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 *

149 related articles for article (PubMed ID: 21406380)

  • 21. Color variation and characterization of broiler breast meat during processing in Italy.
    Petracci M; Betti M; Bianchi M; Cavani C
    Poult Sci; 2004 Dec; 83(12):2086-92. PubMed ID: 15615025
    [TBL] [Abstract][Full Text] [Related]  

  • 22. On-site variety discrimination of tomato plant using visible-near infrared reflectance spectroscopy.
    Xu HR; Yu P; Fu XP; Ying YB
    J Zhejiang Univ Sci B; 2009 Feb; 10(2):126-32. PubMed ID: 19235271
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts.
    De Marchi M; Penasa M; Cecchinato A; Bittante G
    Meat Sci; 2013 Feb; 93(2):329-35. PubMed ID: 23098602
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters.
    Che S; Susta L; Barbut S
    Poult Sci; 2023 Oct; 102(10):102907. PubMed ID: 37579649
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Prediction of meat quality traits in Nelore cattle by near-infrared reflectance spectroscopy.
    Magalhães AFB; Teixeira GHA; Ríos ACH; Silva DBDS; Mota LFM; Muniz MMM; de Morais CLM; de Lima KMG; Cunha Júnior LC; Baldi F; Carvalheiro R; Oliveira HN; Chardulo LAL; Albuquerque LG
    J Anim Sci; 2018 Sep; 96(10):4229-4237. PubMed ID: 30010881
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Characteristics of pale, soft, exudative broiler breast meat.
    Van Laack RL; Liu CH; Smith MO; Loveday HD
    Poult Sci; 2000 Jul; 79(7):1057-61. PubMed ID: 10901210
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy.
    Yang Y; Zhuang H; Yoon SC; Wang W; Jiang H; Jia B
    Food Chem; 2018 Apr; 244():184-189. PubMed ID: 29120769
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat.
    Kaewthong P; Wattanachant S
    Poult Sci; 2018 Feb; 97(2):701-708. PubMed ID: 29140471
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Occurrence of pale soft exudative meat in mature turkey hens.
    Barbut S
    Br Poult Sci; 1997 Mar; 38(1):74-7. PubMed ID: 9088616
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants.
    Lee SK; Chon JW; Yun YK; Lee JC; Jo C; Song KY; Kim DH; Bae D; Kim H; Moon JS; Seo KH
    Poult Sci; 2022 Mar; 101(3):101627. PubMed ID: 34995878
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy.
    Zhou LJ; Wu H; Li JT; Wang ZY; Zhang LY
    Meat Sci; 2012 Mar; 90(3):658-64. PubMed ID: 22085539
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Challenges in Model Development for Meat Composition Using Multipoint NIR Spectroscopy from At-Line to In-Line Monitoring.
    Dixit Y; Casado-Gavalda MP; Cama-Moncunill R; Cullen PJ; Sullivan C
    J Food Sci; 2017 Jul; 82(7):1557-1562. PubMed ID: 28598587
    [TBL] [Abstract][Full Text] [Related]  

  • 33. At-line prediction of fatty acid profile in chicken breast using near infrared reflectance spectroscopy.
    De Marchi M; Riovanto R; Penasa M; Cassandro M
    Meat Sci; 2012 Mar; 90(3):653-7. PubMed ID: 22082651
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Rapid determination of crocins in saffron by near-infrared spectroscopy combined with chemometric techniques.
    Li S; Shao Q; Lu Z; Duan C; Yi H; Su L
    Spectrochim Acta A Mol Biomol Spectrosc; 2018 Feb; 190():283-289. PubMed ID: 28941412
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging.
    Barbin DF; ElMasry G; Sun DW; Allen P
    Anal Chim Acta; 2012 Mar; 719():30-42. PubMed ID: 22340528
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Improved identification and classification accuracy of wooden breast by jointly using near-infrared spectroscopy and compression speed.
    Li Z; Wu L; Yang Z; Zhang Y; Wang P; Xu X
    Food Res Int; 2022 Nov; 161():111795. PubMed ID: 36192944
    [TBL] [Abstract][Full Text] [Related]  

  • 37. [Prediction of minced pork quality attributes using visible and near infrared reflectance spectroscopy].
    Fan YX; Liao YT; Cheng F
    Guang Pu Xue Yu Guang Pu Fen Xi; 2011 Oct; 31(10):2734-7. PubMed ID: 22250546
    [TBL] [Abstract][Full Text] [Related]  

  • 38. The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant.
    Woelfel RL; Owens CM; Hirschler EM; Martinez-Dawson R; Sams AR
    Poult Sci; 2002 Apr; 81(4):579-84. PubMed ID: 11989759
    [TBL] [Abstract][Full Text] [Related]  

  • 39. [Measurement of cooking loss and tenderness of fresh pork using visible/near infrared spectroscopy].
    Hu YH; Xiong LY; Jiang GZ; Liu C; Guo KQ; Satake T
    Guang Pu Xue Yu Guang Pu Fen Xi; 2010 Nov; 30(11):2950-3. PubMed ID: 21284160
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Physical and functional properties of intact and ground pale broiler breast meat.
    Bianchi M; Fletcher DL; Smith DP
    Poult Sci; 2005 May; 84(5):803-8. PubMed ID: 15913194
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.