BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

74 related articles for article (PubMed ID: 5105335)

  • 1. Interrupted cooking of beef rib eye steaks.
    Korschgen BM; Baldwin RE
    J Am Diet Assoc; 1971 Aug; 59(2):116-9. PubMed ID: 5105335
    [No Abstract]   [Full Text] [Related]  

  • 2. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
    King DA; Wheeler TL; Shackelford SD; Pfeiffer KD; Nickelson R; Koohmaraie M
    J Anim Sci; 2009 Sep; 87(9):2952-60. PubMed ID: 19465491
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Roasting and braising beef roasts in microwave ovens.
    Fulton L; Davis C
    J Am Diet Assoc; 1983 Nov; 83(5):560-3. PubMed ID: 6630817
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Holding roast beef by three methods.
    Boyle MA; Funk K
    J Am Diet Assoc; 1970 Jan; 56(1):34-8. PubMed ID: 5460751
    [No Abstract]   [Full Text] [Related]  

  • 5. Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef.
    Guo Q; Piyasena P; Mittal GS; Si W; Gong J
    Food Microbiol; 2006 Apr; 23(2):112-8. PubMed ID: 16942994
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Using the near-infrared system to sort various beef middle and end muscle cuts into tenderness categories.
    Price DM; Hilton GG; VanOverbeke DL; Morgan JB
    J Anim Sci; 2008 Feb; 86(2):413-8. PubMed ID: 17965325
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Beef longissimus slice shear force measurement among steak locations and institutions.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 2007 Sep; 85(9):2283-9. PubMed ID: 17526673
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Lipid oxidation and fatty acid changes in beef combined with vegetables and textured vegetable protein.
    Sangor MR; Pratt DE
    J Am Diet Assoc; 1974 Mar; 64(3):268-70. PubMed ID: 4855891
    [No Abstract]   [Full Text] [Related]  

  • 9. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 Oct; 86(10):2697-710. PubMed ID: 18502880
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Cooking at variable microwave power levels. Effects on energy use and quality of top round beef roasts.
    Drew F; Rhee KS; Carpenter ZL
    J Am Diet Assoc; 1980 Oct; 77(4):455-9. PubMed ID: 7419839
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.
    Hamling AE; Jenschke BE; Calkins CR
    J Anim Sci; 2008 May; 86(5):1200-4. PubMed ID: 18203978
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.
    Hamling AE; Jenschke BE; Calkins CR
    J Anim Sci; 2008 Apr; 86(4):972-81. PubMed ID: 18192548
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of Wagyu- versus Angus-sired calves on feedlot performance, carcass characteristics, and tenderness.
    Radunz AE; Loerch SC; Lowe GD; Fluharty FL; Zerby HN
    J Anim Sci; 2009 Sep; 87(9):2971-6. PubMed ID: 19465490
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Stability of gravies to freezing.
    Baldwin RE; Moody D; Cloninger M; Korschgen B
    J Am Diet Assoc; 1972 Mar; 60(3):218-22. PubMed ID: 5062026
    [No Abstract]   [Full Text] [Related]  

  • 16. Frozen, precooked beef and beef-soy loaves. Eating quality, fat, moisture, and thiamin content.
    Nielsen LM; Carlin AF
    J Am Diet Assoc; 1974 Jul; 65(1):35-40. PubMed ID: 4857763
    [No Abstract]   [Full Text] [Related]  

  • 17. Predicting beef tenderness using near-infrared spectroscopy.
    Rust SR; Price DM; Subbiah J; Kranzler G; Hilton GG; Vanoverbeke DL; Morgan JB
    J Anim Sci; 2008 Jan; 86(1):211-9. PubMed ID: 17911226
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Shelf life of different fish species stored with passive refrigeration (PRS).
    Marrone R; Vollano L; Chirollo C; Palma G; Mercogliano R
    Vet Res Commun; 2009 Sep; 33 Suppl 1():241-3. PubMed ID: 19590971
    [No Abstract]   [Full Text] [Related]  

  • 19. Soybeans vs. textured soy proteins as meat extenders. Cooking losses, palatability, and thiamin content of freshly cooked and frozen meat loaves.
    Ali FS; Perry AK; Van Duyne FO
    J Am Diet Assoc; 1982 Oct; 81(4):439-44. PubMed ID: 6889616
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Modified-atmosphere storage under subatmospheric pressure and beef quality: II. Color, drip, cooking loss, sarcomere length, and tenderness.
    Smulders FJ; Hiesberger J; Hofbauer P; Dögl B; Dransfield E
    J Anim Sci; 2006 Sep; 84(9):2456-62. PubMed ID: 16908650
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.