BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

312 related articles for article (PubMed ID: 27499656)

  • 21. Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes.
    Abdel-Naeem HHS; Sallam KI; Zaki HMBA
    Meat Sci; 2021 Nov; 181():108612. PubMed ID: 34171787
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Replacement of Pork Meat with Pork Head Meat for Frankfurters.
    Choi YS; Hwang KE; Kim HW; Song DH; Jeon KH; Park JD; Sung JM; Kim YB; Kim CJ
    Korean J Food Sci Anim Resour; 2016; 36(4):445-51. PubMed ID: 27621683
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties.
    Choi YS; Kim HW; Hwang KE; Song DH; Jeong TJ; Kim YB; Jeon KH; Kim CJ
    Korean J Food Sci Anim Resour; 2015; 35(3):307-14. PubMed ID: 26761844
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters.
    Yeo EJ; Kim HW; Hwang KE; Song DH; Kim YJ; Ham YK; He FY; Park JH; Kim CJ
    Korean J Food Sci Anim Resour; 2014; 34(4):415-22. PubMed ID: 26761279
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage.
    Polizer Rocha YJ; Lorenzo JM; Barros JC; Baldin JC; Trindade MA
    Br Poult Sci; 2019 Apr; 60(2):139-145. PubMed ID: 30646752
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle.
    Guo XN; Wu SH; Zhu KX
    Food Chem; 2020 Aug; 322():126738. PubMed ID: 32283361
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Textural profile analysis of paneer dried with low pressure superheated steam.
    Shrivastav S; Kumbhar BK
    J Food Sci Technol; 2010 Jun; 47(3):355-7. PubMed ID: 23572653
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures.
    Bowers LJ; Dikeman ME; Murray L; Stroda SL
    Meat Sci; 2012 Oct; 92(2):97-106. PubMed ID: 22607816
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of different cooking methods on the nutrients, antioxidant and hypoglycemic activities of Pleurotus cornucopiae in vitro simulated digestion.
    Luo Q; Jiang C; Yan Y; Li C; Fang Z; Hu B; Wang C; Chen S; Wu W; Li X; Zeng Z; Liu Y
    Food Res Int; 2022 Dec; 162(Pt B):112199. PubMed ID: 36461375
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.
    Goodson KJ; Morgan WW; Reagan JO; Gwartney BL; Courington SM; Wise JW; Savell JW
    J Anim Sci; 2002 Feb; 80(2):401-8. PubMed ID: 11881929
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of cooking methods on the nutritional quality of selected vegetables at Sylhet City.
    Razzak A; Mahjabin T; Khan MRM; Hossain M; Sadia U; Zzaman W
    Heliyon; 2023 Nov; 9(11):e21709. PubMed ID: 38027907
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Marination and packaging impact on textural properties of home-frozen broiler breast fillets.
    Sanchez-Peña AG; Alvarado CZ
    Poult Sci; 2013 Sep; 92(9):2404-10. PubMed ID: 23960124
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Reduction in the Radiocesium in Meats of the Sika Deer and Wild Boar by Cooking.
    Hachinohe M; Fujimoto R; Shinano T; Kotake-Nara E; Hamamatsu S; Kawamoto S
    J Food Prot; 2020 Mar; 83(3):467-475. PubMed ID: 32065649
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.
    Behrends JM; Goodson KJ; Koohmaraie M; Shackelford SD; Wheeler TL; Morgan WW; Reagan JO; Gwartney BL; Wise JW; Savell JW
    J Anim Sci; 2005 Mar; 83(3):662-70. PubMed ID: 15705763
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts.
    Jeong J; Jeon S; Lee J; Lee MY; Lee KH; Song CK; Choi MJ
    Foods; 2023 Sep; 12(18):. PubMed ID: 37761172
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effects of superheated steam processing on the physicochemical properties of sea rice bran.
    Cao X; Islam MN; Ning X; Luo Z; Wang L
    Food Sci Technol Int; 2023 Mar; 29(2):115-125. PubMed ID: 34894797
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties.
    Mora B; Curti E; Vittadini E; Barbanti D
    Meat Sci; 2011 Jul; 88(3):489-97. PubMed ID: 21356579
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave.
    Rababah TM; Ereifej KI; Al-Mahasneh MA; Al-Rababah MA
    Poult Sci; 2006 Jan; 85(1):148-54. PubMed ID: 16493959
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.
    Renna M; Gonnella M; Giannino D; Santamaria P
    J Sci Food Agric; 2014 Mar; 94(4):656-65. PubMed ID: 23847094
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings.
    Lucherk LW; O'Quinn TG; Legako JF; Rathmann RJ; Brooks JC; Miller MF
    J Anim Sci; 2017 Jun; 95(6):2421-2437. PubMed ID: 28727037
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 16.