BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

158 related articles for article (PubMed ID: 23751542)

  • 1. The influence of fish age, salt level, and Mtgase addition on the quality of gels prepared from unwashed mince of farmed meagre (Argyrosomus regius).
    Cardoso C; Ribeiro B; Mendes R
    Food Sci Technol Int; 2014 Jun; 20(4):253-63. PubMed ID: 23751542
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates.
    Chanarat S; Benjakul S
    Food Chem; 2013 Jan; 136(2):929-37. PubMed ID: 23122146
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness.
    Benjakul S; Phatcharat S; Tammatinna A; Visessanguan W; Kishimura H
    J Food Sci; 2008 Aug; 73(6):S239-46. PubMed ID: 19241566
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of MTGase, dietary fiber and UV irradiation upon heat-induced Gilthead seabream (Sparus aurata) gels.
    Cardoso CL; Mendes RO; Vaz-Pires P; Nunes ML
    Food Sci Technol Int; 2011 Apr; 17(2):155-65. PubMed ID: 21421672
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax).
    Cardoso CL; Mendes RO; Vaz-Pires P; Nunes ML
    Food Sci Technol Int; 2014 Jan; 20(1):45-54. PubMed ID: 23733821
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of high pressure and setting condition on physico-chemical, structural and functional characteristics of transglutaminase mediated fish gels.
    Kunnath S; Jaganath B; Panda SK; Balange AK; Gudipati V
    Food Sci Technol Int; 2021 Oct; 27(7):608-618. PubMed ID: 33302726
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase.
    An Y; Xiong S; Liu R; You J; Yin T; Hu Y
    J Sci Food Agric; 2021 Dec; 101(15):6228-6238. PubMed ID: 33928649
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish.
    Chanarat S; Benjakul S; H-Kittikun A
    J Sci Food Agric; 2012 Mar; 92(4):844-52. PubMed ID: 22413145
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin.
    Huang T; Zhao H; Fang Y; Lu J; Yang W; Qiao Z; Lou Q; Xu D; Zhang J
    J Texture Stud; 2019 Oct; 50(5):400-409. PubMed ID: 31063585
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures.
    Shahsavani Mojarrad L; Rafe A; Sadeghian A; Niazmand R
    J Texture Stud; 2017 Dec; 48(6):624-632. PubMed ID: 28557021
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Suppression of the formation of biogenic amines in mackerel mince by microbial transglutaminase.
    Yerlikaya P; Gokoglu N; Ucak I; Yatmaz HA; Benjakul S
    J Sci Food Agric; 2015 Aug; 95(11):2215-21. PubMed ID: 25263002
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scales.
    Wangtueai S; Noomhorm A; Regenstein JM
    J Food Sci; 2010; 75(9):C731-9. PubMed ID: 21535584
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
    Min B; Green BW
    J Food Sci; 2008 Jun; 73(5):E218-26. PubMed ID: 18576994
    [TBL] [Abstract][Full Text] [Related]  

  • 14.
    Fang M; Xiong S; Jiang Y; Yin T; Hu Y; Liu R; You J
    J Agric Food Chem; 2020 Aug; 68(31):8413-8430. PubMed ID: 32663001
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures.
    Li Q; Gui P; Huang Z; Feng L; Luo Y
    J Texture Stud; 2018 Feb; 49(1):56-64. PubMed ID: 28581064
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance.
    Costa S; Afonso C; Bandarra NM; Gueifão S; Castanheira I; Carvalho ML; Cardoso C; Nunes ML
    Food Chem Toxicol; 2013 Oct; 60():277-85. PubMed ID: 23900006
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase.
    Li C; Xiong YL; Chen J
    J Food Sci; 2013 Jun; 78(6):C823-31. PubMed ID: 23627930
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of lysine and arginine on the properties of low-salt mince gel from striped catfish (Pangasianodon hypophthalmus).
    Buamard N; Javith MA; Balange AK; Krishna G; Benjakul S
    J Food Sci; 2020 Sep; 85(9):2681-2687. PubMed ID: 32794191
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure.
    Hu ZZ; Sha XM; Huang T; Zhang L; Wang GY; Tu ZC
    Food Chem; 2021 Jun; 348():129093. PubMed ID: 33503534
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.