BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

177 related articles for article (PubMed ID: 31520866)

  • 1. Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks.
    Yang X; Wang H; Badoni M; Zawadski S; McLeod B; Holman D; Uttaro B
    Meat Sci; 2020 Jan; 159():107938. PubMed ID: 31520866
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157.
    Patil K; Adhikari M; Rubinelli P; Desiree K; Vierck KR; Acuff JC
    J Food Prot; 2024 May; 87(5):100252. PubMed ID: 38484845
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking.
    Hunt HB; Watson SC; Chaves BD; Sullivan GA
    J Food Prot; 2023 Jan; 86(1):100010. PubMed ID: 36916593
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast.
    Hasani E; Kiskó G; Dalmadi I; Hitka G; Friedrich LF; Kenesei G
    Foods; 2023 Mar; 12(6):. PubMed ID: 36981140
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
    King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M
    J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging.
    Yang X; Luo X; Zhang Y; Hopkins DL; Liang R; Dong P; Zhu L
    Food Res Int; 2020 Aug; 134():109215. PubMed ID: 32517901
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.
    Naveena BM; Khansole PS; Shashi Kumar M; Krishnaiah N; Kulkarni VV; Deepak SJ
    Food Sci Technol Int; 2017 Jan; 23(1):75-85. PubMed ID: 27386881
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract.
    Cosansu S; Juneja VK
    Meat Sci; 2018 Sep; 143():252-256. PubMed ID: 29807297
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration.
    Díaz P; Garrido MD; Bañón S
    Food Sci Technol Int; 2011 Feb; 17(1):31-7. PubMed ID: 21364043
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef.
    El Kadri H; Alaizoki A; Celen T; Smith M; Onyeaka H
    Int J Food Microbiol; 2020 May; 320():108540. PubMed ID: 32044624
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Factors influencing resuscitation and growth of heat injured Listeria monocytogenes 13-249 in sous vide cooked beef.
    Hansen TB; Knøchel S
    Int J Food Microbiol; 2001 Jan; 63(1-2):135-47. PubMed ID: 11205945
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat.
    Gil M; Rudy M; Stanisławczyk R; Duma-Kocan P
    Molecules; 2022 Oct; 27(21):. PubMed ID: 36364132
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products.
    Espinosa MC; López G; Díaz P; Linares MB; Garrido MD
    Food Sci Technol Int; 2016 Apr; 22(3):185-95. PubMed ID: 25941212
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging.
    Mansur AR; Song EJ; Cho YS; Nam YD; Choi YS; Kim DO; Seo DH; Nam TG
    Food Microbiol; 2019 Feb; 77():166-172. PubMed ID: 30297047
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts inhibition of C. perfringens in sous-vide chicken.
    Smith CJ; Olszewska MA; Diez-Gonzalez F
    Int J Food Microbiol; 2021 Jun; 347():109193. PubMed ID: 33836443
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks.
    Yancey JW; Apple JK; Wharton MD
    J Anim Sci; 2016 Oct; 94(10):4434-4446. PubMed ID: 27898853
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef.
    Juneja VK; Osoria M; Tiwari U; Xu X; Golden CE; Mukhopadhyay S; Mishra A
    Food Res Int; 2020 Aug; 134():109280. PubMed ID: 32517951
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.