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 *

157 related articles for article (PubMed ID: 27129081)

  • 61. Effect of cooking temperature on the percentage colour formation, nitrite decomposition and sarcoplasmic protein denaturation in processed meat products.
    Okayama T; Fujii M; Yamanoue M
    Meat Sci; 1991; 30(1):49-57. PubMed ID: 22061651
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (pectoralis fundus).
    Zamri AI; Ledward DA; Frazier RA
    J Agric Food Chem; 2006 Apr; 54(8):2992-6. PubMed ID: 16608220
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.
    Jiang J; Xiong YL
    Meat Sci; 2013 Mar; 93(3):469-76. PubMed ID: 23273452
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel.
    Zhou L; Zhang J; Lorenzo JM; Zhang W
    Food Chem; 2021 May; 345():128751. PubMed ID: 33307434
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation.
    Xia X; Kong B; Xiong Y; Ren Y
    Meat Sci; 2010 Jul; 85(3):481-6. PubMed ID: 20416818
    [TBL] [Abstract][Full Text] [Related]  

  • 66. 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]  

  • 67. Effect of combined high pressure and thermal treatment on myofibrillar proteins solubilization of beef muscle.
    Ma H; Zhou G; Ledward DA; Yu X; Pan R
    Int J Mol Sci; 2011; 12(5):3034-41. PubMed ID: 21686167
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum.
    Fadda S; Sanz Y; Vignolo G; Aristoy M; Oliver G; Toldrá F
    Appl Environ Microbiol; 1999 Aug; 65(8):3540-6. PubMed ID: 10427046
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Identification of whale species by thin-layer isoelectric focusing of sarcoplasmic proteins.
    Ukishima Y; Kino M; Kubota H; Wada S; Okada S
    J Assoc Off Anal Chem; 1991; 74(6):943-50. PubMed ID: 1757419
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Stability and emulsion-forming ability of water-soluble fish myofibrillar protein prepared by conjugation with alginate oligosaccharide.
    Sato R; Katayama S; Sawabe T; Saeki H
    J Agric Food Chem; 2003 Jul; 51(15):4376-81. PubMed ID: 12848513
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Alterations in the sarcoplasmic protein fraction of beef muscle with postmortem aging and hydrodynamic pressure processing.
    Bowker BC; Fahrenholz TM; Sarnoski PJ; Solomon MB
    J Food Sci; 2012 Jun; 77(6):C594-602. PubMed ID: 22671519
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy.
    Yang K; Zhou Y; Guo J; Feng X; Wang X; Wang L; Ma J; Sun W
    Food Chem; 2020 Oct; 326():126896. PubMed ID: 32416422
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining.
    Wang Z; Xu W; Kang N; Shen Q; Zhang D
    Meat Sci; 2016 Mar; 113():132-8. PubMed ID: 26658008
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions.
    Chen B; Guo J; Xie Y; Zhou K; Li P; Xu B
    Food Chem; 2021 Mar; 341(Pt 2):128274. PubMed ID: 33038801
    [TBL] [Abstract][Full Text] [Related]  

  • 75. 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]  

  • 76. 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]  

  • 77. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle.
    Joo ST; Kauffman RG; Kim BC; Park GB
    Meat Sci; 1999 Jul; 52(3):291-7. PubMed ID: 22062578
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy.
    Kirschner C; Ofstad R; Skarpeid HJ; Høst V; Kohler A
    J Agric Food Chem; 2004 Jun; 52(12):3920-9. PubMed ID: 15186118
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to pH-shifting treatments and lyophilization.
    Yongsawatdigul J; Hemung BO
    J Food Sci; 2010 Apr; 75(3):C251-7. PubMed ID: 20492275
    [TBL] [Abstract][Full Text] [Related]  

  • 80. [High voltage electrophoresis in starch gel of sarcoplasmatic and myofibrillar proteins of animal skeletal muscles].
    Yakubov GZ; Gunar EV
    Prikl Biokhim Mikrobiol; 1975; 11(2):294-9. PubMed ID: 1208384
    [TBL] [Abstract][Full Text] [Related]  

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