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 *

134 related articles for article (PubMed ID: 26877631)

  • 1. Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles.
    He FY; Kim HW; Hwang KE; Song DH; Kim YJ; Ham YK; Kim SY; Yeo IJ; Jung TJ; Kim CJ
    Korean J Food Sci Anim Resour; 2015; 35(6):721-30. PubMed ID: 26877631
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat.
    Moeini R; Zamindar N; Aarabi Najvani F
    Food Sci Technol Int; 2024 Mar; 30(2):137-148. PubMed ID: 36384295
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat.
    Khan MI; Lee HJ; Kim HJ; Young HI; Lee H; Jo C
    Asian-Australas J Anim Sci; 2016 Nov; 29(11):1639-1945. PubMed ID: 26954195
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M.
    Moon SS
    Korean J Food Sci Anim Resour; 2018 Feb; 38(1):143-151. PubMed ID: 29725232
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Acceleration of post-mortem changes in Tsaiya duck (Anas platyrhynchos) breast muscle by lactic acid marination.
    Chou RG; Tseng TF; Chen MT
    Br Poult Sci; 1997 Mar; 38(1):78-83. PubMed ID: 9088617
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.
    Kim HW; Hwang KE; Song DH; Kim YJ; Lim YB; Choi JH; Choi YS; Kim HY; Kim CJ
    Poult Sci; 2014 Mar; 93(3):680-6. PubMed ID: 24604862
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Tenderization effect of soy sauce on beef M. biceps femoris.
    Kim HW; Choi YS; Choi JH; Kim HY; Lee MA; Hwang KE; Song DH; Lim YB; Kim CJ
    Food Chem; 2013 Aug; 139(1-4):597-603. PubMed ID: 23561150
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The tenderisation of shin beef using a citrus juice marinade.
    Burke RM; Monahan FJ
    Meat Sci; 2003 Feb; 63(2):161-8. PubMed ID: 22062175
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Freezing and calcium chloride marination effects on beef tenderness and calpastatin activity.
    Whipple G; Koohmaraie M
    J Anim Sci; 1992 Oct; 70(10):3081-5. PubMed ID: 1429284
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking.
    Naqvi ZB; Campbell MA; Latif S; Thomson PC; McGill DM; Warner RD; Friend MA
    Meat Sci; 2021 Oct; 180():108563. PubMed ID: 34044229
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness.
    Marino R; Della Malva A; Albenzio M
    J Anim Sci; 2015 Mar; 93(3):1376-87. PubMed ID: 26020914
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin.
    Shin H; Kim HT; Choi MJ; Ko EY
    Food Sci Anim Resour; 2019 Dec; 39(6):888-902. PubMed ID: 31950106
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions.
    Maxwell AD; Bowker BC; Zhuang H; Chatterjee D; Adhikari K
    Poult Sci; 2018 Aug; 97(8):2971-2978. PubMed ID: 29762785
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of calcium chloride marination on bovine Cutaneus trunci muscle.
    Gonzalez CB; Salitto VA; Carduza FJ; Pazos AA; Lasta JA
    Meat Sci; 2001 Mar; 57(3):251-6. PubMed ID: 22061499
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts.
    Bowker BC; Callahan JA; Solomon MB
    Poult Sci; 2010 Aug; 89(8):1744-9. PubMed ID: 20634532
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Tenderisation of spent hen meat using ginger extract.
    Naveena BM; Mendiratta SK
    Br Poult Sci; 2001 Jul; 42(3):344-9. PubMed ID: 11469554
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations.
    Rostamani M; Baghaei H; Bolandi M
    Food Sci Nutr; 2021 Sep; 9(9):5006-5015. PubMed ID: 34532012
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color.
    Smith DP; Young LL
    Poult Sci; 2007 Dec; 86(12):2666-70. PubMed ID: 18029814
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Tenderization of Bovine Longissimus Dorsi Muscle using Aqueous Extract from Sarcodon aspratus.
    Kim HK; Lee SH; Ryu YC
    Korean J Food Sci Anim Resour; 2015; 35(4):533-40. PubMed ID: 26761876
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of ultimate pH on bovine meat tenderness during ageing.
    Silva JA; Patarata L; Martins C
    Meat Sci; 1999 Aug; 52(4):453-9. PubMed ID: 22062710
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.