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 *

42 related articles for article (PubMed ID: 22054666)

  • 1. Reactivity of glycerol in intermediate moisture meats.
    Obanu ZA; Ledward DA; Lawrie RA
    Meat Sci; 1977 Jul; 1(3):177-83. PubMed ID: 22054666
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The stability of some intermediate moisture smoked meats during storage at 30°C and 38°C.
    Okonkwo TM; Obanu ZA; Ledward DA
    Meat Sci; 1992; 31(3):245-55. PubMed ID: 22059626
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Stability of sorbic acid in intermediate moisture systems.
    Ledward DA
    Food Addit Contam; 1990; 7(5):677-83. PubMed ID: 2253812
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The role of lipids and glycerol in determining the shelf-life of glycerol desorbed intermediate moisture meat products.
    Webster CE; Nunez-Gonzales FA; Ledward DA
    Meat Sci; 1982 Apr; 6(3):191-8. PubMed ID: 22054863
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of oxygen and storage temperature on intermediate moisture meat products.
    Webster CE; Ledward DA; Lawrie RA
    Meat Sci; 1982 Feb; 6(2):111-21. PubMed ID: 22054792
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characteristics of some intermediate moisture smoked meats.
    Okonkwo TM; Obanu ZA; Ledward DA
    Meat Sci; 1992; 31(2):135-45. PubMed ID: 22059563
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Humectants improve myosin extractability and water activity of raw, cured intermediate moisture meats.
    Michio Muguruma ; Teruhiro Nishimura ; Raizaburo Umetsu ; Ichiro Goto ; Mamoru Yamaguchi
    Meat Sci; 1987; 20(3):179-94. PubMed ID: 22054496
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Low-temperature osmotic dehydration improves the quality of intermediate moisture meats.
    Muguruma M; Katayama K; Nakamura M; Yamaguchi M
    Meat Sci; 1987; 21(2):99-109. PubMed ID: 22054784
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Lipid-protein interactions as agents of quality deterioration in intermediate moisture meats: An appraisal.
    Obanu ZA; Ledward DA; Lawrie RA
    Meat Sci; 1980 Apr; 4(2):79-88. PubMed ID: 22055615
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of amino acids on goat cauda epididymal sperm cryopreservation using a chemically defined model system.
    Kundu CN; Das K; Majumder GC
    Cryobiology; 2001 Feb; 42(1):21-7. PubMed ID: 11336486
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Protein quality and iron availability of intermediate moisture beef stored at 38 degrees C.
    Neale RJ; Obanu ZA; Biggin RJ; Ledward DA; Lawrie RA
    Ann Nutr Aliment; 1978; 32(2-3):587-96. PubMed ID: 568447
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Potentiation of bleomycin cytotoxicity by polyhydric alcohols.
    Suzuki T; Kohda K; Kawazoe Y
    Anticancer Res; 1990; 10(1):97-103. PubMed ID: 1692198
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control.
    Kwak EJ; Lim SI
    Amino Acids; 2004 Aug; 27(1):85-90. PubMed ID: 15309575
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Injury and death of frozen Listeria monocytogenes as affected by glycerol and milk components.
    el-Kest SE; Marth EH
    J Dairy Sci; 1991 Apr; 74(4):1201-8. PubMed ID: 1907301
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Prediction of water activity, a(w), in cook-soak equilibrated intermediate moisture meats.
    Webster CE; Wood RM; Ledward DA
    Meat Sci; 1979 Jan; 3(1):43-51. PubMed ID: 22055199
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Stimulatory effects of some amino acids on glycerol production by Candida glycerinogenes].
    Xie T; Fang HY; Zhuge J
    Sheng Wu Gong Cheng Xue Bao; 2006 Jan; 22(1):138-43. PubMed ID: 16572854
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Hydration of gelatin molecules in glycerol-water solvent and phase diagram of gelatin organogels.
    Sanwlani S; Kumar P; Bohidar HB
    J Phys Chem B; 2011 Jun; 115(22):7332-40. PubMed ID: 21563783
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of browning reactions and bran pigments on color of parboiled rice.
    Lamberts L; Brijs K; Mohamed R; Verhelst N; Delcour JA
    J Agric Food Chem; 2006 Dec; 54(26):9924-9. PubMed ID: 17177522
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of amino acids on aggregation behaviour of sodium deoxycholate in solution: a fluorescence study.
    He F; Xu G; Pang J; Han T; Liu T; Yang X
    Luminescence; 2012; 27(1):4-10. PubMed ID: 21608102
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage.
    Divine RD; Sommer D; Lopez-Hernandez A; Rankin SA
    J Dairy Sci; 2012 May; 95(5):2347-54. PubMed ID: 22541463
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 3.