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Journal Abstract Search

197 related items for PubMed ID: 22900921

  • 1. Effect of heat processing on DNA quantification of meat species.
    Şakalar E, Abasiyanik MF, Bektik E, Tayyrov A.
    J Food Sci; 2012 Sep; 77(9):N40-4. PubMed ID: 22900921
    [Abstract] [Full Text] [Related]

  • 2. Development of a polymerase chain reaction and capillary gel electrophoresis method for the detection of chicken or turkey meat in heat-treated pork meat mixtures.
    Hernández-Chávez JF, González-Córdova AF, Rodríguez-Ramírez R, Vallejo-Cordoba B.
    Anal Chim Acta; 2011 Dec 05; 708(1-2):149-54. PubMed ID: 22093358
    [Abstract] [Full Text] [Related]

  • 3. Sensory characteristics of meat cooked for prolonged times at low temperature.
    Christensen L, Gunvig A, Tørngren MA, Aaslyng MD, Knøchel S, Christensen M.
    Meat Sci; 2012 Feb 05; 90(2):485-9. PubMed ID: 21985894
    [Abstract] [Full Text] [Related]

  • 4. Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique.
    Arslan A, Ilhak OI, Calicioglu M.
    Meat Sci; 2006 Feb 05; 72(2):326-30. PubMed ID: 22061561
    [Abstract] [Full Text] [Related]

  • 5. Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods.
    Ulca P, Balta H, Çağın I, Senyuva HZ.
    Meat Sci; 2013 Jul 05; 94(3):280-4. PubMed ID: 23567125
    [Abstract] [Full Text] [Related]

  • 6. Detection of chicken and turkey meat in meat mixtures by using real-time PCR assays.
    Kesmen Z, Yetiman AE, Sahin F, Yetim H.
    J Food Sci; 2012 Feb 05; 77(2):C167-73. PubMed ID: 22309374
    [Abstract] [Full Text] [Related]

  • 7. Total antioxidant capacities of raw and cooked meats.
    Serpen A, Gökmen V, Fogliano V.
    Meat Sci; 2012 Jan 05; 90(1):60-5. PubMed ID: 21684086
    [Abstract] [Full Text] [Related]

  • 8. Determination of advanced glycation endproducts in cooked meat products.
    Chen G, Smith JS.
    Food Chem; 2015 Feb 01; 168():190-5. PubMed ID: 25172699
    [Abstract] [Full Text] [Related]

  • 9. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
    Maughan C, Martini S.
    J Food Sci; 2012 Feb 01; 77(2):S115-21. PubMed ID: 22339550
    [Abstract] [Full Text] [Related]

  • 10. Quantitative detection of pork in commercial meat products by TaqMan® real-time PCR assay targeting the mitochondrial D-loop region.
    Kim M, Yoo I, Lee SY, Hong Y, Kim HY.
    Food Chem; 2016 Nov 01; 210():102-6. PubMed ID: 27211626
    [Abstract] [Full Text] [Related]

  • 11. Occurrence of heterocyclic amines in cooked meat products.
    Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS.
    Meat Sci; 2012 Mar 01; 90(3):739-46. PubMed ID: 22129588
    [Abstract] [Full Text] [Related]

  • 12. Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability.
    Aslan O, Hamill RM, Sweeney T, Reardon W, Mullen AM.
    J Anim Sci; 2009 Jan 01; 87(1):57-61. PubMed ID: 18791146
    [Abstract] [Full Text] [Related]

  • 13. A real-time quantitative PCR detection method for pork, chicken, beef, mutton, and horseflesh in foods.
    Tanabe S, Hase M, Yano T, Sato M, Fujimura T, Akiyama H.
    Biosci Biotechnol Biochem; 2007 Dec 01; 71(12):3131-5. PubMed ID: 18071237
    [Abstract] [Full Text] [Related]

  • 14. Development of a sensitive and specific multiplex PCR method for the simultaneous detection of chicken, duck and goose DNA in meat products.
    Hou B, Meng X, Zhang L, Guo J, Li S, Jin H.
    Meat Sci; 2015 Mar 01; 101():90-4. PubMed ID: 25462385
    [Abstract] [Full Text] [Related]

  • 15. GC/MS detection of central nervous tissue as specified BSE risk material in meat products and meat and bone meals: thermal stability of markers in comparison with immunochemistry and RT-PCR.
    Lücker E, Biedermann W, Alter T, Hensel A.
    Anal Bioanal Chem; 2010 Sep 01; 398(2):963-72. PubMed ID: 20625886
    [Abstract] [Full Text] [Related]

  • 16. Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
    Christensen L, Ertbjerg P, Aaslyng MD, Christensen M.
    Meat Sci; 2011 Jun 01; 88(2):280-5. PubMed ID: 21256682
    [Abstract] [Full Text] [Related]

  • 17. Sensitive PCR analysis of animal tissue samples for fragments of endogenous and transgenic plant DNA.
    Nemeth A, Wurz A, Artim L, Charlton S, Dana G, Glenn K, Hunst P, Jennings J, Shilito R, Song P.
    J Agric Food Chem; 2004 Oct 06; 52(20):6129-35. PubMed ID: 15453677
    [Abstract] [Full Text] [Related]

  • 18. 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 06; 96(1):361-5. PubMed ID: 23954276
    [Abstract] [Full Text] [Related]

  • 19. Detection of pork adulteration in processed meat by species-specific PCR-QIAxcel procedure based on D-loop and cytb genes.
    Barakat H, El-Garhy HA, Moustafa MM.
    Appl Microbiol Biotechnol; 2014 Dec 06; 98(23):9805-16. PubMed ID: 25324129
    [Abstract] [Full Text] [Related]

  • 20. Analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by TaqMan probe real-time polymerase chain reaction.
    Ali ME, Hashim U, Mustafa S, Che Man YB, Dhahi TS, Kashif M, Uddin MK, Abd Hamid SB.
    Meat Sci; 2012 Aug 06; 91(4):454-9. PubMed ID: 22444666
    [Abstract] [Full Text] [Related]

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