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 *

111 related articles for article (PubMed ID: 23442663)

  • 1. Kinetics of the formation of radicals in meat during high pressure processing.
    Bolumar T; Skibsted LH; Orlien V
    Food Chem; 2012 Oct; 134(4):2114-20. PubMed ID: 23442663
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Monitoring the effects of high pressure processing and temperature on selected beef quality attributes.
    McArdle R; Marcos B; Kerry JP; Mullen A
    Meat Sci; 2010 Nov; 86(3):629-34. PubMed ID: 20708343
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Temperature-assisted pressure inactivation of Listeria monocytogenes in turkey breast meat.
    Chen H
    Int J Food Microbiol; 2007 Jun; 117(1):55-60. PubMed ID: 17462773
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk.
    Koseki S; Mizuno Y; Yamamoto K
    Food Microbiol; 2008 Apr; 25(2):288-93. PubMed ID: 18206771
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium.
    Tassou CC; Panagou EZ; Samaras FJ; Galiatsatou P; Mallidis CG
    J Appl Microbiol; 2008 Jun; 104(6):1764-73. PubMed ID: 18298540
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Strategy to inactivate Clostridium perfringens spores in meat products.
    Akhtar S; Paredes-Sabja D; Torres JA; Sarker MR
    Food Microbiol; 2009 May; 26(3):272-7. PubMed ID: 19269568
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi.
    Bak KH; Lindahl G; Karlsson AH; Orlien V
    Meat Sci; 2012 Dec; 92(4):374-81. PubMed ID: 22749540
    [TBL] [Abstract][Full Text] [Related]  

  • 8. High pressure induced changes on sarcoplasmic protein fraction and quality indicators.
    Marcos B; Kerry JP; Mullen AM
    Meat Sci; 2010 May; 85(1):115-20. PubMed ID: 20374874
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovine milk subjected to high hydrostatic pressure.
    Gervilla R; Sendra E; Ferragut V; Guamis B
    J Dairy Sci; 1999 Jun; 82(6):1099-107. PubMed ID: 10386295
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus).
    Yagiz Y; Kristinsson HG; Balaban MO; Marshall MR
    J Food Sci; 2007 Nov; 72(9):C509-15. PubMed ID: 18034712
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures.
    Carrera M; Fidalgo LG; Vázquez M; Saraiva JA; Aubourg SP
    J Sci Food Agric; 2020 Aug; 100(11):4245-4251. PubMed ID: 32378206
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The stability of almond β-glucosidase during combined high pressure-thermal processing: a kinetic study.
    Terefe NS; Sheean P; Fernando S; Versteeg C
    Appl Microbiol Biotechnol; 2013 Apr; 97(7):2917-28. PubMed ID: 22644526
    [TBL] [Abstract][Full Text] [Related]  

  • 13. High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures.
    Zhu S; Naim F; Marcotte M; Ramaswamy H; Shao Y
    Int J Food Microbiol; 2008 Aug; 126(1-2):86-92. PubMed ID: 18593644
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss).
    Matějková K; Křížek M; Vácha F; Dadáková E
    Food Chem; 2013 Apr; 137(1-4):31-6. PubMed ID: 23199987
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat.
    Santos MD; Castro R; Delgadillo I; Saraiva JA
    J Sci Food Agric; 2020 Feb; 100(3):969-977. PubMed ID: 31605386
    [TBL] [Abstract][Full Text] [Related]  

  • 16. High pressure inactivation kinetics of a Thermomyces lanuginosus xylanase evaluated as a process indicator.
    Gogou E; Katapodis P; Taoukis PS
    J Food Sci; 2010 Aug; 75(6):E379-86. PubMed ID: 20722923
    [TBL] [Abstract][Full Text] [Related]  

  • 17. High-pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze-driven weight losses with minimal quality changes.
    Cartagena L; Puértolas E; Martínez de Marañón I
    J Sci Food Agric; 2021 May; 101(7):2704-2711. PubMed ID: 33073386
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Inactivation of a norovirus by high-pressure processing.
    Kingsley DH; Holliman DR; Calci KR; Chen H; Flick GJ
    Appl Environ Microbiol; 2007 Jan; 73(2):581-5. PubMed ID: 17142353
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Biogenic amine formation and nitrite reactions in meat batter as affected by high-pressure processing and chilled storage.
    Ruiz-Capillas C; Aller-Guiote P; Carballo J; Colmenero FJ
    J Agric Food Chem; 2006 Dec; 54(26):9959-65. PubMed ID: 17177528
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of high pressure on the microbiological quality of cooked chicken during storage at normal and abuse refrigeration temperatures.
    Patterson MF; McKay AM; Connolly M; Linton M
    Food Microbiol; 2010 Apr; 27(2):266-73. PubMed ID: 20141945
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.