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 *

398 related articles for article (PubMed ID: 20416818)

  • 1. Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation.
    Xia X; Kong B; Xiong Y; Ren Y
    Meat Sci; 2010 Jul; 85(3):481-6. PubMed ID: 20416818
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging.
    Estévez M; Ventanas S; Heinonen M; Puolanne E
    J Agric Food Chem; 2011 May; 59(10):5435-43. PubMed ID: 21506554
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles.
    Li Y; Han X; Zhang Y; Wang Y; Wang J; Teng W; Wang W; Cao J
    Food Res Int; 2024 Jul; 188():114461. PubMed ID: 38823861
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein.
    Chen H; Diao J; Li Y; Chen Q; Kong B
    Meat Sci; 2016 Jan; 111():60-6. PubMed ID: 26340742
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw.
    Qi J; Li C; Chen Y; Gao F; Xu X; Zhou G
    Meat Sci; 2012 Dec; 92(4):619-26. PubMed ID: 22749539
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability.
    Zhu S; Le Bail A; Chapleau N; Ramaswamy HS; De Lamballerie-Anton M
    Biotechnol Prog; 2004; 20(3):939-45. PubMed ID: 15176902
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi.
    Wang B; Du X; Kong B; Liu Q; Li F; Pan N; Xia X; Zhang D
    Ultrason Sonochem; 2020 Jun; 64():104860. PubMed ID: 31948851
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions.
    Hong GP; Min SG; Chin KB
    Meat Sci; 2012 Jan; 90(1):185-93. PubMed ID: 21802216
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles.
    Zhang M; Li F; Diao X; Kong B; Xia X
    Meat Sci; 2017 Nov; 133():10-18. PubMed ID: 28577375
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi.
    Christensen L; Bertram HC; Aaslyng MD; Christensen M
    Meat Sci; 2011 Aug; 88(4):718-22. PubMed ID: 21450413
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels.
    Doerscher DR; Briggs JL; Lonergan SM
    Meat Sci; 2004 Jan; 66(1):181-8. PubMed ID: 22063946
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM).
    Hrynets Y; Omana DA; Xu Y; Betti M
    J Food Sci; 2010 Sep; 75(7):E477-86. PubMed ID: 21535542
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage.
    Mastanjević K; Kovačević D
    Acta Sci Pol Technol Aliment; 2018; 17(1):19-26. PubMed ID: 29514422
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein.
    Xiong YL; Blanchard SP; Ooizumi T; Ma Y
    J Food Sci; 2010 Mar; 75(2):C215-21. PubMed ID: 20492228
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels.
    Lantto R; Puolanne E; Kruus K; Buchert J; Autio K
    J Agric Food Chem; 2007 Feb; 55(4):1248-55. PubMed ID: 17243701
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles.
    Kang EJ; Hunt AL; Park JW
    J Food Sci; 2008 Jun; 73(5):C347-55. PubMed ID: 18576979
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle.
    Liu Z; Xiong YL; Chen J
    J Agric Food Chem; 2010 Oct; 58(19):10697-704. PubMed ID: 20806938
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle.
    Li C; Li J; Li X; Hviid M; Lundström K
    Meat Sci; 2011 Jul; 88(3):559-65. PubMed ID: 21382673
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Uncovering quality changes of surimi-sol based products subjected to freeze-thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties.
    Yan S; Du Z; Liu C; Yu D; Zhu Z; Xu J; Xia W; Xu Y
    Food Chem; 2024 Sep; 451():139456. PubMed ID: 38670022
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Temperature induced denaturation of myosin: evidence of structural alterations of myosin subfragment-1.
    Liu J; Puolanne E; Ertbjerg P
    Meat Sci; 2014 Oct; 98(2):124-8. PubMed ID: 24927048
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 20.