89 related articles for article (PubMed ID: 21218831)
1. Effect of cooking on concentrations of β-estradiol and metabolites in model matrices and beef.
Braekevelt E; Lau BP; Tague B; Popovic S; Tittlemier SA
J Agric Food Chem; 2011 Feb; 59(3):915-20. PubMed ID: 21218831
[TBL] [Abstract][Full Text] [Related]
2. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
Min B; Cordray JC; Ahn DU
J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983
[TBL] [Abstract][Full Text] [Related]
3. Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing.
Love JA; Prusa KJ
J Am Diet Assoc; 1992 Nov; 92(11):1367-71. PubMed ID: 1430722
[TBL] [Abstract][Full Text] [Related]
4. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
Yoon Y; Mukherjee A; Belk KE; Scanga JA; Smith GC; Sofos JN
Int J Food Microbiol; 2009 Jul; 133(1-2):78-85. PubMed ID: 19493583
[TBL] [Abstract][Full Text] [Related]
5. Chemistry in the kitchen. Making ground meat more healthful.
Small DM; Oliva C; Tercyak A
N Engl J Med; 1991 Jan; 324(2):73-7. PubMed ID: 1984186
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
Byelashov OA; Adler JM; Geornaras I; Ko KY; Belk KE; Smith GC; Sofos JN
J Food Sci; 2010 May; 75(4):M209-17. PubMed ID: 20546412
[TBL] [Abstract][Full Text] [Related]
7. The effect of cooking on veterinary drug residues in food: 4. Oxytetracycline.
Rose MD; Bygrave J; Farrington WH; Shearer G
Food Addit Contam; 1996 Apr; 13(3):275-86. PubMed ID: 8718742
[TBL] [Abstract][Full Text] [Related]
8. The effect of cooking on veterinary drug residues in food: 1. Clenbuterol.
Rose MD; Shearer G; Farrington WH
Food Addit Contam; 1995; 12(1):67-76. PubMed ID: 7758633
[TBL] [Abstract][Full Text] [Related]
9. Beef patty composition: effects of fat content and cooking method.
Berry BW; Leddy K
J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796
[TBL] [Abstract][Full Text] [Related]
10. Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef.
Mukherjee A; Yoon Y; Geornaras I; Belk KE; Scanga JA; Smith GC; Sofos JN
J Food Sci; 2009 Mar; 74(2):M94-9. PubMed ID: 19323764
[TBL] [Abstract][Full Text] [Related]
11. Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef.
Guo Q; Piyasena P; Mittal GS; Si W; Gong J
Food Microbiol; 2006 Apr; 23(2):112-8. PubMed ID: 16942994
[TBL] [Abstract][Full Text] [Related]
12. Effect of fat in ground beef on the growth and virulence plasmid (pYV) stability in Yersinia pestis.
Bhaduri S
Int J Food Microbiol; 2010 Jan; 136(3):372-5. PubMed ID: 19875186
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Quantitation of carnosine in humans plasma after dietary consumption of beef.
Park YJ; Volpe SL; Decker EA
J Agric Food Chem; 2005 Jun; 53(12):4736-9. PubMed ID: 15941308
[TBL] [Abstract][Full Text] [Related]
16. The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles.
Walsh H; Martins S; O'Neill EE; Kerry JP; Kenny T; Ward P
Meat Sci; 2010 Mar; 84(3):444-8. PubMed ID: 20374808
[TBL] [Abstract][Full Text] [Related]
17. Oxidations of 17beta-estradiol and estrone and their interconversions catalyzed by liver, mammary gland and mammary tumor after acute and chronic treatment of rats with indole-3-carbinol or beta-naphthoflavone.
Ritter CL; Prigge WF; Reichert MA; Malejka-Giganti D
Can J Physiol Pharmacol; 2001 Jun; 79(6):519-32. PubMed ID: 11430590
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Foodservice industry market profile study: nutritional and objective textural profile of foodservice ground beef.
Johnson LP; Williams SE; Neel SW; Reagan JO
J Anim Sci; 1994 Jun; 72(6):1487-91. PubMed ID: 8071173
[TBL] [Abstract][Full Text] [Related]
20. Organogels use in meat processing - Effects of fat/oil type and heating rate.
Barbut S; Marangoni A
Meat Sci; 2019 Mar; 149():9-13. PubMed ID: 30448475
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]