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 *

126 related articles for article (PubMed ID: 8721220)

  • 41. Meat quality and cooking attributes of thawed pork with different low field NMR T(21).
    Li C; Liu D; Zhou G; Xu X; Qi J; Shi P; Xia T
    Meat Sci; 2012 Oct; 92(2):79-83. PubMed ID: 22613078
    [TBL] [Abstract][Full Text] [Related]  

  • 42. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.
    Tahergorabi R; Sivanandan L; Beamer SK; Matak KE; Jaczynski J
    J Sci Food Agric; 2012 Sep; 92(12):2534-42. PubMed ID: 22488651
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch.
    Bañón S; Díaz P; Nieto G; Castillo M; Alvarez D
    Meat Sci; 2008 Nov; 80(3):649-55. PubMed ID: 22063577
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Effect of cooking on in vitro digestion of pork proteins: a peptidomic perspective.
    Wen S; Zhou G; Li L; Xu X; Yu X; Bai Y; Li C
    J Agric Food Chem; 2015 Jan; 63(1):250-61. PubMed ID: 25420116
    [TBL] [Abstract][Full Text] [Related]  

  • 45. High mutagenic activity formed in pan-broiled pork.
    Overvik E; Nilsson L; Fredholm L; Levin O; Nord CE; Gustafsson JA
    Mutat Res; 1984 Mar; 135(3):149-57. PubMed ID: 6369126
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Microwave heating of cooked pork patties as a function of fat content.
    Picouet PA; Fernández A; Serra X; Suñol JJ; Arnau J
    J Food Sci; 2007 Mar; 72(2):E57-63. PubMed ID: 17995834
    [TBL] [Abstract][Full Text] [Related]  

  • 47. The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast.
    Modzelewska-Kapituła M; Dąbrowska E; Jankowska B; Kwiatkowska A; Cierach M
    Meat Sci; 2012 Jun; 91(2):195-202. PubMed ID: 22336137
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Nutritional value of raw pork depending on the fat type contents in pigs feed.
    Waszkiewicz-Robak B; Szterk A; Rogalski M; Rambuszek M; Kruk M; Rokowska E
    Acta Sci Pol Technol Aliment; 2015; 14(2):153-163. PubMed ID: 28068013
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Thermal inactivation of Salmonella spp. in pork burger patties.
    Gurman PM; Ross T; Holds GL; Jarrett RG; Kiermeier A
    Int J Food Microbiol; 2016 Feb; 219():12-21. PubMed ID: 26686598
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Phosphates and antioxidants as cryoprotectants in meat batters.
    Barbut S; Mittal GS
    Meat Sci; 1991; 30(3):279-91. PubMed ID: 22061976
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment.
    Mitra B; Lametsch R; Akcan T; Ruiz-Carrascal J
    Meat Sci; 2018 Jun; 140():134-144. PubMed ID: 29558677
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters.
    Liu W; Lanier TC; Osborne JA
    Meat Sci; 2016 Jan; 111():67-77. PubMed ID: 26340743
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
    Christensen L; Ertbjerg P; Aaslyng MD; Christensen M
    Meat Sci; 2011 Jun; 88(2):280-5. PubMed ID: 21256682
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters.
    Kang ZL; Lu F; Li YP; Wang CY
    J Food Sci Technol; 2021 Aug; 58(8):3243-3249. PubMed ID: 34294987
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Effect of heating rate on palatability and associated properties of pre- and postrigor muscle.
    Shin HK; Abugroun HA; Forrest JC; Okos MR; Judge MD
    J Anim Sci; 1993 Apr; 71(4):939-45. PubMed ID: 8478294
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Diet modifications to improve finishing pig growth performance and pork quality attributes during periods of heat stress.
    Spencer JD; Gaines AM; Berg EP; Allee GL
    J Anim Sci; 2005 Jan; 83(1):243-54. PubMed ID: 15583065
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Beef patty composition: effects of fat content and cooking method.
    Berry BW; Leddy K
    J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Rapid heating of Alaska pollock and chicken breast myofibrillar proteins as affecting gel rheological properties.
    Liu W; Stevenson CD; Lanier TC
    J Food Sci; 2013 Jul; 78(7):C971-7. PubMed ID: 23646872
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.
    Roldan M; Antequera T; Armenteros M; Ruiz J
    Food Chem; 2014 Apr; 149():129-36. PubMed ID: 24295686
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments.
    Mitra B; Rinnan Å; Ruiz-Carrascal J
    Food Res Int; 2017 Nov; 101():266-273. PubMed ID: 28941693
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.