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 *

118 related articles for article (PubMed ID: 37084549)

  • 1. Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum.
    Holman BWB; Fowler SM; Bailes KL; Meyer RG; Hopkins DL; Clayton EH
    Meat Sci; 2023 Jul; 201():109192. PubMed ID: 37084549
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.
    Flakemore AR; Malau-Aduli BS; Nichols PD; Malau-Aduli AEO
    Meat Sci; 2017 Jan; 123():79-87. PubMed ID: 27642709
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaks.
    Obuz E; Dikeman ME; Erickson LE; Hunt MC; Herald TJ
    Meat Sci; 2004 May; 67(1):101-5. PubMed ID: 22061122
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake.
    Costa JB; Oliveira RL; Silva TM; Barbosa AM; Borja MS; de Pellegrini CB; Oliveira VDS; Ribeiro RDX; Bezerra LR
    PLoS One; 2018; 13(11):e0206863. PubMed ID: 30444881
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness.
    Boqvist S; Fernström LL; Alsanius BW; Lindqvist R
    Int J Food Microbiol; 2015 Dec; 215():109-16. PubMed ID: 26363767
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.
    Sinha R; Rothman N; Salmon CP; Knize MG; Brown ED; Swanson CA; Rhodes D; Rossi S; Felton JS; Levander OA
    Food Chem Toxicol; 1998 Apr; 36(4):279-87. PubMed ID: 9651044
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Ewe's diet during gestation and lactation affects ready-to-eat meat from light lambs.
    Mateo L; Ortuño J; Bañón S
    Animal; 2021 Feb; 15(2):100043. PubMed ID: 33500213
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb.
    Gravador RS; Brunton NP; Fahey AG; Gkarane V; Claffey NA; Moloney AP; Diskin MG; Farmer LJ; Allen P; Casey C; Monahan FJ
    J Sci Food Agric; 2020 Mar; 100(5):2176-2184. PubMed ID: 31901142
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain.
    Bravo-Lamas L; Barron LJR; Farmer L; Aldai N
    Meat Sci; 2018 May; 139():231-238. PubMed ID: 29459300
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acids.
    Janiszewski P; Grześkowiak E; Lisiak D; Borys B; Borzuta K; Pospiech E; Poławska E
    Meat Sci; 2016 Jan; 111():161-7. PubMed ID: 26422798
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat.
    Alfaia CM; Alves SP; Lopes AF; Fernandes MJ; Costa AS; Fontes CM; Castro ML; Bessa RJ; Prates JA
    Meat Sci; 2010 Apr; 84(4):769-77. PubMed ID: 20374855
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Temperature and time effects on mutagen production in cooked lamb meat.
    Sflomos C; Papadopoulou R; Athanasiou K
    Mutagenesis; 1989 May; 4(3):228-9. PubMed ID: 2659940
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.
    Sinha R; Knize MG; Salmon CP; Brown ED; Rhodes D; Felton JS; Levander OA; Rothman N
    Food Chem Toxicol; 1998 Apr; 36(4):289-97. PubMed ID: 9651045
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Well-done, grilled red meat increases the risk of colorectal adenomas.
    Sinha R; Chow WH; Kulldorff M; Denobile J; Butler J; Garcia-Closas M; Weil R; Hoover RN; Rothman N
    Cancer Res; 1999 Sep; 59(17):4320-4. PubMed ID: 10485479
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States).
    Keating GA; Sinha R; Layton D; Salmon CP; Knize MG; Bogen KT; Lynch CF; Alavanj M
    Cancer Causes Control; 2000 Sep; 11(8):731-9. PubMed ID: 11065010
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat.
    Narciso-Gaytán C; Shin D; Sams AR; Keeton JT; Miller RK; Smith SB; Sánchez-Plata MX
    Poult Sci; 2011 Feb; 90(2):473-80. PubMed ID: 21248346
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Dietary supplementation of different parts of Andrographis paniculata affects the fatty acids, lipid oxidation, microbiota, and quality attributes of longissimus muscle in goats.
    Yusuf AL; Adeyemi KD; Roselina K; Alimon AR; Goh YM; Samsudin AA; Sazili AQ
    Food Res Int; 2018 Sep; 111():699-707. PubMed ID: 30007735
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.
    Savell JW; Lorenzen CL; Neely TR; Miller RK; Tatum JD; Wise JW; Taylor JF; Buyck MJ; Reagan JO
    J Anim Sci; 1999 Mar; 77(3):645-52. PubMed ID: 10229360
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Quality factors in beef, pork, and lamb cooked by microwaves.
    Korschgen BM; Baldwin RE; Snider S
    J Am Diet Assoc; 1976 Dec; 69(6):635-40. PubMed ID: 1033217
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.