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 *

118 related articles for article (PubMed ID: 22063866)

  • 1. Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products.
    Tikk K; Haugen JE; Andersen HJ; Aaslyng MD
    Meat Sci; 2008 Dec; 80(4):1254-63. PubMed ID: 22063866
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose.
    O'Sullivan MG; Byrne DV; Jensen MT; Andersen HJ; Vestergaard J
    Meat Sci; 2003 Nov; 65(3):1125-38. PubMed ID: 22063695
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress.
    Byrne DV; Bredie WL; Bak LS; Bertelsen G; Martens H; Martens M
    Meat Sci; 2001 Nov; 59(3):229-49. PubMed ID: 22062778
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN(-) allele.
    Byrne DV; O'Sullivan MG; Bredie WL; Andersen HJ; Martens M
    Meat Sci; 2003 Feb; 63(2):211-24. PubMed ID: 22062181
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat.
    Byrne DV; Bredie WL; Mottram DS; Martens M
    Meat Sci; 2002 Jun; 61(2):127-39. PubMed ID: 22064001
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis.
    Nissen LR; Byrne DV; Bertelsen G; Skibsted LH
    Meat Sci; 2004 Nov; 68(3):485-95. PubMed ID: 22062418
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS.
    Benedetti S; Drusch S; Mannino S
    Talanta; 2009 Jun; 78(4-5):1266-71. PubMed ID: 19362186
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of pork.
    Tikk K; Tikk M; Aaslyng MD; Karlsson AH; Lindahl G; Andersen HJ
    Meat Sci; 2007 Oct; 77(2):275-86. PubMed ID: 22061601
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Rapid measuring and modelling flavour quality changes of oxidised chicken fat by electronic nose profiles through the partial least squares regression analysis.
    Song S; Yuan L; Zhang X; Hayat K; Chen H; Liu F; Xiao Z; Niu Y
    Food Chem; 2013 Dec; 141(4):4278-88. PubMed ID: 23993616
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials.
    Hansen T; Petersen MA; Byrne DV
    Meat Sci; 2005 Apr; 69(4):621-34. PubMed ID: 22063140
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array.
    Kim SY; Li J; Lim NR; Kang BS; Park HJ
    Food Chem; 2016 Nov; 211():440-7. PubMed ID: 27283653
    [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 enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression.
    Song S; Tang Q; Hayat K; Karangwa E; Zhang X; Xiao Z
    Meat Sci; 2014 Mar; 96(3):1191-200. PubMed ID: 24334040
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Relationship between sensory attributes and volatile compounds qualifying dry-cured hams.
    García-González DL; Tena N; Aparicio-Ruiz R; Morales MT
    Meat Sci; 2008 Oct; 80(2):315-25. PubMed ID: 22063336
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose".
    Grigioni GM; Margaría CA; Pensel NA; Sánchez G; Vaudagna SR
    Meat Sci; 2000 Nov; 56(3):221-8. PubMed ID: 22062072
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression.
    Shi X; Zhang X; Song S; Tan C; Jia C; Xia S
    J Chromatogr B Analyt Technol Biomed Life Sci; 2013 Jan; 913-914():69-76. PubMed ID: 23270941
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory and chemical assessment of pork supplemented with iron and vitamin E.
    O'Sullivan MG; Byrne DV; Nielsen JH; Andersen HJ; Martens M
    Meat Sci; 2003 Jun; 64(2):175-89. PubMed ID: 22062865
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat.
    Sárraga C; Carreras I; García Regueiro JA; Guàrdia MD; Guerrero L
    Br Poult Sci; 2006 Dec; 47(6):700-7. PubMed ID: 17190677
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia.
    Bryhni EA; Byrne DV; Rødbotten M; Møller S; Claudi-Magnussen C; Karlsson A; Agerhem H; Johansson M; Martens M
    Meat Sci; 2003 Oct; 65(2):737-48. PubMed ID: 22063435
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Lipid oxidation in herring fillets (Clupea harengus) during ice storage measured by a commercial hybrid gas-sensor array system.
    Haugen JE; Undeland I
    J Agric Food Chem; 2003 Jan; 51(3):752-9. PubMed ID: 12537453
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.