BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

160 related articles for article (PubMed ID: 37835317)

  • 1. Influence of Sous Vide Cooking on Ground Beef Patties.
    Douglas SL; Bernardez-Morales GM; Nichols BW; Belk AD; Reyes TM; Ball JJ; Sawyer JT
    Foods; 2023 Oct; 12(19):. PubMed ID: 37835317
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157.
    Patil K; Adhikari M; Rubinelli P; Desiree K; Vierck KR; Acuff JC
    J Food Prot; 2024 May; 87(5):100252. PubMed ID: 38484845
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology.
    Douglas SL; Bernardez-Morales GM; Nichols BW; Johnson GF; Barahona-Dominguez LS; Jessup AP; Belk AD; Ball JJ; Cho S; Sawyer JT
    Foods; 2024 Mar; 13(5):. PubMed ID: 38472924
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Physicochemical Properties and Consumer Acceptance of High-Pressure Processed, Sous Vide-Cooked Lobster Tails.
    Humaid S; Nayyar D; Bolton J; Skonberg DI
    J Food Sci; 2019 Dec; 84(12):3454-3462. PubMed ID: 31752050
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking.
    Hunt HB; Watson SC; Chaves BD; Sullivan GA
    J Food Prot; 2023 Jan; 86(1):100010. PubMed ID: 36916593
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality.
    Ismail I; Hwang YH; Bakhsh A; Joo ST
    Asian-Australas J Anim Sci; 2019 Feb; 32(2):282-289. PubMed ID: 30208691
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops.
    Honegger LT; Bryan EE; Price HE; Ruth TK; Boler DD; Dilger AC
    Foods; 2021 Dec; 11(1):. PubMed ID: 35010231
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties.
    Janardhanan R; Virseda P; Huerta-Leidenz N; Beriain MJ
    Meat Sci; 2022 Jun; 188():108772. PubMed ID: 35228139
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat.
    Ismail I; Hwang YH; Joo ST
    Food Sci Anim Resour; 2019 Feb; 39(1):45-53. PubMed ID: 30882073
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef.
    Juneja VK; Osoria M; Tiwari U; Xu X; Golden CE; Mukhopadhyay S; Mishra A
    Food Res Int; 2020 Aug; 134():109280. PubMed ID: 32517951
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking.
    Sujiwo J; Lee S; Kim D; Lee HJ; Oh S; Jung Y; Jang A
    Foods; 2024 Jan; 13(2):. PubMed ID: 38254581
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions.
    Noh SW; Song DH; Ham YK; Yang NE; Kim HW
    Foods; 2023 Jul; 12(13):. PubMed ID: 37444329
    [TBL] [Abstract][Full Text] [Related]  

  • 15. TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide.
    Bryan EE; Smith BN; Dilger RN; Dilger AC; Boler DD
    J Anim Sci; 2019 Jul; 97(8):3348-3353. PubMed ID: 31190071
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
    Shrestha S; Cornforth D; Nummer BA
    J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.
    Iborra-Bernad C; García-Segovia P; Martínez-Monzó J
    J Food Sci; 2015 Aug; 80(8):E1725-34. PubMed ID: 26130376
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle.
    Jeong SH; Kim EC; Lee DU
    Foods; 2020 Nov; 9(11):. PubMed ID: 33207640
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.