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 *

257 related articles for article (PubMed ID: 35038172)

  • 1. Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat.
    Rao JW; Meng FB; Li YC; Chen WJ; Liu DY; Zhang JM
    J Sci Food Agric; 2022 Aug; 102(10):4218-4228. PubMed ID: 35038172
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes.
    Abdel-Naeem HHS; Sallam KI; Zaki HMBA
    Meat Sci; 2021 Nov; 181():108612. PubMed ID: 34171787
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat.
    Domínguez R; Gómez M; Fonseca S; Lorenzo JM
    Meat Sci; 2014 Jun; 97(2):223-30. PubMed ID: 24583332
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle.
    Echegaray N; Paterio M; Domínguez R; Purriños L; Bermúdez R; Carballo J; Lorenzo JM
    Food Res Int; 2020 Nov; 137():109407. PubMed ID: 33233094
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.
    Sánchez Del Pulgar J; Gázquez A; Ruiz-Carrascal J
    Meat Sci; 2012 Mar; 90(3):828-35. PubMed ID: 22154568
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of
    Yuan H; Xu L; Chang M; Meng J; Feng C; Geng X; Cheng Y; Liu Z
    Front Nutr; 2022; 9():1017014. PubMed ID: 36337648
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.
    Roldán M; Antequera T; Pérez-Palacios T; Ruiz J
    Meat Sci; 2014 May; 97(1):69-75. PubMed ID: 24530991
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods.
    Indriani S; Srisakultiew N; Sangsawad P; Paengkoum P; Pongsetkul J
    Food Sci Anim Resour; 2024 May; 44(3):662-683. PubMed ID: 38765281
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (
    Zhang Y; Zhang P; Peng H; Chen Q; Jiao X; Jia J; Pan Z; Cheng J; Wang L
    Foods; 2023 Aug; 12(17):. PubMed ID: 37685102
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations.
    Roldán M; Ruiz J; Del Pulgar JS; Pérez-Palacios T; Antequera T
    Meat Sci; 2015 Feb; 100():52-57. PubMed ID: 25306511
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (
    Pongsetkul J; Yongsawatdigul J; Boonanuntanasarn S; Benjakul S
    Foods; 2022 Nov; 11(22):. PubMed ID: 36429273
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat.
    Shin DM; Yune JH; Kim DH; Han SG
    Anim Biosci; 2023 Oct; 36(10):1596-1603. PubMed ID: 37402453
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat.
    Zhu X; Yang C; Song Y; Qiang Y; Han D; Zhang C
    Food Chem X; 2023 Dec; 20():101019. PubMed ID: 38144763
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display.
    Ortuño J; Mateo L; Rodríguez-Estrada MT; Bañón S
    Meat Sci; 2021 Jan; 171():108287. PubMed ID: 32896774
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking.
    Du M; Hur SJ; Nam KC; Ismail H; Ahn DU
    Poult Sci; 2001 Dec; 80(12):1748-53. PubMed ID: 11771891
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physicochemical properties of foal meat as affected by cooking methods.
    Lorenzo JM; Cittadini A; Munekata PE; Domínguez R
    Meat Sci; 2015 Oct; 108():50-4. PubMed ID: 26042921
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains.
    Cartoni Mancinelli A; Silletti E; Mattioli S; Dal Bosco A; Sebastiani B; Menchetti L; Koot A; van Ruth S; Castellini C
    Poult Sci; 2021 Feb; 100(2):1273-1282. PubMed ID: 33518084
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.
    Roldan M; Loebner J; Degen J; Henle T; Antequera T; Ruiz-Carrascal J
    Food Chem; 2015 Feb; 168():487-95. PubMed ID: 25172739
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.