BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

228 related articles for article (PubMed ID: 16903482)

  • 1. Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat.
    Yan HJ; Lee EJ; Nam KC; Min BR; Ahn DU
    Poult Sci; 2006 Aug; 85(8):1482-9. PubMed ID: 16903482
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dietary functional ingredients: performance of animals and quality and storage stability of irradiated raw turkey breast.
    Yan HJ; Lee EJ; Nam KC; Min BR; Ahn DU
    Poult Sci; 2006 Oct; 85(10):1829-37. PubMed ID: 17012177
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging.
    Ahn DU; Sell JL; Jo C; Chen X; Wu C; Lee JI
    Poult Sci; 1998 Jun; 77(6):912-20. PubMed ID: 9628545
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat.
    Nam KC; Ahn DU
    Poult Sci; 2003 Sep; 82(9):1468-74. PubMed ID: 12967262
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast patties.
    Nam KC; Ahn DU
    Poult Sci; 2003 May; 82(5):850-7. PubMed ID: 12762410
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Volatile profiles and lipid oxidation of irradiated cooked chicken meat from laying hens fed diets containing conjugated linoleic acid.
    Du M; Ahn DU; Nam KC; Sell JL
    Poult Sci; 2001 Feb; 80(2):235-41. PubMed ID: 11233015
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 1999 Dec; 77(12):3219-24. PubMed ID: 10641867
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of dietary vitamin E on behavior of Listeria monocytogenes and color stability in ground turkey meat following electron beam irradiation.
    Romero MG; Mendonca AF; Ahn DU; Wesley IV
    J Food Prot; 2005 Jun; 68(6):1159-64. PubMed ID: 15954702
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat.
    Du M; Ahn DU; Nam KC; Sell JL
    Meat Sci; 2000 Dec; 56(4):387-95. PubMed ID: 22062169
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Off-odor volatiles and pink color development in precooked, irradiated turkey breast during frozen storage.
    Nam KC; Kim YH; Du M; Ahn DU
    Poult Sci; 2002 Feb; 81(2):269-75. PubMed ID: 11873838
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of irradiation and storage on the quality of ready-to-eat turkey breast rolls.
    Zhu MJ; Mendonca A; Lee EJ; Ahn DU
    Poult Sci; 2004 Aug; 83(8):1462-6. PubMed ID: 15339026
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Sensory and physiochemical characteristics of frankfurters formulated with potassium lactate and sodium diacetate before and after irradiation.
    Knight TD; Miller R; Maxim J; Keeton JT
    J Food Sci; 2007 Mar; 72(2):S112-8. PubMed ID: 17995851
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Formation of cholesterol oxides in irradiated raw and cooked chicken meat during storage.
    Lee JI; Kang S; Ahn DU; Lee M
    Poult Sci; 2001 Jan; 80(1):105-8. PubMed ID: 11214329
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking.
    Du M; Hur SJ; Nam KC; Ismail H; Ahn DU
    Poult Sci; 2001 Dec; 80(12):1748-53. PubMed ID: 11771891
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid.
    Du M; Ahn DU; Mendonca AF; Wesley IV
    Poult Sci; 2002 Sep; 81(9):1378-84. PubMed ID: 12269620
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties.
    Nam KC; Min BR; Yan H; Lee EJ; Mendonca A; Wesley I; Ahn DU
    Meat Sci; 2003 Sep; 65(1):513-21. PubMed ID: 22063244
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage.
    Xiao S; Zhang WG; Lee EJ; Ma CW; Ahn DU
    Poult Sci; 2011 Jun; 90(6):1348-57. PubMed ID: 21597078
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Assessment of alpha-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat.
    Higgins FM; Kerry JP; Buckley DJ; Morrissey PA
    Br Poult Sci; 1998 Dec; 39(5):596-600. PubMed ID: 9925311
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products.
    Feng X; Moon S; Lee H; Ahn DU
    Poult Sci; 2016 Dec; 95(12):2986-2992. PubMed ID: 27587733
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of low-dose electron beam irradiation on quality of ground beef patties and raw, intact carcass muscle pieces.
    Kundu D; Holley R
    J Food Sci; 2013 Jun; 78(6):S920-5. PubMed ID: 23647549
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.