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 *

143 related articles for article (PubMed ID: 30675113)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. Alleviative effects of litchi (Litchi chinensis Sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs.
    Ding Y; Wang SY; Yang DJ; Chang MH; Chen YC
    J Food Drug Anal; 2015 Sep; 23(3):501-508. PubMed ID: 28911709
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties.
    Cho HS; Park W; Hong GE; Kim JH; Ju MG; Lee CH
    Korean J Food Sci Anim Resour; 2015; 35(1):41-9. PubMed ID: 26761799
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Antioxidative and Sensory Properties of
    Lee N; Lee CH
    Food Sci Anim Resour; 2019 Dec; 39(6):943-952. PubMed ID: 31950110
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage.
    Seo HW; Kang GH; Cho SH; Ba HV; Seong PN
    Korean J Food Sci Anim Resour; 2015; 35(5):638-45. PubMed ID: 26761892
    [TBL] [Abstract][Full Text] [Related]  

  • 9.
    Yu J; Guo M; Liu G; Zhang J; Fan N; Li X; Sun Y; Yuan J; Huang R
    Food Sci Anim Resour; 2022 Jul; 42(4):580-592. PubMed ID: 35855275
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt.
    Khan IT; Nadeem M; Imran M; Khalique A
    Lipids Health Dis; 2020 Apr; 19(1):74. PubMed ID: 32293468
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage.
    Zhao L; Zhang M; Wang H; Devahastin S
    Meat Sci; 2022 Mar; 185():108715. PubMed ID: 34839193
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs.
    Burri SCM; Granheimer K; Rémy M; Ekholm A; Håkansson Å; Rumpunen K; Tornberg E
    Foods; 2019 Sep; 8(9):. PubMed ID: 31547333
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system: a comparative study with synthetic and natural food antioxidants.
    Chan KW; Khong NM; Iqbal S; Ch'ng SE; Younas U; Babji AS
    J Food Sci Technol; 2014 Nov; 51(11):3269-76. PubMed ID: 26396320
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of Refrigerated Storage on Water Status, Protein Oxidation, Microstructure, and Physicochemical Qualities of Atlantic Mackerel (
    Lin R; Cheng S; Wang S; Tan M; Zhu B
    Foods; 2021 Jan; 10(2):. PubMed ID: 33494207
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Flaxseed Meals and Extracts on Lipid Stability in a Stored Meat Product.
    Waszkowiak K; Rudzińska M
    J Am Oil Chem Soc; 2014; 91(6):979-987. PubMed ID: 24882871
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of Dietary Supplementation with Processed Sulfur on Meat Quality and Oxidative Stability in Longissimus dorsi of Pigs.
    Kim JH; Noh HY; Kim GH; Hong GE; Kim SK; Lee CH
    Korean J Food Sci Anim Resour; 2015; 35(3):330-8. PubMed ID: 26761847
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage.
    Cuong TV; Chin KB
    Korean J Food Sci Anim Resour; 2016; 36(4):476-86. PubMed ID: 27621688
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage.
    Turgut SS; Işıkçı F; Soyer A
    Meat Sci; 2017 Jul; 129():111-119. PubMed ID: 28273584
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance.
    Albendea P; Tres A; Rafecas M; Vichi S; Solà-Oriol D; Verdú M; Guardiola F
    Animal; 2023 Aug; 17(8):100879. PubMed ID: 37437472
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.