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 *

196 related articles for article (PubMed ID: 32126446)

  • 21. Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus).
    Reihani SF; Tan TC; Huda N; Easa AM
    Food Chem; 2014 Jul; 155():17-23. PubMed ID: 24594148
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties.
    Bambeni T; Tayengwa T; Chikwanha OC; Manley M; Gouws PA; Marais J; Fawole OA; Mapiye C
    Meat Sci; 2021 Nov; 181():108609. PubMed ID: 34147962
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.).
    Villalobos-Delgado LH; González-Mondragón EG; Ramírez-Andrade J; Salazar-Govea AY; Santiago-Castro JT
    Meat Sci; 2020 Oct; 168():108187. PubMed ID: 32442827
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Antioxidant and antimicrobial activity of commercial propolis extract in beef patties.
    Vargas-Sánchez RD; Torrescano-Urrutia GR; Acedo-Félix E; Carvajal-Millán E; González-Córdova AF; Vallejo-Galland B; Torres-Llanez MJ; Sánchez-Escalante A
    J Food Sci; 2014 Aug; 79(8):C1499-504. PubMed ID: 25039743
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties.
    Gallego MG; Gordon MH; Segovia FJ; Almajano MP
    Molecules; 2015 Jul; 20(8):13913-26. PubMed ID: 26263964
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef.
    Kim SJ; Min SC; Shin HJ; Lee YJ; Cho AR; Kim SY; Han J
    Meat Sci; 2013 Mar; 93(3):715-22. PubMed ID: 23273483
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Anti-Campylobacter, anti-aerobic, and anti-oxidative effects of roselle calyx extract and protocatechuic acid in ground beef.
    Yin MC; Chao CY
    Int J Food Microbiol; 2008 Sep; 127(1-2):73-7. PubMed ID: 18620770
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach.
    Elhadef K; Smaoui S; Ben Hlima H; Ennouri K; Fourati M; Chakchouk Mtibaa A; Ennouri M; Mellouli L
    Meat Sci; 2020 Dec; 170():108246. PubMed ID: 32731034
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Peanut skin extract reduces lipid oxidation in cooked chicken patties.
    Munekata PE; Calomeni AV; Rodrigues CE; Fávaro-Trindade CS; Alencar SM; Trindade MA
    Poult Sci; 2015 Mar; 94(3):442-6. PubMed ID: 25681473
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage.
    Trabelsi I; Ben Slima S; Ktari N; Triki M; Abdehedi R; Abaza W; Moussa H; Abdeslam A; Ben Salah R
    Meat Sci; 2019 Aug; 154():29-36. PubMed ID: 30981132
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.
    Tapp WN; Yancey JW; Apple JK; Dikeman ME; Godbee RG
    Meat Sci; 2012 Jun; 91(2):131-6. PubMed ID: 22326064
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Vaccinium meridionale Swartz extracts and their addition in beef burgers as antioxidant ingredient.
    López-Padilla A; Martín D; Villanueva Bermejo D; Jaime L; Ruiz-Rodriguez A; Restrepo Flórez CE; Rivero Barrios DM; Fornari T
    J Sci Food Agric; 2018 Jan; 98(1):377-383. PubMed ID: 28612382
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beef.
    Mohan A; Pohlman FW; McDaniel JA; Hunt MC
    J Food Sci; 2012 Apr; 77(4):M188-93. PubMed ID: 22352902
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effects of succinate on ground beef color and premature browning.
    Mancini RA; Ramanathan R; Suman SP; Dady G; Joseph P
    Meat Sci; 2011 Oct; 89(2):189-94. PubMed ID: 21663806
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef.
    Alp E; Aksu MI
    Meat Sci; 2010 Oct; 86(2):468-73. PubMed ID: 20573457
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysate in Meat Emulsion and Their Influence on Physico-Chemical and Color Deterioration During Refrigeration Storage.
    Verma AK; Chatli MK; Kumar P; Mehta N
    J Food Sci; 2019 Jul; 84(7):1844-1853. PubMed ID: 31218699
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage.
    Baldin JC; Munekata PES; Michelin EC; Polizer YJ; Silva PM; Canan TM; Pires MA; Godoy SHS; Fávaro-Trindade CS; Lima CG; Fernandes AM; Trindade MA
    Food Res Int; 2018 Jun; 108():551-557. PubMed ID: 29735090
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage.
    Turgut SS; Soyer A; Işıkçı F
    Meat Sci; 2016 Jun; 116():126-32. PubMed ID: 26878610
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage.
    Rodríguez-Carpena JG; Morcuende D; Estévez M
    Meat Sci; 2011 Oct; 89(2):166-73. PubMed ID: 21555188
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties.
    Sasse A; Colindres P; Brewer MS
    J Food Sci; 2009; 74(1):S30-5. PubMed ID: 19200118
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.