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 *

161 related articles for article (PubMed ID: 33267990)

  • 1. Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef.
    Zhang R; Yoo MJY; Farouk MM
    Food Chem; 2021 May; 344():128601. PubMed ID: 33267990
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes.
    Zhang R; Ross AB; Yoo MJY; Farouk MM
    Meat Sci; 2021 Nov; 181():108438. PubMed ID: 33589342
    [TBL] [Abstract][Full Text] [Related]  

  • 3. A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing.
    Li X; Babol J; Bredie WL; Nielsen B; Tománková J; Lundström K
    Meat Sci; 2014 Aug; 97(4):433-42. PubMed ID: 24769099
    [TBL] [Abstract][Full Text] [Related]  

  • 4. In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility.
    Zhang R; Yoo MJY; Realini CE; Staincliffe M; Farouk MM
    Foods; 2020 Dec; 10(1):. PubMed ID: 33375684
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan.
    Ha M; McGilchrist P; Polkinghorne R; Huynh L; Galletly J; Kobayashi K; Nishimura T; Bonney S; Kelman KR; Warner RD
    Food Res Int; 2019 Nov; 125():108528. PubMed ID: 31554125
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag.
    Stenström H; Li X; Hunt MC; Lundström K
    Meat Sci; 2014 Feb; 96(2 Pt A):661-6. PubMed ID: 24200554
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Pulsed electric field: A new way to improve digestibility of cooked beef.
    Bhat ZF; Morton JD; Mason SL; Jayawardena SR; Bekhit AEA
    Meat Sci; 2019 Sep; 155():79-84. PubMed ID: 31085418
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum.
    Li X; Babol J; Wallby A; Lundström K
    Meat Sci; 2013 Oct; 95(2):229-34. PubMed ID: 23747616
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of freezing on the proteolysis of beef during storage at 4 degrees C.
    Nakai Y; Nishimura T; Shimizu M; Arai S
    Biosci Biotechnol Biochem; 1995 Dec; 59(12):2255-8. PubMed ID: 8611748
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Metabolic fingerprinting of in-bag dry- and wet-aged lamb with rapid evaporative ionisation mass spectroscopy.
    Zhang R; Ross AB; Yoo MJY; Farouk MM
    Food Chem; 2021 Jun; 347():128999. PubMed ID: 33465687
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins.
    Kim YH; Liesse C; Kemp R; Balan P
    Meat Sci; 2015 Dec; 110():40-5. PubMed ID: 26172242
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers.
    Barragán-Hernández W; Leighton PLA; López-Campos O; Segura J; Aalhus JL; Prieto N
    Meat Sci; 2022 Jun; 188():108800. PubMed ID: 35305444
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles.
    Setyabrata D; Kim YHB
    Meat Sci; 2019 May; 151():64-74. PubMed ID: 30710769
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient.
    Xue S; Setyabrata D; Bonham CC; Kim YHB
    Meat Sci; 2021 Mar; 173():108403. PubMed ID: 33321440
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Increased protein digestibility of beef with aging in an infant in vitro digestion model.
    Lee S; Jo K; Lee HJ; Jo C; Yong HI; Choi YS; Jung S
    Meat Sci; 2020 Nov; 169():108210. PubMed ID: 32554316
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.
    Colindres P; Brewer MS
    J Sci Food Agric; 2011 Mar; 91(5):963-8. PubMed ID: 21254072
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers.
    Utrera M; Estévez M
    J Agric Food Chem; 2013 Aug; 61(33):7987-93. PubMed ID: 23885900
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins.
    Kim YH; Luc G; Rosenvold K
    Meat Sci; 2013 Oct; 95(2):412-8. PubMed ID: 23747637
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties.
    Utrera M; Morcuende D; Estévez M
    Meat Sci; 2014 Mar; 96(3):1250-7. PubMed ID: 24334047
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The in vitro digestibility of beef varies with its inherent ultimate pH.
    Farouk MM; Wu G; Frost DA; Clerens S; Knowles SO
    Food Funct; 2014 Nov; 5(11):2759-67. PubMed ID: 25066932
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.