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 *

121 related articles for article (PubMed ID: 26994313)

  • 1. Classification of traditional Chinese pork bacon based on physicochemical properties and chemometric techniques.
    Guo X; Huang F; Zhang H; Zhang C; Hu H; Chen W
    Meat Sci; 2016 Jul; 117():182-6. PubMed ID: 26994313
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Tissue Type: A Crucial Factor Influencing the Fungal Diversity and Communities in Sichuan Pork Bacon.
    Zhang M; Qiao H; Zhang W; Zhang Z; Wen P; Zhu Y
    Front Microbiol; 2021; 12():655500. PubMed ID: 34248870
    [TBL] [Abstract][Full Text] [Related]  

  • 3. NMR-based metabolomics profiling of no-added-nitrite Chinese bacon (unsmoked) during processing.
    Huang L; Zeng X; Ye Y; Cheng L; Pan D; He J; Dang Y
    J Food Sci; 2020 Apr; 85(4):1027-1036. PubMed ID: 32180223
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification of important image features for pork and turkey ham classification using colour and wavelet texture features and genetic selection.
    Jackman P; Sun DW; Allen P; Valous NA; Mendoza F; Ward P
    Meat Sci; 2010 Apr; 84(4):711-7. PubMed ID: 20374847
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics.
    Saldaña E; Castillo LS; Sánchez JC; Siche R; de Almeida MA; Behrens JH; Selani MM; Contreras-Castillo CJ
    Meat Sci; 2018 Jun; 140():44-50. PubMed ID: 29501932
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Evaluating the ability to measure pork fat quality for the production of commercial bacon.
    Seman DL; Barron WN; Matzinger M
    Meat Sci; 2013 Jun; 94(2):262-6. PubMed ID: 23507493
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon.
    Huang Y; Li H; Huang T; Li F; Sun J
    Food Chem; 2014 Apr; 149():31-9. PubMed ID: 24295673
    [TBL] [Abstract][Full Text] [Related]  

  • 8. [Quality analysis of Chinese bacon with near infrared spectroscopy].
    Zhao LL; Zhang LD; Song ZX; Li Y; Yan YL; Ma CW
    Guang Pu Xue Yu Guang Pu Fen Xi; 2007 Jan; 27(1):46-9. PubMed ID: 17390646
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon.
    Wang Y; Wang Z; Han Q; Xie Y; Zhou H; Zhou K; Li X; Xu B
    Food Res Int; 2022 May; 155():110987. PubMed ID: 35400412
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Chemometric determination of the botanical origin for Chinese honeys on the basis of mineral elements determined by ICP-MS.
    Chen H; Fan C; Chang Q; Pang G; Hu X; Lu M; Wang W
    J Agric Food Chem; 2014 Mar; 62(11):2443-8. PubMed ID: 24579819
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll.
    Aaslyng MD; De Lichtenberg Broge EH; Brockhoff PB; Christensen RH
    Meat Sci; 2015 Dec; 110():52-61. PubMed ID: 26186398
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Tracing the geographic origin of beef in China on the basis of the combination of stable isotopes and multielement analysis.
    Zhao Y; Zhang B; Chen G; Chen A; Yang S; Ye Z
    J Agric Food Chem; 2013 Jul; 61(29):7055-60. PubMed ID: 23805792
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Authentication of organic pork and identification of geographical origins of pork in four regions of China by combined analysis of stable isotopes and multi-elements.
    Zhao Y; Tu T; Tang X; Zhao S; Qie M; Chen A; Yang S
    Meat Sci; 2020 Jul; 165():108129. PubMed ID: 32234581
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: development of a healthy venison salchichon.
    Utrilla MC; García Ruiz A; Soriano A
    Meat Sci; 2014 Dec; 98(4):785-91. PubMed ID: 25134015
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties.
    Choi YM; Choe JH; Cho DK; Kim BC
    Meat Sci; 2012 Feb; 90(2):292-6. PubMed ID: 21843917
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity.
    Yang L; Li H; Wu H; Su C; He Z
    Food Res Int; 2023 Feb; 164():112274. PubMed ID: 36737892
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer.
    Nurjuliana M; Che Man YB; Mat Hashim D; Mohamed AK
    Meat Sci; 2011 Aug; 88(4):638-44. PubMed ID: 21420795
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Geographic authentication of the traditional Chinese medicine Atractylodes macrocephala Koidz. (Baizhu) using stable isotope and multielement analyses.
    Hu L; Chen X; Yang J; Guo L
    Rapid Commun Mass Spectrom; 2019 Nov; 33(22):1703-1710. PubMed ID: 31267592
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products.
    Soares S; Amaral JS; Oliveira MB; Mafra I
    Meat Sci; 2013 May; 94(1):115-20. PubMed ID: 23403303
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.