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)

  • 21. [Nutritional and microbiological profile of soybean sausages available in Costa Rica].
    Monge R; Arias ML; Alfaro T; Jiménez M
    Arch Latinoam Nutr; 2000 Jun; 50(2):142-7. PubMed ID: 11048585
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Lipids and fatty acids in roasted chickens.
    Souza SA; Visentainer JV; Matsushita M; Souza NE
    Arch Latinoam Nutr; 1999 Sep; 49(3):295-7. PubMed ID: 10667273
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters.
    Glorieux S; Steen L; De Brabanter J; Foubert I; Fraeye I
    J Food Sci; 2018 Jun; 83(6):1596-1604. PubMed ID: 29786844
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Control of lightness and firmness of cold and reheated frankfurter-type sausages using different spectroscopic methods applied to raw batter.
    Egelandsdal B; Dingstad GI; Tøgersen G; Hildrum KI
    J Food Sci; 2007 Mar; 72(2):E64-72. PubMed ID: 17995835
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content.
    Pérez-Palacios T; Ruiz J; Ferreira IM; Petisca C; Antequera T
    Meat Sci; 2012 Jul; 91(3):369-73. PubMed ID: 22421683
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Fatty acid and sterol composition of frozen and freeze-dried New Zealand Green Lipped Mussel (Perna canaliculus) from three sites in New Zealand.
    Murphy KJ; Mann NJ; Sinclair AJ
    Asia Pac J Clin Nutr; 2003; 12(1):50-60. PubMed ID: 12737011
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Evaluation of fatty acid content of some Iranian fast foods with emphasis on trans fatty acids.
    Asgary S; Nazari B; Sarrafzadegan N; Parkhideh S; Saberi S; Esmaillzadeh A; Azadbakht L
    Asia Pac J Clin Nutr; 2009; 18(2):187-92. PubMed ID: 19713177
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing.
    Lima JL; Assis BBT; Arcanjo NMO; Galvão MS; Olegário LS; Bezerra TKA; Madruga MS
    J Food Sci; 2020 Apr; 85(4):1114-1124. PubMed ID: 32180227
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation.
    Ospina-E JC; Cruz-S A; Pérez-Alvarez JA; Fernández-López J
    Meat Sci; 2010 Mar; 84(3):491-7. PubMed ID: 20374815
    [TBL] [Abstract][Full Text] [Related]  

  • 30. [Fatty acid content of the lipid fraction of the meat from deer and roe deer].
    Petkov R
    Vet Med Nauki; 1986; 23(1):53-7. PubMed ID: 3727371
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages.
    Di Cagno R; Lòpez CC; Tofalo R; Gallo G; De Angelis M; Paparella A; Hammes WP; Gobbetti M
    Meat Sci; 2008 Jun; 79(2):224-35. PubMed ID: 22062750
    [TBL] [Abstract][Full Text] [Related]  

  • 32. FATTY ACID PROFILE OF TWO CURED MEAT PRODUCTS: DRY-CURED HAM AND CECINA.
    Fernández D; Menéndez RA; Sanz JJ; García-Fernández Mdel C
    Nutr Hosp; 2015 Jul; 32(1):367-72. PubMed ID: 26262740
    [TBL] [Abstract][Full Text] [Related]  

  • 33. [Fatty acid content in the lipid fraction of the meat of wild pigs].
    Petkov R; Monov G
    Vet Med Nauki; 1985; 22(3):54-8. PubMed ID: 3992935
    [TBL] [Abstract][Full Text] [Related]  

  • 34. [Fatty acids composition of the marine snails Phyllonotus pomum and Chicoreus brevifrons (Muricidae)].
    D'Armas H; Yáñez D; Reyes D; Salazar G
    Rev Biol Trop; 2010 Jun; 58(2):645-54. PubMed ID: 20527465
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Determination of fatty acid content in meat and meat products: The FTIR-ATR approach.
    Lucarini M; Durazzo A; Sánchez Del Pulgar J; Gabrielli P; Lombardi-Boccia G
    Food Chem; 2018 Nov; 267():223-230. PubMed ID: 29934161
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Evaluation of oil content and fatty acid composition of five endemic Bupleurum species growing in the Central Anatolia region of Turkey.
    Saracoglu HT; Zengin G; Akin M; Aktumsek A
    Nat Prod Res; 2012; 26(13):1188-94. PubMed ID: 21870933
    [TBL] [Abstract][Full Text] [Related]  

  • 37. [Fatty acid content in the lipid fraction of pork].
    Monov G; Miteva E
    Vet Med Nauki; 1980; 17(3):56-9. PubMed ID: 7222459
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids.
    Rubio B; Martínez B; García-Cachán MA; Rovira J; Jaime I
    Meat Sci; 2008 Dec; 80(4):1182-7. PubMed ID: 22063854
    [TBL] [Abstract][Full Text] [Related]  

  • 39. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami.
    Aaslyng MD; Vestergaard C; Koch AG
    Meat Sci; 2014 Jan; 96(1):47-55. PubMed ID: 23896136
    [TBL] [Abstract][Full Text] [Related]  

  • 40. [Influence of the nutrient medium on the total lipid fatty acid composition of Actinomyces canosus].
    Koval'chuk LP; Donets AT; Krokhmaliuk VV; Burtseva SA; Razumovskiĭ PN
    Mikrobiologiia; 1977; 46(2):252-6. PubMed ID: 882009
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.