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 *

208 related articles for article (PubMed ID: 37048209)

  • 1. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat.
    Zavistanaviciute P; Klementaviciute J; Klupsaite D; Zokaityte E; Ruzauskas M; Buckiuniene V; Viskelis P; Bartkiene E
    Foods; 2023 Mar; 12(7):. PubMed ID: 37048209
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement.
    Klementaviciute J; Zavistanaviciute P; Klupsaite D; Rocha JM; Gruzauskas R; Viskelis P; El Aouad N; Bartkiene E
    Foods; 2024 Apr; 13(9):. PubMed ID: 38731738
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition.
    Hajar-Azhari S; Daud N; Muhialdin BJ; Joghee N; Kadum H; Meor Hussin AS
    Int J Food Microbiol; 2023 Jun; 395():110190. PubMed ID: 37030193
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Lactic acid bacteria in marinades used for modified atmosphere packaged broiler chicken meat products.
    Lundström HS; Björkroth J
    J Food Prot; 2007 Mar; 70(3):766-70. PubMed ID: 17388074
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dataset on improved nutritional quality and safety of grilled marinated and unmarinated ruminant meat using novel unfiltered beer-based marinades.
    Manful CF; Vidal NP; Pham TH; Nadeem M; Wheeler E; Hamilton MC; Doody KM; Thomas RH
    Data Brief; 2019 Dec; 27():104801. PubMed ID: 31799349
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina.
    Jung Y; Rupert CL; Chapman B; Porto Fett ACS; Luchansky JB
    J Food Prot; 2018 Mar; 81(3):490-496. PubMed ID: 29474151
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of marinades on shear force, structure and sensory properties of home-style jerky.
    Żochowska-Kujawska J; Kotowicz M; Lachowicz K; Sobczak M
    Acta Sci Pol Technol Aliment; 2017; 16(4):413-420. PubMed ID: 29241320
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The antimicrobial effect of spice-based marinades against Campylobacter jejuni on contaminated fresh broiler wings.
    Zakarienė G; Rokaitytė A; Ramonaitė S; Novoslavskij A; Mulkytė K; Zaborskienė G; Malakauskas M
    J Food Sci; 2015 Mar; 80(3):M627-34. PubMed ID: 25627752
    [TBL] [Abstract][Full Text] [Related]  

  • 9. SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast.
    Casco G; Veluz GA; Alvarado CZ
    Poult Sci; 2013 Dec; 92(12):3236-43. PubMed ID: 24235234
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products.
    Bartkiene E; Zokaityte E; Zavistanaviciute P; Mockus E; Cernauskas D; Ruzauskas M; Tolpeznikaite E; Guiné RPF
    Foods; 2021 Sep; 10(10):. PubMed ID: 34681378
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.
    Latoch A; Czarniecka-Skubina E; Moczkowska-Wyrwisz M
    Foods; 2023 Oct; 12(19):. PubMed ID: 37835291
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products.
    Zokaityte E; Lele V; Starkute V; Zavistanaviciute P; Cernauskas D; Klupsaite D; Ruzauskas M; Alisauskaite J; Baltrusaitytė A; Dapsas M; Siriakovaite K; Trunce S; Guiné RPF; Viskelis P; Steibliene V; Bartkiene E
    Foods; 2020 Nov; 9(11):. PubMed ID: 33172204
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by-products.
    Bartkiene E; Lele V; Sakiene V; Zavistanaviciute P; Ruzauskas M; Bernatoniene J; Jakstas V; Viskelis P; Zadeike D; Juodeikiene G
    J Sci Food Agric; 2019 Jun; 99(8):3992-4002. PubMed ID: 30719736
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.
    Stimbirys A; Bartkiene E; Siugzdaite J; Augeniene D; Vidmantiene D; Juodeikiene G; Maruska A; Stankevicius M; Cizeikiene D
    J Food Sci Technol; 2015 Jul; 52(7):4306-14. PubMed ID: 26139895
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Berry By-Products in Combination with Antimicrobial Lactic Acid Bacteria Strains for the Sustainable Formulation of Chewing Candies.
    Zavistanaviciute P; Zokaityte E; Starkute V; Ruzauskas M; Viskelis P; Bartkiene E
    Foods; 2022 Apr; 11(9):. PubMed ID: 35563900
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of marinades on survival during storage of acid-adapted and nonadapted Listeria monocytogenes inoculated post-drying on beef jerky.
    Calicioglu M; Sofos JN; Kendall PA
    Int J Food Microbiol; 2003 Sep; 86(3):283-92. PubMed ID: 12915039
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination.
    Unal K; Babaoğlu AS; Karakaya M
    Food Sci Nutr; 2023 Oct; 11(10):6260-6270. PubMed ID: 37823113
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice.
    Augustyńska-Prejsnar A; Hanus P; Sokołowicz Z; Kačániová M
    Anim Biosci; 2021 Dec; 34(12):2003-2011. PubMed ID: 34293846
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety.
    Wójciak KM; Krajmas P; Solska E; Dolatowski ZJ
    Acta Sci Pol Technol Aliment; 2015; 14(4):293-302. PubMed ID: 28068036
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM; Solska E
    Acta Sci Pol Technol Aliment; 2016; 15(2):191-200. PubMed ID: 28071009
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.