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 *

120 related articles for article (PubMed ID: 23046895)

  • 1. Frying--effect of coating on crust microstructure, color, and texture of lean meat portions.
    Barbut S
    Meat Sci; 2013 Feb; 93(2):269-74. PubMed ID: 23046895
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Microstructure, texture and colour development during crust formation on whole muscle chicken fillets.
    Barbut S
    Br Poult Sci; 2013; 54(2):176-82. PubMed ID: 23647180
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Whey protein solution coating for fat-uptake reduction in deep-fried chicken breast strips.
    Dragich AM; Krochta JM
    J Food Sci; 2010; 75(1):S43-7. PubMed ID: 20492201
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Thermomechanical transitions of meat-analog based fried foods batter coating.
    Bhuiyan MHR; Ngadi M
    Food Chem; 2024 Jul; 447():138953. PubMed ID: 38479144
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets.
    Barbut S; Zhang L; Marcone M
    Poult Sci; 2005 May; 84(5):797-802. PubMed ID: 15913193
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes.
    Amiryousefi MR; Mohebbi M; Khodaiyan F
    Meat Sci; 2014 Jan; 96(1):172-8. PubMed ID: 23896152
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
    Christensen L; Ertbjerg P; Aaslyng MD; Christensen M
    Meat Sci; 2011 Jun; 88(2):280-5. PubMed ID: 21256682
    [TBL] [Abstract][Full Text] [Related]  

  • 8. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.
    Tahergorabi R; Sivanandan L; Beamer SK; Matak KE; Jaczynski J
    J Sci Food Agric; 2012 Sep; 92(12):2534-42. PubMed ID: 22488651
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes in broiler breast fillet tenderness, water-holding capacity, and color attributes during long-term frozen storage.
    Lee YS; Saha A; Xiong R; Owens CM; Meullenet JF
    J Food Sci; 2008 May; 73(4):E162-8. PubMed ID: 18460125
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
    Eastridge JS; Bowker BC
    J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.
    Liao GZ; Wang GY; Xu XL; Zhou GH
    Meat Sci; 2010 May; 85(1):149-54. PubMed ID: 20374878
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters.
    Barbut S; Somboonpanyakul P; Quinton M; Smith A
    Br Poult Sci; 2009 Jan; 50(1):83-94. PubMed ID: 19234933
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of high pressure and salt on pork meat quality and microstructure.
    Duranton F; Simonin H; Chéret R; Guillou S; de Lamballerie M
    J Food Sci; 2012 Aug; 77(8):E188-94. PubMed ID: 22860583
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.
    Purcell S; Wang YJ; Seo HS
    J Food Sci; 2014 May; 79(5):C802-9. PubMed ID: 24734785
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Freeze-thaw and cooking effects on broiler breast fillets with extreme initial L* values.
    Galobart J; Moran ET
    Poult Sci; 2004 Dec; 83(12):2093-7. PubMed ID: 15615026
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast.
    Modzelewska-Kapituła M; Dąbrowska E; Jankowska B; Kwiatkowska A; Cierach M
    Meat Sci; 2012 Jun; 91(2):195-202. PubMed ID: 22336137
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.
    Zhuang H; Savage EM
    J Food Sci; 2008 Oct; 73(8):S424-30. PubMed ID: 19019131
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Formation of trans fatty acids in chicken legs during frying.
    Liu WH; Lu YF; Inbaraj BS; Chen BH
    Int J Food Sci Nutr; 2008 Aug; 59(5):368-82. PubMed ID: 18979617
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods.
    Bhuiyan MHR; Ngadi MO
    Foods; 2023 Oct; 12(21):. PubMed ID: 37959071
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Restructuring plant-derived composites towards the production of meat-analog based coated fried food.
    Hafizur Rahman Bhuiyan M; Yeasmen N; Ngadi M
    Food Chem; 2024 Jun; 443():138482. PubMed ID: 38290300
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.