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 *

17 related articles for article (PubMed ID: 23155034)

  • 1. 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]  

  • 2. Use of poultry protein isolate as a food ingredient: sensory and color characteristics of low-fat Turkey bologna.
    Omana DA; Pietrasik Z; Betti M
    J Food Sci; 2012 Jul; 77(7):S274-80. PubMed ID: 22757718
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of poultry protein isolate as a food ingredient: physicochemical properties and sensory characteristics of marinated chicken breasts.
    Khiari Z; Omana DA; Pietrasik Z; Betti M
    J Food Sci; 2013 Jul; 78(7):S1069-75. PubMed ID: 23772877
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.
    Gao XQ; Zhang WG; Zhou GH
    J Sci Food Agric; 2015 Nov; 95(14):2832-7. PubMed ID: 25428271
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of dry honey on oxidation in turkey breast meat.
    Antony S; Rieck JR; Dawson PL
    Poult Sci; 2000 Dec; 79(12):1846-50. PubMed ID: 11194051
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage.
    Govaris A; Botsoglou N; Papageorgiou G; Botsoglou E; Ambrosiadis I
    Int J Food Sci Nutr; 2004 Mar; 55(2):115-23. PubMed ID: 14985183
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Evaluation of poultry protein isolate as a food ingredient: physicochemical characteristics of low-fat turkey bologna.
    Omana DA; Pietrasik Z; Betti M
    Poult Sci; 2012 Dec; 91(12):3223-9. PubMed ID: 23155034
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
    Mataragas M; Skandamis PN; Drosinos EH
    Int J Food Microbiol; 2008 Aug; 126(1-2):1-12. PubMed ID: 18602180
    [TBL] [Abstract][Full Text] [Related]  

  • 9.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 10.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 11.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 12.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 13.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 14.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 15.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 16.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 17.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 1.