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 *

103 related articles for article (PubMed ID: 30921937)

  • 1. Effect of Reduction and Replacement of Sodium Chloride on Rancidity Development in Raw and Cooked Ground Pork.
    Rhee KS; Smith GC; Terrell RN
    J Food Prot; 1983 Jul; 46(7):578-581. PubMed ID: 30921937
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Antioxidative activity of α-tocopherol in cooked and uncooked ground pork.
    Whang K; Aberle ED; Judge MD; Peng IC
    Meat Sci; 1986; 17(4):235-49. PubMed ID: 22055356
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
    Min B; Cordray JC; Ahn DU
    J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 2002 Apr; 80(4):982-7. PubMed ID: 12002335
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Short communication: Effect of storage temperature on the solubility of milk protein concentrate 80 (MPC80) treated with NaCl or KCl.
    Sikand V; Tong PS; Walker J; Wang T; Rodriguez-Saona LE
    J Dairy Sci; 2016 Mar; 99(3):1791-1795. PubMed ID: 26805980
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
    Nuñez de Gonzalez MT; Boleman RM; Miller RK; Keeton JT; Rhee KS
    J Food Sci; 2008 Jun; 73(5):H63-71. PubMed ID: 18576997
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.
    Jiang J; Zhang X; True AD; Zhou L; Xiong YL
    J Food Sci; 2013 Nov; 78(11):C1686-94. PubMed ID: 24245886
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
    Rojas MC; Brewer MS
    J Food Sci; 2007 May; 72(4):S282-8. PubMed ID: 17995791
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork.
    Jayasingh P; Cornforth DP
    Meat Sci; 2004 Jan; 66(1):83-9. PubMed ID: 22063935
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork.
    Lee SK; Mei L; Decker EA
    Meat Sci; 1997 Aug; 46(4):349-55. PubMed ID: 22062318
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork.
    Tan W; Shelef LA
    Meat Sci; 2002 Sep; 62(1):27-32. PubMed ID: 22061188
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Survival of Campylobacter jejuni at Different Temperatures in Broth, Beef, Chicken and Cod Supplemented with Sodium Chloride.
    Abram DD; Potter NN
    J Food Prot; 1984 Oct; 47(10):795-800. PubMed ID: 30934514
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts.
    Bae SM; Cho MG; Jeong JY
    Food Sci Anim Resour; 2020 Mar; 40(2):231-241. PubMed ID: 32161918
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts.
    Claus JR; Jeong JY
    Food Sci Anim Resour; 2023 Mar; 43(2):331-345. PubMed ID: 36909855
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham.
    Lebrun S; Van Nieuwenhuysen T; Crèvecoeur S; Vanleyssem R; Thimister J; Denayer S; Jeuge S; Daube G; Clinquart A; Fremaux B
    Int J Food Microbiol; 2020 Dec; 334():108853. PubMed ID: 32932195
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage.
    Jo C; Jin SK; Ahn DU
    Meat Sci; 2000 May; 55(1):107-13. PubMed ID: 22060910
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breast.
    Claus JR; Jeong JY
    Poult Sci; 2018 Feb; 97(2):667-675. PubMed ID: 29244165
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork.
    Carpenter R; O'Grady MN; O'Callaghan YC; O'Brien NM; Kerry JP
    Meat Sci; 2007 Aug; 76(4):604-10. PubMed ID: 22061235
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams.
    Neves MP; de Oliveira Paula MM; Fontes PR; do Nascimento Benevenuto WC; Silva VR; Benevenuto Júnior AA; Ramos EM
    Food Sci Technol Int; 2020 Dec; 26(8):676-684. PubMed ID: 32366120
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef.
    Zaika LL
    J Food Prot; 2003 Sep; 66(9):1599-603. PubMed ID: 14503712
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.