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 *

609 related articles for article (PubMed ID: 19200082)

  • 1. Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef.
    Ismail HA; Lee EJ; Ko KY; Paik HD; Ahn DU
    J Food Sci; 2009; 74(1):C25-32. PubMed ID: 19200082
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef.
    Ismail HA; Lee EJ; Ko KY; Ahn DU
    J Food Sci; 2009 Aug; 74(6):C432-40. PubMed ID: 19723179
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef.
    Ismail HA; Lee EJ; Ko KY; Ahn DU
    Meat Sci; 2008 Nov; 80(3):582-91. PubMed ID: 22063569
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Electrostatic spraying of antioxidants on the oxidative quality of ground beef.
    Nam KC; Seo KS; Jo C; Ahn DU
    J Anim Sci; 2011 Mar; 89(3):826-32. PubMed ID: 21097682
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Utilization of electron beam irradiated almond skin powder as a natural antioxidant in ground top round beef.
    Prasetyo M; Chia M; Hughey C; Were LM
    J Food Sci; 2008 Jan; 73(1):T1-6. PubMed ID: 18211377
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of irradiated phytic acid on antioxidation and color stability in meat models.
    Park HR; Ahn HJ; Kim JH; Yook HS; Kim S; Lee CH; Byun MW
    J Agric Food Chem; 2004 May; 52(9):2572-6. PubMed ID: 15113159
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Ionizing radiation and antioxidants affect volatile sulfur compounds, lipid oxidation, and color of ready-to-eat Turkey bologna.
    Fan X; Sommers CH; Sokorai KJ
    J Agric Food Chem; 2004 Jun; 52(11):3509-15. PubMed ID: 15161223
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Formation of trans fatty acids in ground beef and frankfurters due to irradiation.
    Fan X; Kays SE
    J Food Sci; 2009 Mar; 74(2):C79-84. PubMed ID: 19323735
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin.
    Min B; Ahn DU
    J Food Sci; 2009; 74(1):C41-8. PubMed ID: 19200084
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef.
    Suman SP; Mancini RA; Joseph P; Ramanathan R; Konda MK; Dady G; Yin S
    Meat Sci; 2010 Dec; 86(4):994-8. PubMed ID: 20833484
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef.
    Ahn J; Grün IU; Mustapha A
    Food Microbiol; 2007 Feb; 24(1):7-14. PubMed ID: 16943089
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage.
    Govaris A; Botsoglou N; Papageorgiou G; Botsoglou E; Ambrosiadis I
    Int J Food Sci Nutr; 2004 Mar; 55(2):115-23. PubMed ID: 14985183
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Enriching M. sternomandibularis with alpha-tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processing.
    Tume RK; Sikes AL; Smith SB
    Meat Sci; 2010 Jan; 84(1):66-70. PubMed ID: 20374755
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation.
    Hong S; Jo S; Kim MJ; Park S; Lee S; Lee J; Lee J
    J Food Sci; 2019 May; 84(5):971-979. PubMed ID: 30990890
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation.
    Lee MA; Choi JH; Choi YS; Han DJ; Kim HY; Shim SY; Chung HK; Kim CJ
    Meat Sci; 2010 Mar; 84(3):498-504. PubMed ID: 20374816
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
    Nuñez de Gonzalez MT; Boleman RM; Miller RK; Keeton JT; Rhee KS
    J Food Sci; 2008 Jun; 73(5):H63-71. PubMed ID: 18576997
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Dietary vitamin E and lipid and color stability of beef and pork: modeling of relationships.
    Sales J; Koukolová V
    J Anim Sci; 2011 Sep; 89(9):2836-48. PubMed ID: 21478452
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effect of electron beam irradiation and storage at 5 degrees C on thiobarbituric acid reactive substances and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts.
    Rababah T; Hettiarachchy N; Horax R; Eswaranandam S; Mauromoustakos A; Dickson J; Niebuhr S
    J Agric Food Chem; 2004 Dec; 52(26):8236-41. PubMed ID: 15612823
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 31.