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 *

163 related articles for article (PubMed ID: 22633163)

  • 41. Effects of cooling temperature and hot carcass weight on the quality of lamb.
    Muela E; Sañudo C; Campo MM; Medel I; Beltrán JA
    Meat Sci; 2010 Jan; 84(1):101-7. PubMed ID: 20374760
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork.
    Kim HW; Choi JH; Choi YS; Kim HY; Lee MA; Hwang KE; Song DH; Lee JW; Kim CJ
    Meat Sci; 2014 Jan; 96(1):548-53. PubMed ID: 24013696
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads.
    Holman BWB; Coombs CEO; Morris S; Kerr MJ; Hopkins DL
    Meat Sci; 2017 Nov; 133():133-142. PubMed ID: 28688261
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage.
    Rodríguez-Carpena JG; Morcuende D; Estévez M
    J Food Sci; 2011 Sep; 76(7):C1025-31. PubMed ID: 22417539
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Electrical impedance estimation for pork tissues during chilled storage.
    Leng Y; Sun Y; Wang X; Hou J; Zhao X; Zhang Y
    Meat Sci; 2020 Mar; 161():108014. PubMed ID: 31765929
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Boar taint detection: A comparison of three sensory protocols.
    Trautmann J; Meier-Dinkel L; Gertheiss J; Mörlein D
    Meat Sci; 2016 Jan; 111():92-100. PubMed ID: 26348414
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Effect of ageing time on suckling lamb meat quality resulting from different carcass chilling regimes.
    Vieira C; Fernández AM
    Meat Sci; 2014 Feb; 96(2 Pt A):682-7. PubMed ID: 24200558
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Prediction of Japanese color score.
    Ryan SM; Unruh JA; Adhikari K; Hunt MC; Kaster CS; Matthews JO
    Meat Sci; 2010 Jan; 84(1):165-71. PubMed ID: 20374770
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Association of single nucleotide polymorphism (SNP) markers in candidate genes and QTL regions with pork quality traits in commercial pigs.
    Rohrer GA; Nonneman DJ; Miller RK; Zerby H; Moeller SJ
    Meat Sci; 2012 Dec; 92(4):511-8. PubMed ID: 22688438
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Influence of dietary fat on pork eating quality.
    Alonso V; Najes LM; Provincial L; Guillén E; Gil M; Roncalés P; Beltrán JA
    Meat Sci; 2012 Dec; 92(4):366-73. PubMed ID: 22771111
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.
    Roldán M; Antequera T; Pérez-Palacios T; Ruiz J
    Meat Sci; 2014 May; 97(1):69-75. PubMed ID: 24530991
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Systematic study of the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China.
    Hu DW; Liu CX; Zhao HB; Ren DX; Zheng XD; Chen W
    J Zhejiang Univ Sci B; 2019 Jan.; 20(1):95-104. PubMed ID: 30614233
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
    Mora-Gallego H; Serra X; Guàrdia MD; Arnau J
    Meat Sci; 2014 May; 97(1):62-8. PubMed ID: 24530990
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate.
    Botsoglou E; Govaris A; Ambrosiadis I; Fletouris D
    Meat Sci; 2012 Dec; 92(4):525-32. PubMed ID: 22710099
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Electrical stimulation or moisture infusion improves the eating quality attributes of loin and silverside cuts from female and immunocastrated male pigs.
    Channon HA; D'Souza DN; Dunshea FR
    Meat Sci; 2018 Sep; 143():257-267. PubMed ID: 29857268
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters.
    Coombs CEO; Holman BWB; Collins D; Friend MA; Hopkins DL
    Meat Sci; 2017 Dec; 134():86-97. PubMed ID: 28772193
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.
    Swanepoel M; Leslie AJ; Hoffman LC
    Meat Sci; 2016 Apr; 114():103-113. PubMed ID: 26771142
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage.
    Huang L; Kong B; Zhao J; Liu Q; Diao X
    J Agric Food Chem; 2014 Jul; 62(27):6390-9. PubMed ID: 24950913
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler.
    Huang L; Xiong YL; Kong B; Huang X; Li J
    Meat Sci; 2013 Oct; 95(2):295-301. PubMed ID: 23747621
    [TBL] [Abstract][Full Text] [Related]  

  • 60. The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate.
    Latoch A; Glibowski P; Libera J
    Acta Sci Pol Technol Aliment; 2016; 15(3):311-320. PubMed ID: 28071030
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.