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 *

212 related articles for article (PubMed ID: 19646038)

  • 1. Magnetic resonance temperature mapping of microwave-fried chicken fingers.
    Barutcu I; McCarthy MJ; Seo YS; Sahin S
    J Food Sci; 2009 Jun; 74(5):E234-40. PubMed ID: 19646038
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Campylobacter in chicken livers and their destruction by pan frying.
    Whyte R; Hudson JA; Graham C
    Lett Appl Microbiol; 2006 Dec; 43(6):591-5. PubMed ID: 17083702
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties.
    Echarte M; Ansorena D; Astiasarán I
    J Agric Food Chem; 2003 Sep; 51(20):5941-5. PubMed ID: 13129298
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Survival rate of thermotolerant Campylobacter on poultry meat during microwave heating.
    Uradzińiski J; Nyesvyetowa M
    Pol J Vet Sci; 2009; 12(1):41-4. PubMed ID: 19459438
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A comparative study of acrylamide formation induced by microwave and conventional heating methods.
    Yuan Y; Chen F; Zhao GH; Liu J; Zhang HX; Hu XS
    J Food Sci; 2007 May; 72(4):C212-6. PubMed ID: 17995763
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of cooking and storage on residues of cyadox in chicken muscle.
    Zhang Y; Wang Y; Huang L; Chen D; Tao Y; Yuan Z
    J Agric Food Chem; 2005 Dec; 53(25):9737-41. PubMed ID: 16332123
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring.
    Regulska-llow B; Ilow R
    Nahrung; 2002 Dec; 46(6):383-8. PubMed ID: 12577584
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of microwave heating on vitamin B 6 retention in chicken.
    Wing RW; Alexander JC
    J Am Diet Assoc; 1972 Dec; 61(6):661-4. PubMed ID: 4673710
    [No Abstract]   [Full Text] [Related]  

  • 9. Oxidation of corn oil during frying of soy-flour-added flour dough.
    Yoon Y; Choe E
    J Food Sci; 2007 Aug; 72(6):C317-23. PubMed ID: 17995672
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour.
    Thanatuksorn P; Kajiwara K; Suzuki T
    J Sci Food Agric; 2010 Jan; 90(1):13-20. PubMed ID: 20355007
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Structural and antigenic preservation of plant samples by microwave-enhanced fixation, using dedicated hardware, minimizing heat-related effects.
    Lería F; Marco R; Medina FJ
    Microsc Res Tech; 2004 Sep; 65(1-2):86-100. PubMed ID: 15570593
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microwave vs. conventional oven cooking of chicken: relationship of internal temperature to surface contamination by Salmonella typhimurium.
    Lindsay RE; Krissinger WA; Fields BF
    J Am Diet Assoc; 1986 Mar; 86(3):373-4. PubMed ID: 3512669
    [No Abstract]   [Full Text] [Related]  

  • 13. Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders.
    Rojas-Gonzalez JA; Avallone S; Brat P; Trystram G; Bohuon P
    Int J Food Sci Nutr; 2006; 57(1-2):123-36. PubMed ID: 16849120
    [TBL] [Abstract][Full Text] [Related]  

  • 14. High-temperature natural antioxidant improves soy oil for frying.
    Warner K; Gehring MM
    J Food Sci; 2009 Aug; 74(6):C500-5. PubMed ID: 19723188
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Development of an intravascular heating source using an MR imaging guidewire.
    Qiu B; Yeung CJ; Du X; Atalar E; Yang X
    J Magn Reson Imaging; 2002 Dec; 16(6):716-20. PubMed ID: 12451585
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Formation of heterocyclic amines in cooked chicken legs.
    Chiu CP; Yang DY; Chen BH
    J Food Prot; 1998 Jun; 61(6):712-9. PubMed ID: 9709255
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods.
    Dahl CA; Matthews ME
    J Am Diet Assoc; 1980 Sep; 77(3):289-95. PubMed ID: 7410757
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Application of microwave heating for the fast extraction of fat content from the poultry feeds.
    Mahesar SA; Sherazi ST; Abro K; Kandhro A; Bhanger MI; van de Voort FR; Sedman J
    Talanta; 2008 Jun; 75(5):1240-4. PubMed ID: 18585208
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast.
    Busquets R; Puignou L; Galceran MT; Skog K
    J Agric Food Chem; 2006 Oct; 54(21):8376-84. PubMed ID: 17032054
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.