BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

72 related articles for article (PubMed ID: 2071802)

  • 1. Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls.
    Hsieh JH; Matthews ME; Hartel RW
    J Am Diet Assoc; 1991 Jul; 91(7):845-6. PubMed ID: 2071802
    [No Abstract]   [Full Text] [Related]  

  • 2. Thiamin and riboflavin in cooked and frozen, reheated turkey. Gas vs. microwave ovens.
    Bowers JA; Fryer BA
    J Am Diet Assoc; 1972 May; 60(5):399-401. PubMed ID: 5018369
    [No Abstract]   [Full Text] [Related]  

  • 3. Bentonite models simulate turkey rolls during convective heating.
    Unklesbay NF; Brown NE; Matthews ME
    J Am Diet Assoc; 1988 Aug; 88(8):928-31. PubMed ID: 3397467
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Automated methods for determination of fat and moisture in meat and poultry products: collaborative study.
    Bostian ML; Fish DL; Webb NB; Arey JJ
    J Assoc Off Anal Chem; 1985; 68(5):876-80. PubMed ID: 4055632
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. A modification of a method to determine expressible moisture in ground, dark poultry meat.
    Earl LA; King AJ; Fitzpatrick DP; Cooper JE
    Poult Sci; 1996 Nov; 75(11):1433-6. PubMed ID: 8933598
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky.
    Lee SW; Kang CS
    Nahrung; 2003 Oct; 47(5):330-3. PubMed ID: 14609089
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Detection of poultry and pork in cooked and canned meat foods by enzyme-linked immunosorbent assays.
    Berger RG; Mageau RP; Schwab B; Johnston RW
    J Assoc Off Anal Chem; 1988; 71(2):406-9. PubMed ID: 3384792
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. [Preservation of thiamine, riboflavin, niacin and ascorbic acid in vitamin-enriched minced meat products after different types of heat processing].
    Mglinets AI; Katserikova NV; Pozniakovskiĭ VM
    Vopr Pitan; 1987; (2):63-6. PubMed ID: 3590685
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Convective heat processing of turkey roll: effects on sensory quality and energy usage.
    Brown NE; Chyuan JY
    J Am Diet Assoc; 1987 Nov; 87(11):1521-5. PubMed ID: 3668129
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Changes in broiler breast fillet tenderness, water-holding capacity, and color attributes during long-term frozen storage.
    Lee YS; Saha A; Xiong R; Owens CM; Meullenet JF
    J Food Sci; 2008 May; 73(4):E162-8. PubMed ID: 18460125
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Assessing heat treatment of chicken breast cuts by impedance spectroscopy.
    Schmidt FC; Fuentes A; Masot R; Alcañiz M; Laurindo JB; Barat JM
    Food Sci Technol Int; 2017 Mar; 23(2):110-118. PubMed ID: 27417278
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Vitamin B 6 in reheated, held, and freshly cooked turkey breast.
    Engler PP; Bowers JA
    J Am Diet Assoc; 1975 Jul; 67(1):42-4. PubMed ID: 1170227
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nutritional value of turkey protein. Effects of heating and supplementary value for poor proteins.
    Liu EH; Ritchey SJ
    J Am Diet Assoc; 1970 Jul; 57(1):38-41. PubMed ID: 5421408
    [No Abstract]   [Full Text] [Related]  

  • 16. Rheological properties of myosin-gelatin mixtures.
    Yang YL; Zhou GH; Xu XL; Wang Y
    J Food Sci; 2007 Jun; 72(5):C270-5. PubMed ID: 17995714
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure.
    Yuste J; Mor-Mur M; Capellas M; Guamis B; Pla R
    Poult Sci; 1999 Jun; 78(6):914-21. PubMed ID: 10438140
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evaluation of high humidity and wet marinade methods for pasteurization of jerky.
    Allen K; Cornforth D; Whittier D; Vasavada M; Nummer B
    J Food Sci; 2007 Sep; 72(7):C351-5. PubMed ID: 17995631
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Slow cooker vs. oven preparation of meat loaves and chicken.
    Peters CR; Sinwell DD; Van Duyne FO
    J Am Diet Assoc; 1983 Oct; 83(4):430-5. PubMed ID: 6619457
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of high-pressure processing at elevated temperatures on thiamin and riboflavin in pork and model systems.
    Butz P; Bognar A; Dieterich S; Tauscher B
    J Agric Food Chem; 2007 Feb; 55(4):1289-94. PubMed ID: 17253716
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.