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 *

130 related articles for article (PubMed ID: 38412679)

  • 1. Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles.
    Roobab U; Chen BR; Madni GM; Guo SM; Zeng XA; Abdi G; Aadil RM
    Ultrason Sonochem; 2024 Mar; 104():106824. PubMed ID: 38412679
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat.
    Roobab U; Chen BR; Madni GM; Tong ZG; Zeng XA; Abdi G; Hussain S; Aadil RM
    Ultrason Sonochem; 2024 Jul; 107():106919. PubMed ID: 38795569
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage.
    Polizer Rocha YJ; Lorenzo JM; Barros JC; Baldin JC; Trindade MA
    Br Poult Sci; 2019 Apr; 60(2):139-145. PubMed ID: 30646752
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat: Effect of cooking procedure.
    Murata S; Sasaki K
    Anim Sci J; 2024; 95(1):e13932. PubMed ID: 38410878
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical properties as indicators of sensory characteristics of jidori and broiler chicken meat.
    Yoshida Y; Honma F; Obana N; Matsumoto K; Nishimura T; Irie M
    Anim Sci J; 2024; 95(1):e13922. PubMed ID: 38317438
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation.
    Roobab U; Zeng XA; Ahmed W; Madni GM; Manzoor MF; Aadil RM
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832786
    [TBL] [Abstract][Full Text] [Related]  

  • 8. A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance.
    Pongsetkul J; Saengsuk N; Siriwong S; Thumanu K; Yongsawatdigul J; Benjakul S
    Poult Sci; 2024 Apr; 103(4):103495. PubMed ID: 38354473
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling.
    Li Y; Feng T; Sun J; Guo L; Wang B; Huang M; Xu X; Yu J; Ho H
    Ultrason Sonochem; 2020 Jun; 64():105022. PubMed ID: 32106068
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat.
    Lee B; Park CH; Kong C; Kim YS; Choi YM
    Poult Sci; 2021 Jul; 100(7):101177. PubMed ID: 34102482
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation.
    Xu C; Yin Z
    Compr Rev Food Sci Food Saf; 2024 Jul; 23(4):e13391. PubMed ID: 39042376
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens.
    Katemala S; Molee A; Thumanu K; Yongsawatdigul J
    Poult Sci; 2023 Aug; 102(8):102754. PubMed ID: 37276701
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.
    Latoch A; Libera J; Stasiak DM
    Acta Sci Pol Technol Aliment; 2019; 18(2):163-171. PubMed ID: 31256544
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effect of low-temperature thermal processing on the quality of chicken breast fillets.
    Karpińska-Tymoszczyk M; Draszanowska A; Danowska-Oziewicz M; Kurp L
    Food Sci Technol Int; 2020 Oct; 26(7):563-573. PubMed ID: 32233676
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat.
    Chumngoen W; Chen CF; Tan FJ
    Anim Sci J; 2018 Jan; 89(1):193-201. PubMed ID: 28840955
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of Different Rearing Systems on Lueyang Black-Bone Chickens: Meat Quality, Amino Acid Composition, and Breast Muscle Transcriptome.
    Zhang S; Zhang J; Cao C; Cai Y; Li Y; Song Y; Bao X; Zhang J
    Genes (Basel); 2022 Oct; 13(10):. PubMed ID: 36292783
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values.
    Zhuang H; Savage EM
    Poult Sci; 2010 May; 89(5):1049-55. PubMed ID: 20371859
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The selected goose meat quality traits in relation to various types of heat treatment.
    Wołoszyn J; Wereńska M; Goluch Z; Haraf G; Okruszek A; Teleszko M; Król B
    Poult Sci; 2020 Dec; 99(12):7214-7224. PubMed ID: 33248639
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process.
    Jayasena DD; Jung S; Kim HJ; Yong HI; Nam KC; Jo C
    Poult Sci; 2015 Aug; 94(8):1964-72. PubMed ID: 26049798
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Meta-analysis of citrus-derived additives on chicken meat quality and safety: a comprehensive evaluation of acceptability, physicochemical properties, and microbial contamination.
    Budiarto R; Ujilestari T; Rumhayati B; Adli DN; Hudaya MF; Sitaresmi PI; Widodo S; Wulandari W; Wahyono T; Sholikin MM
    Poult Sci; 2024 May; 103(5):103556. PubMed ID: 38430777
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.