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 *

157 related articles for article (PubMed ID: 7056964)

  • 21. Comparison of porcelain surface and flexural strength obtained by microwave and conventional oven glazing.
    Prasad S; Monaco EA; Kim H; Davis EL; Brewer JD
    J Prosthet Dent; 2009 Jan; 101(1):20-8. PubMed ID: 19105988
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Lipid changes in egg yolks and cakes baked in microwave ovens.
    Schiller EA; Pratt DE; Reber EF
    J Am Diet Assoc; 1973 May; 62(5):529-33. PubMed ID: 4735402
    [No Abstract]   [Full Text] [Related]  

  • 23. Effect of soy addition on microwavable pocket-type flat doughs.
    Serventi L; Sachleben J; Vodovotz Y
    J Food Sci; 2011; 76(5):E392-8. PubMed ID: 22417429
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer.
    Mior Zakuan Azmi M; Taip FS; Mustapa Kamal SM; Chin NL
    J Food Sci Technol; 2019 Oct; 56(10):4616-4624. PubMed ID: 31686693
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods.
    Dahl CA; Matthews ME
    J Am Diet Assoc; 1980 Sep; 77(3):289-95. PubMed ID: 7410757
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.
    Şakıyan Ö
    J Food Sci Technol; 2015 May; 52(5):2910-7. PubMed ID: 25892790
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Microwave-baked potatoes in large-scale food preparation.
    Goldsmid AW
    J Am Diet Assoc; 1967 Dec; 51(6):536. PubMed ID: 6057786
    [No Abstract]   [Full Text] [Related]  

  • 28. Products cooked in preheated versus non-preheated ovens. Baking times, calculated energy consumption, and product quality compared.
    Odland D; Davis C
    J Am Diet Assoc; 1982 Aug; 81(2):135-45. PubMed ID: 7108076
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring.
    Regulska-llow B; Ilow R
    Nahrung; 2002 Dec; 46(6):383-8. PubMed ID: 12577584
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. 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]  

  • 32. Acceptability of potatoes groun in West Texas.
    Brittin HC; Caraway KL
    J Am Diet Assoc; 1980 Jan; 76(1):45-9. PubMed ID: 7391444
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Combination microwave ovens: an innovative design strategy.
    Tinga WR; Eke K
    J Microw Power Electromagn Energy; 2012; 46(4):192-205. PubMed ID: 24432587
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of microwave heating in cook/chill food service system. Energy balance for heating beef loaf.
    Dahl CA; Matthews ME; Lund DB
    J Am Diet Assoc; 1981 Sep; 79(3):296-301. PubMed ID: 7264116
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Microwaves in the laboratory: effective decontamination.
    Border BG; Rice-Spearman L
    Clin Lab Sci; 1999; 12(3):156-60. PubMed ID: 10539102
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Microwave oven labeling.
    Britain VA
    FDA Consum; 1975; 9(6):16-9. PubMed ID: 10308118
    [No Abstract]   [Full Text] [Related]  

  • 38. Microwave oven injuries in patients with complex partial seizures.
    DeToledo JC; Lowe MR
    Epilepsy Behav; 2004 Oct; 5(5):772-4. PubMed ID: 15380134
    [TBL] [Abstract][Full Text] [Related]  

  • 39. A comparative study of acrylamide formation induced by microwave and conventional heating methods.
    Yuan Y; Chen F; Zhao GH; Liu J; Zhang HX; Hu XS
    J Food Sci; 2007 May; 72(4):C212-6. PubMed ID: 17995763
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Coupled electromagnetic and thermal modeling of microwave oven heating of foods.
    Celuch-Marcysiak M; Wäppling-Raaholt B; Risman PO
    J Microw Power Electromagn Energy; 2000; 35(3):134. PubMed ID: 11098437
    [No Abstract]   [Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.