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 *

150 related articles for article (PubMed ID: 6832453)

  • 1. Aspects of the biochemistry of meat.
    Lawrie RA
    Int J Biochem; 1983; 15(3):233-42. PubMed ID: 6832453
    [No Abstract]   [Full Text] [Related]  

  • 2. Volatile nitrosamines in various cured meat products: effect of cooking and recent trends.
    Sen NP; Seaman S; Miles WF
    J Agric Food Chem; 1979; 27(6):1354-7. PubMed ID: 544668
    [No Abstract]   [Full Text] [Related]  

  • 3. Natural and simulated meat flavors (with particular reference to beef).
    MacLeod G; Seyyedain-Ardebili M
    Crit Rev Food Sci Nutr; 1981; 14(4):309-437. PubMed ID: 7023846
    [No Abstract]   [Full Text] [Related]  

  • 4. Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat.
    Ahhmed A; Özcan C; Karaman S; Öztürk İ; Çam M; Fayemi PO; Kaneko G; Muguruma M; Sakata R; Yetim H
    Meat Sci; 2017 May; 127():35-44. PubMed ID: 28113096
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings.
    Simko P
    Mol Nutr Food Res; 2005 Jul; 49(7):637-47. PubMed ID: 15945119
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Low-sodium meat products: retaining salty taste for sweet health.
    Verma AK; Banerjee R
    Crit Rev Food Sci Nutr; 2012; 52(1):72-84. PubMed ID: 21991991
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Effect of sample storage conditions and treatment on "free nitrite" in meat products].
    Rougié P; Noel P; Goutefongea R
    Ann Nutr Aliment; 1980; 34(5-6):1009-18. PubMed ID: 7258902
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Mechanism of N-nitrosopyrrolidine formation in bacon.
    Bharucha KR; Cross CK; Rubin LJ
    J Agric Food Chem; 1979; 27(1):63-9. PubMed ID: 762332
    [No Abstract]   [Full Text] [Related]  

  • 9. 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]  

  • 10. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms.
    Dominguez-Hernandez E; Salaseviciene A; Ertbjerg P
    Meat Sci; 2018 Sep; 143():104-113. PubMed ID: 29730528
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Biological value of proteins in combined meat paste products].
    Goncharova MV; Baturin AK; Efimov AV; Mikhaĭlov NA
    Vopr Pitan; 1986; (5):18-21. PubMed ID: 3798846
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Ion selective electrode method to determine sodium directly in processed meat products.
    Fulton BA; Meloan CE; Wichman MD; Fry RC
    Anal Chem; 1984 Dec; 56(14):2919-20. PubMed ID: 6524664
    [No Abstract]   [Full Text] [Related]  

  • 13. Multicomponent analysis of meat products by infrared spectrophotometry: collaborative study.
    Bjarnø OC; Arneth W; Noack W; Pfeiffer G
    J Assoc Off Anal Chem; 1982 May; 65(3):696-700. PubMed ID: 7096252
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The problem of serological reactions for detecting foreign proteins in heated meat products.
    Herrmann C; Merkl C; Kotter L
    Ann Nutr Aliment; 1977; 31(2):153-5. PubMed ID: 907278
    [No Abstract]   [Full Text] [Related]  

  • 15. Beef cooking rates and losses. Effect of fat content.
    Funk K; Boyle MA
    J Am Diet Assoc; 1972 Oct; 61(4):404-7. PubMed ID: 4672375
    [No Abstract]   [Full Text] [Related]  

  • 16. [Biological criteria for the rational use of new protein sources in meat products].
    Safronova AM; Shaternikov VA; Vysotskiĭ VG; Cholakova A; Nesterov N
    Vopr Pitan; 1983; (4):38-44. PubMed ID: 6414182
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Semiquantitative enzyme-linked immunosorbent assay of soy protein in meat products: summary of collaborative study.
    McNeal JE
    J Assoc Off Anal Chem; 1988; 71(2):443. PubMed ID: 3384797
    [No Abstract]   [Full Text] [Related]  

  • 18. Chemical analysis of meat products.
    Ellis RL
    J Assoc Off Anal Chem; 1987; 70(1):77-80. PubMed ID: 3558282
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system.
    Choi YS; Choi JH; Han DJ; Kim HY; Lee MA; Kim HW; Jeong JY; Kim CJ
    Meat Sci; 2011 May; 88(1):59-66. PubMed ID: 21208751
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [Effect of heat processing on the fatty acid composition of lipids in meat-fish products].
    Vasiukova AT
    Vopr Pitan; 1986; (3):62-6. PubMed ID: 3739317
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.