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 *

150 related articles for article (PubMed ID: 26459572)

  • 21. Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) pork.
    Zequan X; Yonggang S; Heng X; Yaodong W; Xin M; Dan L; Li Z; Tingting D; Zirong W
    Meat Sci; 2022 Dec; 194():108962. PubMed ID: 36126390
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters.
    Che S; Susta L; Barbut S
    Poult Sci; 2023 Oct; 102(10):102907. PubMed ID: 37579649
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat.
    Chmiel M; Słowiński M; Dasiewicz K
    Meat Sci; 2011 Jul; 88(3):566-70. PubMed ID: 21392895
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Pale poultry muscle syndrome.
    Smith DP; Northcutt JK
    Poult Sci; 2009 Jul; 88(7):1493-6. PubMed ID: 19531722
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork.
    Zequan X; Yonggang S; Guangjuan L; Shijun X; Li Z; Mingrui Z; Yanli X; Zirong W
    Meat Sci; 2021 Jul; 177():108353. PubMed ID: 33721680
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Prediction of pork quality with near infrared spectroscopy (NIRS): 1. Feasibility and robustness of NIRS measurements at laboratory scale.
    Kapper C; Klont RE; Verdonk JM; Urlings HA
    Meat Sci; 2012 Jul; 91(3):294-9. PubMed ID: 22410119
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging.
    Barbin DF; ElMasry G; Sun DW; Allen P
    Anal Chim Acta; 2012 Mar; 719():30-42. PubMed ID: 22340528
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.
    Li K; Zhao YY; Kang ZL; Wang P; Han MY; Xu XL; Zhou GH
    Poult Sci; 2015 Jan; 94(1):111-22. PubMed ID: 25577798
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Phosphorylation state of pyruvate dehydrogenase and metabolite levels in turkey skeletal muscle in normal and pale, soft, exudative meats.
    Aljarbou WA; England EM; Velleman SG; Reed KM; Strasburg GM
    Br Poult Sci; 2021 Jun; 62(3):379-386. PubMed ID: 33225715
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Near-infrared hyperspectral imaging for grading and classification of pork.
    Barbin D; Elmasry G; Sun DW; Allen P
    Meat Sci; 2012 Jan; 90(1):259-68. PubMed ID: 21821367
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.
    Wu Z; Bertram HC; Böcker U; Ofstad R; Kohler A
    J Agric Food Chem; 2007 May; 55(10):3990-7. PubMed ID: 17451251
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. [Method for measuring water content in fresh meat using diffusion reflectance near infrared spectroscopy and experiment].
    Ji RQ; Huang L; Liu L; Wang ZY
    Guang Pu Xue Yu Guang Pu Fen Xi; 2008 Aug; 28(8):1767-71. PubMed ID: 18975799
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging.
    Liu R; Li K; Yang T; Yang L; Qin M; Yu H; Wu M; Ge Q; Bao W; Wu S
    Food Chem; 2023 Jan; 398():133817. PubMed ID: 35964574
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein.
    Li S; Diao X; Mao X; Liu H; Shan K; Zhao D; Zhou G; Li C
    Meat Sci; 2023 Apr; 198():109110. PubMed ID: 36640717
    [TBL] [Abstract][Full Text] [Related]  

  • 36. On-line prediction of beef quality traits using near infrared spectroscopy.
    De Marchi M
    Meat Sci; 2013 Aug; 94(4):455-60. PubMed ID: 23618741
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Prediction of pork quality with near infrared spectroscopy (NIRS) 2. Feasibility and robustness of NIRS measurements under production plant conditions.
    Kapper C; Klont RE; Verdonk JM; Williams PC; Urlings HA
    Meat Sci; 2012 Jul; 91(3):300-5. PubMed ID: 22405914
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review.
    Prieto N; Roehe R; Lavín P; Batten G; Andrés S
    Meat Sci; 2009 Oct; 83(2):175-86. PubMed ID: 20416766
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy.
    Andersen PV; Wold JP; Gjerlaug-Enger E; Veiseth-Kent E
    Meat Sci; 2018 Nov; 145():94-100. PubMed ID: 29940404
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Comparative studies on the biochemical characteristics of natural actomyosin isolated from PSE and normal pork.
    Ding YT; Sang WG; Chen Y
    J Zhejiang Univ Sci; 2004 Jun; 5(6):684-8. PubMed ID: 15101102
    [TBL] [Abstract][Full Text] [Related]  

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