BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

107 related articles for article (PubMed ID: 10552726)

  • 1. Ultrastructure of the myofibrillar component in cod (Gadus morhua L.) and hake (Merluccius merluccius L.) stored at -20 degrees C as a function of time.
    García ML; Martín-Benito J; Solas MT; Fernández B
    J Agric Food Chem; 1999 Sep; 47(9):3809-15. PubMed ID: 10552726
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Structural changes of hake (Merluccius merluccius L.) fillets: effects of freezing and frozen storage.
    Careche M; Herrero AM; Rodriguez-Casado A; Del Mazo ML; Carmona P
    J Agric Food Chem; 1999 Mar; 47(3):952-9. PubMed ID: 10552397
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characteristics of the salt-soluble fraction of hake (Merluccius merluccius) fillets stored at -20 and -30 degrees C.
    del Mazo ML; Torrejón P; Careche M; Tejada M
    J Agric Food Chem; 1999 Apr; 47(4):1372-7. PubMed ID: 10563983
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Molecular cloning and measurement of telomerase reverse transcriptase (TERT) transcription patterns in tissues of European hake (Merluccius merluccius) and Atlantic cod (Gadus morhua) during aging.
    López de Abechuco E; Bilbao E; Soto M; Díez G
    Gene; 2014 May; 541(1):8-18. PubMed ID: 24607378
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Ultrastructural changes and structure and mobility of myowater in frozen-stored hake (Merluccius merluccius L.) muscle: relationship with functionality and texture.
    Herrero AM; Carmona P; García ML; Solas MT; Careche M
    J Agric Food Chem; 2005 Apr; 53(7):2558-66. PubMed ID: 15796595
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Cholesterol oxidation is increased and PUFA decreased by frozen storage and grilling of Atlantic hake fillets (Merluccius hubbsi).
    Saldanha T; Bragagnolo N
    Lipids; 2007 Jul; 42(7):671-8. PubMed ID: 17492472
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage.
    Sánchez-Alonso I; Carmona P; Careche M
    Food Chem; 2012 May; 132(1):160-7. PubMed ID: 26434275
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Alteration of the electrophoretic pattern of myofibrillar proteins in fish mince during frozen storage.
    Huidobro A; Tejada M
    Z Lebensm Unters Forsch; 1995 Apr; 200(4):247-51. PubMed ID: 7785353
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of added lipids on the texture of minced hake (Merluccius merluccius L.), megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus W.) during frozen storage.
    Careche M; Tejada M
    Z Lebensm Unters Forsch; 1991 Dec; 193(6):533-7. PubMed ID: 1792825
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Cytoskeletal ultrastructure and lipid composition of I-Z-I fraction in muscle from pre- and post-spawned female hake (Merluccius hubbsi).
    Pagano MR; Paredi ME; Crupkin M
    Comp Biochem Physiol B Biochem Mol Biol; 2005 May; 141(1):13-21. PubMed ID: 15820130
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Validation of a tRNA-Glu-cytochrome b key for the molecular identification of 12 hake species (Merluccius spp.) and Atlantic Cod (Gadus morhua) using PCR-RFLPs, FINS, and BLAST.
    Pérez M; Presa P
    J Agric Food Chem; 2008 Nov; 56(22):10865-71. PubMed ID: 18950183
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Isolation of mycobacteria from frozen fish destined for human consumption.
    Mediel MJ; Rodriguez V; Codina G; Martin-Casabona N
    Appl Environ Microbiol; 2000 Aug; 66(8):3637-8. PubMed ID: 10919833
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage.
    Pita-Calvo C; Guerra-Rodríguez E; Saraiva JA; Aubourg SP; Vázquez M
    Food Res Int; 2018 Oct; 112():233-240. PubMed ID: 30131133
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR.
    Sánchez-Alonso I; Martinez I; Sánchez-Valencia J; Careche M
    Food Chem; 2012 Dec; 135(3):1626-34. PubMed ID: 22953903
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions.
    Sánchez-Alonso I; Moreno P; Careche M
    Food Chem; 2014 Jun; 153():250-7. PubMed ID: 24491727
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6-8 degrees C) and stored in ice.
    Baixas-Nogueras S; Bover-Cid S; Veciana-Nogués T; Vidal-Carou MC
    J Agric Food Chem; 2002 Oct; 50(22):6504-10. PubMed ID: 12381141
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification of European Hake species (Merluccius merluccius) using real-time PCR.
    Sánchez A; Quinteiro J; Rey-Mendez M; Perez-Martín RI; Sotelo CG
    J Agric Food Chem; 2009 May; 57(9):3397-403. PubMed ID: 19348426
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake (Merluccius hubbsi) fillets.
    Marchetti MD; Gómez PL; Yeannes MI; Garcia Loredo AB
    J Food Sci; 2022 Mar; 87(3):1134-1147. PubMed ID: 35122242
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of postmortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus.
    Taylor RG; Koohmaraie M
    J Anim Sci; 1998 Nov; 76(11):2811-7. PubMed ID: 9856390
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [Changes in mackerel (Scomber scombrus, L.) skeletal muscle tissue during prolonged low-temperature preservation].
    Lebskaia TK; Pashkova LV
    Arkh Anat Gistol Embriol; 1981 Jun; 80(6):76-81. PubMed ID: 7283773
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.