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 *

158 related articles for article (PubMed ID: 30018497)

  • 1. Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs.
    Çağlar MY; Veli G; Tomar O; Akarca G
    Korean J Food Sci Anim Resour; 2018 Jul; 38(3):530-543. PubMed ID: 30018497
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage.
    Fu L; Du L; Sun Y; Fan X; Zhou C; He J; Pan D
    Foods; 2022 Apr; 11(7):. PubMed ID: 35407142
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The antimicrobial effects of chopped garlic in ground beef and raw meatball (ciğ köfte).
    Aydin A; Bostan K; Erkan ME; Bingöl B
    J Med Food; 2007 Mar; 10(1):203-7. PubMed ID: 17472489
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen.
    Turhan S; Yazici F; Saricaoglu FT; Mortas M; Genccelep H
    Korean J Food Sci Anim Resour; 2014; 34(4):423-33. PubMed ID: 26761280
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Maintenance of safety and quality of refrigerated ready-to-cook seasoned ground beef product (meatball) by combining gamma irradiation with modified atmosphere packaging.
    Gunes G; Ozturk A; Yilmaz N; Ozcelik B
    J Food Sci; 2011 Aug; 76(6):M413-20. PubMed ID: 22417512
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.
    Ergezer H; Akcan T; Serdaroğlu M
    Korean J Food Sci Anim Resour; 2014; 34(5):561-9. PubMed ID: 26761488
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of different packaging methods and storage temperature on microbiological and physicochemical quality characteristics of meatball.
    Yilmaz I; Demirci M
    Food Sci Technol Int; 2010 Jun; 16(3):259-65. PubMed ID: 21339142
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of
    Yoon DK; Kim JH; Cho WY; Ji DS; Lee HJ; Kim JH; Lee CH
    Korean J Food Sci Anim Resour; 2018 Dec; 38(6):1203-1212. PubMed ID: 30675113
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.
    Turp GY
    Meat Sci; 2016 Nov; 121():40-46. PubMed ID: 27258146
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Addition of olive (
    Rubel SA; Yu ZN; Murshed HM; Islam SMA; Sultana D; Rahman SME; Wang J
    J Food Sci Technol; 2021 Oct; 58(10):4002-4010. PubMed ID: 34471324
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.
    Demirci ZO; Yılmaz I; Demirci AŞ
    J Food Sci Technol; 2014 May; 51(5):936-42. PubMed ID: 24803701
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM; Karwowska M; Dolatowski ZJ
    Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Inhibitory effect of Paliurus spina-christi Mill., Celtis tournefortii L. and Nigella sativa L. on N
    Aydemir ME; Arslan A; Takım K; Kılıç Altun S; Yılmaz MA; Çakır O
    Meat Sci; 2024 Jan; 207():109362. PubMed ID: 37871485
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
    Karwowska M; Wójciak KM; Dolatowski ZJ
    J Sci Food Agric; 2015 Feb; 95(3):628-34. PubMed ID: 25044178
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Physical and antioxidant characteristics of black (Brassica nigra) and yellow mustard (Brassica alba) seeds and their products].
    Mejia-Garibay B; Guerrero-Beltrán JÁ; Palou E; López-Malo A
    Arch Latinoam Nutr; 2015 Jun; 65(2):128-35. PubMed ID: 26817385
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. subsp. maire) seeds.
    Okunade OA; Ghawi SK; Methven L; Niranjan K
    Food Chem; 2015 Nov; 187():485-90. PubMed ID: 25977054
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage.
    Turgut SS; Soyer A; Işıkçı F
    Meat Sci; 2016 Jun; 116():126-32. PubMed ID: 26878610
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball.
    Oz E
    PLoS One; 2019; 14(8):e0221680. PubMed ID: 31454384
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.
    Yildiz Turp G; Icier F; Kor G
    Meat Sci; 2016 Apr; 114():46-53. PubMed ID: 26722702
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs.
    Yılmaz I
    Meat Sci; 2004 Jun; 67(2):245-9. PubMed ID: 22061320
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.