BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

328 related articles for article (PubMed ID: 24673336)

  • 1. Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.
    Lian Z; Qiao L; Zhu G; Deng Y; Qian B; Yue J; Zhao Y
    J Food Sci; 2014 Mar; 79(3):E354-61. PubMed ID: 24673336
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg.
    Kaewmanee T; Benjakul S; Visessanguan W
    J Food Sci; 2011 Mar; 76(2):S139-47. PubMed ID: 21535790
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules.
    Su Y; Sun Y; Chang C; Li J; Cai Y; Zhao Q; Huang Z; Xiong W; Gu L; Yang Y
    J Sci Food Agric; 2024 Aug; 104(10):6070-6084. PubMed ID: 38441435
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing.
    Wu Y; Xiang X; Li X; Li X; An F; Geng F; Luo P; Huang Q; Zhou Y
    Ultrason Sonochem; 2024 Jan; 102():106746. PubMed ID: 38157804
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Oil exudation and histological structures of duck egg yolks during brining.
    Lai KM; Chung WH; Jao CL; Hsu KC
    Poult Sci; 2010 Apr; 89(4):738-44. PubMed ID: 20308406
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF-NMR and MRI techniques.
    Dong X; Zhang T; Cheng S; He X; Wang H; Tan M
    J Food Sci; 2022 May; 87(5):2009-2017. PubMed ID: 35411557
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of partial replacement of NaCl by KCl and CaCl
    Liu H; Feng F; Xue H; Gao B; Han T; Li R; Hu X; Tu Y; Zhao Y
    J Food Sci; 2022 Feb; 87(2):795-807. PubMed ID: 35040144
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs.
    Xu L; Zhao Y; Xu M; Yao Y; Nie X; Du H; Tu YG
    PLoS One; 2017; 12(8):e0182912. PubMed ID: 28797071
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting.
    Wongnen C; Panpipat W; Saelee N; Rawdkuen S; Grossmann L; Chaijan M
    Foods; 2023 Jun; 12(11):. PubMed ID: 37297504
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Non-destructive detection of egg white and yolk morphology transformation and salt content of salted duck eggs in salting by hyperspectral imaging.
    Chen Y; Chen Z; Yan Q; Liu Y; Wang Q
    Int J Biol Macromol; 2024 Mar; 262(Pt 1):130002. PubMed ID: 38331060
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Nondestructive testing of runny salted egg yolk based on improved ConvNeXt-T.
    Chen H; Chang Y; Chen Y; Liu C; Zhu Z; Liu S; Wang Q
    J Food Sci; 2024 Jun; 89(6):3369-3383. PubMed ID: 38720576
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of ultrasonic treatment and storage temperature on egg quality.
    Sert D; Aygun A; Demir MK
    Poult Sci; 2011 Apr; 90(4):869-75. PubMed ID: 21406374
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and Maltodextrin.
    Wang TH
    J Poult Sci; 2017 Jan; 54(1):97-102. PubMed ID: 32908414
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of vacuum packing on eggshell microbial activity and egg quality in table eggs under different storage temperatures.
    Aygun A; Sert D
    J Sci Food Agric; 2013 May; 93(7):1626-32. PubMed ID: 23124536
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties.
    Yu Z; Guo H; Liu C; Wang R; Zhang L; Zhang X; Chen Y
    Food Res Int; 2022 Jun; 156():111318. PubMed ID: 35651073
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi.
    Quan TH; Benjakul S
    J Texture Stud; 2019 Oct; 50(5):434-442. PubMed ID: 31107968
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes in yolk states of duck egg during long-term brining.
    Lai KM; Chi SP; Ko WC
    J Agric Food Chem; 1999 Feb; 47(2):733-6. PubMed ID: 10563961
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of partial substitution of sodium salt on the quality of salted quail eggs.
    Bao Z; Tian Y; Gao J; Da K; Lin S
    J Food Biochem; 2021 Oct; 45(10):e13941. PubMed ID: 34532863
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Health Risk Contamination of Heavy Metals in Yolk and Albumen of Duck Eggs Collected in Central and Western Thailand.
    Aendo P; Netvichian R; Tippayalak S; Sanguankiat A; Khuntamoon T; Songserm T; Tulayakul P
    Biol Trace Elem Res; 2018 Aug; 184(2):501-507. PubMed ID: 29151237
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.
    Tang H; Tan L; Chen Y; Zhang J; Li H; Chen L
    J Sci Food Agric; 2021 Mar; 101(4):1389-1395. PubMed ID: 32835415
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.