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 *

61 related articles for article (PubMed ID: 22056057)

  • 1. Action of NaCl and polyphosphates in meat processing: Responses of myofibrils to concentrated salt solutions.
    Knight P; Parsons N
    Meat Sci; 1988; 24(4):275-300. PubMed ID: 22056057
    [TBL] [Abstract][Full Text] [Related]  

  • 2. On the mechanism of water holding in meat: The swelling and shrinking of myofibrils.
    Offer G; Trinick J
    Meat Sci; 1983; 8(4):245-81. PubMed ID: 22055626
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Mode of IMP and pyrophosphate enhancement of myosin and actin extraction from porcine meat.
    Nakamura Y; Migita K; Okitani A; Matsuishi M
    Biosci Biotechnol Biochem; 2013; 77(6):1214-8. PubMed ID: 23748759
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential.
    Liu Z; Xiong YL; Chen J
    J Agric Food Chem; 2011 Dec; 59(24):13026-34. PubMed ID: 22084832
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification of restricting factors that inhibit swelling of oxidized myofibrils during brine irrigation.
    Liu Z; Xiong YL; Chen J
    J Agric Food Chem; 2009 Nov; 57(22):10999-1007. PubMed ID: 19919128
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina.
    Pighin DG; Sancho AM; Gonzalez CB
    Meat Sci; 2008 Jul; 79(3):549-56. PubMed ID: 22062916
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition.
    Shao JH; Deng YM; Jia N; Li RR; Cao JX; Liu DY; Li JR
    Food Chem; 2016 Jun; 200():308-14. PubMed ID: 26830593
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of sodium alginate and glucono-delta-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations.
    Hong GP; Chin KB
    Meat Sci; 2010 Jun; 85(2):201-9. PubMed ID: 20374886
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Different actions of salt and pyrophosphate on protein extraction from myofibrils reveal the mechanism controlling myosin dissociation.
    Shen QW; Swartz DR; Wang Z; Liu Y; Gao Y; Zhang D
    J Sci Food Agric; 2016 Apr; 96(6):2033-9. PubMed ID: 26085314
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Modulating the structure and properties of poly(sodium 4-styrenesulfonate)/poly(diallyldimethylammonium chloride) multilayers with concentrated salt solutions.
    Han L; Mao Z; Wuliyasu H; Wu J; Gong X; Yang Y; Gao C
    Langmuir; 2012 Jan; 28(1):193-9. PubMed ID: 22118499
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of electrical stimulation and ageing of beef on the gelation properties and protein extractability of isolated myofibrils.
    Samejima K; Fretheim K; Egelandsdal B
    Meat Sci; 1986; 18(4):295-306. PubMed ID: 22055734
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of electrolytes on the surface behavior of rhamnolipids R1 and R2.
    Helvaci SS; Peker S; Ozdemir G
    Colloids Surf B Biointerfaces; 2004 Jun; 35(3-4):225-33. PubMed ID: 15261035
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The role of the endomysium in the salt-induced swelling of muscle fibres.
    Knight P; Elsey J; Hedges N
    Meat Sci; 1989; 26(3):209-32. PubMed ID: 22054979
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effect of water and salt content on protein solubility and water retention of meat preblends.
    Kenney PB; Hunt MC
    Meat Sci; 1990; 27(2):173-80. PubMed ID: 22055229
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Osmotic injury of PC-3 cells by hypertonic NaCl solutions at temperatures above 0 degrees C.
    Zawlodzka S; Takamatsu H
    Cryobiology; 2005 Feb; 50(1):58-70. PubMed ID: 15710370
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Salt induced conformational transition between A and Z forms of r(CGCGCG) as revealed by a Raman spectroscopic study.
    Nishimura Y; Tsuboi M; Uesugi S; Ohkubo M; Ikehara M
    Nucleic Acids Symp Ser; 1985; (16):25-8. PubMed ID: 4088878
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Viscoelastic properties of human tracheobronchial mucin in aqueous solution.
    McCullagh CM; Jamieson AM; Blackwell J; Gupta R
    Biopolymers; 1995 Feb; 35(2):149-59. PubMed ID: 7696561
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Enzyme-aided modification of chicken-breast myofibril proteins: effect of laccase and transglutaminase on gelation and thermal stability.
    Lantto R; Puolanne E; Kalkkinen N; Buchert J; Autio K
    J Agric Food Chem; 2005 Nov; 53(23):9231-7. PubMed ID: 16277427
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
    Byelashov OA; Adler JM; Geornaras I; Ko KY; Belk KE; Smith GC; Sofos JN
    J Food Sci; 2010 May; 75(4):M209-17. PubMed ID: 20546412
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.