BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

180 related articles for article (PubMed ID: 11563519)

  • 1. Postcooking temperature changes in beef patties.
    Berry BW; Bigner-George ME
    J Food Prot; 2001 Sep; 64(9):1405-11. PubMed ID: 11563519
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures.
    Lyon BG; Berry BW; Soderberg D; Clinch N
    J Food Prot; 2000 Oct; 63(10):1389-98. PubMed ID: 11041139
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef.
    Rhee MS; Lee SY; Hillers VN; McCurdy SM; Kang DH
    J Food Prot; 2003 Jun; 66(6):1030-4. PubMed ID: 12801005
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties.
    D'Sa EM; Harrison MA; Williams SE; Broccoli MH
    J Food Prot; 2000 Jul; 63(7):894-9. PubMed ID: 10914656
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties.
    Lyon BG; Davis CE; Windham WR; Lyon CE
    J Food Prot; 2001 Aug; 64(8):1199-205. PubMed ID: 11510660
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
    Shrestha S; Cornforth D; Nummer BA
    J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.
    Luchansky JB; Porto-Fett AC; Shoyer BA; Phillips J; Chen V; Eblen DR; Cook LV; Mohr TB; Esteban E; Bauer N
    J Food Prot; 2013 Sep; 76(9):1500-12. PubMed ID: 23992494
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef.
    Porto-Fett AC; Juneja VK; Tamplin ML; Luchansky JB
    J Food Prot; 2009 Mar; 72(3):564-71. PubMed ID: 19343945
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Variability in Color, Cooking Times, and Internal Temperature of Beef Patties under Controlled Cooking Conditions
    Liu MN; Berry BW
    J Food Prot; 1996 Sep; 59(9):969-975. PubMed ID: 31159107
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.
    Manios SG; Skandamis PN
    Meat Sci; 2015 Mar; 101():25-32. PubMed ID: 25462379
    [TBL] [Abstract][Full Text] [Related]  

  • 11. R-phycoerythrin as a time-temperature integrator to verify the thermal processing adequacy of beef patties.
    Smith SE; Orta-Ramirez A; Ofoli RY; Ryser ET; Smith DM
    J Food Prot; 2002 May; 65(5):814-9. PubMed ID: 12030293
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties.
    Sair AI; Booren AM; Berry BW; Smith DM
    J Food Prot; 1999 Feb; 62(2):156-61. PubMed ID: 10030635
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of selected cooking procedures on the survival of Escherichia coli O157:H7 in inoculated steaks cooked on a hot plate or gas barbecue grill.
    Gill CO; Devos J; Youssef MK; Yang X
    J Food Prot; 2014 Jun; 77(6):919-26. PubMed ID: 24853513
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef.
    Djimsa BA; Abraham A; Mafi GG; VanOverbeke DL; Ramanathan R
    J Food Sci; 2017 Feb; 82(2):304-313. PubMed ID: 28099768
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Cooked color of precooked ground beef patties manufactured with mature bull trimmings.
    Hollenbeck JJ; Apple JK; Yancey JWS; Johnson TM; Kerns KN; Young AN
    Meat Sci; 2019 Feb; 148():41-49. PubMed ID: 30308333
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef.
    Salmon CP; Knize MG; Panteleakos FN; Wu RW; Nelson DO; Felton JS
    J Natl Cancer Inst; 2000 Nov; 92(21):1773-8. PubMed ID: 11058620
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Beef patty composition: effects of fat content and cooking method.
    Berry BW; Leddy K
    J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde.
    Amalaradjou MA; Baskaran SA; Ramanathan R; Johny AK; Charles AS; Valipe SR; Mattson T; Schreiber D; Juneja VK; Mancini R; Venkitanarayanan K
    Food Microbiol; 2010 Sep; 27(6):841-4. PubMed ID: 20630328
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Precooking Conditions on Color of Cooked Beef Patties
    VAN Laack RLJM; Berry BW; Solomon MB
    J Food Prot; 1996 Sep; 59(9):976-983. PubMed ID: 31159100
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.
    Shen C; Geornaras I; Belk KE; Smith GC; Sofos JN
    J Food Sci; 2011; 76(1):M64-71. PubMed ID: 21535695
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.