262 related articles for article (PubMed ID: 31020514)
41. Myosin light chain isoforms retain their species-specific electrophoretic mobility after processing, which enables differentiation between six species: 2DE analysis of minced meat and meat products made from beef, pork and poultry.
Montowska M; Pospiech E
Proteomics; 2012 Sep; 12(18):2879-89. PubMed ID: 22851476
[TBL] [Abstract][Full Text] [Related]
42. Effect of high pressure treatment on the color of fresh and processed meats: A review.
Bak KH; Bolumar T; Karlsson AH; Lindahl G; Orlien V
Crit Rev Food Sci Nutr; 2019; 59(2):228-252. PubMed ID: 28846443
[TBL] [Abstract][Full Text] [Related]
43. Differences among total and in vitro digestible phosphorus content of meat and milk products.
Karp H; Ekholm P; Kemi V; Hirvonen T; Lamberg-Allardt C
J Ren Nutr; 2012 May; 22(3):344-9. PubMed ID: 21978846
[TBL] [Abstract][Full Text] [Related]
44. In vivo (rat assay) assessment of nutritional improvement of peas (Pisum sativum L.).
Nagra SA; Bhatty N
East Mediterr Health J; 2007; 13(3):646-53. PubMed ID: 17687838
[TBL] [Abstract][Full Text] [Related]
45. Effects of Different Selenium Sources on Growth Performance, Antioxidant Capacity and Meat Quality of Local Chinese Subei Chickens.
Li JL; Zhang L; Yang ZY; Zhang ZY; Jiang Y; Gao F; Zhou GH
Biol Trace Elem Res; 2018 Feb; 181(2):340-346. PubMed ID: 28516388
[TBL] [Abstract][Full Text] [Related]
46. [Presence of sulfites in minced meat and meat products prepared in industries of the Valencia Community].
Zubeldia Lauzurica L; Gomar Fayos J
Rev Esp Salud Publica; 1997; 71(4):401-7. PubMed ID: 9490194
[TBL] [Abstract][Full Text] [Related]
47. Ultra-trace analysis of 12 β₂-agonists in pork, beef, mutton and chicken by ultrahigh-performance liquid-chromatography-quadrupole-orbitrap tandem mass spectrometry.
Guo C; Shi F; Gong L; Tan H; Hu D; Zhang J
J Pharm Biomed Anal; 2015 Mar; 107():526-34. PubMed ID: 25720822
[TBL] [Abstract][Full Text] [Related]
48. Quantitative determination of mutton adulteration with single-copy nuclear genes by real-time PCR.
Li T; Wang J; Wang Z; Qiao L; Liu R; Li S; Chen A
Food Chem; 2021 May; 344():128622. PubMed ID: 33221099
[TBL] [Abstract][Full Text] [Related]
49. Performance, carcass characteristics and meat quality of Nellore cattle supplemented with supranutritional doses of sodium selenite or selenium-enriched yeast.
Silva JS; Rodriguez FD; Trettel M; Abal RT; Lima CG; Yoshikawa CYC; Zanetti MA
Animal; 2020 Jan; 14(1):215-222. PubMed ID: 31203827
[TBL] [Abstract][Full Text] [Related]
50. Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods.
Ulca P; Balta H; Çağın I; Senyuva HZ
Meat Sci; 2013 Jul; 94(3):280-4. PubMed ID: 23567125
[TBL] [Abstract][Full Text] [Related]
51. Prevalence of Campylobacter species in meat, milk and other food commodities in Pakistan.
Hussain I; Shahid Mahmood M; Akhtar M; Khan A
Food Microbiol; 2007 May; 24(3):219-22. PubMed ID: 17188200
[TBL] [Abstract][Full Text] [Related]
52. Selenium content of food consumed by Canadians.
Thompson JN; Erdody P; Smith DC
J Nutr; 1975 Mar; 105(3):274-7. PubMed ID: 1117338
[TBL] [Abstract][Full Text] [Related]
53. Exposure to toxic and essential trace elements through the intake of processed and meat cuts (beef and chicken) in southeastern Brazil.
de Souza Ramos B; Pestana IA; Caldas D; Azevedo LS; Almeida MG; de Souza CMM
Environ Monit Assess; 2019 Jul; 191(8):477. PubMed ID: 31264019
[TBL] [Abstract][Full Text] [Related]
54. Quantification of pork, chicken and beef by using a novel reference molecule.
Sakai Y; Kotoura S; Yano T; Kurihara T; Uchida K; Miake K; Akiyama H; Tanabe S
Biosci Biotechnol Biochem; 2011; 75(9):1639-43. PubMed ID: 21897035
[TBL] [Abstract][Full Text] [Related]
55. Development of a sensitive and specific multiplex PCR method for the simultaneous detection of chicken, duck and goose DNA in meat products.
Hou B; Meng X; Zhang L; Guo J; Li S; Jin H
Meat Sci; 2015 Mar; 101():90-4. PubMed ID: 25462385
[TBL] [Abstract][Full Text] [Related]
56. Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing.
Menezes EA; Oliveira AF; França CJ; Souza GB; Nogueira ARA
Food Chem; 2018 Feb; 240():75-83. PubMed ID: 28946338
[TBL] [Abstract][Full Text] [Related]
57. Integration of Non-targeted Proteomics Mass Spectrometry with Machine Learning for Screening Cooked Beef Adulterated Samples.
Pu K; Qiu J; Tong Y; Liu B; Cheng Z; Chen S; Ni WX; Lin Y; Ng KM
J Agric Food Chem; 2023 Feb; 71(4):2173-2182. PubMed ID: 36584280
[TBL] [Abstract][Full Text] [Related]
58. Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies.
Cardona M; Gorriz A; Barat JM; Fernández-Segovia I
Meat Sci; 2020 Aug; 166():108138. PubMed ID: 32276747
[TBL] [Abstract][Full Text] [Related]
59. Formation of Predictive-Based Models for Monitoring the Microbiological Quality of Beef Meat Processed for Fast-Food Restaurants.
Šovljanski O; Pezo L; Tomić A; Ranitović A; Cvetković D; Markov S
Int J Environ Res Public Health; 2022 Dec; 19(24):. PubMed ID: 36554607
[TBL] [Abstract][Full Text] [Related]
60. Dietary Assessment of Lithogenic Factors in Plant-Based Meat Products.
Liaw CW; Potretzke AM; Winoker JS; Matlaga BR; Lieske JC; Koo K
J Endourol; 2023 Jan; 37(1):119-122. PubMed ID: 36103379
[No Abstract] [Full Text] [Related]
[Previous] [Next] [New Search]
