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 *

154 related articles for article (PubMed ID: 23897979)

  • 1. Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations.
    Antequera T; Pérez-Palacios T; Rodas E; Rodríguez M; Córdoba JJ
    Food Sci Technol Int; 2014 Oct; 20(7):543-54. PubMed ID: 23897979
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The impact of frozen storage duration on physical, chemical and microbiological properties of pork.
    Medić H; Djurkin Kušec I; Pleadin J; Kozačinski L; Njari B; Hengl B; Kušec G
    Meat Sci; 2018 Jun; 140():119-127. PubMed ID: 29550662
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.
    Pérez-Palacios T; Ruiz J; Martín D; Barat JM; Antequera T
    Food Sci Technol Int; 2011 Apr; 17(2):127-33. PubMed ID: 21441388
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Long-term red meat preservation using chilled and frozen storage combinations: A review.
    Coombs CE; Holman BW; Friend MA; Hopkins DL
    Meat Sci; 2017 Mar; 125():84-94. PubMed ID: 27918929
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.
    Filgueras RS; Gatellier P; Aubry L; Thomas A; Bauchart D; Durand D; Zambiazi RC; Santé-Lhoutellier V
    Meat Sci; 2010 Nov; 86(3):665-73. PubMed ID: 20659783
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure.
    Giménez B; Graiver N; Califano A; Zaritzky N
    Meat Sci; 2015 Feb; 100():179-88. PubMed ID: 25460123
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties.
    Tuell JR; Seo JK; Kim YHB
    Meat Sci; 2020 Dec; 170():108248. PubMed ID: 32736287
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads.
    Holman BWB; Coombs CEO; Morris S; Kerr MJ; Hopkins DL
    Meat Sci; 2017 Nov; 133():133-142. PubMed ID: 28688261
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.
    Hwang KE; Choi YS; Choi SM; Kim HW; Choi JH; Lee MA; Kim CJ
    Meat Sci; 2013 Nov; 95(3):593-602. PubMed ID: 23797017
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products.
    Ro EY; Ko YM; Yoon KS
    Food Microbiol; 2015 Aug; 49():203-10. PubMed ID: 25846932
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs.
    Karpińska-Tymoszczyk M
    Food Chem; 2014 Apr; 148():276-83. PubMed ID: 24262557
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters.
    Coombs CEO; Holman BWB; Ponnampalam EN; Morris S; Friend MA; Hopkins DL
    Meat Sci; 2018 Feb; 136():116-122. PubMed ID: 29125943
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.
    Muela E; Sañudo C; Campo MM; Medel I; Beltrán JA
    Meat Sci; 2010 Apr; 84(4):662-9. PubMed ID: 20374840
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage.
    Zhang L; Lin YH; Leng XJ; Huang M; Zhou GH
    Meat Sci; 2013 Oct; 95(2):145-50. PubMed ID: 23739264
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (-10 degrees C).
    Park SY; Yoo SS; Uh JH; Eun JB; Lee HC; Kim YJ; Chin KB
    J Food Sci; 2007 Mar; 72(2):C114-9. PubMed ID: 17995825
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.
    Jia N; Kong B; Liu Q; Diao X; Xia X
    Meat Sci; 2012 Aug; 91(4):533-9. PubMed ID: 22483714
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review.
    Zhan X; Zhu Z; Sun DW
    Crit Rev Food Sci Nutr; 2019; 59(5):743-757. PubMed ID: 30595028
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage.
    Trabelsi I; Ben Slima S; Ktari N; Triki M; Abdehedi R; Abaza W; Moussa H; Abdeslam A; Ben Salah R
    Meat Sci; 2019 Aug; 154():29-36. PubMed ID: 30981132
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.
    Manios SG; Skandamis PN
    Meat Sci; 2015 Mar; 101():25-32. PubMed ID: 25462379
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.