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 *

117 related articles for article (PubMed ID: 9659435)

  • 1. [Fatty acid content of sausages manufactured in Venezuela].
    Araujo de Vizcarrondo C; Martín E
    Arch Latinoam Nutr; 1997 Jun; 47(2):173-6. PubMed ID: 9659435
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
    Leite A; Rodrigues S; Pereira E; Paulos K; Oliveira AF; Lorenzo JM; Teixeira A
    Meat Sci; 2015 Jul; 105():114-20. PubMed ID: 25839884
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [Cholesterol content in chicken meat and chicken products].
    Rincón AM; Carrillo de Padilla F; Araujo de Vizcarrondo C; Martín E
    Arch Latinoam Nutr; 1997 Mar; 47(1):81-4. PubMed ID: 9429649
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Innovations in the development of healthier chicken sausages formulated with different lipid sources.
    Andrés SC; Zaritzky NE; Califano AN
    Poult Sci; 2009 Aug; 88(8):1755-64. PubMed ID: 19590092
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Sequential pressurized liquid extraction to determine brain-originating fatty acids in meat products as markers in bovine spongiform encephalopathy risk assessment studies.
    Poerschmann J; Trommler U; Biedermann W; Truyen U; Lücker E
    J Chromatogr A; 2006 Sep; 1127(1-2):26-33. PubMed ID: 16782118
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Fatty acid composition of beef, pork, and poultry fresh cuts, and some of their processed products.
    Araujo de Vizcarrondo C; Carrillo de Padilla F; Martín E
    Arch Latinoam Nutr; 1998 Dec; 48(4):354-8. PubMed ID: 10347702
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Lipid and fatty acid profile of Perna viridis, green mussel (Mollusca: Bivalvia) in different areas of the Eastern Venezuela and the West Coast of Trinidad].
    Koftayan T; Milano J; D'Armas H; Salazar G
    Rev Biol Trop; 2011 Mar; 59(1):171-82. PubMed ID: 21516644
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil.
    Komprda T; Jůzl M; Matejovičová M; Piechowiczová M; Popelková V; Vymazalová P; Nedomová Š; Levá L
    J Food Sci; 2021 Jun; 86(6):2312-2326. PubMed ID: 33963532
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [Conditions for lipid extraction and their quantitative determination in meat products].
    Miteva E
    Vet Med Nauki; 1984; 21(7-8):94-9. PubMed ID: 6506463
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach.
    Rocchetti G; Pateiro M; Campagnol PC; Barba FJ; Tomasevic I; Montesano D; Lucini L; Lorenzo JM
    J Sci Food Agric; 2020 Oct; 100(13):4968-4977. PubMed ID: 32484243
    [TBL] [Abstract][Full Text] [Related]  

  • 11. XIII. Sausages and luncheon meats. Comprehensive evaluation of fatty acids in foods.
    Anderson BA
    J Am Diet Assoc; 1978 Jan; 72(1):48-52. PubMed ID: 563888
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats.
    Rabie MA; Peres C; Malcata FX
    Meat Sci; 2014 Jan; 96(1):82-7. PubMed ID: 23896140
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing.
    Qiu C; Zhao M; Sun W; Zhou F; Cui C
    Meat Sci; 2013 Mar; 93(3):525-32. PubMed ID: 23273460
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Potential chemical markers for the identification of irradiated sausages.
    Kwon JH; Akram K; Nam KC; Min B; Lee EJ; Ahn DU
    J Food Sci; 2012 Sep; 77(9):C1000-4. PubMed ID: 22897432
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages.
    Fuentes V; Estévez M; Ventanas J; Ventanas S
    Food Chem; 2014 Mar; 147():70-7. PubMed ID: 24206687
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Feasibility of use of fatty acid and triacylglycerol profiles for the authentication of commercial labelling in Iberian dry-cured sausages.
    Horcada A; Fernández-Cabanás VM; Polvillo O; Botella B; Cubiles MD; Pino R; Narváez-Rivas M; León-Camacho M; Acuña RR
    Talanta; 2013 Dec; 117():463-70. PubMed ID: 24209369
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of phospholipid composition of black cumin (Nigella sativa L.) seed oil.
    Ramadan MF; Mörsel JT
    Nahrung; 2002 Aug; 46(4):240-4. PubMed ID: 12224418
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comprehensive evaluation of fatty acids in foods. IX. Fowl.
    Fristrom GA; Weihrauch JL
    J Am Diet Assoc; 1976 Nov; 69(5):517-22. PubMed ID: 977879
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [Determination of fatty acids in commonly used foods in Venezuela by gas-liquid chromatography].
    de Reyes O; Bosch V
    Acta Cient Venez; 1982; 33(6):453-8. PubMed ID: 6892353
    [No 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 6.