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 *

219 related articles for article (PubMed ID: 27461065)

  • 21. Identification of leptin gene polymorphisms associated with carcass traits and fatty acid composition in Japanese Black cattle.
    Kawaguchi F; Okura K; Oyama K; Mannen H; Sasazaki S
    Anim Sci J; 2017 Mar; 88(3):433-438. PubMed ID: 28297159
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions.
    Bartoň L; Bureš D; Kotrba R; Sales J
    Meat Sci; 2014 Jan; 96(1):346-52. PubMed ID: 23954274
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice.
    Sonntag T; Kunert C; Dunkel A; Hofmann T
    J Agric Food Chem; 2010 May; 58(10):6341-50. PubMed ID: 20420435
    [TBL] [Abstract][Full Text] [Related]  

  • 24. How volatile composition facilitates olfactory discrimination of fat content in beef and pork.
    Mu S; Ni N; Zhu Y; Boesveldt S; Stieger M
    Food Res Int; 2023 Dec; 174(Pt 1):113637. PubMed ID: 37986482
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus).
    Bureš D; Bartoň L; Kotrba R; Hakl J
    J Sci Food Agric; 2015 Aug; 95(11):2299-306. PubMed ID: 25298298
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process.
    Jayasena DD; Jung S; Kim HJ; Yong HI; Nam KC; Jo C
    Poult Sci; 2015 Aug; 94(8):1964-72. PubMed ID: 26049798
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Inosine 5'- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography.
    To KV; Dahlgren C; Zhang X; Wang S; Wipf DO; Schilling MW; Dinh T
    Meat Sci; 2023 Dec; 206():109343. PubMed ID: 37717339
    [TBL] [Abstract][Full Text] [Related]  

  • 28. UTS2R gene polymorphisms are associated with fatty acid composition in Japanese beef cattle.
    Sasazaki S; Akiyama K; Narukami T; Matsumoto H; Oyama K; Mannen H
    Anim Sci J; 2014 May; 85(5):499-505. PubMed ID: 24851282
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits.
    Garmyn AJ; Hilton GG; Mateescu RG; Morgan JB; Reecy JM; Tait RG; Beitz DC; Duan Q; Schoonmaker JP; Mayes MS; Drewnoski ME; Liu Q; VanOverbeke DL
    J Anim Sci; 2011 Sep; 89(9):2849-58. PubMed ID: 21512113
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Camel cocktail sausage and its physicochemical and sensory quality.
    Soltanizadeh N; Kadivar M; Keramat J; Bahrami H; Poorreza F
    Int J Food Sci Nutr; 2010 Mar; 61(2):226-43. PubMed ID: 20095913
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of dietary vitamin A concentration and roasted soybean inclusion on marbling, adipose cellularity, and fatty acid composition of beef.
    Gorocica-Buenfil MA; Fluharty FL; Reynolds CK; Loerch SC
    J Anim Sci; 2007 Sep; 85(9):2230-42. PubMed ID: 17468427
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades.
    Legako JF; Dinh TT; Miller MF; Adhikari K; Brooks JC
    Meat Sci; 2016 Feb; 112():77-85. PubMed ID: 26555563
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Composition and protein efficiency ratio of meat samples partially defatted with petroleum ether, acetone, or ethyl ether.
    Happich ML; Ackerman S; Miller AJ; Swift CE; Gumbmann MR
    J Assoc Off Anal Chem; 1984; 67(2):265-70. PubMed ID: 6725195
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Nutritional properties of organic and conventional beef meat at retail.
    Ribas-Agustí A; Díaz I; Sárraga C; García-Regueiro JA; Castellari M
    J Sci Food Agric; 2019 Jul; 99(9):4218-4225. PubMed ID: 30790287
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Reducing the fat content of ground beef in a school foodservice setting.
    Snyder MP; Obarzanek E; Montgomery DH; Feldman H; Nicklas T; Raizman D; Rupp J; Bigelow C; Lakatos E
    J Am Diet Assoc; 1994 Oct; 94(10):1135-9. PubMed ID: 7930317
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat.
    Kajiya K; Arino M; Koshio A; Minami Y
    Sci Rep; 2023 Feb; 13(1):2125. PubMed ID: 36746992
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle.
    Mateescu RG; Garmyn AJ; O'Neil MA; Tait RG; Abuzaid A; Mayes MS; Garrick DJ; Van Eenennaam AL; VanOverbeke DL; Hilton GG; Beitz DC; Reecy JM
    J Anim Sci; 2012 Dec; 90(12):4248-55. PubMed ID: 22952371
    [TBL] [Abstract][Full Text] [Related]  

  • 38. New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi.
    Bragagnolo N; Rodriguez-Amaya DB
    Arch Latinoam Nutr; 2003 Sep; 53(3):312-9. PubMed ID: 14694817
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens.
    Jayasena DD; Kim SH; Lee HJ; Jung S; Lee JH; Park HB; Jo C
    Poult Sci; 2014 Dec; 93(12):3163-70. PubMed ID: 25306456
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins.
    Kim YH; Kemp R; Samuelsson LM
    Meat Sci; 2016 Jan; 111():168-76. PubMed ID: 26437054
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.