BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

351 related articles for article (PubMed ID: 21985894)

  • 1. Sensory characteristics of meat cooked for prolonged times at low temperature.
    Christensen L; Gunvig A; Tørngren MA; Aaslyng MD; Knøchel S; Christensen M
    Meat Sci; 2012 Feb; 90(2):485-9. PubMed ID: 21985894
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
    Christensen L; Ertbjerg P; Aaslyng MD; Christensen M
    Meat Sci; 2011 Jun; 88(2):280-5. PubMed ID: 21256682
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi.
    Christensen L; Bertram HC; Aaslyng MD; Christensen M
    Meat Sci; 2011 Aug; 88(4):718-22. PubMed ID: 21450413
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quality factors in beef, pork, and lamb cooked by microwaves.
    Korschgen BM; Baldwin RE; Snider S
    J Am Diet Assoc; 1976 Dec; 69(6):635-40. PubMed ID: 1033217
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Low temperature cooking of pork meat - Physicochemical and sensory aspects.
    Becker A; Boulaaba A; Pingen S; Krischek C; Klein G
    Meat Sci; 2016 Aug; 118():82-8. PubMed ID: 27060409
    [TBL] [Abstract][Full Text] [Related]  

  • 7. USA millennial and non-millennial beef consumers perception of beef, pork, and chicken.
    Laird HL; Miller RK; Kerth CR; Berto MC; Adhikari K
    Meat Sci; 2024 Aug; 214():109516. PubMed ID: 38678864
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
    Maughan C; Martini S
    J Food Sci; 2012 Feb; 77(2):S115-21. PubMed ID: 22339550
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
    Moeller SJ; Miller RK; Aldredge TL; Logan KE; Edwards KK; Zerby HN; Boggess M; Box-Steffensmeier JM; Stahl CA
    Meat Sci; 2010 May; 85(1):96-103. PubMed ID: 20374871
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast.
    Modzelewska-Kapituła M; Dąbrowska E; Jankowska B; Kwiatkowska A; Cierach M
    Meat Sci; 2012 Jun; 91(2):195-202. PubMed ID: 22336137
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
    Eastridge JS; Bowker BC
    J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of heat processing on DNA quantification of meat species.
    Şakalar E; Abasiyanik MF; Bektik E; Tayyrov A
    J Food Sci; 2012 Sep; 77(9):N40-4. PubMed ID: 22900921
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows.
    Pérez-Juan M; Kondjoyan A; Picouet P; Realini CE
    Meat Sci; 2012 Oct; 92(2):107-14. PubMed ID: 22578362
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry.
    Juneja VK; Marks H; Huang L; Thippareddi H
    Food Microbiol; 2011 Jun; 28(4):791-5. PubMed ID: 21511140
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork - a combined NMR and sensory study.
    Bertram HC; Aaslyng MD; Andersen HJ
    Meat Sci; 2005 May; 70(1):75-81. PubMed ID: 22063282
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Cooking frozen and thawed roasts: beef, pork, and lamb cuts.
    Fulton C; Davis C
    J Am Diet Assoc; 1975 Sep; 67(3):227-31. PubMed ID: 1151028
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of boning method and postmortem aging on meat quality characteristics of pork loin.
    Li C; Wu J; Zhang N; Zhang S; Liu J; Li J; Li H; Feng X; Han Y; Zhu Z; Xu X; Zhou G
    Anim Sci J; 2009 Oct; 80(5):591-6. PubMed ID: 20163625
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Consumer sensory evaluations of aging effects on beef quality.
    Brewer S; Novakofski J
    J Food Sci; 2008 Jan; 73(1):S78-82. PubMed ID: 18211374
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Tenderness of pre- and post rigor lamb longissimus muscle.
    Geesink G; Sujang S; Koohmaraie M
    Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.