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 *

343 related articles for article (PubMed ID: 23401049)

  • 21. Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long-term freezer storage.
    Daszkiewicz T; Purwin C; Kubiak D; Fijałkowska M; Kozłowska E; Antoszkiewicz Z
    Anim Sci J; 2018 Sep; 89(9):1323-1330. PubMed ID: 29923281
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle.
    Maggiolino A; Lorenzo JM; Marino R; Della Malva A; Centoducati P; De Palo P
    J Sci Food Agric; 2019 Mar; 99(4):1660-1667. PubMed ID: 30198064
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature.
    Roldán M; Antequera T; Hernández A; Ruiz J
    Food Sci Technol Int; 2015 Oct; 21(7):512-22. PubMed ID: 25249562
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat.
    Chumngoen W; Chen CF; Tan FJ
    Anim Sci J; 2018 Jan; 89(1):193-201. PubMed ID: 28840955
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Pork tenderness estimation by taste panel, Warner-Bratzler shear force and on-line methods.
    Van Oeckel MJ; Warnants N; Boucqué CV
    Meat Sci; 1999 Dec; 53(4):259-67. PubMed ID: 22063468
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
    Moeller SJ; Miller RK; Aldredge TL; Logan KE; Edwards KK; Zerby HN; Boggess M; Box-Steffensmeier JM; Stahl CA
    Meat Sci; 2010 May; 85(1):96-103. PubMed ID: 20374871
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat.
    Watkins PJ; Kearney G; Rose G; Allen D; Ball AJ; Pethick DW; Warner RD
    Meat Sci; 2014 Feb; 96(2 Pt B):1088-94. PubMed ID: 22950976
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork.
    Rossi R; Pastorelli G; Cannata S; Tavaniello S; Maiorano G; Corino C
    Meat Sci; 2013 Nov; 95(3):542-8. PubMed ID: 23793093
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat.
    Estrada-Solís J; Figueroa-Rodríguez KA; Figueroa-Sandoval B; Hernández-Rosas F; Hernández-Cazares AS
    Meat Sci; 2016 Aug; 118():122-8. PubMed ID: 27093350
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Raw-meat packaging and storage affect the color and odor of irradiated broiler breast fillets after cooking.
    Du M; Hur SJ; Ahn DU
    Meat Sci; 2002 May; 61(1):49-54. PubMed ID: 22063912
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics.
    Damaziak K; Stelmasiak A; Michalczuk M; Wyrwisz J; Moczkowska M; Marcinkowska-Lesiak MM; Niemiec J; Wierzbicka A
    Poult Sci; 2016 Sep; 95(9):2186-97. PubMed ID: 27143769
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics.
    Castellano P; González C; Carduza F; Vignolo G
    Meat Sci; 2010 Jul; 85(3):394-401. PubMed ID: 20416799
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage.
    Polizer Rocha YJ; Lorenzo JM; Barros JC; Baldin JC; Trindade MA
    Br Poult Sci; 2019 Apr; 60(2):139-145. PubMed ID: 30646752
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Influence of the marinating type on the morphological and sensory properties of horse meat.
    Vlahova-Vangelova DB; Abjanova S; Dragoev SG
    Acta Sci Pol Technol Aliment; 2014; 13(4):403-411. PubMed ID: 28067482
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging.
    Karabagias I; Badeka A; Kontominas MG
    Meat Sci; 2011 May; 88(1):109-16. PubMed ID: 21211912
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of thyme oil on the preservation of vacuum-packaged chicken liver.
    Papazoglou S; Tsiraki M; Savvaidis IN
    J Food Sci; 2012 Aug; 77(8):M473-80. PubMed ID: 22860596
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum.
    Oltra OR; Farmer LJ; Gordon AW; Moss BW; Birnie J; Devlin DJ; Tolland EL; Tollerton IJ; Beattie AM; Kennedy JT; Farrell D
    Meat Sci; 2015 Feb; 100():97-109. PubMed ID: 25460112
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal.
    Pereira JA; Dionísio L; Patarata L; Matos TJ
    Meat Sci; 2015 Mar; 101():33-41. PubMed ID: 25462380
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of packaging conditions on some functional and sensory attributes of goose meat.
    Orkusz A
    Poult Sci; 2018 Aug; 97(8):2988-2993. PubMed ID: 29897498
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 18.