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 *

107 related articles for article (PubMed ID: 22165020)

  • 1. Method for the rapid determination of protein in meats using the CEM Sprint protein analyzer: collaborative study.
    Moser C; Herman K
    J AOAC Int; 2011; 94(5):1555-61. PubMed ID: 22165020
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Combustion method for determination of crude protein in meat and meat products: collaborative study.
    King-Brink M; Sebranek JG
    J AOAC Int; 1993; 76(4):787-93. PubMed ID: 8374325
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis: collaborative study.
    Leffler TP; Moser CR; McManus BJ; Urh JJ; Keeton JT; Claflin A
    J AOAC Int; 2008; 91(4):802-10. PubMed ID: 18727540
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Determination of fat, moisture, and protein in meat and meat products by using the FOSS FoodScan Near-Infrared Spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: collaborative study.
    Anderson S
    J AOAC Int; 2007; 90(4):1073-83. PubMed ID: 17760345
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparison of three methods for determination of crude protein in meat: collaborative study.
    Suhre FB; Corrao PA; Glover A; Malanoski AJ
    J Assoc Off Anal Chem; 1982 Nov; 65(6):1339-45. PubMed ID: 7174576
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sulfuric acid/hydrogen peroxide digestion and colorimetric a collaborative study.
    Christians DK; Aspelund TG; Brayton SV; Roberts LL
    J Assoc Off Anal Chem; 1991; 74(1):22-6. PubMed ID: 2026572
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Automated methods for determination of fat and moisture in meat and poultry products: collaborative study.
    Bostian ML; Fish DL; Webb NB; Arey JJ
    J Assoc Off Anal Chem; 1985; 68(5):876-80. PubMed ID: 4055632
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Multicomponent analysis of meat products by infrared spectrophotometry: collaborative study.
    Bjarnø OC; Arneth W; Noack W; Pfeiffer G
    J Assoc Off Anal Chem; 1982 May; 65(3):696-700. PubMed ID: 7096252
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Homogeneity of meats prepared for analysis with a commercial food processor: collaborative study.
    Beebe RM; Lay E; Eisenberg S
    J Assoc Off Anal Chem; 1989; 72(5):777-83. PubMed ID: 2808240
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Determination of total fat in meat and meat products by a rapid, dry column method.
    Maxwell RJ; Marmer WN; Zubillaga MP; Dalickas GA
    J Assoc Off Anal Chem; 1980 May; 63(3):600-3. PubMed ID: 7430045
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collaborative study.
    Kolar K
    J Assoc Off Anal Chem; 1990; 73(1):54-7. PubMed ID: 2312514
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Gas chromatographic-chemiluminescence method for determination of volatile N-nitrosamines in minced fish-meat and surimi-meat frankfurters: collaborative study.
    Pensabene JW; Fiddler W; Phillips JG
    J Assoc Off Anal Chem; 1990; 73(6):947-52. PubMed ID: 2289927
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of automated method and improved AOAC Kjeldahl method for determination of protein in meat and meat products.
    McGill DL
    J Assoc Off Anal Chem; 1981 Jan; 64(1):29-31. PubMed ID: 7204306
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rapid determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis--PVM 1:2003.
    Keeton JT; Hafley BS; Eddy SM; Moser CR; McManus BJ; Leffler TP
    J AOAC Int; 2003; 86(6):1193-202. PubMed ID: 14979702
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Mojonnier method as reference for infrared determination of fat in meat products.
    Mills BL; van de Voort FR; Usborne WR
    J Assoc Off Anal Chem; 1983 Jul; 66(4):1048-50. PubMed ID: 6885688
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of the Volhard and potentiometric methods for the determination of chloride in meat products: collaborative study.
    Beljaars PR; Horwitz W
    J Assoc Off Anal Chem; 1985; 68(3):480-4. PubMed ID: 4019371
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Interlaboratory study of acid orange 12 dye binding for measuring protein in meat.
    Heller SN; Sherbon JW
    J Assoc Off Anal Chem; 1976 Jan; 59(1):62-6. PubMed ID: 1249044
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Determination of glucosamine in raw materials and dietary supplements containing glucosamine sulfate and/or glucosamine hydrochloride by high-performance liquid chromatography with FMOC-Su derivatization: collaborative study.
    Zhou JZ; Waszkuc T; Mohammed F
    J AOAC Int; 2005; 88(4):1048-58. PubMed ID: 16152919
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fluorometric determination of acid phosphatase in cooked, boneless, nonbreaded broiler breast and thigh meat.
    Davis CE
    J AOAC Int; 1998; 81(4):887-906. PubMed ID: 9680715
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Generic combustion method for determination of crude protein in feeds: collaborative study.
    Sweeney RA
    J Assoc Off Anal Chem; 1989; 72(5):770-4. PubMed ID: 2808239
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.