These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

131 related articles for article (PubMed ID: 17995833)

  • 1. Evaluation of thermal properties of food materials at high pressures using a dual-needle line-heat-source method.
    Zhu S; Ramaswamy HS; Marcotte M; Chen C; Shao Y; Le Bail A
    J Food Sci; 2007 Mar; 72(2):E49-56. PubMed ID: 17995833
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Some interrelated thermophysical properties of liquid water and ice. I. A user-friendly modeling review for food high-pressure processing.
    Otero L; Molina-García AD; Sanz PD
    Crit Rev Food Sci Nutr; 2002 Jul; 42(4):339-52. PubMed ID: 12180776
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Determination of thermal properties of composting bulking materials.
    Ahn HK; Sauer TJ; Richard TL; Glanville TD
    Bioresour Technol; 2009 Sep; 100(17):3974-81. PubMed ID: 19362828
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Modeling texture kinetics during thermal processing of potato products.
    Moyano PC; Troncoso E; Pedreschi F
    J Food Sci; 2007 Mar; 72(2):E102-7. PubMed ID: 17995832
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds.
    Serrano J; Velazquez G; Lopetcharat K; Ramírez JA; Torres JA
    J Dairy Sci; 2004 Oct; 87(10):3172-82. PubMed ID: 15377595
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Electrical conductivity and physical properties of surimi-potato starch under ohmic heating.
    Pongviratchai P; Park JW
    J Food Sci; 2007 Nov; 72(9):E503-7. PubMed ID: 18034719
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening.
    Chevanan N; Muthukumarappan K
    J Food Sci; 2007 May; 72(4):E168-76. PubMed ID: 17995768
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Combined use of chymosin and protease from Cryphonectria parasitica for control of meltability and firmness of cheddar cheese.
    Kim SY; Gunasekaran S; Olson NF
    J Dairy Sci; 2004 Feb; 87(2):274-83. PubMed ID: 14762070
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Modeling thermophysical properties of food under high pressure.
    Otero L; Guignon B; Aparicio C; Sanz PD
    Crit Rev Food Sci Nutr; 2010 Apr; 50(4):344-68. PubMed ID: 20301019
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of heat treatments on the meltability of cheeses.
    Kuo MI; Wang YC; Gunasekaran S; Olson NF
    J Dairy Sci; 2001 Sep; 84(9):1937-43. PubMed ID: 11573771
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of ultra-high pressure homogenization on the cheese-making properties of milk.
    Zamora A; Ferragut V; Jaramillo PD; Guamis B; Trujillo AJ
    J Dairy Sci; 2007 Jan; 90(1):13-23. PubMed ID: 17183071
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Reduced-fat cheddar cheese manufactured using a novel fat removal process.
    Nelson BK; Barbano DM
    J Dairy Sci; 2004 Apr; 87(4):841-53. PubMed ID: 15259218
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet.
    Kebede BT; Grauwet T; Mutsokoti L; Palmers S; Vervoort L; Hendrickx M; Van Loey A
    Commun Agric Appl Biol Sci; 2014; 79(1):143-5. PubMed ID: 25864329
    [No Abstract]   [Full Text] [Related]  

  • 14. A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing.
    Doona CJ; Feeherry FE; Ross EW
    Int J Food Microbiol; 2005 Apr; 100(1-3):21-32. PubMed ID: 15854689
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Functional properties of corn, banana and potato starch blends.
    Bello-Pérez LA; Meza-León K; Contreras-Ramos S; Paredes-López O
    Acta Cient Venez; 2001; 52(1):62-7. PubMed ID: 11510430
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.
    Dabour N; Kheadr E; Benhamou N; Fliss I; LaPointe G
    J Dairy Sci; 2006 Jan; 89(1):95-110. PubMed ID: 16357272
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips].
    Gielecińska I; Mojska H; Małecka K
    Rocz Panstw Zakl Hig; 2009; 60(2):121-4. PubMed ID: 19803440
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments.
    Kethireddipalli P; Hill AR
    J Agric Food Chem; 2015 Nov; 63(43):9389-403. PubMed ID: 25607716
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Metastable states of water and ice during pressure-supported freezing of potato tissue.
    Schlüter O; Benet GU; Heinz V; Knorr D
    Biotechnol Prog; 2004; 20(3):799-810. PubMed ID: 15176885
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom.
    Brickley CA; Auty MA; Piraino P; McSweeney PL
    J Food Sci; 2007 Nov; 72(9):C483-90. PubMed ID: 18034708
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.