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 *

197 related articles for article (PubMed ID: 30856550)

  • 1. Post-processing feasibility of composite-layer 3D printed beef.
    Dick A; Bhandari B; Prakash S
    Meat Sci; 2019 Jul; 153():9-18. PubMed ID: 30856550
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.
    Babji AS; Alina AR; Seri Chempaka MY; Sharmini T; Basker R; Yap SL
    Int J Food Sci Nutr; 1998 Sep; 49(5):327-32. PubMed ID: 10367001
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.
    Paula MMO; Haddad GBS; Rodrigues LM; Benevenuto Júnior AA; Ramos ALS; Ramos EM
    Meat Sci; 2019 Jun; 152():96-103. PubMed ID: 30836268
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products.
    Botinestean C; Hossain M; Mullen AM; Kerry JP; Hamill RM
    Meat Sci; 2021 Jul; 177():108491. PubMed ID: 33761399
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger.
    Moghtadaei M; Soltanizadeh N; Goli SAH
    Food Res Int; 2018 Jun; 108():368-377. PubMed ID: 29735069
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology.
    Velioğlu HM; Velioğlu SD; Boyaci IH; Yilmaz I; Kurultay S
    Meat Sci; 2010 Mar; 84(3):477-83. PubMed ID: 20374813
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Engineering processes in meat products and how they influence their biophysical properties.
    Tornberg E
    Meat Sci; 2013 Dec; 95(4):871-8. PubMed ID: 23702340
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Organogels use in meat processing - Effects of fat/oil type and heating rate.
    Barbut S; Marangoni A
    Meat Sci; 2019 Mar; 149():9-13. PubMed ID: 30448475
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.
    Choi YS; Choi JH; Han DJ; Kim HY; Lee MA; Kim HW; Lee JW; Chung HJ; Kim CJ
    Meat Sci; 2010 Jan; 84(1):212-8. PubMed ID: 20374777
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of different sous-vide cooking temperature-time combinations on the functional and sensory properties of goose meat.
    Wereńska M
    Poult Sci; 2024 Jun; 103(6):103701. PubMed ID: 38603934
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage.
    Sukumaran AT; Holtcamp AJ; Campbell YL; Burnett D; Schilling MW; Dinh TTN
    Meat Sci; 2018 Nov; 145():71-78. PubMed ID: 29908445
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins.
    Baracco Y; Rodriguez Furlán LT; Campderrós ME
    Food Sci Technol Int; 2017 Apr; 23(3):245-253. PubMed ID: 27956651
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil.
    Youssef MK; Barbut S
    Meat Sci; 2011 Apr; 87(4):356-60. PubMed ID: 21146328
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Creation of internal structure of mashed potato construct by 3D printing and its textural properties.
    Liu Z; Bhandari B; Prakash S; Zhang M
    Food Res Int; 2018 Sep; 111():534-543. PubMed ID: 30007716
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.
    Shen C; Geornaras I; Belk KE; Smith GC; Sofos JN
    J Food Sci; 2011; 76(1):M64-71. PubMed ID: 21535695
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.
    Choi YS; Kim HW; Hwang KE; Song DH; Choi JH; Lee MA; Chung HJ; Kim CJ
    Meat Sci; 2014 Feb; 96(2 Pt A):892-900. PubMed ID: 24200582
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of using plum puree on some properties of low fat beef patties.
    Yildiz-Turp G; Serdaroglu M
    Meat Sci; 2010 Dec; 86(4):896-900. PubMed ID: 20732751
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters.
    Barbut S; Youssef MK
    J Food Sci; 2016 Sep; 81(9):C2199-205. PubMed ID: 27527510
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.