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 *

190 related articles for article (PubMed ID: 26949957)

  • 1. Effects of Feeding Purple Rice (Oryza sativa L. Var. Glutinosa) on the Quality of Pork and Pork Products.
    Jaturasitha S; Ratanapradit P; Piawong W; Kreuzer M
    Asian-Australas J Anim Sci; 2016 Apr; 29(4):555-63. PubMed ID: 26949957
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of corn distillers dried grains with solubles on quality traits of pork.
    McClelland KM; Rentfrow G; Cromwell GL; Lindemann MD; Azain MJ
    J Anim Sci; 2012 Nov; 90(11):4148-56. PubMed ID: 22952373
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat.
    Averette Gatlin L; See MT; Larick DK; Odle J
    J Anim Sci; 2006 Dec; 84(12):3381-6. PubMed ID: 17093231
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of distillers dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon.
    Leick CM; Puls CL; Ellis M; Killefer J; Carr TR; Scramlin SM; England MB; Gaines AM; Wolter BF; Carr SN; McKeith FK
    J Anim Sci; 2010 Aug; 88(8):2751-66. PubMed ID: 20407070
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of feeding distillers dried grains with solubles, high-protein distillers dried grains, and corn germ to growing-finishing pigs on pig performance, carcass quality, and the palatability of pork.
    Widmer MR; McGinnis LM; Wulf DM; Stein HH
    J Anim Sci; 2008 Aug; 86(8):1819-31. PubMed ID: 18375667
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Short-term feeding of vitamin D3 improves color but does not change tenderness of pork-loin chops.
    Wiegand BR; Sparks JC; Beitz DC; Parrish FC; Horst RL; Trenkle AH; Ewan RC
    J Anim Sci; 2002 Aug; 80(8):2116-21. PubMed ID: 12211380
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness.
    Wilson KB; Overholt MF; Shull CM; Schwab C; Dilger AC; Boler DD
    J Anim Sci; 2017 May; 95(5):2052-2060. PubMed ID: 28726999
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin.
    Joo ST; Lee JI; Ha YL; Park GB
    J Anim Sci; 2002 Jan; 80(1):108-12. PubMed ID: 11831506
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Pork Products Have Digestible Indispensable Amino Acid Scores (DIAAS) That Are Greater Than 100 When Determined in Pigs, but Processing Does Not Always Increase DIAAS.
    Bailey HM; Mathai JK; Berg EP; Stein HH
    J Nutr; 2020 Mar; 150(3):475-482. PubMed ID: 31758187
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Retention of n-3 polyunsaturated fatty acids in trimmed loin and belly is independent of timing of feeding ground flaxseed to growing-finishing female pigs.
    Martínez-Ramírez HR; Kramer JK; de Lange CF
    J Anim Sci; 2014 Jan; 92(1):238-49. PubMed ID: 24305874
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, carcass composition, and pork fat quality.
    Xu G; Baidoo SK; Johnston LJ; Bibus D; Cannon JE; Shurson GC
    J Anim Sci; 2010 Apr; 88(4):1398-410. PubMed ID: 19966160
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison of grain sources for swine diets and their effect on meat and fat quality traits.
    Lampe JF; Baas TJ; Mabry JW
    J Anim Sci; 2006 Apr; 84(4):1022-9. PubMed ID: 16543581
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.
    Crawford SM; Moeller SJ; Zerby HN; Irvin KM; Kuber PS; Velleman SG; Leeds TD
    Meat Sci; 2010 Apr; 84(4):607-12. PubMed ID: 20374831
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
    Rincker PJ; Killefer J; Ellis M; Brewer MS; McKeith FK
    J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat.
    Choi YS; Jeong TJ; Hwang KE; Song DH; Ham YK; Kim YB; Jeon KH; Kim HW; Kim CJ
    Korean J Food Sci Anim Resour; 2016; 36(2):152-8. PubMed ID: 27194922
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Alternating dietary fat sources for growing-finishing pigs fed dried distillers grains with solubles: II. Fresh belly and bacon quality characteristics.
    Browne NA; Apple JK; Maxwell CV; Yancey JW; Johnson TM; Galloway DL; Bass BE
    J Anim Sci; 2013 Mar; 91(3):1509-21. PubMed ID: 23296832
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Diet modifications to improve finishing pig growth performance and pork quality attributes during periods of heat stress.
    Spencer JD; Gaines AM; Berg EP; Allee GL
    J Anim Sci; 2005 Jan; 83(1):243-54. PubMed ID: 15583065
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Meat quality attributes and oxidation stability of loin chops from finishing gilts and cull sows.
    Song DH; Hwang YJ; Ham YK; Ha JH; Kim YR; Kim HW
    J Food Sci Technol; 2020 Aug; 57(8):3142-3150. PubMed ID: 32624615
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sensory, physical, and chemical properties of pork loin chops from somatotropin-treated pigs of three stress classifications.
    Boles JA; Parrish FC; Skaggs CL; Christian LL
    J Anim Sci; 1992 Oct; 70(10):3066-70. PubMed ID: 1429282
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.
    Ramírez MR; Estévez M; Morcuende D; Cava R
    J Agric Food Chem; 2004 Dec; 52(25):7637-43. PubMed ID: 15675815
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.