BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

111 related articles for article (PubMed ID: 22063277)

  • 1. Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat.
    Han J; Rhee KS
    Meat Sci; 2005 May; 70(1):25-33. PubMed ID: 22063277
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meat.
    Rhee KS; Myers CE
    Meat Sci; 2004 Jan; 66(1):189-94. PubMed ID: 22063947
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork.
    Carpenter R; O'Grady MN; O'Callaghan YC; O'Brien NM; Kerry JP
    Meat Sci; 2007 Aug; 76(4):604-10. PubMed ID: 22061235
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties.
    Naveena BM; Sen AR; Vaithiyanathan S; Babji Y; Kondaiah N
    Meat Sci; 2008 Dec; 80(4):1304-8. PubMed ID: 22063872
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
    Min B; Cordray JC; Ahn DU
    J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties.
    Bañón S; Díaz P; Rodríguez M; Garrido MD; Price A
    Meat Sci; 2007 Dec; 77(4):626-33. PubMed ID: 22061951
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
    Min B; Chen MH; Green BW
    J Food Sci; 2009 Apr; 74(3):C268-77. PubMed ID: 19397712
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.
    Mancini RA; Ramanathan R; Suman SP; Konda MK; Joseph P; Dady GA; Naveena BM; López-López I
    Meat Sci; 2010 Jun; 85(2):339-46. PubMed ID: 20374909
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Preserving pre-rigor meat functionality for beef patty production.
    Claus JR; Sørheim O
    Meat Sci; 2006 Jun; 73(2):287-94. PubMed ID: 22062300
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties.
    Sáyago-Ayerdi SG; Brenes A; Viveros A; Goñi I
    Meat Sci; 2009 Nov; 83(3):528-33. PubMed ID: 20416664
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of succinate on ground beef color and premature browning.
    Mancini RA; Ramanathan R; Suman SP; Dady G; Joseph P
    Meat Sci; 2011 Oct; 89(2):189-94. PubMed ID: 21663806
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Honey inhibits lipid oxidation in ready-to-eat ground beef patties.
    Johnston JE; Sepe HA; Miano CL; Brannan RG; Alderton AL
    Meat Sci; 2005 Aug; 70(4):627-31. PubMed ID: 22063889
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties.
    Xu Z; Tang M; Li Y; Liu F; Li X; Dai R
    J Agric Food Chem; 2010 Jun; 58(12):7289-96. PubMed ID: 20499841
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.
    M C Carthy TL; Kerry JP; Kerry JF; Lynch PB; Buckley DJ
    Meat Sci; 2001 May; 58(1):45-52. PubMed ID: 22061918
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage.
    Ganhão R; Morcuende D; Estévez M
    Meat Sci; 2010 Jul; 85(3):402-9. PubMed ID: 20416800
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef.
    Suman SP; Faustman C; Lee S; Tang J; Sepe HA; Vasudevan P; Annamalai T; Manojkumar M; Marek P; Venkitanarayanan KS
    Meat Sci; 2005 Feb; 69(2):363-9. PubMed ID: 22062829
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Beef patty composition: effects of fat content and cooking method.
    Berry BW; Leddy K
    J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
    Nuñez de Gonzalez MT; Boleman RM; Miller RK; Keeton JT; Rhee KS
    J Food Sci; 2008 Jun; 73(5):H63-71. PubMed ID: 18576997
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.