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 *

98 related articles for article (PubMed ID: 5825838)

  • 21. Retention of nutrients in microwave-cooked foods.
    Klein BP
    Bol Asoc Med P R; 1989 Jul; 81(7):277-9. PubMed ID: 2775405
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Efficacy of Combined Sous Vide-Microwave Cooking for Foodborne Pathogen Inactivation in Ready-to-Eat Chicory Stems.
    Renna M; Gonnella M; de Candia S; Serio F; Baruzzi F
    J Food Sci; 2017 Jul; 82(7):1664-1671. PubMed ID: 28597952
    [TBL] [Abstract][Full Text] [Related]  

  • 23. [Microwave cooking--nutritional, microbial and chemical aspects].
    Aravot YM
    Harefuah; 1992 May; 122(10):679-81. PubMed ID: 1526555
    [No Abstract]   [Full Text] [Related]  

  • 24. Antilisterial properties of marinades during refrigerated storage and microwave oven reheating against post-cooking inoculated chicken breast meat.
    Fouladkhah A; Geornaras I; Nychas GJ; Sofos JN
    J Food Sci; 2013 Feb; 78(2):M285-9. PubMed ID: 23311403
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences.
    López-Berenguer C; Carvajal M; Moreno DA; García-Viguera C
    J Agric Food Chem; 2007 Nov; 55(24):10001-7. PubMed ID: 17979232
    [TBL] [Abstract][Full Text] [Related]  

  • 26. [Pasteurization of milk using infrared irradiation].
    Gizatulin VG; Baranov NN
    Veterinariia; 1971 May; 5():28-30. PubMed ID: 5171995
    [No Abstract]   [Full Text] [Related]  

  • 27. 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]  

  • 28. [USE OF HIGH-FREQUENCY ENERGY, ESPECIALLY IN THE MICROWAVE AREA. ASSESSMENT OF THIS METHOD FROM A NUTRITIONAL AND COOKERY STANDPOINT].
    ZOBEL M
    Ernahrungsforsch Ber Mitt; 1963; 8():450-503. PubMed ID: 14124916
    [No Abstract]   [Full Text] [Related]  

  • 29. [Effect of high frequency treatment on several microorganisms important to food health].
    Rosenberg U; Sinell HJ
    Zentralbl Hyg Umweltmed; 1989 Jun; 188(3-4):271-83. PubMed ID: 2667555
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Destruction of Listeria monocytogenes during microwave cooking.
    Lund BM; Knox MR; Cole MB
    Lancet; 1989 Jan; 1(8631):218. PubMed ID: 2563121
    [No Abstract]   [Full Text] [Related]  

  • 31. CONVENTIONAL AND MICROWAVE COOKING OF VEGETABLES.
    EHEART MS; GOTT C
    J Am Diet Assoc; 1964 Feb; 44():116-9. PubMed ID: 14122641
    [No Abstract]   [Full Text] [Related]  

  • 32. Salmonella outbreak from microwave cooked food.
    Evans MR; Parry SM; Ribeiro CD
    Epidemiol Infect; 1995 Oct; 115(2):227-30. PubMed ID: 7589262
    [TBL] [Abstract][Full Text] [Related]  

  • 33. MICROWAVE AND CONVENTIONAL COOKING OF MEAT.
    KYLEN AM; MCGRATH BH; HALLMARK EL; VANDUYNE FO
    J Am Diet Assoc; 1964 Aug; 45():139-45. PubMed ID: 14180628
    [No Abstract]   [Full Text] [Related]  

  • 34. Tenderness and cooking loss of beef and pork. I. Relative effects of microwave cooking, deep-fat frying, and oven-broiling.
    Carpenter ZL; Abraham HC; King GT
    J Am Diet Assoc; 1968 Oct; 53(4):353-6. PubMed ID: 5754570
    [No Abstract]   [Full Text] [Related]  

  • 35. 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]  

  • 36. Expanded polystyrene containers in microwave cookery.
    Monte WC; Landau-West D
    J Am Diet Assoc; 1983 Sep; 83(3):323-7. PubMed ID: 6886271
    [No Abstract]   [Full Text] [Related]  

  • 37. Inactivation of Salmonella during microwave cooking.
    Levre E; Valentini P
    Zentralbl Hyg Umweltmed; 1998 Dec; 201(4-5):431-6. PubMed ID: 9916297
    [TBL] [Abstract][Full Text] [Related]  

  • 38. [Assailability in vitro by proteolytic enzymes of meat and fish proteins after ultra-high-frequency (UHF) heating].
    Kadaner IaD; Pantiukhina SV; Elovoĭ EI
    Vopr Pitan; 1968; 27(6):33-6. PubMed ID: 4904440
    [No Abstract]   [Full Text] [Related]  

  • 39. [Acute gastric anisakiasis caused by insufficient microwave cooking].
    Canut Blasco A; Labora Lóriz A; de Torre Ramírez JL; Romeo Ramírez JA
    Med Clin (Barc); 1996 Mar; 106(8):317-8. PubMed ID: 8667692
    [No Abstract]   [Full Text] [Related]  

  • 40. [Foods prepared in microwave ovens. Adequately stirring dishes and drinks].
    Kinderkrankenschwester; 2010 Dec; 29(12):523. PubMed ID: 21207760
    [No Abstract]   [Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 5.