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 *

145 related articles for article (PubMed ID: 21916524)

  • 1. Structural evaluation of myofibrillar proteins during processing of Cantonese sausage by Raman spectroscopy.
    Sun W; Zhao Q; Zhao M; Yang B; Cui C; Ren J
    J Agric Food Chem; 2011 Oct; 59(20):11070-7. PubMed ID: 21916524
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Revealing covariance structures in fourier transform infrared and Raman microspectroscopy spectra: a study on pork muscle fiber tissue subjected to different processing parameters.
    Böcker U; Ofstad R; Wu Z; Bertram HC; Sockalingum GD; Manfait M; Egelandsdal B; Kohler A
    Appl Spectrosc; 2007 Oct; 61(10):1032-9. PubMed ID: 17958951
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Monitoring secondary structural changes in salted and smoked salmon muscle myofiber proteins by FT-IR microspectroscopy.
    Carton I; Böcker U; Ofstad R; Sørheim O; Kohler A
    J Agric Food Chem; 2009 May; 57(9):3563-70. PubMed ID: 19292444
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Raman spectroscopic study of structural changes in Hake (Merluccius merluccius L.) muscle proteins during frozen storage.
    Herrero AM; Carmona P; Careche M
    J Agric Food Chem; 2004 Apr; 52(8):2147-53. PubMed ID: 15080613
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.
    Herrero AM; Carmona P; López-López I; Jiménez-Colmenero F
    J Agric Food Chem; 2008 Aug; 56(16):7119-24. PubMed ID: 18642923
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study.
    Bertram HC; Kohler A; Böcker U; Ofstad R; Andersen HJ
    J Agric Food Chem; 2006 Mar; 54(5):1740-6. PubMed ID: 16506827
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic.
    Xu XL; Han MY; Fei Y; Zhou GH
    Meat Sci; 2011 Mar; 87(3):159-64. PubMed ID: 21036484
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy.
    Böcker U; Ofstad R; Bertram HC; Egelandsdal B; Kohler A
    J Agric Food Chem; 2006 Sep; 54(18):6733-40. PubMed ID: 16939333
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of beating processing, as a means of reducing salt content in frankfurters: a physico-chemical and Raman spectroscopic study.
    Kang ZL; Wang P; Xu XL; Zhu CZ; Li K; Zhou GH
    Meat Sci; 2014 Oct; 98(2):171-7. PubMed ID: 24960638
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Raman spectroscopy for monitoring protein structure in muscle food systems.
    Herrero AM
    Crit Rev Food Sci Nutr; 2008 Jun; 48(6):512-23. PubMed ID: 18568857
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing.
    Du X; Sun Y; Pan D; Wang Y; Ou C; Cao J
    J Sci Food Agric; 2018 Jun; 98(8):3140-3147. PubMed ID: 29215140
    [TBL] [Abstract][Full Text] [Related]  

  • 12. UV resonance Raman-selective amide vibrational enhancement: quantitative methodology for determining protein secondary structure.
    Chi Z; Chen XG; Holtz JS; Asher SA
    Biochemistry; 1998 Mar; 37(9):2854-64. PubMed ID: 9485436
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Analysis of secondary structure effects on the IR and Raman spectra of polypeptides in terms of localized vibrations.
    Jacob CR; Luber S; Reiher M
    J Phys Chem B; 2009 May; 113(18):6558-73. PubMed ID: 19361178
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Analyzing μ-Calpain induced proteolysis in a myofibril model system with vibrational and fluorescence spectroscopy.
    Andersen PV; Wold JP; Veiseth-Kent E
    Meat Sci; 2018 May; 139():239-246. PubMed ID: 29475101
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Structural analysis of pigeon lens crystallins by near-infrared Fourier transform Raman spectroscopy.
    Chiou SH; Chen W
    Biochem Int; 1992 Nov; 28(3):401-12. PubMed ID: 1482384
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Amide modes of the alpha-helix: Raman spectroscopy of filamentous virus fd containing peptide 13C and 2H labels in coat protein subunits.
    Overman SA; Thomas GJ
    Biochemistry; 1998 Apr; 37(16):5654-65. PubMed ID: 9548951
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations.
    Zhuang X; Han M; Jiang X; Bai Y; Zhou H; Li C; Xu XL; Zhou GH
    Food Chem; 2019 Mar; 275():770-777. PubMed ID: 30724262
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility.
    Sun W; Zhao M; Yang B; Zhao H; Cui C
    Meat Sci; 2011 Jul; 88(3):462-7. PubMed ID: 21353394
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy.
    Yang K; Zhou Y; Guo J; Feng X; Wang X; Wang L; Ma J; Sun W
    Food Chem; 2020 Oct; 326():126896. PubMed ID: 32416422
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation.
    Feng X; Li C; Ullah N; Hackman RM; Chen L; Zhou G
    J Agric Food Chem; 2015 Dec; 63(51):10957-64. PubMed ID: 26593775
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.