BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

122 related articles for article (PubMed ID: 21242036)

  • 1. Comparative study on the stability of fish actomyosin and pork actomyosin.
    Liu R; Zhao SM; Yang H; Li DD; Xiong SB; Xie BJ
    Meat Sci; 2011 Jun; 88(2):234-40. PubMed ID: 21242036
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins.
    Chaijan M; Benjakul S; Visessanguan W; Lee S; Faustman C
    J Food Sci; 2007 Mar; 72(2):C89-95. PubMed ID: 17995830
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage.
    Jiang S; Zhao D; Nian Y; Wu J; Zhang M; Li Q; Li C
    Food Chem; 2021 Aug; 352():129398. PubMed ID: 33652197
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky.
    Lee SW; Kang CS
    Nahrung; 2003 Oct; 47(5):330-3. PubMed ID: 14609089
    [TBL] [Abstract][Full Text] [Related]  

  • 6. A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork.
    Lesiów T; Xiong YL
    Meat Sci; 2013 Mar; 93(3):489-94. PubMed ID: 23273455
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
    Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparative studies on the biochemical characteristics of natural actomyosin isolated from PSE and normal pork.
    Ding YT; Sang WG; Chen Y
    J Zhejiang Univ Sci; 2004 Jun; 5(6):684-8. PubMed ID: 15101102
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally.
    Arfat YA; Benjakul S
    Food Chem; 2012 Dec; 135(4):2721-7. PubMed ID: 22980864
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of thermal treatment, ionic strength, and pH on the short-term and long-term coalescence stability of beta-lactoglobulin emulsions.
    Tcholakova S; Denkov ND; Sidzhakova D; Campbell B
    Langmuir; 2006 Jul; 22(14):6042-52. PubMed ID: 16800657
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation.
    Haak L; De Smet S; Fremaut D; Van Walleghem K; Raes K
    J Anim Sci; 2008 Jun; 86(6):1418-25. PubMed ID: 18310496
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Raman spectroscopic study of changes in fish actomyosin during setting.
    Ogawa M; Nakamura S; Horimoto Y; An H; Tsuchiya T; Nakai S
    J Agric Food Chem; 1999 Aug; 47(8):3309-18. PubMed ID: 10552651
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Turbidity and protein aggregation in whey protein beverages.
    LaClair CE; Etzel MR
    J Food Sci; 2009 Sep; 74(7):C526-35. PubMed ID: 19895456
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Biogenic amine formation and nitrite reactions in meat batter as affected by high-pressure processing and chilled storage.
    Ruiz-Capillas C; Aller-Guiote P; Carballo J; Colmenero FJ
    J Agric Food Chem; 2006 Dec; 54(26):9959-65. PubMed ID: 17177528
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage.
    Geirsdottir M; Hlynsdottir H; Thorkelsson G; Sigurgisladottir S
    J Food Sci; 2007 Sep; 72(7):C376-80. PubMed ID: 17995635
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Clostridium perfringens growth from spore inocula in sous-vide processed pork-based Mexican entrée.
    Miguel-Garcia DY; Juneja VK; Valenzuela-Melendrez M; Díaz-Cinco ME; Thippareddi H; Aida Peña-Ramos E
    J Food Sci; 2009; 74(4):M172-6. PubMed ID: 19490335
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of high-pressure processing at elevated temperatures on thiamin and riboflavin in pork and model systems.
    Butz P; Bognar A; Dieterich S; Tauscher B
    J Agric Food Chem; 2007 Feb; 55(4):1289-94. PubMed ID: 17253716
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting.
    Ding Y; Liu R; Rong J; Xiong S
    Food Chem; 2014 Apr; 149():237-43. PubMed ID: 24295702
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Stability of white wine proteins: combined effect of pH, ionic strength, and temperature on their aggregation.
    Dufrechou M; Poncet-Legrand C; Sauvage FX; Vernhet A
    J Agric Food Chem; 2012 Feb; 60(5):1308-19. PubMed ID: 22224874
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.