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: 25624219)

  • 1. Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying.
    Geng JT; Kaido T; Kasukawa M; Zhong C; Sun LC; Okazaki E; Osako K
    Food Chem; 2015 Jun; 176():158-66. PubMed ID: 25624219
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Relationship between postmortem changes and browning of boiled, dried, and seasoned product made from Japanese common squid (Tedarodes pacificus) mantle muscle.
    Omura Y; Yamazawa M; Yamashita Y; Okazaki E; Watabe S
    J Food Sci; 2007 Jan; 72(1):C044-9. PubMed ID: 17995871
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The effect of organic salts on the browning of dried squid products processed by air-drying.
    Geng J; Takahashi K; Kaido T; Kasukawa M; Okazaki E; Osako K
    Food Chem; 2018 Dec; 269():212-219. PubMed ID: 30100426
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The influence of proteases on the browning of dried squid products processed by air-drying.
    Geng JT; Kaido T; Kasukawa M; Takahashi K; Okazaki E; Osako K
    Food Res Int; 2017 Jul; 97():231-239. PubMed ID: 28578046
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat.
    Geng JT; Takahashi K; Kaido T; Kasukawa M; Okazaki E; Osako K
    Food Chem; 2019 Jun; 283():324-330. PubMed ID: 30722879
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.
    Deng Y; Luo Y; Wang Y; Zhao Y
    Food Chem; 2015 Mar; 171():168-76. PubMed ID: 25308657
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Biochemistry and functional characterization of squid mantle meat (Dosidicus gigas)].
    Abugoch L; Guarda A; María Pérez L; Isabel Donghi M
    Arch Latinoam Nutr; 2000 Dec; 50(4):380-6. PubMed ID: 11464670
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Identification of high molecular weight proteins in squid muscle by Western blotting analysis and postmortem rheological changes.
    Kasamatsu C; Kimura S; Kagawa M; Hatae K
    Biosci Biotechnol Biochem; 2004 May; 68(5):1119-24. PubMed ID: 15170118
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Utilization of oryzacystatin for regulating the ripening of squid shiokara, a traditional Japanese salted and fermented seafood.
    Funaki J; Tamura T; Nishinoaki M; Misaka T; Eto W; Asakura T
    J Food Sci; 2010; 75(9):S527-30. PubMed ID: 21535627
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A cysteine-activated protease isolated from Todarodes pacificus squid degrades collagen below its denaturation temperature.
    Miura-Yokota Y; Matsubara Y; Ebihara T; Hattori S; Irie S
    Connect Tissue Res; 2004; 45(2):109-21. PubMed ID: 15763926
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Molecular identification of dried squid products sold in China using DNA barcoding and SYBR green real time PCR.
    Shi R; Huang M; Wang J; He C; Ying X; Xiong X; Xiong X
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2020 Jul; 37(7):1061-1074. PubMed ID: 32394818
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Postmortem biochemical behavior of giant squid (Dosidicus gigas) mantle muscle stored in ice and its relation with quality parameters.
    Márquez-Ríos E; Morán-Palacio EF; Lugo-Sánchez ME; Ocano-Higuera VM; Pacheco-Aguilar R
    J Food Sci; 2007 Sep; 72(7):C356-62. PubMed ID: 17995632
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds.
    Pankyamma V; Mokam SY; Debbarma J; Rao B M
    J Sci Food Agric; 2019 Oct; 99(13):5778-5783. PubMed ID: 31162679
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood.
    Lee ES; Park SY; Ha SD
    Food Sci Technol Int; 2016 Apr; 22(3):213-20. PubMed ID: 25967394
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Larval anisakid nematodes of Japanese common squid (Todarodes pacificus) from the Sea of Japan.
    Nagasawa K; Moravec F
    J Parasitol; 1995 Feb; 81(1):69-75. PubMed ID: 7876981
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparative expression and tissue distribution analyses of astacin-like squid metalloprotease in squid and cuttlefish.
    Kanzawa N; Ogawa T; Asakura M; Okiyama K; Honda M; Tsuchiya T
    Zoolog Sci; 2008 Jan; 25(1):14-21. PubMed ID: 18275241
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Isolation and characteristics of trypsin inhibitor from the hepatopancreas of a squid (Todarodes pacificus).
    Kishimura H; Saeki H; Hayashi K
    Comp Biochem Physiol B Biochem Mol Biol; 2001 Aug; 130(1):117-23. PubMed ID: 11470450
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Stability of the physical properties of plasticized edible films from squid (Todarodes pacificus) mantle muscle during storage.
    Leerahawong A; Tanaka M; Okazaki E; Osako K
    J Food Sci; 2012 Jun; 77(6):E159-65. PubMed ID: 22591012
    [TBL] [Abstract][Full Text] [Related]  

  • 19. No long-term variation of
    Yamada M
    Mar Pollut Bull; 2023 Sep; 194(Pt A):115347. PubMed ID: 37517247
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Molecular and physical characteristics of squid (Todarodes pacificus) skin collagens and biological properties of their enzymatic hydrolysates.
    Nam KA; You SG; Kim SM
    J Food Sci; 2008 May; 73(4):C249-55. PubMed ID: 18460118
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.