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 *

354 related articles for article (PubMed ID: 19021796)

  • 1. Alternative techniques for producing a quality surimi and kamaboko from common carp (Cyprinus carpio).
    Jafarpour A; Gorczyca EM
    J Food Sci; 2008 Nov; 73(9):E415-24. PubMed ID: 19021796
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel.
    Jafarpour A; Gorczyca EM
    J Food Sci; 2009; 74(1):N16-22. PubMed ID: 19200110
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Contribution of sarcoplasmic proteins to myofibrillar proteins gelation.
    Jafarpour A; Gorczyca EM
    J Food Sci; 2012 Feb; 77(2):R73-81. PubMed ID: 22224956
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel.
    Hu Y; Ji R; Jiang H; Zhang J; Chen J; Ye X
    Food Chem; 2012 Oct; 134(4):2014-20. PubMed ID: 23442651
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi.
    Weng W; Zheng W
    J Sci Food Agric; 2015 May; 95(7):1528-34. PubMed ID: 25131135
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste.
    Hu Y; Morioka K; Itoh Y
    J Sci Food Agric; 2010 Feb; 90(3):370-5. PubMed ID: 20355055
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Channel catfish (Ictalurus punctatus) muscle protein isolate performance processed under different acid and alkali pH values.
    Davenport MP; Kristinsson HG
    J Food Sci; 2011 Apr; 76(3):E240-7. PubMed ID: 21535823
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: incorporation of mosambi (Citrus limetta) peel extract.
    Sharma S; Majumdar RK; Mehta NK
    J Sci Food Agric; 2023 Nov; 103(14):6871-6883. PubMed ID: 37309565
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
    Chen J; Deng T; Wang C; Mi H; Yi S; Li X; Li J
    J Sci Food Agric; 2020 Mar; 100(5):2252-2260. PubMed ID: 31917477
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel-based proteomics.
    Bao Y; Yan D; Xu G; Hong H; Gao R
    J Sci Food Agric; 2024 Oct; 104(13):8212-8218. PubMed ID: 38860545
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Trypsin inhibitory activity and gel-enhancing effect of sarcoplasmic proteins from common carp.
    Siriangkanakun S; Yongsawatdigul J
    J Food Sci; 2012 Oct; 77(10):C1124-30. PubMed ID: 22978469
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of rainbow trout (Oncorhynchus mykiss) plasma protein on the gelation of Alaska pollock (Theragra chalcogramma) Surimi.
    Li DK; Lin H; Kim SM
    J Food Sci; 2008 May; 73(4):C227-34. PubMed ID: 18460115
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Protein recovery from rainbow trout (Oncorhynchus mykiss) processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives.
    Chen YC; Jaczynski J
    J Agric Food Chem; 2007 Oct; 55(22):9079-88. PubMed ID: 17902629
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Proteinase inhibitory activity of sarcoplasmic proteins from threadfin bream (Nemipterus spp.).
    Piyadhammaviboon P; Yongsawatdigul J
    J Sci Food Agric; 2010 Jan; 90(2):291-8. PubMed ID: 20355045
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Studies on fish and pork paste gelation by dynamic rheology and circular dichroism.
    Liu R; Zhao SM; Xiong SB; Xie BJ; Liu HM
    J Food Sci; 2007 Sep; 72(7):E399-403. PubMed ID: 17995642
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Thermal syneresis affected by heating schedule and moisture level in surimi gels.
    Park YD; Yoon KS; Lee CM
    J Food Sci; 2008 Mar; 73(2):E103-7. PubMed ID: 18298723
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice.
    Balange AK; Benjakul S; Maqsood S
    J Food Sci; 2009 Oct; 74(8):C619-27. PubMed ID: 19799658
    [TBL] [Abstract][Full Text] [Related]  

  • 18.
    Fang M; Xiong S; Jiang Y; Yin T; Hu Y; Liu R; You J
    J Agric Food Chem; 2020 Aug; 68(31):8413-8430. PubMed ID: 32663001
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi.
    Jiang Q; Wang L; Gao P; Yu P; Yang F; Yu D; Chen H; Xia W
    J Sci Food Agric; 2024 Jan; 104(2):1132-1142. PubMed ID: 37737024
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing.
    Liu L; He Y; Shi L; Xiong S; Huang Q; You J; Hu Y; Yin T
    J Sci Food Agric; 2019 Jun; 99(8):3926-3932. PubMed ID: 30701559
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.