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 *

203 related articles for article (PubMed ID: 29793348)

  • 21. Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast.
    Karunanayaka DS; Jayasena DD; Jo C
    J Anim Sci Technol; 2016; 58():27. PubMed ID: 27458523
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods.
    Schilling MW; Radhakrishnan V; Vizzier-Thaxton Y; Christensen K; Williams JB; Joseph P
    Poult Sci; 2015 Jun; 94(6):1379-88. PubMed ID: 25834250
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast.
    Fu W; Kerr WL
    J Food Sci; 2020 Oct; 85(10):3020-3025. PubMed ID: 32856294
    [TBL] [Abstract][Full Text] [Related]  

  • 24. The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.
    Kim JH; Park HG; Kim JH; Jung H; Kim JK; Oh SS; Shin DH; Lim EJ; Kim YJ
    J Food Sci; 2008 May; 73(4):S180-4. PubMed ID: 18460141
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Effect of alternative salt use on broiler breast meat yields, tenderness, flavor, and sodium concentration.
    Broadway PR; Behrends JM; Schilling MW
    Poult Sci; 2011 Dec; 90(12):2869-73. PubMed ID: 22080027
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat.
    Dias MV; Soares Nde F; Borges SV; de Sousa MM; Nunes CA; de Oliveira IR; Medeiros EA
    Food Chem; 2013 Dec; 141(3):3160-6. PubMed ID: 23871073
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.
    Roldan M; Loebner J; Degen J; Henle T; Antequera T; Ruiz-Carrascal J
    Food Chem; 2015 Feb; 168():487-95. PubMed ID: 25172739
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice.
    Kadıoğlu P; Karakaya M; Unal K; Babaoğlu AS
    Br Poult Sci; 2019 Aug; 60(4):381-387. PubMed ID: 31107112
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Differences in textural properties of cooked caponized and broiler chicken breast meat.
    U-Chupaj J; Malila Y; Gamonpilas C; Kijroongrojana K; Petracci M; Benjakul S; Visessanguan W
    Poult Sci; 2017 Jul; 96(7):2491-2500. PubMed ID: 28339836
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique.
    Gál R; Kameník J; Salek RN; Polášek Z; Macharáčková B; Valenta T; Haruštiaková D; Vinter Š
    Poult Sci; 2022 Jul; 101(7):101923. PubMed ID: 35679669
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Quality enhancement of chicken baked without skin using honey marinades.
    Hashim IB; McWatters KH; Hung YC
    Poult Sci; 1999 Dec; 78(12):1790-5. PubMed ID: 10626657
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.
    Balamatsia CC; Paleologos EK; Kontominas MG; Savvaidis IN
    Antonie Van Leeuwenhoek; 2006 Jan; 89(1):9-17. PubMed ID: 16528580
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Application of oxidized starch in bake-only chicken nuggets.
    Purcell S; Wang YJ; Seo HS
    J Food Sci; 2014 May; 79(5):C810-5. PubMed ID: 24754843
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat.
    Contini C; Álvarez R; O'Sullivan M; Dowling DP; Gargan SÓ; Monahan FJ
    Meat Sci; 2014 Mar; 96(3):1171-6. PubMed ID: 24334037
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.
    Hwang KE; Choi YS; Choi SM; Kim HW; Choi JH; Lee MA; Kim CJ
    Meat Sci; 2013 Nov; 95(3):593-602. PubMed ID: 23797017
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
    Rojas MC; Brewer MS
    J Food Sci; 2007 May; 72(4):S282-8. PubMed ID: 17995791
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Cooking Methods for a Soft Diet Using Chicken Based on Food Texture Analysis.
    Watanabe E; Maeno M; Kayashita J; Miyamoto KI; Kogirima M
    J Nutr Sci Vitaminol (Tokyo); 2017; 63(4):256-262. PubMed ID: 28978873
    [TBL] [Abstract][Full Text] [Related]  

  • 39. The selected goose meat quality traits in relation to various types of heat treatment.
    Wołoszyn J; Wereńska M; Goluch Z; Haraf G; Okruszek A; Teleszko M; Król B
    Poult Sci; 2020 Dec; 99(12):7214-7224. PubMed ID: 33248639
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.
    Purcell S; Wang YJ; Seo HS
    J Food Sci; 2014 May; 79(5):C802-9. PubMed ID: 24734785
    [TBL] [Abstract][Full Text] [Related]  

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