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Journal Abstract Search

235 related items for PubMed ID: 21684086

  • 21. IgE antibody response to vertebrate meat proteins including tropomyosin.
    Ayuso R, Lehrer SB, Tanaka L, Ibañez MD, Pascual C, Burks AW, Sussman GL, Goldberg B, Lopez M, Reese G.
    Ann Allergy Asthma Immunol; 1999 Nov; 83(5):399-405. PubMed ID: 10582720
    [Abstract] [Full Text] [Related]

  • 22. Listeria isolation from foods of animal origin.
    Nitcheva L, Yonkova V, Popov V, Manev C.
    Acta Microbiol Hung; 1990 Nov; 37(2):223-5. PubMed ID: 2270741
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  • 25. The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C.
    Wilkinson BH, Lee E, Purchas RW, Morel PC.
    Meat Sci; 2014 Jan; 96(1):361-5. PubMed ID: 23954276
    [Abstract] [Full Text] [Related]

  • 26. Liquid chromatographic identification of meats.
    Ashoor SH, Monte WC, Stiles PG.
    J Assoc Off Anal Chem; 1988 Jan; 71(2):397-403. PubMed ID: 3384790
    [Abstract] [Full Text] [Related]

  • 27. Lead and cadmium in meat and meat products consumed by the population in Tenerife Island, Spain.
    González-Weller D, Karlsson L, Caballero A, Hernández F, Gutiérrez A, González-Iglesias T, Marino M, Hardisson A.
    Food Addit Contam; 2006 Aug; 23(8):757-63. PubMed ID: 16807203
    [Abstract] [Full Text] [Related]

  • 28. Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
    Pellegrini N, Miglio C, Del Rio D, Salvatore S, Serafini M, Brighenti F.
    Int J Food Sci Nutr; 2009 Aug; 60 Suppl 2():12-22. PubMed ID: 19255918
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  • 29. Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties.
    Xu Z, Tang M, Li Y, Liu F, Li X, Dai R.
    J Agric Food Chem; 2010 Jun 23; 58(12):7289-96. PubMed ID: 20499841
    [Abstract] [Full Text] [Related]

  • 30. Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken.
    Kwon JH, Kwon Y, Nam KC, Lee EJ, Ahn DU.
    Meat Sci; 2008 Nov 23; 80(3):903-9. PubMed ID: 22063616
    [Abstract] [Full Text] [Related]

  • 31. Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats.
    Min B, Nam KC, Cordray J, Ahn DU.
    J Food Sci; 2008 Aug 23; 73(6):C439-46. PubMed ID: 19241532
    [Abstract] [Full Text] [Related]

  • 32. The nutrient composition of three cuts obtained from P-class South African pork carcasses.
    van Heerden SM, Smith MF.
    Food Chem; 2013 Oct 01; 140(3):458-65. PubMed ID: 23601392
    [Abstract] [Full Text] [Related]

  • 33. Chemistry in the kitchen. Making ground meat more healthful.
    Small DM, Oliva C, Tercyak A.
    N Engl J Med; 1991 Jan 10; 324(2):73-7. PubMed ID: 1984186
    [Abstract] [Full Text] [Related]

  • 34. Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats.
    Busquets R, Puignou L, Galceran MT, Wakabayashi K, Skog K.
    J Agric Food Chem; 2007 Oct 31; 55(22):9318-24. PubMed ID: 17924706
    [Abstract] [Full Text] [Related]

  • 35. Theoretical analysis on pulsed microwave heating of pork meat supported on ceramic plate.
    Basak T, Rao BS.
    Meat Sci; 2010 Nov 31; 86(3):780-93. PubMed ID: 20655667
    [Abstract] [Full Text] [Related]

  • 36. Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork.
    Lee MA, Choi JH, Choi YS, Kim HY, Kim HW, Hwang KE, Chung HK, Kim CJ.
    Meat Sci; 2011 Dec 31; 89(4):405-11. PubMed ID: 21636220
    [Abstract] [Full Text] [Related]

  • 37. Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization.
    Sun X, Tang J, Wang J, Rasco BA, Lai K, Huang Y.
    Meat Sci; 2016 Jun 31; 116():1-7. PubMed ID: 26829237
    [Abstract] [Full Text] [Related]

  • 38. Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast.
    Busquets R, Puignou L, Galceran MT, Skog K.
    J Agric Food Chem; 2006 Oct 18; 54(21):8376-84. PubMed ID: 17032054
    [Abstract] [Full Text] [Related]

  • 39. Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) effects of fibre type, peroxides and antioxidants.
    Promeyrat A, Daudin JD, Astruc T, Danon J, Gatellier P.
    Food Chem; 2013 Jun 15; 138(4):2283-90. PubMed ID: 23497887
    [Abstract] [Full Text] [Related]

  • 40. Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork.
    Dong X, Chen H, Liu Y, Dai R, Li X.
    Meat Sci; 2012 Jan 15; 90(1):199-203. PubMed ID: 21802217
    [Abstract] [Full Text] [Related]

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