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 *

115 related articles for article (PubMed ID: 28763699)

  • 41. Consumer attitudes towards beef and beef technologies.
    Van Wezemael L; Verbeke W
    Commun Agric Appl Biol Sci; 2011; 76(1):85-8. PubMed ID: 21539204
    [No Abstract]   [Full Text] [Related]  

  • 42. Detection of malondialdehyde in processed meat products without interference from the ingredients.
    Jung S; Nam KC; Jo C
    Food Chem; 2016 Oct; 209():90-4. PubMed ID: 27173538
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Factors influencing workers to follow food safety management systems in meat plants in Ontario, Canada.
    Ball B; Wilcock A; Aung M
    Int J Environ Health Res; 2009 Jun; 19(3):201-18. PubMed ID: 20183193
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution.
    Zhao J; Xiong YL
    J Food Sci; 2012 Jul; 77(7):C811-7. PubMed ID: 22757702
    [TBL] [Abstract][Full Text] [Related]  

  • 45. S-Nitroso-N-acetylcysteine Generates Less Carcinogenic N-Nitrosamines in Meat Products than Nitrite.
    Shpaizer A; Nussinovich A; Kanner J; Tirosh O
    J Agric Food Chem; 2018 Oct; 66(43):11459-11467. PubMed ID: 30281301
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Bacteriocins from lactic acid bacteria and their applications in meat and meat products.
    Woraprayote W; Malila Y; Sorapukdee S; Swetwiwathana A; Benjakul S; Visessanguan W
    Meat Sci; 2016 Oct; 120():118-132. PubMed ID: 27118166
    [TBL] [Abstract][Full Text] [Related]  

  • 47. New insights into meat by-product utilization.
    Toldrá F; Mora L; Reig M
    Meat Sci; 2016 Oct; 120():54-59. PubMed ID: 27156911
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Chemical safety of meat and meat products.
    Andrée S; Jira W; Schwind KH; Wagner H; Schwägele F
    Meat Sci; 2010 Sep; 86(1):38-48. PubMed ID: 20510527
    [TBL] [Abstract][Full Text] [Related]  

  • 49. [Use of azopyram for determining the peroxidase level in monitoring the quality of thermal treatment of meat products].
    Fe'ldman IuM; Makhaneva LG; Minko VA
    Gig Sanit; 1989 Nov; (11):67-8. PubMed ID: 2560442
    [No Abstract]   [Full Text] [Related]  

  • 50. The impact of extrinsic sources on selected indicator organisms in a typical deboning room.
    Shale K; Jacoby A; Plaatjies Z
    Int J Environ Health Res; 2006 Aug; 16(4):263-72. PubMed ID: 16854671
    [TBL] [Abstract][Full Text] [Related]  

  • 51. [Residual content of nitrite and nitrates in cooked French meat products].
    Durand P; Vendeuvre JL
    Ann Nutr Aliment; 1980; 34(5-6):1019-24. PubMed ID: 7258903
    [TBL] [Abstract][Full Text] [Related]  

  • 52. [Nitrite and nitrate content of meat and sausage products in the Republic of Cuba].
    Cordova V; Roche MO; Valera GE; Beltran G
    Z Gesamte Hyg; 1990 Apr; 36(4):226-7. PubMed ID: 2360357
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Performance standards and meat safety--developments and direction.
    Jenson I; Sumner J
    Meat Sci; 2012 Nov; 92(3):260-6. PubMed ID: 22560457
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Food safety begins on the farm: the viewpoint of the producer.
    Olson KE; Slack GN
    Rev Sci Tech; 2006 Aug; 25(2):529-39. PubMed ID: 17094695
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite.
    Hung Y; de Kok TM; Verbeke W
    Meat Sci; 2016 Nov; 121():119-126. PubMed ID: 27310600
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Use of the HACCP system to assure food safety.
    Sperber WH
    J Assoc Off Anal Chem; 1991; 74(2):433-4. PubMed ID: 2050623
    [No Abstract]   [Full Text] [Related]  

  • 57. Food safety issues: a summary report of a panel session addressing pre- and post-harvest strategies to improve public health.
    Kirkhorn SR
    J Agromedicine; 2008; 13(4):233-6. PubMed ID: 19064415
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Thinking beyond the HACCP.
    Wright AC; Teplitski M
    Curr Opin Biotechnol; 2009 Apr; 20(2):133-4. PubMed ID: 19345572
    [No Abstract]   [Full Text] [Related]  

  • 59. The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes.
    Horsch AM; Sebranek JG; Dickson JS; Niebuhr SE; Larson EM; Lavieri NA; Ruther BL; Wilson LA
    Meat Sci; 2014 Jan; 96(1):400-7. PubMed ID: 23973624
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Nitrites, nitrates and N-nitrosoamines in Estonian cured meat products: intake by Estonian children and adolescents.
    Reinik M; Tamme T; Roasto M; Juhkam K; Jurtsenko S; Tenńo T; Kiis A
    Food Addit Contam; 2005 Nov; 22(11):1098-105. PubMed ID: 16332632
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.