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 *

132 related articles for article (PubMed ID: 2409661)

  • 1. Histometric and chemical methods for determining collagen in meats.
    Koolmees PA; Bijker PG
    Vet Q; 1985 Apr; 7(2):84-90. PubMed ID: 2409661
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Histometric study of meat products. A literature review].
    Koolmees PA; Bijker PG
    Tijdschr Diergeneeskd; 1983 May; 108(9):339-44. PubMed ID: 6868053
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collaborative study.
    Kolar K
    J Assoc Off Anal Chem; 1990; 73(1):54-7. PubMed ID: 2312514
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Homogeneity of meats prepared for analysis with a commercial food processor: collaborative study.
    Beebe RM; Lay E; Eisenberg S
    J Assoc Off Anal Chem; 1989; 72(5):777-83. PubMed ID: 2808240
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Demonstration of collagen in meat products by an improved picro-Sirius red polarisation method.
    Flint FO; Pickering K
    Analyst; 1984 Nov; 109(11):1505-6. PubMed ID: 6084967
    [No Abstract]   [Full Text] [Related]  

  • 6. Fast and sensitive collagen quantification by alkaline hydrolysis/hydroxyproline assay.
    da Silva CM; Spinelli E; Rodrigues SV
    Food Chem; 2015 Apr; 173():619-23. PubMed ID: 25466067
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Determination of connective tissue content of meat products using the hydroxyproline methods (author's transl)].
    Fey R
    Z Lebensm Unters Forsch; 1977 Aug; 164(4):233-8. PubMed ID: 562041
    [TBL] [Abstract][Full Text] [Related]  

  • 8. High-performance liquid chromatographic column switching method for the determination of hydroxyproline in meat and meat products.
    Jones AD; Homan AC; Favell DJ; Hitchcock CH
    J Chromatogr; 1986 Feb; 353():153-61. PubMed ID: 3700512
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Histochemical demonstration of collagen in comminuted meat products.
    Flint FO; Firth BM
    Analyst; 1983 Jun; 108(1287):757-9. PubMed ID: 6881531
    [No Abstract]   [Full Text] [Related]  

  • 10. [Contribution on the collagen content of raw sausages].
    Scharner E; Lorenz E
    Arch Exp Veterinarmed; 1968; 22(1):151-9. PubMed ID: 5693098
    [No Abstract]   [Full Text] [Related]  

  • 11. Effect of residual ascorbate on determination of nitrite in commercial cured meat products.
    Fox JB; Doerr RC; Gates R
    J Assoc Off Anal Chem; 1984; 67(4):692-7. PubMed ID: 6469897
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Innovative and rapid procedure for 4-hydroxyproline determination in meat-based foods.
    Messia MC; Marconi E
    Methods Mol Biol; 2012; 828():281-9. PubMed ID: 22125152
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Multicomponent analysis of meat products by infrared spectrophotometry: collaborative study.
    Bjarnø OC; Arneth W; Noack W; Pfeiffer G
    J Assoc Off Anal Chem; 1982 May; 65(3):696-700. PubMed ID: 7096252
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Adaptation of Pope and Stevens method for rapid determination of the amino nitrogen content in certain raw materials and animal products.
    Fik M; Surówka K
    Nahrung; 1984; 28(8):883-7. PubMed ID: 6514003
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Determination of nitrogen and protein content of meat and meat products.
    Benedict RC
    J Assoc Off Anal Chem; 1987; 70(1):69-74. PubMed ID: 3558279
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The comparative research of structural and textural characteristics of six kinds of collagen-based sauce braised meat products.
    Xu C; Wang Y; He J; Pan D; Wang H; Zhou G; Cao J
    J Food Sci; 2020 Jun; 85(6):1675-1680. PubMed ID: 32469102
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Assessing quality parameters in dry-cured ham using microwave spectroscopy.
    Bjarnadottir SG; Lunde K; Alvseike O; Mason A; Al-Shamma'a AI
    Meat Sci; 2015 Oct; 108():109-14. PubMed ID: 26086346
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Actin, target protein for estimation of the muscle meat content of meat products? (author's transl)].
    den Hartog JM
    Tijdschr Diergeneeskd; 1980 Nov; 105(22):967-74. PubMed ID: 6893770
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Malondialdehyde determination in raw and processed meat products by UPLC-DAD and UPLC-FLD.
    Bertolín JR; Joy M; Blanco M
    Food Chem; 2019 Nov; 298():125009. PubMed ID: 31260970
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Meat adulteration: the use of PCR.
    Demarquoy J
    Meat Sci; 2013 Jun; 94(2):164. PubMed ID: 23501246
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 7.