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63. Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef. Kabil E; Aktaş N; Balcı E Meat Sci; 2012 Apr; 90(4):932-8. PubMed ID: 22197099 [TBL] [Abstract][Full Text] [Related]
64. Collaborative study on the detection of caseinate and soya protein isolate in meat products. Beljaars PR; Olsman WJ Ann Nutr Aliment; 1977; 31(2):233-43. PubMed ID: 410345 [No Abstract] [Full Text] [Related]
65. Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs. Murphy KM; O'Grady MN; Kerry JP Meat Sci; 2013 Aug; 94(4):447-54. PubMed ID: 23618740 [TBL] [Abstract][Full Text] [Related]
66. Selected quality parameters of salmon and meat when fried with or without added fat. Elmadfa I; Al-Saghir S; Kanzler S; Frisch G; Majchrzak D; Wagner KH Int J Vitam Nutr Res; 2006 Jul; 76(4):238-46. PubMed ID: 17243088 [TBL] [Abstract][Full Text] [Related]
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68. The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and beef) meat. Malinowska-Pańczyk E; Walecka M; Pawłowicz R; Tylingo R; Kołodziejska I Food Sci Technol Int; 2014 Jul; 20(5):383-95. PubMed ID: 23751552 [TBL] [Abstract][Full Text] [Related]
69. Folacin activity of frozen convenience foods. Hoppner K; Lampi B; Perrin DE J Am Diet Assoc; 1973 Nov; 63(5):536-9. PubMed ID: 4795500 [No Abstract] [Full Text] [Related]
70. [Effect of autolytic changes in meat and of variation in technological additives on the free and bound thiamine content of sterilized port meat]. Janitz W Z Ernahrungswiss; 1982 Mar; 21(1):67-76. PubMed ID: 7072279 [No Abstract] [Full Text] [Related]
71. Cooking losses of thiamin in food and its nutritional significance. Kimura M; Itokawa Y; Fujiwara M J Nutr Sci Vitaminol (Tokyo); 1990; 36 Suppl 1():S17-24. PubMed ID: 2081984 [TBL] [Abstract][Full Text] [Related]
72. Effects of meat composition and cooking conditions on mutagen formation in fried ground beef. Bjeldanes LF; Morris MM; Timourian H; Hatch FT J Agric Food Chem; 1983; 31(1):18-21. PubMed ID: 6826915 [No Abstract] [Full Text] [Related]
73. The retention of thiamin and riboflavin in beef cuts during braising, frying, and broiling. TUCKER RE; HINMAN WF; HALLIDAY EG J Am Diet Assoc; 1946 Oct; 22():877-81. PubMed ID: 20998126 [No Abstract] [Full Text] [Related]
74. [COMPARATIVE CHARACTERISTICS OF THE ASSIMILABILITY OF BEEF SUBJECTED TO FREEZING, HEAT STERILIZATION AND IRRADIATION]. BONDAREV GI; ODINTSOVA VD Vopr Pitan; 1964; 23():81-2. PubMed ID: 14150553 [No Abstract] [Full Text] [Related]
76. A novel approach to the determination of soya protein in meat products using peptide analysis. Bailey FJ J Sci Food Agric; 1976 Sep; 27(9):827-30. PubMed ID: 987628 [No Abstract] [Full Text] [Related]
77. [Effect of cooking on the purine content of foods]. Colling M; Wolfram G Z Ernahrungswiss; 1987 Dec; 26(4):214-8. PubMed ID: 2449775 [TBL] [Abstract][Full Text] [Related]
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79. Effects of shelf temperatures, storage periods and rehydration solutions on the acceptability and chemical composition of freeze-dried precooked commercially cured ham. Jones RP; Rogers RW J Anim Sci; 1971 Apr; 32(4):624-7. PubMed ID: 5571544 [No Abstract] [Full Text] [Related]
80. Effect of thiamin retention of adding a carbohydrate vegetable to beef stew. COVER S; SMITH WH Food Res; 1948; 13(6):475-81. PubMed ID: 18106903 [No Abstract] [Full Text] [Related] [Previous] [Next] [New Search]