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 *

119 related articles for article (PubMed ID: 23623002)

  • 1. High pressure processing of fresh meat--is it worth it?
    Ma H; Ledward DA
    Meat Sci; 2013 Dec; 95(4):897-903. PubMed ID: 23623002
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure.
    Sikes AL; Tume RK
    Meat Sci; 2014 Jun; 97(2):244-8. PubMed ID: 24598071
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Myoglobin chemistry and meat color.
    Suman SP; Joseph P
    Annu Rev Food Sci Technol; 2013; 4():79-99. PubMed ID: 23190143
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
    Min B; Cordray JC; Ahn DU
    J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of high pressure treatment on the color of fresh and processed meats: A review.
    Bak KH; Bolumar T; Karlsson AH; Lindahl G; Orlien V
    Crit Rev Food Sci Nutr; 2019; 59(2):228-252. PubMed ID: 28846443
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of rigor status during high-pressure processing on the physical qualities of farm-raised abalone (Haliotis rufescens).
    Hughes BH; Greenberg NJ; Yang TC; Skonberg DI
    J Food Sci; 2015 Jan; 80(1):C40-8. PubMed ID: 25471900
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat.
    Canto AC; Lima BR; Cruz AG; Lázaro CA; Freitas DG; Faria JA; Torrezan R; Freitas MQ; Silva TP
    Meat Sci; 2012 Jul; 91(3):255-60. PubMed ID: 22385794
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Molecular effects of high-pressure processing on food studied by resonance Raman.
    Tintchev F; Wackerbarth H; Kuhlmann U; Toepfl S; Knorr D; Hildebrandt P; Heinz V
    Ann N Y Acad Sci; 2010 Feb; 1189():34-42. PubMed ID: 20233366
    [TBL] [Abstract][Full Text] [Related]  

  • 9. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization.
    Kim YH; Huff-Lonergan E; Sebranek JG; Lonergan SM
    Meat Sci; 2010 Aug; 85(4):759-67. PubMed ID: 20444557
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Monitoring the effects of high pressure processing and temperature on selected beef quality attributes.
    McArdle R; Marcos B; Kerry JP; Mullen A
    Meat Sci; 2010 Nov; 86(3):629-34. PubMed ID: 20708343
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure.
    Jung S; Nam KC; Ahn DU; Kim HJ; Jo C
    Meat Sci; 2013 Sep; 95(1):8-13. PubMed ID: 23644047
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Stabilization of beef meat by a new active packaging containing natural antioxidants.
    Nerín C; Tovar L; Djenane D; Camo J; Salafranca J; Beltran JA; Roncalés P
    J Agric Food Chem; 2006 Oct; 54(20):7840-6. PubMed ID: 17002460
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Tenderness of pre- and post rigor lamb longissimus muscle.
    Geesink G; Sujang S; Koohmaraie M
    Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type.
    Claus JR; Du C
    Meat Sci; 2013 Nov; 95(3):526-35. PubMed ID: 23793091
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Retail colour display life of chilled lamb as affected by processing conditions and storage temperature.
    Rosenvold K; Wiklund E
    Meat Sci; 2011 Jul; 88(3):354-60. PubMed ID: 21316158
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Factors influencing internal color of cooked meats.
    Suman SP; Nair MN; Joseph P; Hunt MC
    Meat Sci; 2016 Oct; 120():133-144. PubMed ID: 27131513
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast.
    Khan MA; Ali S; Yang H; Kamboh AA; Ahmad Z; Tume RK; Zhou G
    Food Chem; 2019 Mar; 277():646-654. PubMed ID: 30502199
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sensory characteristics of meat cooked for prolonged times at low temperature.
    Christensen L; Gunvig A; Tørngren MA; Aaslyng MD; Knøchel S; Christensen M
    Meat Sci; 2012 Feb; 90(2):485-9. PubMed ID: 21985894
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review.
    Ramanathan R; Suman SP; Faustman C
    J Agric Food Chem; 2020 Nov; 68(46):12779-12787. PubMed ID: 32045229
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.