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINIAN DRY SMOKED GOAT MEAT.

Published in:

Agriculture & Forestry / Poljoprivreda i šumarstv, 2022, v. 68, n. 3, p. 255, doi. 10.17707/AgricultForest.68.3.19

By:

BEGIĆ, Munevera;
GANIĆ, Amir;
FORTO, Amina;
Krvavica, Marina

Publication type:

Article

DETERMINATION OF QUALITY PARAMETERS OF HERZEGOVINIAN DRY SMOKED GOAT MEAT.

Published in:

Agriculture & Forestry / Poljoprivreda i šumarstv, 2022, v. 68, n. 1, p. 115, doi. 10.17707/AgricultForest.68.1.06

By:

GANIĆ, Amir;
BEGIĆ, Munevera;
FORTO, Amina;
KRVAVICA, Marina

Publication type:

Article

Virginia Ham: The Local and Global of Colonial Foodways.

Published in:

Food & Foodways: History & Culture of Human Nourishment, 2011, v. 19, n. 1/2, p. 56, doi. 10.1080/07409710.2011.544175

By:

Edwards, Megan E.

Publication type:

Article