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 *

149 related articles for article (PubMed ID: 25442553)

  • 21. Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility.
    Sun W; Zhao M; Yang B; Zhao H; Cui C
    Meat Sci; 2011 Jul; 88(3):462-7. PubMed ID: 21353394
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Relevant pH and lipase for in vitro models of gastric digestion.
    Sams L; Paume J; Giallo J; Carrière F
    Food Funct; 2016 Jan; 7(1):30-45. PubMed ID: 26527368
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Rapid heating of Alaska pollock and chicken breast myofibrillar proteins as affecting gel rheological properties.
    Liu W; Stevenson CD; Lanier TC
    J Food Sci; 2013 Jul; 78(7):C971-7. PubMed ID: 23646872
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Quantitative measurement of protein digestion in simulated gastric fluid.
    Herman RA; Korjagin VA; Schafer BW
    Regul Toxicol Pharmacol; 2005 Apr; 41(3):175-84. PubMed ID: 15748795
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk.
    Ye A; Cui J; Singh H
    J Dairy Sci; 2011 Jun; 94(6):2762-70. PubMed ID: 21605745
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Iron uptake by Caco-2 cells following in vitro digestion: effects of heat treatments of pork meat and pH of the digests.
    Sørensen AD; Bukhave K
    J Trace Elem Med Biol; 2010 Oct; 24(4):230-5. PubMed ID: 20833007
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating.
    Niu H; Xia X; Wang C; Kong B; Liu Q
    Food Chem; 2018 Mar; 242():188-195. PubMed ID: 29037677
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Development of a simple model device for in vitro gastric digestion investigation.
    Chen J; Gaikwad V; Holmes M; Murray B; Povey M; Wang Y; Zhang Y
    Food Funct; 2011 Apr; 2(3-4):174-82. PubMed ID: 21779576
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion.
    Cao Y; True AD; Chen J; Xiong YL
    J Agric Food Chem; 2016 Apr; 64(15):3054-61. PubMed ID: 27003685
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish.
    Wen S; Zhou G; Song S; Xu X; Voglmeir J; Liu L; Zhao F; Li M; Li L; Yu X; Bai Y; Li C
    Proteomics; 2015 Nov; 15(21):3688-98. PubMed ID: 26227428
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Impact of the Fenton process in meat digestion as assessed using an in vitro gastro-intestinal model.
    Oueslati K; de La Pomélie D; Santé-Lhoutellier V; Gatellier P
    Food Chem; 2016 Oct; 209():43-9. PubMed ID: 27173532
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Characterization of myofibrillar adenosine triphosphatase activity and liberation of actin from myofibrils upon heating chicken breast meat.
    Matsuishi M; Eda Y; Saito E; Yamamoto S; Kanamori K; Goto Y; Kobayashi Y; Okitani A
    Anim Sci J; 2018 Mar; 89(3):597-605. PubMed ID: 29214693
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Denaturation of myofibrillar proteins from chickens as affected by pH, temperature, and adenosine triphosphate concentration.
    Van Laack RL; Lane JL
    Poult Sci; 2000 Jan; 79(1):105-9. PubMed ID: 10685897
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Iron-binding properties, amino acid composition, and structure of muscle tissue peptides from in vitro digestion of different meat sources.
    Storcksdieck genannt Bonsmann S; Hurrell RF
    J Food Sci; 2007 Jan; 72(1):S019-29. PubMed ID: 17995893
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Peptic digestibility of raw and heat-coagulated hen's egg white proteins at acidic pH range.
    Yoshino K; Sakai K; Mizuha Y; Shimizuike A; Yamamoto S
    Int J Food Sci Nutr; 2004 Dec; 55(8):635-40. PubMed ID: 16019308
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Digestibility and Immunoreactivity of Shrimp Extracts Using an In Vitro Digestibility Model with Pepsin and Pancreatin.
    Toomer OT; Do AB; Fu TJ; Williams KM
    J Food Sci; 2015 Jul; 80(7):T1633-9. PubMed ID: 26077284
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Protein acidification and hydrolysis by pepsin ensure efficient trypsin-catalyzed hydrolysis.
    Rivera Del Rio A; Keppler JK; Boom RM; Janssen AEM
    Food Funct; 2021 May; 12(10):4570-4581. PubMed ID: 33908536
    [TBL] [Abstract][Full Text] [Related]  

  • 38. The potential influence of gastric acid secretion during fasting on digestion time in leopard sharks (Triakis semifasciata).
    Papastamatiou YP
    Comp Biochem Physiol A Mol Integr Physiol; 2007 May; 147(1):37-42. PubMed ID: 17280858
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static
    Salelles L; Floury J; Le Feunteun S
    Food Funct; 2021 Dec; 12(24):12468-12478. PubMed ID: 34788782
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation.
    Cao H; Jiao X; Fan D; Huang J; Zhao J; Yan B; Zhou W; Zhang W; Ye W; Zhang H
    Food Chem; 2019 Jun; 284():45-52. PubMed ID: 30744866
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.