BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

162 related articles for article (PubMed ID: 21218477)

  • 1. Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork.
    Huang F; Huang M; Xu X; Zhou G
    J Sci Food Agric; 2011 Feb; 91(3):443-8. PubMed ID: 21218477
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
    Christensen L; Ertbjerg P; Aaslyng MD; Christensen M
    Meat Sci; 2011 Jun; 88(2):280-5. PubMed ID: 21256682
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms.
    Bax ML; Aubry L; Ferreira C; Daudin JD; Gatellier P; Rémond D; Santé-Lhoutellier V
    J Agric Food Chem; 2012 Mar; 60(10):2569-76. PubMed ID: 22335241
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quality and microstructural changes in goat meat during heat treatment.
    Yarmand MS; Homayouni A
    Meat Sci; 2010 Oct; 86(2):451-5. PubMed ID: 20566248
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Meat quality and cooking attributes of thawed pork with different low field NMR T(21).
    Li C; Liu D; Zhou G; Xu X; Qi J; Shi P; Xia T
    Meat Sci; 2012 Oct; 92(2):79-83. PubMed ID: 22613078
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microstructural changes in m. rectus abdominis bovine muscle after heating.
    Astruc T; Gatellier P; Labas R; Lhoutellier VS; Marinova P
    Meat Sci; 2010 Aug; 85(4):743-51. PubMed ID: 20434272
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking.
    Dai Y; Miao J; Yuan SZ; Liu Y; Li XM; Dai RT
    Meat Sci; 2013 Apr; 93(4):898-905. PubMed ID: 23333584
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) effects of fibre type, peroxides and antioxidants.
    Promeyrat A; Daudin JD; Astruc T; Danon J; Gatellier P
    Food Chem; 2013 Jun; 138(4):2283-90. PubMed ID: 23497887
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.
    Wu Z; Bertram HC; Böcker U; Ofstad R; Kohler A
    J Agric Food Chem; 2007 May; 55(10):3990-7. PubMed ID: 17451251
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of high pressure and salt on pork meat quality and microstructure.
    Duranton F; Simonin H; Chéret R; Guillou S; de Lamballerie M
    J Food Sci; 2012 Aug; 77(8):E188-94. PubMed ID: 22860583
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature.
    Promeyrat A; Bax ML; Traoré S; Aubry L; Santé-Lhoutellier V; Gatellier P
    Meat Sci; 2010 Aug; 85(4):625-31. PubMed ID: 20416808
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.
    Kim GD; Jung EY; Lim HJ; Yang HS; Joo ST; Jeong JY
    Meat Sci; 2013 Oct; 95(2):323-9. PubMed ID: 23747625
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast.
    Modzelewska-Kapituła M; Dąbrowska E; Jankowska B; Kwiatkowska A; Cierach M
    Meat Sci; 2012 Jun; 91(2):195-202. PubMed ID: 22336137
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat.
    Kondjoyan A; Oillic S; Portanguen S; Gros JB
    Meat Sci; 2013 Oct; 95(2):336-44. PubMed ID: 23747627
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork.
    Choi YM; Jung KC; Choe JH; Kim BC
    Meat Sci; 2012 Aug; 91(4):490-8. PubMed ID: 22498136
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
    Moeller SJ; Miller RK; Aldredge TL; Logan KE; Edwards KK; Zerby HN; Boggess M; Box-Steffensmeier JM; Stahl CA
    Meat Sci; 2010 May; 85(1):96-103. PubMed ID: 20374871
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Enhancement technology improves palatability of normal and callipyge lambs.
    Everts AK; Wulf DM; Wheeler TL; Everts AJ; Weaver AD; Daniel JA
    J Anim Sci; 2010 Dec; 88(12):4026-36. PubMed ID: 20675603
    [TBL] [Abstract][Full Text] [Related]  

  • 19. High pressure induced changes on sarcoplasmic protein fraction and quality indicators.
    Marcos B; Kerry JP; Mullen AM
    Meat Sci; 2010 May; 85(1):115-20. PubMed ID: 20374874
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres.
    Hughes J; Clarke F; Purslow P; Warner R
    Meat Sci; 2018 Nov; 145():1-8. PubMed ID: 29859419
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.