BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

60 related articles for article (PubMed ID: 12942878)

  • 1. [Effect of thermal treatments on the chemical characteristics of mora crab meat (Homalaspis plana)].
    Quitral Robles V; Abugoch L; Vinagre J; Guarda A; Larraín MA; Santana G
    Arch Latinoam Nutr; 2003 Mar; 53(1):90-5. PubMed ID: 12942878
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Effect of thermal treatment on the available lysine content of mora crab (Homalaspis plana) meat].
    Quitral V; Abugoch L; Vinagre J; Larraín MA
    Arch Latinoam Nutr; 2001 Dec; 51(4):382-5. PubMed ID: 12012565
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [Proximal chemical composition and functional properties of fresh meat of crab claws (Homalaspis plana)].
    Abugoch L; Barrios J; Guarda A
    Arch Latinoam Nutr; 1996 Dec; 46(4):309-14. PubMed ID: 9429613
    [TBL] [Abstract][Full Text] [Related]  

  • 4. [Biochemical characterization of proteins in the crab Homalaspis plana].
    Abugoch L; Guarda A; Chiong M
    Arch Latinoam Nutr; 1995 Sep; 45(3):216-21. PubMed ID: 9382682
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Thermal conversion of trimethylamine-N-oxide to trimethylamine and dimethylamine in squids.
    Lin JK; Hurng DC
    Food Chem Toxicol; 1985 Jun; 23(6):579-83. PubMed ID: 4040104
    [TBL] [Abstract][Full Text] [Related]  

  • 6. [Quality changes in iced shrimps (Pandalus borealis). II Changes in the contents of trimethylamine oxide and volatile nitrogen bases during automatic boiling and peeling (author's transl)].
    Solberg T; Nesbakken T
    Nord Vet Med; 1981; 33(4-5):260-8. PubMed ID: 7322865
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health.
    Bekhit AEA; Giteru SG; Holman BWB; Hopkins DL
    Compr Rev Food Sci Food Saf; 2021 Jul; 20(4):3620-3666. PubMed ID: 34056832
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Gas chromatographic method for determination of dimethylamine, trimethylamine, and trimethylamine oxide in fish-meat frankfurters.
    Fiddler W; Doerr RC; Gates RA
    J Assoc Off Anal Chem; 1991; 74(2):400-3. PubMed ID: 2050619
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Mechanism of N-nitrosodimethylamine formation from trimethylamine and trimethylaminoxide.
    Ohshima H; Kawabata T
    IARC Sci Publ (1971); 1978; (19):143-53. PubMed ID: 28275
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Gas chromatographic determination of dimethylamine and trimethylamine in seafoods.
    Lundstrom RC; Racicot LD
    J Assoc Off Anal Chem; 1983 Sep; 66(5):1158-63. PubMed ID: 6630129
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Synergy of environmental variables alters the thermal window and heat shock response: an experimental test with the crab Pachygrapsus marmoratus.
    Madeira D; Narciso L; Diniz MS; Vinagre C
    Mar Environ Res; 2014 Jul; 98():21-8. PubMed ID: 24836643
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of thermal processing and various chemical substances on formaldehyde and dimethylamine formation in squid Dosidicus gigas.
    Zhu J; Li J; Jia J
    J Sci Food Agric; 2012 Sep; 92(12):2436-42. PubMed ID: 22488511
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation.
    Dissaraphong S; Benjakul S; Visessanguan W; Kishimura H
    Bioresour Technol; 2006 Nov; 97(16):2032-40. PubMed ID: 16298523
    [TBL] [Abstract][Full Text] [Related]  

  • 14. TMAO and other organic osmolytes in the muscles of amphipods (Crustacea) from shallow and deep water of Lake Baikal.
    Zerbst-Boroffka I; Kamaltynow RM; Harjes S; Kinne-Saffran E; Gross J
    Comp Biochem Physiol A Mol Integr Physiol; 2005 Sep; 142(1):58-64. PubMed ID: 16139539
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Trimethylamine oxide, dimethylamine, trimethylamine and formaldehyde levels in main traded fish species in Hong Kong.
    Chung SW; Chan BT
    Food Addit Contam Part B Surveill; 2009; 2(1):44-51. PubMed ID: 24784966
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of thawing and cold storage on frozen chicken thigh meat quality by high-voltage electrostatic field.
    Hsieh CW; Lai CH; Ho WJ; Huang SC; Ko WC
    J Food Sci; 2010 May; 75(4):M193-7. PubMed ID: 20546409
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Detection of meat-borne trimethylamine based on nanoporous colorimetric sensor arrays.
    Xiao-wei H; Zhi-hua L; Xiao-bo Z; Ji-yong S; Han-ping M; Jie-wen Z; Li-min H; Mel H
    Food Chem; 2016 Apr; 197(Pt A):930-6. PubMed ID: 26617036
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Proximate and mineral composition of crab meat consumed in Bahrain.
    Musaiger AO; Al-Rumaidh MJ
    Int J Food Sci Nutr; 2005 Jun; 56(4):231-5. PubMed ID: 16096134
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quality properties, fatty acids, and biogenic amines profile of fresh tilapia stored in ice.
    Kulawik P; Özoğul F; Glew RH
    J Food Sci; 2013 Jul; 78(7):S1063-8. PubMed ID: 23865452
    [TBL] [Abstract][Full Text] [Related]  

  • 20. ESR studies on the thermal decomposition of trimethylamine oxide to formaldehyde and dimethylamine in jumbo squid (Dosidicus gigas) extract.
    Zhu J; Jia J; Li X; Dong L; Li J
    Food Chem; 2013 Dec; 141(4):3881-8. PubMed ID: 23993561
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 3.