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.
107 related articles for article (PubMed ID: 25460128)
1. Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat. Miklos R; Nielsen MS; Einarsdóttir H; Feidenhans'l R; Lametsch R Meat Sci; 2015 Feb; 100():217-21. PubMed ID: 25460128 [TBL] [Abstract][Full Text] [Related]
2. Dynamic MRI and thermal simulation to interpret deformation and water transfer in meat during heating. Bouhrara M; Clerjon S; Damez JL; Chevarin C; Portanguen S; Kondjoyan A; Bonny JM J Agric Food Chem; 2011 Feb; 59(4):1229-35. PubMed ID: 21265572 [TBL] [Abstract][Full Text] [Related]
3. Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat. Kondjoyan A; Oillic S; Portanguen S; Gros JB Meat Sci; 2013 Oct; 95(2):336-44. PubMed ID: 23747627 [TBL] [Abstract][Full Text] [Related]
4. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. Dominguez-Hernandez E; Salaseviciene A; Ertbjerg P Meat Sci; 2018 Sep; 143():104-113. PubMed ID: 29730528 [TBL] [Abstract][Full Text] [Related]
5. Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature. Promeyrat A; Bax ML; Traoré S; Aubry L; Santé-Lhoutellier V; Gatellier P Meat Sci; 2010 Aug; 85(4):625-31. PubMed ID: 20416808 [TBL] [Abstract][Full Text] [Related]
6. On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation. Liu J; Arner A; Puolanne E; Ertbjerg P Meat Sci; 2016 Sep; 119():32-40. PubMed ID: 27129081 [TBL] [Abstract][Full Text] [Related]
7. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential. Liu Z; Xiong YL; Chen J J Agric Food Chem; 2011 Dec; 59(24):13026-34. PubMed ID: 22084832 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study. Bertram HC; Kohler A; Böcker U; Ofstad R; Andersen HJ J Agric Food Chem; 2006 Mar; 54(5):1740-6. PubMed ID: 16506827 [TBL] [Abstract][Full Text] [Related]
10. Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes. Filgueras RS; Gatellier P; Ferreira C; Zambiazi RC; Santé-Lhoutellier V Meat Sci; 2011 Sep; 89(1):6-12. PubMed ID: 21507582 [TBL] [Abstract][Full Text] [Related]
11. Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins. Santé-Lhoutellier V; Astruc T; Marinova P; Greve E; Gatellier P J Agric Food Chem; 2008 Feb; 56(4):1488-94. PubMed ID: 18237130 [TBL] [Abstract][Full Text] [Related]
12. Quantitative Three-Dimensional Imaging of Lipid, Protein, and Water Contents via X-Ray Phase-Contrast Tomography. Willner M; Viermetz M; Marschner M; Scherer K; Braun C; Fingerle A; Noël P; Rummeny E; Pfeiffer F; Herzen J PLoS One; 2016; 11(3):e0151889. PubMed ID: 27003308 [TBL] [Abstract][Full Text] [Related]
13. Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms. Bax ML; Aubry L; Ferreira C; Daudin JD; Gatellier P; Rémond D; Santé-Lhoutellier V J Agric Food Chem; 2012 Mar; 60(10):2569-76. PubMed ID: 22335241 [TBL] [Abstract][Full Text] [Related]
14. 2D and 3D X-ray phase retrieval of multi-material objects using a single defocus distance. Beltran MA; Paganin DM; Uesugi K; Kitchen MJ Opt Express; 2010 Mar; 18(7):6423-36. PubMed ID: 20389666 [TBL] [Abstract][Full Text] [Related]
15. Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) effects of fibre type, peroxides and antioxidants. Promeyrat A; Daudin JD; Astruc T; Danon J; Gatellier P Food Chem; 2013 Jun; 138(4):2283-90. PubMed ID: 23497887 [TBL] [Abstract][Full Text] [Related]
16. Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi. Christensen L; Bertram HC; Aaslyng MD; Christensen M Meat Sci; 2011 Aug; 88(4):718-22. PubMed ID: 21450413 [TBL] [Abstract][Full Text] [Related]
17. Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times. Christensen L; Ertbjerg P; Løje H; Risbo J; van den Berg FW; Christensen M Meat Sci; 2013 Apr; 93(4):787-95. PubMed ID: 23305828 [TBL] [Abstract][Full Text] [Related]
18. Meat quality and cooking attributes of thawed pork with different low field NMR T(21). Li C; Liu D; Zhou G; Xu X; Qi J; Shi P; Xia T Meat Sci; 2012 Oct; 92(2):79-83. PubMed ID: 22613078 [TBL] [Abstract][Full Text] [Related]
19. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Hughes JM; Oiseth SK; Purslow PP; Warner RD Meat Sci; 2014 Nov; 98(3):520-32. PubMed ID: 25034451 [TBL] [Abstract][Full Text] [Related]