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 *

101 related articles for article (PubMed ID: 18883305)

  • 1. The decomposition velocity of frozen fish meat after thawing.
    KAWABATA T
    Jpn J Med; 1948 Apr; 1(2):146-51. PubMed ID: 18883305
    [No Abstract]   [Full Text] [Related]  

  • 2. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
    Hergenreder JE; Hosch JJ; Varnold KA; Haack AL; Senaratne LS; Pokharel S; Beauchamp C; Lobaugh B; Calkins CR
    J Anim Sci; 2013 Jan; 91(1):483-90. PubMed ID: 23100592
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Development of an enzymatic method to differentiate fresh and sea-frozen and thawed fish fillets. I. Comparison of the applicability of some enzymes of fish muscle.
    Rehbein H
    Z Lebensm Unters Forsch; 1979 Oct; 169(4):263-5. PubMed ID: 516914
    [TBL] [Abstract][Full Text] [Related]  

  • 4. [Effects of Freezing and Thawing Treatments on Beef Protein Secondary Structure Analyzed with ATR-FTIR].
    Sun Z; Yang FW; Li X; Zhang CH; Xie XL
    Guang Pu Xue Yu Guang Pu Fen Xi; 2016 Nov; 36(11):3542-6. PubMed ID: 30198667
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Detection of irradiated meat, fish and their products by measuring 2-alkylcyclobutanones levels after frozen storage.
    Obana H; Furuta M; Tanaka Y
    Shokuhin Eiseigaku Zasshi; 2007 Dec; 48(6):203-6. PubMed ID: 18203506
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.
    Muela E; Sañudo C; Campo MM; Medel I; Beltrán JA
    Meat Sci; 2010 Apr; 84(4):662-9. PubMed ID: 20374840
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Histidine decarboxylase activity and free histidine and histamine levels in fish meat].
    Ganowiak Z; Gajewska R; Lipka E
    Rocz Panstw Zakl Hig; 1990; 41(1-2):50-7. PubMed ID: 2244173
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique.
    Xie A; Sun DW; Xu Z; Zhu Z
    Talanta; 2015 Jul; 139():208-15. PubMed ID: 25882428
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Freezing and thawing or freezing, thawing, and aging effects on beef tenderness.
    Grayson AL; King DA; Shackelford SD; Koohmaraie M; Wheeler TL
    J Anim Sci; 2014 Jun; 92(6):2735-40. PubMed ID: 24671601
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of freezing method and frozen storage duration on lamb sensory quality.
    Muela E; Sañudo C; Campo MM; Medel I; Beltrán JA
    Meat Sci; 2012 Jan; 90(1):209-15. PubMed ID: 21803506
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Protein denaturation in frozen fish].
    Sikorski ZE; Kostuch S; Kolodziejska I
    Nahrung; 1975; 19(9-10):997-1003. PubMed ID: 1241604
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
    Eastridge JS; Bowker BC
    J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. II. Beef.
    CAUSEY K; HAUSRATH ME; RAMSTAD PE; FENTON F
    Food Res; 1950; 15(3):249-55. PubMed ID: 15427708
    [No Abstract]   [Full Text] [Related]  

  • 14. Impact of freezing and thawing on the quality of meat: review.
    Leygonie C; Britz TJ; Hoffman LC
    Meat Sci; 2012 Jun; 91(2):93-8. PubMed ID: 22326063
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.
    Leygonie C; Britz TJ; Hoffman LC
    Meat Sci; 2012 Jul; 91(3):364-8. PubMed ID: 22405875
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing.
    Jiang Q; Jia R; Nakazawa N; Hu Y; Osako K; Okazaki E
    Food Chem; 2019 Jan; 271():550-560. PubMed ID: 30236715
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. I. Pork.
    CAUSEY K; ANDREASSEN EG; HAUSRATH ME; ALONG C; RAMSTAD PE; FENTON F
    Food Res; 1950; 15(3):237-48. PubMed ID: 15427707
    [No Abstract]   [Full Text] [Related]  

  • 18. Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. III. Lamb.
    CAUSEY K; HAUSRATH ME; RAMSTAD PE; FENTON F
    Food Res; 1950; 15(3):256-61. PubMed ID: 15427709
    [No Abstract]   [Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 6.