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 *

135 related articles for article (PubMed ID: 20493640)

  • 21. Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach.
    Ángel-Rendón SV; Filomena-Ambrosio A; Hernández-Carrión M; Llorca E; Hernando I; Quiles A; Sotelo-Díaz I
    Meat Sci; 2020 May; 163():108089. PubMed ID: 32078892
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: differences among four different end-point temperatures in three muscles of Holstein steers.
    Sasaki K; Motoyama M; Yasuda J; Yamamoto T; Oe M; Narita T; Imanari M; Fujimura S; Mitsumoto M
    Meat Sci; 2010 Oct; 86(2):422-9. PubMed ID: 20566246
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties.
    Mora B; Curti E; Vittadini E; Barbanti D
    Meat Sci; 2011 Jul; 88(3):489-97. PubMed ID: 21356579
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method.
    Macharáčková B; Bogdanovičová K; Ježek F; Bednář J; Haruštiaková D; Kameník J
    Meat Sci; 2021 Jan; 171():108270. PubMed ID: 32853886
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Postcooking temperature changes in beef patties.
    Berry BW; Bigner-George ME
    J Food Prot; 2001 Sep; 64(9):1405-11. PubMed ID: 11563519
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters.
    Barbut S; Youssef MK
    J Food Sci; 2016 Sep; 81(9):C2199-205. PubMed ID: 27527510
    [TBL] [Abstract][Full Text] [Related]  

  • 28. The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beef.
    Bedane TF; Pedrós-Garrido S; Quinn G; Lyng JG
    Meat Sci; 2021 Sep; 179():108550. PubMed ID: 33991822
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of heating rate on palatability and associated properties of pre- and postrigor muscle.
    Shin HK; Abugroun HA; Forrest JC; Okos MR; Judge MD
    J Anim Sci; 1993 Apr; 71(4):939-45. PubMed ID: 8478294
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango.
    Guiamba IR; Svanberg U; Ahrné L
    J Food Sci; 2015 Jun; 80(6):E1235-42. PubMed ID: 25922150
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system.
    Icier F; Sengun IY; Yildiz Turp G; Arserim EH
    Meat Sci; 2014 Mar; 96(3):1345-54. PubMed ID: 24342185
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks.
    Dikeman ME; Obuz E; Gök V; Akkaya L; Stroda S
    Meat Sci; 2013 Jun; 94(2):228-33. PubMed ID: 23501255
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking.
    Latorre ME; Palacio MI; Velázquez DE; Purslow PP
    Meat Sci; 2019 Jul; 153():109-116. PubMed ID: 30925447
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time.
    Pakula C; Stamminger R
    Meat Sci; 2012 Mar; 90(3):721-7. PubMed ID: 22129589
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven.
    Breslin TJ; Tenorio-Bernal MI; Marks BP; Booren AM; Ryser ET; Hall NO
    J Food Prot; 2014 Nov; 77(11):1897-903. PubMed ID: 25364923
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cooking.
    Lorenzen CL; Calkins CR; Green MD; Miller RK; Morgan JB; Wasser BE
    Meat Sci; 2010 Aug; 85(4):792-4. PubMed ID: 20416791
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Hospital cook/chill foodservices systems. Effect of end temperature of initial cooking on yield and moisture of beef loaf during processing.
    Dahl CA; Matthews ME
    J Am Diet Assoc; 1979 Jul; 75(1):34-6. PubMed ID: 571882
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Meat quality and cooking attributes of thawed pork with different low field NMR T(21).
    Li C; Liu D; Zhou G; Xu X; Qi J; Shi P; Xia T
    Meat Sci; 2012 Oct; 92(2):79-83. PubMed ID: 22613078
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
    Kulkarni S; DeSantos FA; Kattamuri S; Rossi SJ; Brewer MS
    Meat Sci; 2011 May; 88(1):139-44. PubMed ID: 21193269
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.