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 *

167 related articles for article (PubMed ID: 22060613)

  • 41. Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock ( Theragra chalcogramma) surimi.
    Liu X; Feng D; Ji L; Zhang T; Xue Y; Xue C
    Food Sci Technol Int; 2018 Sep; 24(6):497-506. PubMed ID: 29614868
    [TBL] [Abstract][Full Text] [Related]  

  • 42. The influence of additives on frozen snakehead fish surimi and the application of transglutaminase to fish cakes.
    Muoi NV; Truc TT; Ngan VH
    Acta Sci Pol Technol Aliment; 2019; 18(2):125-133. PubMed ID: 31256540
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods.
    Nurkhoeriyati T; Huda N; Ahmad R
    J Food Sci; 2011; 76(1):S48-55. PubMed ID: 21535715
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Physicochemical properties of surimi gels fortified with dietary fiber.
    Debusca A; Tahergorabi R; Beamer SK; Matak KE; Jaczynski J
    Food Chem; 2014 Apr; 148():70-6. PubMed ID: 24262528
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste.
    Hu Y; Morioka K; Itoh Y
    J Sci Food Agric; 2010 Feb; 90(3):370-5. PubMed ID: 20355055
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice.
    Balange AK; Benjakul S; Maqsood S
    J Food Sci; 2009 Oct; 74(8):C619-27. PubMed ID: 19799658
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Effects of washing methods on gel properties of chicken surimi prepared from spent hen breast muscle.
    Kang GH; Kim SH; Kim JH; Kang HK; Kim DW; Na JC; Yu DJ; Suh OS; Choi YH
    Poult Sci; 2009 Jul; 88(7):1438-43. PubMed ID: 19531715
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Rheological properties of washed and unwashed tilapia (
    Murthy LN; Phadke GG; Siddaiah V; Boraiah RK
    Food Sci Biotechnol; 2017; 26(5):1177-1183. PubMed ID: 30263650
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities.
    Zhu X; Zhu M; He D; Li X; Shi L; Wang L; Xu J; Zheng Y; Yin T
    Foods; 2022 Jan; 11(3):. PubMed ID: 35159506
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Microbial Growth in Surimi and Mince made from Atlantic Pollock.
    Ingham SC; Potter NN
    J Food Prot; 1987 Apr; 50(4):312-315. PubMed ID: 30965418
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Thermal syneresis affected by heating schedule and moisture level in surimi gels.
    Park YD; Yoon KS; Lee CM
    J Food Sci; 2008 Mar; 73(2):E103-7. PubMed ID: 18298723
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel.
    Zheng O; Sun Q; Dong A; Han Z; Wang Z; Wei S; Xia Q; Liu Y; Ji H; Liu S
    Foods; 2022 Nov; 11(23):. PubMed ID: 36496615
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Investigation of cryoprotectants-treated surimi protein deterioration during chilled and frozen storage: Functional properties and kinetic modeling.
    Maghsoudi L; Moosavi-Nasab M; Abedi E; Maleki S
    Food Sci Nutr; 2023 Sep; 11(9):5543-5553. PubMed ID: 37701217
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating.
    He X; Lv Y; Li X; Yi S; Zhao H; Li J; Xu Y
    Ultrason Sonochem; 2022 Feb; 83():105942. PubMed ID: 35131561
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Effects of rare sugar d-allulose on heat-induced gelation of surimi prepared from marine fish.
    Ogawa M; Inoue M; Hayakawa S; O'Charoen S; Ogawa M
    J Sci Food Agric; 2017 Nov; 97(14):5014-5020. PubMed ID: 28417465
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi.
    Yoon WB; Park JW; Jung H
    Foods; 2022 Oct; 11(19):. PubMed ID: 36230190
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Freeze-thaw stability of duck surimi-like materials with different cryoprotectants added.
    Ramadhan K; Huda N; Ahmad R
    Poult Sci; 2012 Jul; 91(7):1703-8. PubMed ID: 22700518
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Improvement of Gel Quality of Squid (
    Chu Y; Deng S; Lv G; Li M; Bao H; Gao Y; Jia R
    Foods; 2022 Jan; 11(2):. PubMed ID: 35053905
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen-stored longtail southern cod (Patagonotothen ramsayi) fish mince gel.
    Zhang N; Yang N; Yu W; Jin Z; Jiang P; Yu C; Dong X
    J Texture Stud; 2022 Oct; 53(6):844-853. PubMed ID: 34921420
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Different additives to enhance the gelation of surimi gel with reduced sodium content.
    Cando D; Herranz B; BorderĂ­as AJ; Moreno HM
    Food Chem; 2016 Apr; 196():791-9. PubMed ID: 26593556
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.