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 *

76 related articles for article (PubMed ID: 22060882)

  • 41. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure.
    Del Pozo-Insfran D; Del Follo-Martinez A; Talcott ST; Brenes CH
    J Food Sci; 2007 May; 72(4):S247-53. PubMed ID: 17995786
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP.
    Lara MS; Gutierrez JI; Timón M; Andrés AI
    Meat Sci; 2011 Jul; 88(3):481-8. PubMed ID: 21345605
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage.
    Pereda J; Ferragut V; Quevedo JM; Guamis B; Trujillo AJ
    J Agric Food Chem; 2008 Aug; 56(16):7125-30. PubMed ID: 18620410
    [TBL] [Abstract][Full Text] [Related]  

  • 44. The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef.
    Balentine CW; Crandall PG; O'Bryan CA; Duong DQ; Pohlman FW
    Meat Sci; 2006 Jul; 73(3):413-21. PubMed ID: 22062478
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Effect of high pressure, in combination with antilisterial agents, on the growth of Listeria monocytogenes during extended storage of cooked chicken.
    Patterson MF; Mackle A; Linton M
    Food Microbiol; 2011 Dec; 28(8):1505-8. PubMed ID: 21925036
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat.
    Pignoli G; Bou R; Rodriguez-Estrada MT; Decker EA
    Meat Sci; 2009 Nov; 83(3):412-6. PubMed ID: 20416697
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Pressurized liquid extraction of flavonoids from spinach.
    Howard L; Pandjaitan N
    J Food Sci; 2008 Apr; 73(3):C151-7. PubMed ID: 18387092
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork.
    Jayasingh P; Cornforth DP
    Meat Sci; 2004 Jan; 66(1):83-9. PubMed ID: 22063935
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry.
    del Río E; Panizo-Morán M; Prieto M; Alonso-Calleja C; Capita R
    Int J Food Microbiol; 2007 Apr; 115(3):268-80. PubMed ID: 17320231
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Control of lipid oxidation in extruded salmon jerky snacks.
    Kong J; Perkins LB; Dougherty MP; Camire ME
    J Food Sci; 2011; 76(1):C8-C13. PubMed ID: 21535658
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Studies on tenderization and preparation of enrobed pork chunks in microwave oven.
    Garg V; Mendiratta SK
    Meat Sci; 2006 Dec; 74(4):718-26. PubMed ID: 22063229
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method.
    Apak R; Güçlü K; Ozyürek M; Karademir SE
    J Agric Food Chem; 2004 Dec; 52(26):7970-81. PubMed ID: 15612784
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Effect of high pressure on the microbiological quality of cooked chicken during storage at normal and abuse refrigeration temperatures.
    Patterson MF; McKay AM; Connolly M; Linton M
    Food Microbiol; 2010 Apr; 27(2):266-73. PubMed ID: 20141945
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions.
    Ruiz-Capillas C; Carballo J; Jiménez Colmenero F
    Meat Sci; 2007 Mar; 75(3):397-405. PubMed ID: 22063795
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels.
    Brannan RG
    J Food Sci; 2008 Jan; 73(1):C36-40. PubMed ID: 18211347
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems.
    Hayes JE; Stepanyan V; O'Grady MN; Allen P; Kerry JP
    Meat Sci; 2010 Jun; 85(2):289-96. PubMed ID: 20374901
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Flavor quality of antioxidant-treated, cooked, ground beef patties.
    Van De Riet SJ; Hard MM
    J Am Diet Assoc; 1979 Nov; 75(5):556-9. PubMed ID: 574146
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté.
    Estévez M; Ventanas S; Cava R
    Meat Sci; 2006 Oct; 74(2):396-403. PubMed ID: 22062851
    [TBL] [Abstract][Full Text] [Related]  

  • 59. The optimization of extraction of antioxidants from apple pomace by pressurized liquids.
    Wijngaard H; Brunton N
    J Agric Food Chem; 2009 Nov; 57(22):10625-31. PubMed ID: 19845350
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Effect of Reduction and Replacement of Sodium Chloride on Rancidity Development in Raw and Cooked Ground Pork.
    Rhee KS; Smith GC; Terrell RN
    J Food Prot; 1983 Jul; 46(7):578-581. PubMed ID: 30921937
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 4.