These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

321 related articles for article (PubMed ID: 1430722)

  • 1. Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing.
    Love JA; Prusa KJ
    J Am Diet Assoc; 1992 Nov; 92(11):1367-71. PubMed ID: 1430722
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Chemistry in the kitchen. Making ground meat more healthful.
    Small DM; Oliva C; Tercyak A
    N Engl J Med; 1991 Jan; 324(2):73-7. PubMed ID: 1984186
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Extent of error in estimating nutrient intakes from food tables versus laboratory estimates of cooked foods.
    Chiplonkar SA; Agte VV
    Asia Pac J Clin Nutr; 2007; 16(2):227-39. PubMed ID: 17468077
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology.
    Velioğlu HM; Velioğlu SD; Boyaci IH; Yilmaz I; Kurultay S
    Meat Sci; 2010 Mar; 84(3):477-83. PubMed ID: 20374813
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Reducing the fat content of ground beef in a school foodservice setting.
    Snyder MP; Obarzanek E; Montgomery DH; Feldman H; Nicklas T; Raizman D; Rupp J; Bigelow C; Lakatos E
    J Am Diet Assoc; 1994 Oct; 94(10):1135-9. PubMed ID: 7930317
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Nutritional value of traditional Italian meat-based dishes: influence of cooking methods and recipe formulation.
    D'Evoli L; Salvatore P; Lucarini M; Nicoli S; Aguzzi A; Gabrielli P; Lombardi-Boccia G
    Int J Food Sci Nutr; 2009; 60 Suppl 5():38-49. PubMed ID: 19107628
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
    Yoon Y; Mukherjee A; Belk KE; Scanga JA; Smith GC; Sofos JN
    Int J Food Microbiol; 2009 Jul; 133(1-2):78-85. PubMed ID: 19493583
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
    Min B; Cordray JC; Ahn DU
    J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Microwave heating of cooked pork patties as a function of fat content.
    Picouet PA; Fernández A; Serra X; Suñol JJ; Arnau J
    J Food Sci; 2007 Mar; 72(2):E57-63. PubMed ID: 17995834
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Beef cooking rates and losses. Effect of fat content.
    Funk K; Boyle MA
    J Am Diet Assoc; 1972 Oct; 61(4):404-7. PubMed ID: 4672375
    [No Abstract]   [Full Text] [Related]  

  • 13. Soybeans vs. textured soy proteins as meat extenders. Cooking losses, palatability, and thiamin content of freshly cooked and frozen meat loaves.
    Ali FS; Perry AK; Van Duyne FO
    J Am Diet Assoc; 1982 Oct; 81(4):439-44. PubMed ID: 6889616
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts.
    Totosaus A; Alfaro-Rodriguez RH; Pérez-Chabela ML
    Int J Food Sci Nutr; 2004 Aug; 55(5):371-80. PubMed ID: 15545045
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties.
    Lowder AC; Osburn WN
    J Food Sci; 2010 Sep; 75(7):S355-64. PubMed ID: 21535570
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of using plum puree on some properties of low fat beef patties.
    Yildiz-Turp G; Serdaroglu M
    Meat Sci; 2010 Dec; 86(4):896-900. PubMed ID: 20732751
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of supplemental rumen-protected conjugated linoleic acid or corn oil on lipid content and palatability in beef cattle.
    Gillis MH; Duckett SK; Sackmann JR
    J Anim Sci; 2007 Jun; 85(6):1504-10. PubMed ID: 17339415
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.
    Choi YS; Choi JH; Han DJ; Kim HY; Lee MA; Jeong JY; Chung HJ; Kim CJ
    Meat Sci; 2010 Mar; 84(3):557-63. PubMed ID: 20374824
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Multicomponent analysis of meat products by infrared spectrophotometry: collaborative study.
    Bjarnø OC; Arneth W; Noack W; Pfeiffer G
    J Assoc Off Anal Chem; 1982 May; 65(3):696-700. PubMed ID: 7096252
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Quality factors in beef, pork, and lamb cooked by microwaves.
    Korschgen BM; Baldwin RE; Snider S
    J Am Diet Assoc; 1976 Dec; 69(6):635-40. PubMed ID: 1033217
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.