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 *

164 related articles for article (PubMed ID: 22061149)

  • 1. Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods.
    Martino MN; Otero L; Sanz PD; Zaritzky NE
    Meat Sci; 1998 Nov; 50(3):303-13. PubMed ID: 22061149
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates.
    Grujić R; Petrović L; Pikula B; Amidžić L
    Meat Sci; 1993; 33(3):301-18. PubMed ID: 22060149
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Wheat tissues freeze-etched during exposure to extracellular freezing: distribution of ice.
    Pearce RS; Willison JH
    Planta; 1985 Mar; 163(3):295-303. PubMed ID: 24249402
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Optimum conditions for cryoquenching of small tissue blocks in liquid coolants.
    Elder HY; Gray CC; Jardine AG; Chapman JN; Biddlecombe WH
    J Microsc; 1982 Apr; 126(Pt 1):45-61. PubMed ID: 7069794
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 1-histological changes in muscle frozen at -10, -22, -33, -78, -115 and -196°C.
    Rahelić S; Puač S; Gawwad AH
    Meat Sci; 1985; 14(2):63-72. PubMed ID: 22055867
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Ice recrystallization in a model system and in frozen muscle tissue.
    Martino MN; Zaritzky NE
    Cryobiology; 1989 Apr; 26(2):138-48. PubMed ID: 2707029
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins.
    Cho Y; Lee EJ; Lee J; Lee S; Yun YC; Hong GP
    Food Sci Anim Resour; 2019 Dec; 39(6):1008-1014. PubMed ID: 31950116
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review.
    Zhan X; Sun DW; Zhu Z; Wang QJ
    Crit Rev Food Sci Nutr; 2018; 58(17):2925-2938. PubMed ID: 28723226
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physico-chemical and processing quality of porcine M. longissimus dorsi frozen at different temperatures.
    Sakata R; Oshida T; Morita H; Nagata Y
    Meat Sci; 1995; 39(2):277-84. PubMed ID: 22059833
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Character, distribution and biological implications of ice crystallization in cryopreserved rabbit ovarian tissue revealed by cryo-scanning electron microscopy.
    Gosden RG; Yin H; Bodine RJ; Morris GJ
    Hum Reprod; 2010 Feb; 25(2):470-8. PubMed ID: 19933523
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Large ice crystals in the nucleus of rapidly frozen liver cells.
    Bischof JC; Rubinsky B
    Cryobiology; 1993 Dec; 30(6):597-603. PubMed ID: 8306707
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Metastable states of water and ice during pressure-supported freezing of potato tissue.
    Schlüter O; Benet GU; Heinz V; Knorr D
    Biotechnol Prog; 2004; 20(3):799-810. PubMed ID: 15176885
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Ice VI freezing of meat: supercooling and ultrastructural studies.
    Molina-García AD; Otero L; Martino MN; Zaritzky NE; Arabas J; Szczepek J; Sanz PD
    Meat Sci; 2004 Mar; 66(3):709-18. PubMed ID: 22060881
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage.
    Zhang M; Xia X; Liu Q; Chen Q; Kong B
    Meat Sci; 2019 May; 151():24-32. PubMed ID: 30682660
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Freezing of tissue-limits for the autoradiographic localization of diffusible substances.
    Frederik PM; Busing WM
    J Histochem Cytochem; 1979 Nov; 27(11):1520-3. PubMed ID: 512336
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Entrapment of air microbubbles by ice crystals during freezing exacerbates freeze-induced denaturation of proteins.
    Dao HM; Sahakijpijarn S; Chrostowski R; Peng HH; Moon C; Xu H; Mangolini F; Do HH; Cui Z; Williams RO
    Int J Pharm; 2022 Nov; 628():122306. PubMed ID: 36265662
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (
    Liu S; Zeng X; Zhang Z; Long G; Lyu F; Cai Y; Liu J; Ding Y
    Foods; 2020 Apr; 9(4):. PubMed ID: 32252231
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets.
    Alizadeh E; Chapleau N; de Lamballerie M; Lebail A
    J Food Sci; 2007 Jun; 72(5):E279-84. PubMed ID: 17995727
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meat.
    Fernández PP; Sanz PD; Molina-García AD; Otero L; Guignon B; Vaudagna SR
    Meat Sci; 2007 Dec; 77(4):616-25. PubMed ID: 22061950
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.