BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

187 related articles for article (PubMed ID: 22063797)

  • 1. Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy.
    Jeong JY; Lee ES; Choi JH; Lee JY; Kim JM; Min SG; Chae YC; Kim CJ
    Meat Sci; 2007 Mar; 75(3):415-22. PubMed ID: 22063797
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking.
    Jeong JY; Lim ST; Kim CJ
    Korean J Food Sci Anim Resour; 2016; 36(4):538-46. PubMed ID: 27621696
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Effect of different fat level on microwave cooking properties of goat meat patties.
    Das AK; Rajkumar V
    J Food Sci Technol; 2013 Dec; 50(6):1206-11. PubMed ID: 24426036
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
    Shrestha S; Cornforth D; Nummer BA
    J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Enhancement of the nutritional status of beef patties by adding flaxseed flour.
    Elif Bilek A; Turhan S
    Meat Sci; 2009 Aug; 82(4):472-7. PubMed ID: 20416676
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout.
    Choi YS; Sung JM; Park JD; Hwang KE; Lee CW; Kim TK; Jeon KH; Kim CJ; Kim YB
    Korean J Food Sci Anim Resour; 2016; 36(6):799-806. PubMed ID: 28115892
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microwave heating of cooked pork patties as a function of fat content.
    Picouet PA; Fernández A; Serra X; Suñol JJ; Arnau J
    J Food Sci; 2007 Mar; 72(2):E57-63. PubMed ID: 17995834
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characteristics of pork products from swine fed a high monounsaturated fat diet: Part 2-Uncured processed products.
    Rhee KS; Ziprin YA; Davidson TL
    Meat Sci; 1990; 27(4):343-57. PubMed ID: 22055368
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing.
    Love JA; Prusa KJ
    J Am Diet Assoc; 1992 Nov; 92(11):1367-71. PubMed ID: 1430722
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat.
    Higgins FM; Kerry JP; Buckley DJ; Morrissey PA
    Br Poult Sci; 1999 Mar; 40(1):59-64. PubMed ID: 10405037
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Cooked color of precooked ground beef patties manufactured with mature bull trimmings.
    Hollenbeck JJ; Apple JK; Yancey JWS; Johnson TM; Kerns KN; Young AN
    Meat Sci; 2019 Feb; 148():41-49. PubMed ID: 30308333
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.
    Choi YS; Choi JH; Han DJ; Kim HY; Kim HW; Lee MA; Chung HJ; Kim CJ
    Meat Sci; 2012 May; 91(1):1-7. PubMed ID: 22227100
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties.
    Sarıçoban C; Yılmaz MT; Karakaya M
    Meat Sci; 2009 Dec; 83(4):610-9. PubMed ID: 20416650
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effect of varying salt and fat levels on the sensory quality of beef patties.
    Tobin BD; O'Sullivan MG; Hamill RM; Kerry JP
    Meat Sci; 2012 Aug; 91(4):460-5. PubMed ID: 22445488
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Postcooking temperature changes in beef patties.
    Berry BW; Bigner-George ME
    J Food Prot; 2001 Sep; 64(9):1405-11. PubMed ID: 11563519
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Variability in Color, Cooking Times, and Internal Temperature of Beef Patties under Controlled Cooking Conditions
    Liu MN; Berry BW
    J Food Prot; 1996 Sep; 59(9):969-975. PubMed ID: 31159107
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.