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 *

112 related articles for article (PubMed ID: 22064281)

  • 41. Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.
    Wu Z; Bertram HC; Böcker U; Ofstad R; Kohler A
    J Agric Food Chem; 2007 May; 55(10):3990-7. PubMed ID: 17451251
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Oxymyoglobin formation in meat and poultry.
    Millar S; Wilson R; Moss BW; Ledward DA
    Meat Sci; 1994; 36(3):397-406. PubMed ID: 22061633
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath--effect of sample dimensions and prior freezing and ageing.
    Oillic S; Lemoine E; Gros JB; Kondjoyan A
    Meat Sci; 2011 Jul; 88(3):338-46. PubMed ID: 21333460
    [TBL] [Abstract][Full Text] [Related]  

  • 44. 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]  

  • 45. Microstructural changes in m. rectus abdominis bovine muscle after heating.
    Astruc T; Gatellier P; Labas R; Lhoutellier VS; Marinova P
    Meat Sci; 2010 Aug; 85(4):743-51. PubMed ID: 20434272
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Effect of post-mortem temperature on beef tenderness.
    Petäjä E; Kukkonen E; Puolanne E
    Meat Sci; 1985; 12(3):145-54. PubMed ID: 22055255
    [TBL] [Abstract][Full Text] [Related]  

  • 47. 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]  

  • 48. The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles.
    Hertzman C; Olsson U; Tornberg E
    Meat Sci; 1993; 35(1):119-41. PubMed ID: 22060841
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
    Maughan C; Martini S
    J Food Sci; 2012 Feb; 77(2):S115-21. PubMed ID: 22339550
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Cooking frozen and thawed roasts: beef, pork, and lamb cuts.
    Fulton C; Davis C
    J Am Diet Assoc; 1975 Sep; 67(3):227-31. PubMed ID: 1151028
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Species identification of cooked meats by DNA hybridization assay.
    Chikuni K; Ozutsumi K; Koishikawa T; Kato S
    Meat Sci; 1990; 27(2):119-28. PubMed ID: 22055225
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Radio frequency cooking of ground, comminuted and muscle meat products.
    Laycock L; Piyasena P; Mittal GS
    Meat Sci; 2003 Nov; 65(3):959-65. PubMed ID: 22063675
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties.
    Rhee KS; Anderson LM; Sams AR
    Meat Sci; 2005 Oct; 71(2):392-6. PubMed ID: 22064241
    [TBL] [Abstract][Full Text] [Related]  

  • 54. The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85°C.
    Brunton NP; Lyng JG; Zhang L; Jacquier JC
    Meat Sci; 2006 Feb; 72(2):236-44. PubMed ID: 22061550
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Effect of salt addition on sous vide cooked whole beef muscles from Argentina.
    Vaudagna SR; Pazos AA; Guidi SM; Sanchez G; Carp DJ; Gonzalez CB
    Meat Sci; 2008 Jul; 79(3):470-82. PubMed ID: 22062908
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Radio frequency heating of beef rolls from biceps femoris muscle.
    Tang X; Lyng JG; Cronin DA; Durand C
    Meat Sci; 2006 Mar; 72(3):467-74. PubMed ID: 22061730
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Immunoassay kit used to detect the presence of bovine material in processed foods.
    Love JL; Carey-Smith GV
    J AOAC Int; 2004; 87(5):1143-7. PubMed ID: 15493671
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Cooking tenderizing in beef.
    Davey CL; Niederer AF
    Meat Sci; 1977 Oct; 1(4):271-6. PubMed ID: 22054768
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Use of meat fluorescence emission as a marker of oxidation promoted by cooking.
    Gatellier P; Santé-Lhoutellier V; Portanguen S; Kondjoyan A
    Meat Sci; 2009 Dec; 83(4):651-6. PubMed ID: 20416643
    [TBL] [Abstract][Full Text] [Related]  

  • 60. The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperatures.
    Bendall JR; Restall DJ
    Meat Sci; 1983 Feb; 8(2):93-117. PubMed ID: 22055448
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.