BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

338 related articles for article (PubMed ID: 28846600)

  • 1. The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.
    Kehlet U; Mitra B; Ruiz Carrascal J; Raben A; Aaslyng MD
    Nutrients; 2017 Aug; 9(9):. PubMed ID: 28846600
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Addition of Rye Bran and Pea Fiber to Pork Meatballs Enhances Subjective Satiety in Healthy Men, but Does Not Change Glycemic or Hormonal Responses: A Randomized Crossover Meal Test Study.
    Kehlet U; Kofod J; Holst JJ; Ritz C; Aaslyng MD; Raben A
    J Nutr; 2017 Sep; 147(9):1700-1708. PubMed ID: 28794212
    [No Abstract]   [Full Text] [Related]  

  • 3. [Christmas article. MRI assessment of the optimal type of traditional pork roast and preparation method - a randomised blinded trial].
    Ewertsen C; Kromann J; Hansen ML
    Ugeskr Laeger; 2018 Dec; 180(50):. PubMed ID: 30547863
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake-A Randomized Acute Cross-Over Meal Test Study.
    Nielsen LV; Kristensen MD; Klingenberg L; Ritz C; Belza A; Astrup A; Raben A
    Nutrients; 2018 Jan; 10(1):. PubMed ID: 29337861
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditions.
    Abel T; Boulaaba A; Lis K; Abdulmawjood A; Plötz M; Becker A
    Meat Sci; 2020 Sep; 167():108164. PubMed ID: 32361331
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Low temperature cooking of pork meat - Physicochemical and sensory aspects.
    Becker A; Boulaaba A; Pingen S; Krischek C; Klein G
    Meat Sci; 2016 Aug; 118():82-8. PubMed ID: 27060409
    [TBL] [Abstract][Full Text] [Related]  

  • 7. High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking.
    Oberli M; Marsset-Baglieri A; Airinei G; Santé-Lhoutellier V; Khodorova N; Rémond D; Foucault-Simonin A; Piedcoq J; Tomé D; Fromentin G; Benamouzig R; Gaudichon C
    J Nutr; 2015 Oct; 145(10):2221-8. PubMed ID: 26290008
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef.
    El Kadri H; Alaizoki A; Celen T; Smith M; Onyeaka H
    Int J Food Microbiol; 2020 May; 320():108540. PubMed ID: 32044624
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
    Shrestha S; Cornforth D; Nummer BA
    J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Combined effects of aging and low temperature, long time heating on pork toughness.
    Li S; Ma R; Pan J; Lin X; Dong X; Yu C
    Meat Sci; 2019 Apr; 150():33-39. PubMed ID: 30562641
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
    Christensen L; Ertbjerg P; Aaslyng MD; Christensen M
    Meat Sci; 2011 Jun; 88(2):280-5. PubMed ID: 21256682
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat.
    Park CH; Lee B; Oh E; Kim YS; Choi YM
    Poult Sci; 2020 Jun; 99(6):3286-3291. PubMed ID: 32475464
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) - a randomized cross-over meal test study.
    Kristensen MD; Bendsen NT; Christensen SM; Astrup A; Raben A
    Food Nutr Res; 2016; 60():32634. PubMed ID: 27765144
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Satiety Impact of Different Potato Products Compared to Pasta Control.
    Diaz-Toledo C; Kurilich AC; Re R; Wickham MS; Chambers LC
    J Am Coll Nutr; 2016 Aug; 35(6):537-543. PubMed ID: 27463259
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.
    Rotola-Pukkila MK; Pihlajaviita ST; Kaimainen MT; Hopia AI
    J Food Sci; 2015 Dec; 80(12):C2711-6. PubMed ID: 26524113
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows.
    Bhat ZF; Morton JD; Zhang X; Mason SL; Bekhit AEA
    Food Res Int; 2020 Jan; 127():108708. PubMed ID: 31882074
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms.
    Dominguez-Hernandez E; Salaseviciene A; Ertbjerg P
    Meat Sci; 2018 Sep; 143():104-113. PubMed ID: 29730528
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Christmas article: The importance of the vacuum system for optimal sous vide cooking of roast pork - a randomized Christmas study].
    Entin JM
    Ugeskr Laeger; 2022 Dec; 184(50):. PubMed ID: 36510808
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham.
    Jeong K; O H; Shin SY; Kim YS
    Meat Sci; 2018 Sep; 143():1-7. PubMed ID: 29684839
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.
    Sánchez Del Pulgar J; Gázquez A; Ruiz-Carrascal J
    Meat Sci; 2012 Mar; 90(3):828-35. PubMed ID: 22154568
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.