BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

162 related articles for article (PubMed ID: 18791146)

  • 1. Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability.
    Aslan O; Hamill RM; Sweeney T; Reardon W; Mullen AM
    J Anim Sci; 2009 Jan; 87(1):57-61. PubMed ID: 18791146
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of heat processing on DNA quantification of meat species.
    Şakalar E; Abasiyanik MF; Bektik E; Tayyrov A
    J Food Sci; 2012 Sep; 77(9):N40-4. PubMed ID: 22900921
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.
    Zhuang H; Savage EM
    J Food Sci; 2008 Oct; 73(8):S424-30. PubMed ID: 19019131
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.
    Vasilopoulos C; Ravyts F; De Maere H; De Mey E; Paelinck H; De Vuyst L; Leroy F
    J Appl Microbiol; 2008 May; 104(5):1341-53. PubMed ID: 18070037
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Use of quantitative real-time PCR to estimate maize endogenous DNA degradation after cooking and extrusion or in food products.
    Murray SR; Butler RC; Hardacre AK; Timmerman-Vaughan GM
    J Agric Food Chem; 2007 Mar; 55(6):2231-9. PubMed ID: 17315886
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of heat and pressure processing on DNA fragmentation and implications for the detection of meat using a real-time polymerase chain reaction.
    Hird H; Chisholm J; Sanchez A; Hernandez M; Goodier R; Schneede K; Boltz C; Popping B
    Food Addit Contam; 2006 Jul; 23(7):645-50. PubMed ID: 16751140
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Synchronous front-face fluorescence spectroscopy coupled with parallel factors (PARAFAC) analysis to study the effects of cooking time on meat.
    Sahar A; Boubellouta T; Portanguen S; Kondjoyan A; Dufour E
    J Food Sci; 2009; 74(9):E534-9. PubMed ID: 20492116
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C.
    Wilkinson BH; Lee E; Purchas RW; Morel PC
    Meat Sci; 2014 Jan; 96(1):361-5. PubMed ID: 23954276
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature.
    Promeyrat A; Bax ML; Traoré S; Aubry L; Santé-Lhoutellier V; Gatellier P
    Meat Sci; 2010 Aug; 85(4):625-31. PubMed ID: 20416808
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking.
    Dai Y; Miao J; Yuan SZ; Liu Y; Li XM; Dai RT
    Meat Sci; 2013 Apr; 93(4):898-905. PubMed ID: 23333584
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of various cooking processes on the concentrations of arsenic, cadmium, mercury, and lead in foods.
    Perelló G; Martí-Cid R; Llobet JM; Domingo JL
    J Agric Food Chem; 2008 Dec; 56(23):11262-9. PubMed ID: 18986150
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The effect of conditioning on the strength of perimysial connective tissue dissected from cooked meat.
    Lewis GJ; Purslow PP; Rice AE
    Meat Sci; 1991; 30(1):1-12. PubMed ID: 22061646
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle.
    Li C; Wang D; Dong H; Xu W; Gao F; Zhou G; Zhang M
    J Sci Food Agric; 2013 Jun; 93(8):1979-85. PubMed ID: 23239107
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.
    Roldán M; Antequera T; Martín A; Mayoral AI; Ruiz J
    Meat Sci; 2013 Mar; 93(3):572-8. PubMed ID: 23273466
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Cooking decreases observed perfluorinated compound concentrations in fish.
    Del Gobbo L; Tittlemier S; Diamond M; Pepper K; Tague B; Yeudall F; Vanderlinden L
    J Agric Food Chem; 2008 Aug; 56(16):7551-9. PubMed ID: 18620413
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Cooking and grinding reduces the cost of meat digestion.
    Boback SM; Cox CL; Ott BD; Carmody R; Wrangham RW; Secor SM
    Comp Biochem Physiol A Mol Integr Physiol; 2007 Nov; 148(3):651-6. PubMed ID: 17827047
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique.
    Arslan A; Ilhak OI; Calicioglu M
    Meat Sci; 2006 Feb; 72(2):326-30. PubMed ID: 22061561
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating.
    Musto M; Faraone D; Cellini F; Musto E
    J Sci Food Agric; 2014 Mar; 94(4):785-91. PubMed ID: 24122804
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.
    Uyttendaele M; Busschaert P; Valero A; Geeraerd AH; Vermeulen A; Jacxsens L; Goh KK; De Loy A; Van Impe JF; Devlieghere F
    Int J Food Microbiol; 2009 Jul; 133(1-2):94-104. PubMed ID: 19515447
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat.
    Laville E; Sayd T; Terlouw C; Chambon C; Damon M; Larzul C; Leroy P; Glénisson J; Chérel P
    J Agric Food Chem; 2007 Jul; 55(14):5834-41. PubMed ID: 17567033
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.