BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 34945622)

  • 1. Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics.
    Ball JJ; Wyatt RP; Coursen MM; Lambert BD; Sawyer JT
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945622
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties.
    Ball JJ; Wyatt RP; Lambert BD; Smith HR; Reyes TM; Sawyer JT
    Foods; 2021 Aug; 10(9):. PubMed ID: 34574080
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology.
    Douglas SL; Bernardez-Morales GM; Nichols BW; Johnson GF; Barahona-Dominguez LS; Jessup AP; Belk AD; Ball JJ; Cho S; Sawyer JT
    Foods; 2024 Mar; 13(5):. PubMed ID: 38472924
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of Sous Vide Cooking on Ground Beef Patties.
    Douglas SL; Bernardez-Morales GM; Nichols BW; Belk AD; Reyes TM; Ball JJ; Sawyer JT
    Foods; 2023 Oct; 12(19):. PubMed ID: 37835317
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties.
    Kim HW; Miller DK; Lee YJ; Kim YH
    Meat Sci; 2016 Jul; 117():63-7. PubMed ID: 26946478
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.
    Wilfong AK; McKillip KV; Gonzalez JM; Houser TA; Unruh JA; Boyle EA; O'Quinn TG
    J Anim Sci; 2016 Nov; 94(11):4943-4958. PubMed ID: 27898955
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Beef patty composition: effects of fat content and cooking method.
    Berry BW; Leddy K
    J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
    Rojas MC; Brewer MS
    J Food Sci; 2007 May; 72(4):S282-8. PubMed ID: 17995791
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Honey inhibits lipid oxidation in ready-to-eat ground beef patties.
    Johnston JE; Sepe HA; Miano CL; Brannan RG; Alderton AL
    Meat Sci; 2005 Aug; 70(4):627-31. PubMed ID: 22063889
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Water binders in beef patties increase yield and extend shelf life.
    Van Buren JB; Puga KJ; Hoffman KC; Nasados JA; Bass PD; Colle MJ
    Transl Anim Sci; 2023; 7(1):txad091. PubMed ID: 37649647
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties.
    Colle MC; Richard RP; Smith DM; Colle MJ; Loucks WI; Gray SJ; Reynolds ZD; Sutton HA; Nasados JA; Doumit ME
    Meat Sci; 2019 Mar; 149():156-162. PubMed ID: 30528720
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 1999 Dec; 77(12):3219-24. PubMed ID: 10641867
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Hot processing and grind size affect properties of cooked beef patties.
    Berry BW; Bigner-George ME; Eastridge JS
    Meat Sci; 1999 Sep; 53(1):37-43. PubMed ID: 22062931
    [TBL] [Abstract][Full Text] [Related]  

  • 14. RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef.
    Cooper JV; Wiegand BR; Koc AB; Schumacher L; Grün I; Lorenzen CL
    J Anim Sci; 2016 Oct; 94(10):4457-4462. PubMed ID: 27898846
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef.
    Suman SP; Faustman C; Lee S; Tang J; Sepe HA; Vasudevan P; Annamalai T; Manojkumar M; Marek P; Venkitanarayanan KS
    Meat Sci; 2005 Feb; 69(2):363-9. PubMed ID: 22062829
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The Reformulation of a Beef Patty Enriched with
    Beriain MJ; Gómez I; Sánchez M; Insausti K; Sarriés MV; Ibañez FC
    Foods; 2020 Apr; 9(4):. PubMed ID: 32316480
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Consumers' Perceptions and Sensory Properties of Beef Patty Analogues.
    Taylor J; Ahmed IAM; Al-Juhaimi FY; Bekhit AEA
    Foods; 2020 Jan; 9(1):. PubMed ID: 31936123
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Zilpaterol hydrochloride supplementation has no effect on the shelf life of ground beef.
    Luqué LD; Johnson BJ; Martin JN; Miller MF; Hodgen JM; Hutcheson JP; Nichols WT; Streeter MN; Yates DA; Allen DM; Brooks JC
    J Anim Sci; 2011 Mar; 89(3):817-25. PubMed ID: 21346139
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Foodservice industry market profile study: nutritional and objective textural profile of foodservice ground beef.
    Johnson LP; Williams SE; Neel SW; Reagan JO
    J Anim Sci; 1994 Jun; 72(6):1487-91. PubMed ID: 8071173
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Cooked color of precooked ground beef patties manufactured with mature bull trimmings.
    Hollenbeck JJ; Apple JK; Yancey JWS; Johnson TM; Kerns KN; Young AN
    Meat Sci; 2019 Feb; 148():41-49. PubMed ID: 30308333
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.