BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

223 related articles for article (PubMed ID: 30479504)

  • 1. Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin.
    Kim TK; Hwang KE; Kim YB; Jeon KH; Leem KH; Choi YS
    Korean J Food Sci Anim Resour; 2018 Oct; 38(5):970-980. PubMed ID: 30479504
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak.
    Choi YS; Hwang KE; Jeong TJ; Kim YB; Jeon KH; Kim EM; Sung JM; Kim HW; Kim CJ
    Korean J Food Sci Anim Resour; 2016; 36(1):1-7. PubMed ID: 27499656
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin.
    Min JS; Khan MI; Lee SO; Yim DG; Seol KH; Lee M; Jo C
    Korean J Food Sci Anim Resour; 2016; 36(1):23-8. PubMed ID: 27499660
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin.
    Kim TK; Hwang KE; Song DH; Ham YK; Kim YB; Paik HD; Choi YS
    Asian-Australas J Anim Sci; 2019 Dec; 32(12):1933-1941. PubMed ID: 31208187
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace.
    Lee HJ; Lee JJ; Jung MO; Choi JS; Jung JT; Choi YI; Lee JK
    Korean J Food Sci Anim Resour; 2017; 37(5):726-734. PubMed ID: 29147096
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness.
    Wilson KB; Overholt MF; Shull CM; Schwab C; Dilger AC; Boler DD
    J Anim Sci; 2017 May; 95(5):2052-2060. PubMed ID: 28726999
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods.
    Kim H; Chin KB
    Anim Biosci; 2022 Mar; 35(3):494-502. PubMed ID: 34530509
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat.
    Choi YS; Jeong TJ; Hwang KE; Song DH; Ham YK; Kim YB; Jeon KH; Kim HW; Kim CJ
    Korean J Food Sci Anim Resour; 2016; 36(2):152-8. PubMed ID: 27194922
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin.
    Nour V
    Foods; 2022 Apr; 11(8):. PubMed ID: 35454675
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments.
    Cho DK; Lee B; Kim SK; Hyeonbin O; Kim YS; Choi YM
    Food Sci Anim Resour; 2021 Mar; 41(2):214-223. PubMed ID: 33987544
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging.
    Park SY; Kim HY; Choe J
    Food Sci Anim Resour; 2019 Aug; 39(4):668-676. PubMed ID: 31508596
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of Hot-Boning, Cooking and Method of Reheating on Product Attributes of Lamb Roast
    Ray EE; Berry BW; Thomas JD
    J Food Prot; 1985 May; 48(5):412-415. PubMed ID: 30943631
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.
    Latoch A; Libera J; Stasiak DM
    Acta Sci Pol Technol Aliment; 2019; 18(2):163-171. PubMed ID: 31256544
    [TBL] [Abstract][Full Text] [Related]  

  • 14. In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork.
    Hur SJ; Lee SY; Moon SS; Lee SJ
    Korean J Food Sci Anim Resour; 2014; 34(3):280-6. PubMed ID: 26761168
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins.
    Kim YJ; Jung TJ; Kim TK; Lee JH; Shin DM; Yu HH; Choi YS
    Food Sci Anim Resour; 2023 Mar; 43(2):269-281. PubMed ID: 36909854
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality.
    Hu R; Zhang M; Mujumdar AS
    Meat Sci; 2022 Jul; 189():108811. PubMed ID: 35398771
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle.
    Moeller S; Wulf D; Meeker D; Ndife M; Sundararajan N; Solomon MB
    J Anim Sci; 1999 Aug; 77(8):2119-23. PubMed ID: 10461990
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin.
    Jo K; Lee S; Jeong HG; Lee DH; Yoon S; Chung Y; Jung S
    Food Sci Anim Resour; 2023 Jan; 43(1):113-123. PubMed ID: 36789198
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of visual marbling on sensory properties and quality traits of pork loin.
    Cannata S; Engle TE; Moeller SJ; Zerby HN; Radunz AE; Green MD; Bass PD; Belk KE
    Meat Sci; 2010 Jul; 85(3):428-34. PubMed ID: 20416803
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 12.