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 *

110 related articles for article (PubMed ID: 22063033)

  • 1. Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types.
    Mora L; Sentandreu MÁ; Toldrá F
    Meat Sci; 2008 Aug; 79(4):709-15. PubMed ID: 22063033
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of cooking conditions on creatinine formation in cooked ham.
    Mora L; Sentandreu MA; Toldrá F
    J Agric Food Chem; 2008 Dec; 56(23):11279-84. PubMed ID: 18989971
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Concentrations in beef and lamb of taurine, carnosine, coenzyme Q(10), and creatine.
    Purchas RW; Rutherfurd SM; Pearce PD; Vather R; Wilkinson BH
    Meat Sci; 2004 Mar; 66(3):629-37. PubMed ID: 22060873
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Variation of fiber types in the triceps brachii, longissimus dorsi, gluteus medius, and biceps femoris of horses.
    van den Hoven R; Wensing T; Breukink HJ; Meijer AE; Kruip TA
    Am J Vet Res; 1985 Apr; 46(4):939-41. PubMed ID: 4014843
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Free amino acids and dipeptides in porcine muscles: differences between `red' and `white' muscles.
    Cornet M; Bousset J
    Meat Sci; 1999 Mar; 51(3):215-9. PubMed ID: 22061854
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns.
    Aristoy MC; Toldrá F
    Meat Sci; 1998 Nov; 50(3):327-32. PubMed ID: 22061151
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The buffering capacity of porcine muscles.
    Kylä-Puhju M; Ruusunen M; Kivikari R; Puolanne E
    Meat Sci; 2004 Aug; 67(4):587-93. PubMed ID: 22061808
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of breed and muscle metabolic type on muscle glycolytic potential and meat pH in pigs.
    Monin G; Mejenes-Quijano A; Talmant A; Sellier P
    Meat Sci; 1987; 20(2):149-58. PubMed ID: 22056171
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.
    Gruber SL; Tatum JD; Scanga JA; Chapman PL; Smith GC; Belk KE
    J Anim Sci; 2006 Dec; 84(12):3387-96. PubMed ID: 17093232
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Lipid composition of pork muscle in relation to the metabolic type of the fibres.
    Leseigneur-Meynier A; Gandemer G
    Meat Sci; 1991; 29(3):229-41. PubMed ID: 22061275
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles.
    McKenna DR; Mies PD; Baird BE; Pfeiffer KD; Ellebracht JW; Savell JW
    Meat Sci; 2005 Aug; 70(4):665-82. PubMed ID: 22063894
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine.
    Mora L; Sentandreu MA; Toldrá F
    J Agric Food Chem; 2007 Jun; 55(12):4664-9. PubMed ID: 17506571
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Temperature and pH dependence of the autoxidation rate of bovine, ovine, porcine, and cervine oxymyoglobin isolated from three different muscles--Longissimus dorsi, Gluteus medius, and Biceps femoris.
    Gutzke D; Trout GR
    J Agric Food Chem; 2002 Apr; 50(9):2673-8. PubMed ID: 11958640
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage.
    Morcuende D; Estévez M; Ruiz J; Cava R
    Meat Sci; 2003 Nov; 65(3):1157-64. PubMed ID: 22063698
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Measurement and prediction of tenderness in six beef muscles.
    Joseph RL; Connolly J
    Meat Sci; 1979 Jan; 3(1):21-9. PubMed ID: 22055197
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses.
    Stolowski GD; Baird BE; Miller RK; Savell JW; Sams AR; Taylor JF; Sanders JO; Smith SB
    Meat Sci; 2006 Jul; 73(3):475-83. PubMed ID: 22062486
    [TBL] [Abstract][Full Text] [Related]  

  • 17. In vitro protein digestion of pork cuts differ with muscle type.
    Zou X; Zhou G; Yu X; Bai Y; Wang C; Xu X; Dai C; Li C
    Food Res Int; 2018 Apr; 106():344-353. PubMed ID: 29579934
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q(10), and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestion.
    Purchas RW; Busboom JR; Wilkinson BH
    Meat Sci; 2006 Nov; 74(3):443-9. PubMed ID: 22063048
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Skeletal muscle characteristics in different breeds of pigs in relation to sensory properties of meat.
    Essén-Gustavsson B; Fjelkner-Modig S
    Meat Sci; 1985; 13(1):33-47. PubMed ID: 22055444
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physical, chemical, and histological characteristics of 18 lamb muscles.
    Tschirhart-Hoelscher TE; Baird BE; King DA; McKenna DR; Savell JW
    Meat Sci; 2006 May; 73(1):48-54. PubMed ID: 22062053
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.