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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

181 related items for PubMed ID: 15831345

  • 1. Potential effects of the next 100 billion hamburgers sold by McDonald's.
    Spencer EH, Frank E, McIntosh NF.
    Am J Prev Med; 2005 May; 28(4):379-81. PubMed ID: 15831345
    [Abstract] [Full Text] [Related]

  • 2. Marketing fast food: impact of fast food restaurants in children's hospitals.
    Sahud HB, Binns HJ, Meadow WL, Tanz RR.
    Pediatrics; 2006 Dec; 118(6):2290-7. PubMed ID: 17142511
    [Abstract] [Full Text] [Related]

  • 3. Effect of tiger nut fibre on quality characteristics of pork burger.
    Sánchez-Zapata E, Muñoz CM, Fuentes E, Fernández-López J, Sendra E, Sayas E, Navarro C, Pérez-Alvarez JA.
    Meat Sci; 2010 May; 85(1):70-6. PubMed ID: 20374867
    [Abstract] [Full Text] [Related]

  • 4. The nutritional evaluation of underutilized cereals and buckwheat.
    Gabrovská D, Fiedlerová V, Holasová M, Masková E, Smrcinov H, Rysová J, Winterová R, Michalová A, Hutar M.
    Food Nutr Bull; 2002 Sep; 23(3 Suppl):246-9. PubMed ID: 12362805
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. Adolescent Purchasing Behavior at McDonald's and Subway.
    Lesser LI, Kayekjian KC, Velasquez P, Tseng CH, Brook RH, Cohen DA.
    J Adolesc Health; 2013 Oct; 53(4):441-5. PubMed ID: 23660412
    [Abstract] [Full Text] [Related]

  • 7. Examination of the nutritional composition of alternative beef burgers available in the United States.
    Cole E, Goeler-Slough N, Cox A, Nolden A.
    Int J Food Sci Nutr; 2022 Jun; 73(4):425-432. PubMed ID: 34847799
    [Abstract] [Full Text] [Related]

  • 8. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption.
    Carvalho LT, Pires MA, Baldin JC, Munekata PES, de Carvalho FAL, Rodrigues I, Polizer YJ, de Mello JLM, Lapa-Guimarães J, Trindade MA.
    Meat Sci; 2019 Jan; 147():53-59. PubMed ID: 30196201
    [Abstract] [Full Text] [Related]

  • 9. Fast food hamburgers: what are we really eating?
    Prayson B, McMahon JT, Prayson RA.
    Ann Diagn Pathol; 2008 Dec; 12(6):406-9. PubMed ID: 18995204
    [Abstract] [Full Text] [Related]

  • 10. Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products.
    López-Vargas JH, Fernández-López J, Pérez-Álvarez JÁ, Viuda-Martos M.
    Meat Sci; 2014 Jun; 97(2):270-6. PubMed ID: 24607997
    [Abstract] [Full Text] [Related]

  • 11. Nutrient Composition of Retail Samples of Australian Beef Sausages.
    Cunningham J, Nguyen V, Adorno P, Droulez V.
    Nutrients; 2015 Nov 19; 7(11):9602-17. PubMed ID: 26610557
    [Abstract] [Full Text] [Related]

  • 12. A nutrient density standard for vegetables and fruits: nutrients per calorie and nutrients per unit cost.
    Darmon N, Darmon M, Maillot M, Drewnowski A.
    J Am Diet Assoc; 2005 Dec 19; 105(12):1881-7. PubMed ID: 16321593
    [Abstract] [Full Text] [Related]

  • 13. Multicomponent analysis of meat products by infrared spectrophotometry: collaborative study.
    Bjarnø OC, Arneth W, Noack W, Pfeiffer G.
    J Assoc Off Anal Chem; 1982 May 19; 65(3):696-700. PubMed ID: 7096252
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Homogeneity of meats prepared for analysis with a commercial food processor: collaborative study.
    Beebe RM, Lay E, Eisenberg S.
    J Assoc Off Anal Chem; 1989 May 19; 72(5):777-83. PubMed ID: 2808240
    [Abstract] [Full Text] [Related]

  • 16. Adolescent fast food and restaurant ordering behavior with and without calorie and fat content menu information.
    Yamamoto JA, Yamamoto JB, Yamamoto BE, Yamamoto LG.
    J Adolesc Health; 2005 Nov 19; 37(5):397-402. PubMed ID: 16227125
    [Abstract] [Full Text] [Related]

  • 17. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.
    Selani MM, Shirado GA, Margiotta GB, Saldaña E, Spada FP, Piedade SM, Contreras-Castillo CJ, Canniatti-Brazaca SG.
    Meat Sci; 2016 Feb 19; 112():69-76. PubMed ID: 26562792
    [Abstract] [Full Text] [Related]

  • 18. Organic food: nutritious food or food for thought? A review of the evidence.
    Magkos F, Arvaniti F, Zampelas A.
    Int J Food Sci Nutr; 2003 Sep 19; 54(5):357-71. PubMed ID: 12907407
    [Abstract] [Full Text] [Related]

  • 19. A simple way of evaluating the healthiness of ready-to-eat foods and developing healthy foods in the food industry.
    Outila TA, Simulainen H, Laukkanen TH, Maarit Kyyrö A.
    Int J Food Sci Nutr; 2006 Sep 19; 57(1-2):137-42. PubMed ID: 16849121
    [Abstract] [Full Text] [Related]

  • 20. Content and Availability of Minerals in Plant-Based Burgers Compared with a Meat Burger.
    Latunde-Dada GO, Kajarabille N, Rose S, Arafsha SM, Kose T, Aslam MF, Hall WL, Sharp PA.
    Nutrients; 2023 Jun 13; 15(12):. PubMed ID: 37375636
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.