BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

132 related articles for article (PubMed ID: 22444664)

  • 1. Reducing the fat content in ground beef without sacrificing quality: a review.
    Brewer MS
    Meat Sci; 2012 Aug; 91(4):385-95. PubMed ID: 22444664
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products.
    Chevance FF; Farmer LJ; Desmond EM; Novelli E; Troy DJ; Chizzolini R
    J Agric Food Chem; 2000 Aug; 48(8):3476-84. PubMed ID: 10956136
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets.
    Nelson ML; Busboom JR; Ross CF; O'Fallon JV
    J Anim Sci; 2008 Apr; 86(4):936-48. PubMed ID: 18192553
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effect of different binders on the physico-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggets.
    Devadason IP; Anjaneyulu AS; Babji Y
    J Food Sci; 2010; 75(1):S31-5. PubMed ID: 20492199
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
    Choe JH; Kim HY; Lee JM; Kim YJ; Kim CJ
    Meat Sci; 2013 Apr; 93(4):849-54. PubMed ID: 23313971
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake.
    Khalil AH
    Plant Foods Hum Nutr; 1998; 52(4):299-313. PubMed ID: 10426117
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints.
    Leick CM; Behrends JM; Solaiman SG; Broadway PR; Min BR; Mikel WB; Williams JB; Schilling MW
    Meat Sci; 2012 Jul; 91(3):215-22. PubMed ID: 22417728
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.
    Rodriguez Furlán LT; Padilla AP; Campderrós ME
    Meat Sci; 2014 Feb; 96(2 Pt A):762-8. PubMed ID: 24200568
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef.
    Yang HS; Lee EJ; Moon SH; Paik HD; Ahn DU
    Meat Sci; 2011 Jun; 88(2):286-91. PubMed ID: 21277693
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle.
    LaBrune HJ; Reinhardt CD; Dikeman ME; Drouillard JS
    J Anim Sci; 2008 Jan; 86(1):167-72. PubMed ID: 17911237
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics.
    Blackmon T; Miller RK; Kerth C; Smith SB
    Meat Sci; 2015 May; 103():46-53. PubMed ID: 25616056
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Frozen, precooked beef and beef-soy loaves. Eating quality, fat, moisture, and thiamin content.
    Nielsen LM; Carlin AF
    J Am Diet Assoc; 1974 Jul; 65(1):35-40. PubMed ID: 4857763
    [No Abstract]   [Full Text] [Related]  

  • 15. Reduced-fat bologna sausages with improved lipid fraction.
    Berasategi I; García-Íñiguez de Ciriano M; Navarro-Blasco Í; Calvo MI; Cavero RY; Astiasarán I; Ansorena D
    J Sci Food Agric; 2014 Mar; 94(4):744-51. PubMed ID: 24105447
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.
    Tomaschunas M; Zörb R; Fischer J; Köhn E; Hinrichs J; Busch-Stockfisch M
    Meat Sci; 2013 Nov; 95(3):629-40. PubMed ID: 23811098
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sheepmeat flavor and the effect of different feeding systems: a review.
    Watkins PJ; Frank D; Singh TK; Young OA; Warner RD
    J Agric Food Chem; 2013 Apr; 61(15):3561-79. PubMed ID: 23488874
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Macromolecule replacers in food products.
    Setser CS; Racette WL
    Crit Rev Food Sci Nutr; 1992; 32(3):275-97. PubMed ID: 1418603
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Carbohydrates as Fat Replacers.
    Peng X; Yao Y
    Annu Rev Food Sci Technol; 2017 Feb; 8():331-351. PubMed ID: 28245156
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
    Hong JH; Kwon KY; Kim KO
    J Food Sci; 2012 Jun; 77(6):S233-9. PubMed ID: 22591448
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.