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 *

105 related articles for article (PubMed ID: 7108076)

  • 1. 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]  

  • 2. 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]  

  • 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. Energy-modification of standardized quantity recipes.
    Unklesbay N; Unklesbay K
    J Am Diet Assoc; 1980 Mar; 76(3):258-63. PubMed ID: 7391461
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Energy usage for food service infrared heat processing of egg sandwich loaf.
    Unklesbay NF; Thompson BW; Unklesbay K
    J Can Diet Assoc; 1982 Jan; 43(1):42, 47-54. PubMed ID: 10254553
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of packaging, equipment, and storage time on energy used for reheating beef stew.
    Cremer ML; Pizzimenti KV
    J Am Diet Assoc; 1992 Aug; 92(8):954-8. PubMed ID: 1640038
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Energy use and management in production of entrées in hospital food service systems.
    McProud LM; David BD
    J Am Diet Assoc; 1982 Aug; 81(2):145-51. PubMed ID: 7108077
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.
    García-zaragoza FJ; Sánchez-Pardo ME; Ortiz-Moreno A; Bello-Pérez LA
    Int J Food Sci Nutr; 2010 Nov; 61(7):680-9. PubMed ID: 20367217
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The checklist for energy conservation.
    Zaccarelli HE
    Nurs Homes; 1982; 31(2):6-9. PubMed ID: 10283867
    [No Abstract]   [Full Text] [Related]  

  • 11. Usage of enzymes in a novel baking process.
    Keskin SO; Sumnu G; Sahin S
    Nahrung; 2004 Apr; 48(2):156-60. PubMed ID: 15146975
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Energy saving cost efficiency through proper storage and food preparation.
    Zaccarelli HE
    Nurs Homes; 1980; 29(4):9-11, 13-7. PubMed ID: 10283780
    [No Abstract]   [Full Text] [Related]  

  • 13. Effect of microwave and conventional baking on yellow cakes.
    Hill M; Reagan SP
    J Am Diet Assoc; 1982 Jan; 80(1):52-5. PubMed ID: 7056964
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Mastering basic energy concepts for effective food handling.
    Unklesbay K; Unklesbay N
    J Am Diet Assoc; 1980 Sep; 77(3):301-3. PubMed ID: 7410759
    [No Abstract]   [Full Text] [Related]  

  • 15. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.
    Zhuang H; Savage EM
    J Food Sci; 2008 Oct; 73(8):S424-30. PubMed ID: 19019131
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.
    Sakiyan O; Sumnu G; Sahin S; Meda V
    J Food Sci; 2007 May; 72(4):E205-13. PubMed ID: 17995773
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effect of steam baking on acrylamide formation and browning kinetics of cookies.
    Isleroglu H; Kemerli T; Sakin-Yilmazer M; Guven G; Ozdestan O; Uren A; Kaymak-Ertekin F
    J Food Sci; 2012 Oct; 77(10):E257-63. PubMed ID: 22950636
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Heat-recovery incinerator contributes to energy-conservation effort.
    Hosp Prog; 1983 Oct; 64(10):26. PubMed ID: 10263229
    [No Abstract]   [Full Text] [Related]  

  • 20. Cooking and grinding reduces the cost of meat digestion.
    Boback SM; Cox CL; Ott BD; Carmody R; Wrangham RW; Secor SM
    Comp Biochem Physiol A Mol Integr Physiol; 2007 Nov; 148(3):651-6. PubMed ID: 17827047
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.