BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

494 related articles for article (PubMed ID: 23747625)

  • 41. Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (-10 degrees C).
    Park SY; Yoo SS; Uh JH; Eun JB; Lee HC; Kim YJ; Chin KB
    J Food Sci; 2007 Mar; 72(2):C114-9. PubMed ID: 17995825
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Protein oxidation during frozen storage and subsequent processing of different beef muscles.
    Utrera M; Parra V; Estévez M
    Meat Sci; 2014 Feb; 96(2 Pt A):812-20. PubMed ID: 24200575
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork.
    Huang F; Huang M; Xu X; Zhou G
    J Sci Food Agric; 2011 Feb; 91(3):443-8. PubMed ID: 21218477
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles.
    Cheng H; Song S; Kim GD
    Sci Rep; 2021 Jun; 11(1):13354. PubMed ID: 34172812
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Meat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during display.
    Muela E; Monge P; Sañudo C; Campo MM; Beltrán JA
    Meat Sci; 2015 Apr; 102():35-40. PubMed ID: 25529287
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Calibrations between the variables of microbial TTI response and ground pork qualities.
    Kim E; Choi DY; Kim HC; Kim K; Lee SJ
    Meat Sci; 2013 Oct; 95(2):362-7. PubMed ID: 23747630
    [TBL] [Abstract][Full Text] [Related]  

  • 47. The effect of pale, soft and exudative meat on the quality of canned pork in gravy.
    Florowski T; Florowska A; Chmiel M; Adamczak L; Pietrzak D; Ruchlicka M
    Meat Sci; 2017 Jan; 123():29-34. PubMed ID: 27610754
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Mapping of TBARS distribution in frozen-thawed pork using NIR hyperspectral imaging.
    Wu X; Song X; Qiu Z; He Y
    Meat Sci; 2016 Mar; 113():92-6. PubMed ID: 26630204
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork.
    Chen T; Zhou GH; Xu XL; Zhao GM; Li CB
    Meat Sci; 2010 Jan; 84(1):143-6. PubMed ID: 20374766
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Relationships between 4-hydroxy-2-nonenal, 2-thiobarbituric acid reactive substances and n-6 polyunsaturated fatty acids in refrigerated and frozen pork.
    Sakai T; Yamauchi K; Kuwazuru S; Gotoh N
    Biosci Biotechnol Biochem; 1998 Oct; 62(10):2028-9. PubMed ID: 9836438
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Effects of boning method and postmortem aging on meat quality characteristics of pork loin.
    Li C; Wu J; Zhang N; Zhang S; Liu J; Li J; Li H; Feng X; Han Y; Zhu Z; Xu X; Zhou G
    Anim Sci J; 2009 Oct; 80(5):591-6. PubMed ID: 20163625
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin.
    Chwastowska-Siwiecka I; Kondratowicz J
    Pol J Vet Sci; 2008; 11(2):113-7. PubMed ID: 18683539
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Quality attributes and color characteristics in three-piece boneless hams.
    McKeith RO; Pringle TD
    Meat Sci; 2013 Sep; 95(1):59-63. PubMed ID: 23652219
    [TBL] [Abstract][Full Text] [Related]  

  • 54. "Chilled" pork--Part I: Sensory and physico-chemical quality.
    Ngapo TM; Riendeau L; Laberge C; Leblanc D; Fortin J
    Meat Sci; 2012 Dec; 92(4):330-7. PubMed ID: 22633163
    [TBL] [Abstract][Full Text] [Related]  

  • 55. [Studies on muscle-meat quality in swine. 1. Incidence of poor quality as well as influence of slaughtering and refrigeration].
    Prange H; Jugert L; Scharner E
    Arch Exp Veterinarmed; 1977; 31(2):235-48. PubMed ID: 901128
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking.
    Dai Y; Miao J; Yuan SZ; Liu Y; Li XM; Dai RT
    Meat Sci; 2013 Apr; 93(4):898-905. PubMed ID: 23333584
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Effect of dietary vitamin E supplementation and feeding period on pork quality.
    Guo Q; Richert BT; Burgess JR; Webel DM; Orr DE; Blair M; Grant AL; Gerrard DE
    J Anim Sci; 2006 Nov; 84(11):3071-8. PubMed ID: 17032801
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at -3 °C.
    Zhang Y; Magro A; Puolanne E; Zotte AD; Ertbjerg P
    Meat Sci; 2021 Jun; 176():108468. PubMed ID: 33636547
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality.
    Te Pas MF; Kruijt L; Pierzchala M; Crump RE; Boeren S; Keuning E; Hoving-Bolink R; Hortós M; Gispert M; Arnau J; Diestre A; Mulder HA
    Meat Sci; 2013 Nov; 95(3):679-87. PubMed ID: 23375457
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Postmortem protein degradation is a key contributor to fresh pork loin tenderness.
    Carlson KB; Prusa KJ; Fedler CA; Steadham EM; Outhouse AC; King DA; Huff-Lonergan E; Lonergan SM
    J Anim Sci; 2017 Apr; 95(4):1574-1586. PubMed ID: 28464104
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 25.