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 *

237 related articles for article (PubMed ID: 32426720)

  • 1. Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket.
    Kaur L; Hui SX; Boland M
    Food Sci Anim Resour; 2020 Apr; 40(3):415-425. PubMed ID: 32426720
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure.
    Chian FM; Kaur L; Astruc T; Vénien A; Stübler AS; Aganovic K; Loison O; Hodgkinson S; Boland M
    Food Chem; 2021 May; 343():128500. PubMed ID: 33221107
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat.
    Ismail I; Hwang YH; Joo ST
    Food Sci Anim Resour; 2019 Feb; 39(1):45-53. PubMed ID: 30882073
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility.
    Zhu X; Kaur L; Staincliffe M; Boland M
    Meat Sci; 2018 Nov; 145():256-265. PubMed ID: 29982080
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef.
    Yin Y; Pereira J; Zhou L; Lorenzo JM; Tian X; Zhang W
    Foods; 2020 Oct; 9(10):. PubMed ID: 33053647
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality.
    Ismail I; Hwang YH; Bakhsh A; Joo ST
    Asian-Australas J Anim Sci; 2019 Feb; 32(2):282-289. PubMed ID: 30208691
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat.
    Park CH; Lee B; Oh E; Kim YS; Choi YM
    Poult Sci; 2020 Jun; 99(6):3286-3291. PubMed ID: 32475464
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham.
    Song DH; Yang NE; Seomoon KM; Jang IS; Chin KB; Kim HW
    Poult Sci; 2023 Mar; 102(3):102444. PubMed ID: 36603520
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals.
    Naqvi ZB; Thomson PC; Ha M; Campbell MA; McGill DM; Friend MA; Warner RD
    Meat Sci; 2021 May; 175():108435. PubMed ID: 33461157
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions.
    Noh SW; Song DH; Ham YK; Yang NE; Kim HW
    Foods; 2023 Jul; 12(13):. PubMed ID: 37444329
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket.
    Chian FM; Kaur L; Oey I; Astruc T; Hodgkinson S; Boland M
    Foods; 2021 Mar; 10(3):. PubMed ID: 33804354
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle.
    Jeong SH; Kim EC; Lee DU
    Foods; 2020 Nov; 9(11):. PubMed ID: 33207640
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.