223 related articles for article (PubMed ID: 17995678)
1. Heat treatment of scallop adductor muscle using superheated steam.
Abe T; Miyashita K
J Food Sci; 2007 Aug; 72(6):E345-50. PubMed ID: 17995678
[TBL] [Abstract][Full Text] [Related]
2. Condition-dependent adenosine monophosphate decomposition pathways in striated adductor muscle from Japanese scallop (Patinopecten yessoensis).
Wei H; Tian Y; Lin Y; Maeda H; Yamashita T; Yu K; Takaki K; Yuan C
J Food Sci; 2020 May; 85(5):1462-1469. PubMed ID: 32347552
[TBL] [Abstract][Full Text] [Related]
3. Thermostability of striated and smooth adductor muscle tropomyosins from Yesso scallop Mizuhopecten yessoensis.
Ozawa H; Watabe S; Ochiai Y
J Biochem; 2010 Jun; 147(6):823-32. PubMed ID: 20164148
[TBL] [Abstract][Full Text] [Related]
4. Recent Developments in Superheated Steam Processing of Foods-A Review.
Alfy A; Kiran BV; Jeevitha GC; Hebbar HU
Crit Rev Food Sci Nutr; 2016 Oct; 56(13):2191-208. PubMed ID: 25162315
[TBL] [Abstract][Full Text] [Related]
5. Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing.
Kong F; Tang J; Rasco B; Crapo C; Smiley S
J Food Sci; 2007 Mar; 72(2):S103-11. PubMed ID: 17995850
[TBL] [Abstract][Full Text] [Related]
6. Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak.
Choi YS; Hwang KE; Jeong TJ; Kim YB; Jeon KH; Kim EM; Sung JM; Kim HW; Kim CJ
Korean J Food Sci Anim Resour; 2016; 36(1):1-7. PubMed ID: 27499656
[TBL] [Abstract][Full Text] [Related]
7. Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods.
Chung HY; Shing Yung IK; Kim J
J Agric Food Chem; 2001 Jan; 49(1):192-202. PubMed ID: 11170577
[TBL] [Abstract][Full Text] [Related]
8. Effects of steam and lactic acid treatments on inactivation of Listeria innocua surface-inoculated on chicken skins.
Lecompte JY; Kondjoyan A; Sarter S; Portanguen S; Collignan A
Int J Food Microbiol; 2008 Sep; 127(1-2):155-61. PubMed ID: 18694610
[TBL] [Abstract][Full Text] [Related]
9. Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle.
Yin M; Matsuoka R; Yanagisawa T; Xi Y; Zhang L; Wang X
Food Chem; 2022 Dec; 396():133620. PubMed ID: 35843006
[TBL] [Abstract][Full Text] [Related]
10. Identification and characterisation of pathogenic Vibrio splendidus from Yesso scallop (Patinopecten yessoensis) cultured in a low temperature environment.
Liu R; Qiu L; Yu Z; Zi J; Yue F; Wang L; Zhang H; Teng W; Liu X; Song L
J Invertebr Pathol; 2013 Oct; 114(2):144-50. PubMed ID: 23911357
[TBL] [Abstract][Full Text] [Related]
11. Spectroscopic and ITC study of the conformational change upon Ca2+-binding in TnC C-lobe and TnI peptide complex from Akazara scallop striated muscle.
Yumoto F; Tanaka H; Nagata K; Miyauchi Y; Miyakawa T; Ojima T; Tanokura M
Biochem Biophys Res Commun; 2008 Apr; 369(1):109-14. PubMed ID: 18054324
[TBL] [Abstract][Full Text] [Related]
12. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.
Xu BJ; Chang SK
J Food Sci; 2008 Mar; 73(2):H19-27. PubMed ID: 18298732
[TBL] [Abstract][Full Text] [Related]
13. Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).
Zzaman W; Bhat R; Yang TA; Easa AM
J Sci Food Agric; 2017 Oct; 97(13):4429-4437. PubMed ID: 28251656
[TBL] [Abstract][Full Text] [Related]
14. Jet propulsion in the cold: Mechanics of swimming in the Antarctic scallop Adamussium colbecki.
Denny M; Miller L
J Exp Biol; 2006 Nov; 209(Pt 22):4503-14. PubMed ID: 17079720
[TBL] [Abstract][Full Text] [Related]
15. Identification and characterization of phosphoproteins in the striated and smooth adductor muscles of Yesso scallop Patinopecten yessoensis.
Sun X; Li L; Zhang T; Chen L; Zheng Y; Zhou L; Wu B; Liu Z
Food Chem; 2022 Mar; 372():131242. PubMed ID: 34818726
[TBL] [Abstract][Full Text] [Related]
16. Optimum condition of producing crisp osmotic banana using superheated steam puffing.
Tabtiang S; Prachayawarakorn S; Soponronnarit S
J Sci Food Agric; 2017 Mar; 97(4):1244-1251. PubMed ID: 27322686
[TBL] [Abstract][Full Text] [Related]
17. Transcriptomic and proteomic analyses of genetic factors influencing adductor muscle coloration in QN Orange scallops.
Song J; Wang C
BMC Genomics; 2019 May; 20(1):363. PubMed ID: 31072381
[TBL] [Abstract][Full Text] [Related]
18. Chemical kinetics of 5-o-caffeoylquinic acid in superheated steam: effect of isomerization on mate (Ilex paraguariensis) manufacturing.
Zanoelo EF; Benincá C
J Agric Food Chem; 2009 Dec; 57(24):11564-9. PubMed ID: 19938862
[TBL] [Abstract][Full Text] [Related]
19. [Effect of steam application based on microbiological and parasitologic test procedures].
Haas A; Platz S; Eichhorn W; Kaaden OR; Unshelm J
Zentralbl Hyg Umweltmed; 1998 Dec; 201(4-5):337-47. PubMed ID: 9916288
[TBL] [Abstract][Full Text] [Related]
20. Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle.
Xie HK; Zhou DY; Liu ZY; Li DY; Tan ZF; Dong XF; Liu XY; Shahidi F; Zhu BW
Food Chem; 2019 Oct; 295():423-431. PubMed ID: 31174778
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
