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 *

138 related articles for article (PubMed ID: 34796329)

  • 1. The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang).
    Barido FH; Jang A; Pak JI; Kim YJ; Lee SK
    Food Sci Anim Resour; 2021 Nov; 41(6):1036-1048. PubMed ID: 34796329
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast.
    Barido FH; Jang A; Pak JI; Kim YJ; Lee SK
    Poult Sci; 2022 Apr; 101(4):101723. PubMed ID: 35172234
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract.
    Barido FH; Utama DT; Kim YJ; Lee SK
    Anim Biosci; 2022 Jul; 35(7):1080-1090. PubMed ID: 35507844
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic.
    Barido FH; Kim HJ; Kang SM; Jang A; Pak JI; Lee SK
    Food Sci Anim Resour; 2022 Jul; 42(4):625-638. PubMed ID: 35855271
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang.
    Triyannanto E; Lee KT
    Korean J Food Sci Anim Resour; 2015; 35(4):494-501. PubMed ID: 26761871
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with
    Barido FH; Kang SM; Lee SK
    Foods; 2022 Jan; 11(3):. PubMed ID: 35159571
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup
    Triyannanto E; Lee KT
    Korean J Food Sci Anim Resour; 2017; 37(6):855-864. PubMed ID: 29725207
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried
    Barido FH; Jang A; Pak JI; Kim DY; Lee SK
    Food Sci Anim Resour; 2020 Sep; 40(5):772-784. PubMed ID: 32968729
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties.
    Lee HJ; Yoon DK; Lee NY; Lee CH
    Food Sci Anim Resour; 2019 Aug; 39(4):610-622. PubMed ID: 31508591
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Raw and boiled garlic enhances plasma antioxidant activity and improves plasma lipid metabolism in cholesterol-fed rats.
    Gorinstein S; Leontowicz H; Leontowicz M; Drzewiecki J; Najman K; Katrich E; Barasch D; Yamamoto K; Trakhtenberg S
    Life Sci; 2006 Jan; 78(6):655-63. PubMed ID: 16165163
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens.
    Jeong HS; Utama DT; Kim J; Barido FH; Lee SK
    Asian-Australas J Anim Sci; 2020 Jan; 33(1):139-147. PubMed ID: 31480173
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25℃.
    Triyannanto E; Lee JH; Lee KT
    Korean J Food Sci Anim Resour; 2014; 34(5):683-91. PubMed ID: 26761503
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F
    Kim J; Utama DT; Jeong HS; Barido FH; Lee SK
    J Anim Sci Technol; 2020 Sep; 62(5):713-729. PubMed ID: 33089236
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Hypochlorous acid scavenging capacity of garlic.
    Pedraza-Chaverrí J; Arriaga-Noblecía G; Medina-Campos ON
    Phytother Res; 2007 Sep; 21(9):884-8. PubMed ID: 17514634
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat.
    da Silva Frasao B; Lima Dos Santos Rosario AI; Leal Rodrigues B; Abreu Bitti H; Diogo Baltar J; Nogueira RI; Pereira da Costa M; Conte-Junior CA
    Poult Sci; 2021 Aug; 100(8):101232. PubMed ID: 34225206
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisines.
    Jayasena DD; Jung S; Kim HJ; Bae YS; Yong HI; Lee JH; Kim JG; Jo C
    Asian-Australas J Anim Sci; 2013 Jul; 26(7):1038-46. PubMed ID: 25049883
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of heating on peroxynitrite scavenging capacity of garlic.
    Pedraza-Chaverrí J; Medina-Campos ON; Segoviano-Murillo S
    Food Chem Toxicol; 2007 Apr; 45(4):622-7. PubMed ID: 17126976
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant
    Ali M; Imran M; Nadeem M; Khan MK; Sohaib M; Suleria HAR; Bashir R
    Lipids Health Dis; 2019 Jan; 18(1):35. PubMed ID: 30704486
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Alterations in the Physicochemical Properties and Antioxidant Activity during Aging of Stored Raw Garlic.
    Kang MJ; Kang JR; Woo MS; Kang D; Shin JH
    Foods; 2022 May; 11(10):. PubMed ID: 35626958
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage.
    Akansel B; Yılmaz Oral ZF; Sallan S; Kaban G; Kaya M
    Foods; 2023 Apr; 12(7):. PubMed ID: 37048366
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.