BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

85 related articles for article (PubMed ID: 22063956)

  • 1. Irradiation effects on meat flavor: A review.
    Brewer MS
    Meat Sci; 2009 Jan; 81(1):1-14. PubMed ID: 22063956
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat.
    Nam KC; Ahn DU
    Poult Sci; 2003 Sep; 82(9):1468-74. PubMed ID: 12967262
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging.
    Xiao S; Zhang WG; Lee EJ; Ma CW; Ahn DU
    J Food Sci; 2011 May; 76(4):C612-7. PubMed ID: 22417343
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Analysis of volatile components and the sensory characteristics of irradiated raw pork.
    Ahn DU; Jo C; Olson DG
    Meat Sci; 2000 Mar; 54(3):209-15. PubMed ID: 22060690
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of oleoresin-tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties.
    Nam KC; Ko KY; Min BR; Ismail H; Lee EJ; Cordray J; Ahn DU
    Meat Sci; 2007 Jan; 75(1):61-70. PubMed ID: 22063412
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of rosemary-tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins.
    Nam KC; Ko KY; Min BR; Ismail H; Lee EJ; Cordray J; Ahn DU
    Meat Sci; 2006 Oct; 74(2):380-7. PubMed ID: 22062849
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties.
    Ahn DU; Olson DG; Jo C; Chen X; Wu C; Lee JI
    Meat Sci; 1998 May; 49(1):27-39. PubMed ID: 22063182
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat.
    Mielnik MB; Aaby K; Skrede G
    Meat Sci; 2003 Nov; 65(3):1147-55. PubMed ID: 22063697
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties.
    Nam KC; Min BR; Yan H; Lee EJ; Mendonca A; Wesley I; Ahn DU
    Meat Sci; 2003 Sep; 65(1):513-21. PubMed ID: 22063244
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef.
    Ismail HA; Lee EJ; Ko KY; Ahn DU
    Meat Sci; 2008 Nov; 80(3):582-91. PubMed ID: 22063569
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles.
    Cleary K; McFeeters RF
    J Agric Food Chem; 2006 May; 54(9):3421-7. PubMed ID: 16637703
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 degrees C).
    Park SY; Kim YJ; Lee HC; Yoo SS; Shim JH; Chin KB
    J Food Sci; 2008 Apr; 73(3):C127-34. PubMed ID: 18387088
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Light-induced off-flavor development in cloudy apple juice.
    Hashizume M; Gordon MH; Mottram DS
    J Agric Food Chem; 2007 Oct; 55(22):9177-82. PubMed ID: 17910509
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Upflow anaerobic sludge blanket reactor--a review.
    Bal AS; Dhagat NN
    Indian J Environ Health; 2001 Apr; 43(2):1-82. PubMed ID: 12397675
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef.
    Bilska A; Danyluk B; Kowalski R
    Acta Sci Pol Technol Aliment; 2012; 11(1):27-36. PubMed ID: 22230972
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Irradiation effects on meat color - a review.
    Brewer S
    Meat Sci; 2004 Sep; 68(1):1-17. PubMed ID: 22062002
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breast.
    Nam KC; Ahn DU
    Meat Sci; 2003 Mar; 63(3):389-95. PubMed ID: 22062393
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar).
    Methven L; Tsoukka M; Oruna-Concha MJ; Parker JK; Mottram DS
    J Agric Food Chem; 2007 Feb; 55(4):1427-36. PubMed ID: 17253713
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken.
    Kwon JH; Kwon Y; Nam KC; Lee EJ; Ahn DU
    Meat Sci; 2008 Nov; 80(3):903-9. PubMed ID: 22063616
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.