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 *

122 related articles for article (PubMed ID: 37566968)

  • 1. Research Note: Producing lean poultry meat composite gels with different carbohydrate-based breadcrumbs.
    Barbut S
    Poult Sci; 2023 Oct; 102(10):102914. PubMed ID: 37566968
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Research Note: Effects of fiber source on the physicochemical properties of lean poultry meat products.
    Barbut S
    Poult Sci; 2023 May; 102(5):102423. PubMed ID: 36972671
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of plant and dairy proteins on the texture and microstructure of lean turkey meat batters.
    Barbut S
    Poult Sci; 2023 Jun; 102(6):102387. PubMed ID: 37011466
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products.
    Kalinowski RM; Tompkin RB; Bodnaruk PW; Pruett WP
    J Food Prot; 2003 Jul; 66(7):1227-32. PubMed ID: 12870757
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3-12%) on texture, microstructure, rheology, water binding, and color.
    Lin W; Barbut S
    Poult Sci; 2024 Jul; 103(7):103822. PubMed ID: 38820969
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of milk powder and its components on texture, yield, and color of a lean poultry meat model system.
    Barbut S
    Poult Sci; 2010 Jun; 89(6):1320-4. PubMed ID: 20460680
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K; Liu JY; Fu L; Li WJ; Zhao YY; Bai YH; Kang ZL
    J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Post-processing feasibility of composite-layer 3D printed beef.
    Dick A; Bhandari B; Prakash S
    Meat Sci; 2019 Jul; 153():9-18. PubMed ID: 30856550
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.
    Wang KQ; Luo SZ; Zhong XY; Cai KZ; Cai J; Jiang ST; Zheng Z
    J Food Sci; 2016 Feb; 81(2):E430-7. PubMed ID: 26766497
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.
    Mohr TB; Juneja VK; Thippareddi HH; Schaffner DW; Bronstein PA; Silverman M; Cook LV
    J Food Prot; 2015 Aug; 78(8):1512-26. PubMed ID: 26219365
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems.
    Vasquez Mejia SM; Shaheen A; Zhou Z; McNeill D; Bohrer BM
    Meat Sci; 2019 Oct; 156():85-92. PubMed ID: 31141760
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Use of cold-set whey protein gelation to improve poultry meat batters.
    Hongsprabhas P; Barbut S
    Poult Sci; 1999 Jul; 78(7):1074-8. PubMed ID: 10404691
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Reduced-fat bologna manufactured with poultry skin connective tissue gel.
    Osburn WN; Mandigo RW
    Poult Sci; 1998 Oct; 77(10):1574-84. PubMed ID: 9776068
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Restoring Functionalities in Chicken Breast Fillets with Spaghetti Meat Myopathy by Using Dairy Proteins Gels.
    Wang C; Susta L; Barbut S
    Gels; 2022 Sep; 8(9):. PubMed ID: 36135272
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products.
    Botinestean C; Hossain M; Mullen AM; Kerry JP; Hamill RM
    Meat Sci; 2021 Jul; 177():108491. PubMed ID: 33761399
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters.
    Barbut S; Somboonpanyakul P; Quinton M; Smith A
    Br Poult Sci; 2009 Jan; 50(1):83-94. PubMed ID: 19234933
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties.
    D'Sa EM; Harrison MA; Williams SE; Broccoli MH
    J Food Prot; 2000 Jul; 63(7):894-9. PubMed ID: 10914656
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures.
    Lyon BG; Berry BW; Soderberg D; Clinch N
    J Food Prot; 2000 Oct; 63(10):1389-98. PubMed ID: 11041139
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausage.
    Kibler ND; Acevedo NC; Cho K; Zuber-McQuillen EA; Carvajal YB; Tarté R
    Meat Sci; 2022 Dec; 194():108984. PubMed ID: 36156345
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters.
    Barbut S; Youssef MK
    J Food Sci; 2016 Sep; 81(9):C2199-205. PubMed ID: 27527510
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.