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 *

101 related articles for article (PubMed ID: 23647180)

  • 21. 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]  

  • 22. Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks.
    Yancey JW; Wharton MD; Apple JK
    Meat Sci; 2011 May; 88(1):1-7. PubMed ID: 21185659
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Color and volatile analysis of peanuts roasted using oven and microwave technologies.
    Smith AL; Barringer SA
    J Food Sci; 2014 Oct; 79(10):C1895-906. PubMed ID: 25182117
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties.
    Mora B; Curti E; Vittadini E; Barbanti D
    Meat Sci; 2011 Jul; 88(3):489-97. PubMed ID: 21356579
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder.
    Kondjoyan A; Chevolleau S; Portanguen S; Molina J; Ikonic P; Clerjon S; Debrauwer L
    Food Chem; 2016 Dec; 213():641-646. PubMed ID: 27451229
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven.
    Fiore A; Di Monaco R; Cavella S; Visconti A; Karneili O; Bernhardt S; Fogliano V
    Food Chem; 2013 Aug; 139(1-4):515-20. PubMed ID: 23561139
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time.
    Pakula C; Stamminger R
    Meat Sci; 2012 Mar; 90(3):721-7. PubMed ID: 22129589
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect on cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork.
    Berg I; Overvik E; Gustafsson JA
    Food Chem Toxicol; 1990 Jun; 28(6):421-6. PubMed ID: 2210514
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.
    Chumngoen W; Chen HY; Tan FJ
    Anim Sci J; 2016 Dec; 87(12):1536-1544. PubMed ID: 26990503
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C.
    Dunn AA; Tolland EL; Kilpatrick DJ; Gault NF
    Br Poult Sci; 2000 Mar; 41(1):53-60. PubMed ID: 10821523
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology.
    Lee HC; Singh P; Strasburg GM; Marks BP; Jin HW; Kang I
    Poult Sci; 2019 May; 98(5):2299-2304. PubMed ID: 30668815
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Problem of pale soft exudative meat in broiler chickens.
    Barbut S
    Br Poult Sci; 1997 Sep; 38(4):355-8. PubMed ID: 9347142
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.
    Roldan M; Loebner J; Degen J; Henle T; Antequera T; Ruiz-Carrascal J
    Food Chem; 2015 Feb; 168():487-95. PubMed ID: 25172739
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Influence of baking conditions on the quality attributes of sponge cake.
    Ureta MM; Olivera DF; Salvadori VO
    Food Sci Technol Int; 2017 Mar; 23(2):156-165. PubMed ID: 27574030
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Slow cooker vs. oven preparation of meat loaves and chicken.
    Peters CR; Sinwell DD; Van Duyne FO
    J Am Diet Assoc; 1983 Oct; 83(4):430-5. PubMed ID: 6619457
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking.
    Dai Y; Miao J; Yuan SZ; Liu Y; Li XM; Dai RT
    Meat Sci; 2013 Apr; 93(4):898-905. PubMed ID: 23333584
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films.
    Küçüközet AO; Uslu MK
    Food Sci Technol Int; 2018 Oct; 24(7):576-584. PubMed ID: 29793348
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating.
    Yarmand MS; Nikmaram P; Djomeh ZE; Homayouni A
    Meat Sci; 2013 Oct; 95(2):419-24. PubMed ID: 23747638
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Towards models for the prediction of beef meat quality during cooking.
    Kondjoyan A; Kohler A; Realini CE; Portanguen S; Kowalski R; Clerjon S; Gatellier P; Chevolleau S; Bonny JM; Debrauwer L
    Meat Sci; 2014 Jul; 97(3):323-31. PubMed ID: 23972668
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.