BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

125 related articles for article (PubMed ID: 8933598)

  • 1. A modification of a method to determine expressible moisture in ground, dark poultry meat.
    Earl LA; King AJ; Fitzpatrick DP; Cooper JE
    Poult Sci; 1996 Nov; 75(11):1433-6. PubMed ID: 8933598
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls.
    Hsieh JH; Matthews ME; Hartel RW
    J Am Diet Assoc; 1991 Jul; 91(7):845-6. PubMed ID: 2071802
    [No Abstract]   [Full Text] [Related]  

  • 3. Automated methods for determination of fat and moisture in meat and poultry products: collaborative study.
    Bostian ML; Fish DL; Webb NB; Arey JJ
    J Assoc Off Anal Chem; 1985; 68(5):876-80. PubMed ID: 4055632
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry.
    Salih AM; Smith DM; Price JF; Dawson LE
    Poult Sci; 1987 Sep; 66(9):1483-8. PubMed ID: 3684874
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure.
    Yuste J; Mor-Mur M; Capellas M; Guamis B; Pla R
    Poult Sci; 1999 Jun; 78(6):914-21. PubMed ID: 10438140
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Evaluation of poultry protein isolate as a food ingredient: physicochemical characteristics of low-fat turkey bologna.
    Omana DA; Pietrasik Z; Betti M
    Poult Sci; 2012 Dec; 91(12):3223-9. PubMed ID: 23155034
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage.
    Govaris A; Botsoglou N; Papageorgiou G; Botsoglou E; Ambrosiadis I
    Int J Food Sci Nutr; 2004 Mar; 55(2):115-23. PubMed ID: 14985183
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of species and genotype on the efficiency of enrichment of poultry meat with n-3 polyunsaturated fatty acids.
    Rymer C; Givens DI
    Lipids; 2006 May; 41(5):445-51. PubMed ID: 16933789
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Assessing heat treatment of chicken breast cuts by impedance spectroscopy.
    Schmidt FC; Fuentes A; Masot R; Alcañiz M; Laurindo JB; Barat JM
    Food Sci Technol Int; 2017 Mar; 23(2):110-118. PubMed ID: 27417278
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Processing temperature and moisture content effects on the texture and microscopic appearance of cooked fowl meat gels.
    Voller LM; Dawson PL; Han IY
    Poult Sci; 1996 Dec; 75(12):1603-10. PubMed ID: 9000288
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Folacin activity of frozen convenience foods.
    Hoppner K; Lampi B; Perrin DE
    J Am Diet Assoc; 1973 Nov; 63(5):536-9. PubMed ID: 4795500
    [No Abstract]   [Full Text] [Related]  

  • 12. Rapid detection of salmonellae in mechanically deboned poultry meat.
    Greenwood DE; Swaminathan B
    Poult Sci; 1981 Oct; 60(10):2253-7. PubMed ID: 7036125
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Possible importance of protein digestibility and bioavailability of amino acids.
    Carpenter KJ
    Am J Clin Nutr; 1984 Sep; 40(3 Suppl):704-10. PubMed ID: 6383011
    [No Abstract]   [Full Text] [Related]  

  • 14. Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products.
    Yeh Y; Purushothaman P; Gupta N; Ragnone M; Verma SC; de Mello AS
    Meat Sci; 2017 May; 127():30-34. PubMed ID: 28110127
    [TBL] [Abstract][Full Text] [Related]  

  • 15. High temperature processing effects on the properties of fowl meat gels.
    Voller-Reasonover L; Han IY; Acton JC; Titus TC; Bridges WC; Dawson PL
    Poult Sci; 1997 May; 76(5):774-9. PubMed ID: 9154633
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Detection of poultry and pork in cooked and canned meat foods by enzyme-linked immunosorbent assays.
    Berger RG; Mageau RP; Schwab B; Johnston RW
    J Assoc Off Anal Chem; 1988; 71(2):406-9. PubMed ID: 3384792
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Species-specific peptide-based liquid chromatography-mass spectrometry monitoring of three poultry species in processed meat products.
    Fornal E; Montowska M
    Food Chem; 2019 Jun; 283():489-498. PubMed ID: 30722903
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Dietary phosphorus restriction in dialysis patients: potential impact of processed meat, poultry, and fish products as protein sources.
    Sherman RA; Mehta O
    Am J Kidney Dis; 2009 Jul; 54(1):18-23. PubMed ID: 19376617
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The relationship between raw broiler breast meat color and composition.
    Qiao M; Fletcher DL; Northcutt JK; Smith DP
    Poult Sci; 2002 Mar; 81(3):422-7. PubMed ID: 11902421
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins.
    Bowker B; Liu M; Callahan J; Solomon M
    J Food Sci; 2010 May; 75(4):S237-44. PubMed ID: 20546427
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.