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 *

269 related articles for article (PubMed ID: 31304465)

  • 21. 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]  

  • 22. Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce.
    Liang R; Huang J; Wu X; Fan J; Xu Y; Wu C; Jin Y; Zhou R
    J Food Sci Technol; 2020 Apr; 57(4):1544-1552. PubMed ID: 32180651
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.
    Hong GE; Kim JH; Ahn SJ; Lee CH
    Korean J Food Sci Anim Resour; 2015; 35(6):757-64. PubMed ID: 26877635
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast.
    Lee YJ; Pan YC; Chang CW; Lu KH
    Food Res Int; 2023 Feb; 164():112316. PubMed ID: 36737909
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The occurrence and stability of Maillard reaction products in various traditional Chinese sauces.
    Liu D; He Y; Xiao J; Zhou Q; Wang M
    Food Chem; 2021 Apr; 342():128319. PubMed ID: 33067040
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage.
    Kim YA; Park S; Park Y; Park G; Oh S; Choi J
    Foods; 2022 Mar; 11(7):. PubMed ID: 35407090
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod.
    Pérez Alcalá D; Grande Burgos MJ; Rodríguez López J; Lucas R; Gálvez A; Pérez Pulido R
    Foods; 2023 Mar; 12(6):. PubMed ID: 36981133
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effects of Combined Electron-Beam Irradiation and Sous-Vide Treatments on Microbiological and Other Qualities of Chicken Breast Meat.
    Shamsuzzaman K; Lucht L; Chuaqui-Ofermanns N
    J Food Prot; 1995 May; 58(5):497-501. PubMed ID: 31137277
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain).
    Naqvi ZB; Campbell MA; Latif S; Thomson PC; Astruc T; Friend MA; Vaskoska R; Warner RD
    Meat Sci; 2022 Apr; 186():108729. PubMed ID: 35016106
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties.
    Cho DK; Lee B; Oh H; Lee JS; Kim YS; Choi YM
    Foods; 2020 Jul; 9(8):. PubMed ID: 32727105
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork.
    Jiang S; Xue D; Zhang Z; Shan K; Ke W; Zhang M; Zhao D; Nian Y; Xu X; Zhou G; Li C
    Food Chem; 2022 May; 375():131683. PubMed ID: 34865922
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Efficacy of puffer fish (Takifugu rubripes) sauce in reducing hydroxyl radical damage to DNA assessed using the apurinic/apyrimidinic site method.
    Harada K; Makino Y; Yamauchi T; Fukuda N; Tamaru M; Okubo Y; Maeda T; Fukuda Y; Shiba T
    Int J Mol Med; 2007 Sep; 20(3):309-14. PubMed ID: 17671734
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Fermentation of high-salt liquid-state soy sauce without any additives by inoculation of lactic acid bacteria and yeast.
    Liu R; Gao G; Bai Y; Hou L
    Food Sci Technol Int; 2020 Oct; 26(7):642-654. PubMed ID: 32375497
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Metabonomics profiling of marinated meat in soy sauce during processing.
    Yang Y; Ye Y; Pan D; Sun Y; Wang Y; Cao J
    J Sci Food Agric; 2018 Mar; 98(4):1325-1331. PubMed ID: 28758223
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (
    Pongsetkul J; Yongsawatdigul J; Boonanuntanasarn S; Benjakul S
    Foods; 2022 Nov; 11(22):. PubMed ID: 36429273
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods.
    Lan CM; Chen BH
    Food Chem Toxicol; 2002 Jul; 40(7):989-1000. PubMed ID: 12065221
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Changes in Postfermentation Quality during the Distribution Process of Anchovy ( Engraulis japonicus) Fish Sauce.
    Joung BC; Min JG
    J Food Prot; 2018 Jun; 81(6):969-976. PubMed ID: 29749765
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (
    Zhan Y; Tu C; Jiang H; Benjakul S; Ni J; Dong K; Zhang B
    Foods; 2022 Dec; 11(23):. PubMed ID: 36496734
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 14.