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 *

159 related articles for article (PubMed ID: 37372571)

  • 1. The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat.
    Karageorgou A; Paveli A; Goliomytis M; Theodorou G; Politis I; Simitzis P
    Foods; 2023 Jun; 12(12):. PubMed ID: 37372571
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types.
    Simitzis P; Zikou F; Progoulakis D; Theodorou G; Politis I
    Foods; 2021 Oct; 10(11):. PubMed ID: 34828839
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness.
    Zhuang H; Bowker B; Samuel D
    Poult Sci; 2014 Dec; 93(12):3123-9. PubMed ID: 25260524
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat.
    Dilek NM; Babaoğlu AS; Unal K; Ozbek C; Pırlak L; Karakaya M
    Br Poult Sci; 2023 Jun; 64(3):357-363. PubMed ID: 36607340
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality.
    U-Chupaj J; Malila Y; Gozzi G; Vannini L; Dellarosa N; Laghi L; Petracci M; Benjakul S; Visessanguan W
    J Food Sci; 2021 Feb; 86(2):319-326. PubMed ID: 33438239
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds.
    Guo L; Hong C; Wang W; Zhang X; Chen J; Chen Z; Ashokkumar M; Ma H
    Meat Sci; 2024 Jul; 217():109606. PubMed ID: 39033556
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of raw broiler breast meat color variation on marination and cooked meat quality.
    Qiao M; Fletcher DL; Smith DP; Northcutt JK
    Poult Sci; 2002 Feb; 81(2):276-80. PubMed ID: 11873839
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat.
    Rimini S; Petracci M; Smith DP
    Poult Sci; 2014 Aug; 93(8):2096-102. PubMed ID: 24902698
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of pre- and post-marination aging on meat quality attributes of early deboned (2 h postmortem) broiler breast fillets.
    Kuttappan VA; Gunsaulis VB; Mauromoustakos A; Meullenet JF; Owens CM
    Poult Sci; 2016 Nov; 95(11):2690-2695. PubMed ID: 27389063
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color.
    Smith DP; Young LL
    Poult Sci; 2007 Dec; 86(12):2666-70. PubMed ID: 18029814
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat.
    Bowker B; Zhuang H
    Poult Sci; 2017 Sep; 96(9):3482-3488. PubMed ID: 28854744
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions.
    Maxwell AD; Bowker BC; Zhuang H; Chatterjee D; Adhikari K
    Poult Sci; 2018 Aug; 97(8):2971-2978. PubMed ID: 29762785
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method.
    Jeong K; O H; Shin SY; Kim YS
    Korean J Food Sci Anim Resour; 2018 Jul; 38(3):506-514. PubMed ID: 30018495
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat.
    Moeini R; Zamindar N; Aarabi Najvani F
    Food Sci Technol Int; 2024 Mar; 30(2):137-148. PubMed ID: 36384295
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin.
    Nour V
    Foods; 2022 Apr; 11(8):. PubMed ID: 35454675
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs.
    Sheard PR; Nute GR; Richardson RI; Wood JD
    Meat Sci; 2005 Aug; 70(4):699-707. PubMed ID: 22063897
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Alteration of Porcine Serum Albumin Levels in Pork Meat by Marination in Kiwi or Pineapple Juice and Subsequent Pan Broiling.
    Moon SS; Kim D; Kim IS; Ham JS; Park BY; Jang A
    Korean J Food Sci Anim Resour; 2014; 34(3):355-61. PubMed ID: 26761177
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef.
    Sengun IY; Yildiz Turp G; Cicek SN; Avci T; Ozturk B; Kilic G
    Int J Food Microbiol; 2021 Jan; 336():108904. PubMed ID: 33129004
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of
    Ijaz M; Jaspal MH; Akram MU; Badar IH; Yar MK; Suleman R; Manzoor A; Farooq M; Ali S; Hussain Z; Mahmood M; Rahman A; Ali RS
    Foods; 2022 Oct; 11(20):. PubMed ID: 37430941
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study.
    Samant SS; Crandall PG; O'Bryan CA; Lingbeck JM; Martin EM; Tokar T; Seo HS
    Food Sci Biotechnol; 2016; 25(6):1619-1625. PubMed ID: 30263453
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.