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 *

220 related articles for article (PubMed ID: 30882075)

  • 1. Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin.
    Hwang SI; Lee EJ; Hong GP
    Food Sci Anim Resour; 2019 Feb; 39(1):65-72. PubMed ID: 30882075
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System.
    Go HY; Park SY; Kim HY
    Food Sci Anim Resour; 2023 May; 43(3):412-427. PubMed ID: 37181221
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physicochemical Properties and Consumer Acceptance of High-Pressure Processed, Sous Vide-Cooked Lobster Tails.
    Humaid S; Nayyar D; Bolton J; Skonberg DI
    J Food Sci; 2019 Dec; 84(12):3454-3462. PubMed ID: 31752050
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality.
    Ismail I; Hwang YH; Bakhsh A; Joo ST
    Asian-Australas J Anim Sci; 2019 Feb; 32(2):282-289. PubMed ID: 30208691
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Different Storage-Temperature Combinations on
    Ji DS; Kim JH; Yoon DK; Kim JH; Lee HJ; Cho WY; Lee CH
    Food Sci Anim Resour; 2019 Apr; 39(2):240-254. PubMed ID: 31149666
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking.
    Sujiwo J; Lee S; Kim D; Lee HJ; Oh S; Jung Y; Jang A
    Foods; 2024 Jan; 13(2):. PubMed ID: 38254581
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions.
    Noh SW; Song DH; Ham YK; Yang NE; Kim HW
    Foods; 2023 Jul; 12(13):. PubMed ID: 37444329
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat.
    Park CH; Lee B; Oh E; Kim YS; Choi YM
    Poult Sci; 2020 Jun; 99(6):3286-3291. PubMed ID: 32475464
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops.
    Honegger LT; Bryan EE; Price HE; Ruth TK; Boler DD; Dilger AC
    Foods; 2021 Dec; 11(1):. PubMed ID: 35010231
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.
    Crawford SM; Moeller SJ; Zerby HN; Irvin KM; Kuber PS; Velleman SG; Leeds TD
    Meat Sci; 2010 Apr; 84(4):607-12. PubMed ID: 20374831
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of Sous Vide Cooking on Ground Beef Patties.
    Douglas SL; Bernardez-Morales GM; Nichols BW; Belk AD; Reyes TM; Ball JJ; Sawyer JT
    Foods; 2023 Oct; 12(19):. PubMed ID: 37835317
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles.
    Uttaro B; Zawadski S; McLeod B
    Meat Sci; 2019 Mar; 149():40-46. PubMed ID: 30453279
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method.
    Díaz P; Nieto G; Garrido MD; Bañón S
    Meat Sci; 2008 Oct; 80(2):287-92. PubMed ID: 22063333
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat.
    Ismail I; Hwang YH; Joo ST
    Food Sci Anim Resour; 2019 Feb; 39(1):45-53. PubMed ID: 30882073
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of Sous-vide Cooking Temperature on
    Kang KM; Kim HY
    Food Sci Anim Resour; 2024 Jul; 44(4):861-872. PubMed ID: 38974722
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham.
    Jeong K; O H; Shin SY; Kim YS
    Meat Sci; 2018 Sep; 143():1-7. PubMed ID: 29684839
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat.
    Wereńska M
    Poult Sci; 2023 Nov; 102(11):103064. PubMed ID: 37722278
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.