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 *

61 related articles for article (PubMed ID: 22061229)

  • 1. Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels.
    Butler AJ; Larick DK
    Meat Sci; 1993; 35(3):355-69. PubMed ID: 22061229
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
    Liaw IW; Eshpari H; Tong PS; Drake MA
    J Food Sci; 2010 Aug; 75(6):C559-69. PubMed ID: 20722911
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef.
    Arnett EJ; Fluharty FL; Loerch SC; Zerby HN; Zinn RA; Kuber PS
    J Anim Sci; 2012 Mar; 90(3):960-72. PubMed ID: 21965452
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.
    Mitsumoto M; O'Grady MN; Kerry JP; Joe Buckley D
    Meat Sci; 2005 Apr; 69(4):773-9. PubMed ID: 22063156
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Palatability of sous vide processed chicken breast.
    Turner BE; Larick DK
    Poult Sci; 1996 Aug; 75(8):1056-63. PubMed ID: 8829240
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage.
    Lin KW; Huang CY
    Meat Sci; 2008 Aug; 79(4):615-22. PubMed ID: 22063022
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of dietary rosemary and α-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration.
    Haak L; Raes K; Van Dyck S; De Smet S
    Meat Sci; 2008 Mar; 78(3):239-47. PubMed ID: 22062276
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits.
    Garmyn AJ; Hilton GG; Mateescu RG; Morgan JB; Reecy JM; Tait RG; Beitz DC; Duan Q; Schoonmaker JP; Mayes MS; Drewnoski ME; Liu Q; VanOverbeke DL
    J Anim Sci; 2011 Sep; 89(9):2849-58. PubMed ID: 21512113
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Consumer assessment of beef strip loin steaks of varying fat levels.
    O'Quinn TG; Brooks JC; Polkinghorne RJ; Garmyn AJ; Johnson BJ; Starkey JD; Rathmann RJ; Miller MF
    J Anim Sci; 2012 Feb; 90(2):626-34. PubMed ID: 21948609
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters.
    Lin KW; Huang HY
    Meat Sci; 2003 Oct; 65(2):749-55. PubMed ID: 22063436
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA; Miracle RE; McMahon DJ
    J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef.
    Realini CE; Duckett SK; Brito GW; Dalla Rizza M; De Mattos D
    Meat Sci; 2004 Mar; 66(3):567-77. PubMed ID: 22060866
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 Oct; 86(10):2697-710. PubMed ID: 18502880
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability.
    Mildner-Szkudlarz S; Zawirska-Wojtasiak R; Obuchowski W; Gośliński M
    J Food Sci; 2009 Oct; 74(8):S362-70. PubMed ID: 19799681
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.
    Boylston TD; Wang H; Reitmeier CA; Glatz BA
    J Agric Food Chem; 2003 Mar; 51(7):1924-31. PubMed ID: 12643653
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef.
    Ismail HA; Lee EJ; Ko KY; Paik HD; Ahn DU
    J Food Sci; 2009; 74(1):C25-32. PubMed ID: 19200082
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.
    Stelzleni AM; Patten LE; Johnson DD; Calkins CR; Gwartney BL
    J Anim Sci; 2007 Oct; 85(10):2631-8. PubMed ID: 17565055
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Ionizing radiation and antioxidants affect volatile sulfur compounds, lipid oxidation, and color of ready-to-eat Turkey bologna.
    Fan X; Sommers CH; Sokorai KJ
    J Agric Food Chem; 2004 Jun; 52(11):3509-15. PubMed ID: 15161223
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Electrostatic spraying of antioxidants on the oxidative quality of ground beef.
    Nam KC; Seo KS; Jo C; Ahn DU
    J Anim Sci; 2011 Mar; 89(3):826-32. PubMed ID: 21097682
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage.
    Lund MN; Hviid MS; Skibsted LH
    Meat Sci; 2007 Jun; 76(2):226-33. PubMed ID: 22064290
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.