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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

216 related items for PubMed ID: 33621829

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  • 6. Effects of succinate on ground beef color and premature browning.
    Mancini RA, Ramanathan R, Suman SP, Dady G, Joseph P.
    Meat Sci; 2011 Oct; 89(2):189-94. PubMed ID: 21663806
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  • 9. Effects of subprimal type, quality grade, and aging time on display color of ground beef patties.
    Garner CM, Unruh JA, Hunt MC, Boyle EA, Houser TA.
    Meat Sci; 2014 Oct; 98(2):301-9. PubMed ID: 24880976
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  • 10. Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties.
    Gallego MG, Gordon MH, Segovia FJ, Almajano MP.
    Molecules; 2015 Jul 31; 20(8):13913-26. PubMed ID: 26263964
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  • 11. Effects of salt and ammonium hydroxide on the quality of ground buffalo meat.
    Naveena BM, Sen AR, Muthukumar M, Babji Y, Kondaiah N.
    Meat Sci; 2011 Apr 31; 87(4):315-20. PubMed ID: 21145665
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  • 14. Beef muscle isolation has no detrimental effect on premium ground beef programs.
    Ohman CE, Wiegand BR, Gruen IU, Lorenzen CL.
    Meat Sci; 2015 Aug 31; 106():50-4. PubMed ID: 25875643
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  • 15. Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef.
    Djimsa BA, Abraham A, Mafi GG, VanOverbeke DL, Ramanathan R.
    J Food Sci; 2017 Feb 31; 82(2):304-313. PubMed ID: 28099768
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  • 17. Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.
    Tapp WN, Yancey JW, Apple JK, Dikeman ME, Godbee RG.
    Meat Sci; 2012 Jun 31; 91(2):131-6. PubMed ID: 22326064
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  • 18. Effect of onion skin powder on color, lipid, and protein oxidative stability of premade beef patty during cold storage.
    Wang C, Wang Y, Song Y, Ren M, Gao Z, Ren J.
    Sci Rep; 2024 Sep 06; 14(1):20816. PubMed ID: 39242593
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  • 19. Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf-Life of Asian Sea Bass Slices.
    Olatunde OO, Benjakul S, Vongkamjan K.
    J Food Sci; 2019 Jul 06; 84(7):1871-1880. PubMed ID: 31218691
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