BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 28872679)

  • 1. Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages.
    Ma F; Zhang B; Wang W; Li P; Niu X; Chen C; Zheng L
    J Sci Food Agric; 2018 Mar; 98(5):1832-1838. PubMed ID: 28872679
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages.
    Ma F; Qin H; Shi K; Zhou C; Chen C; Hu X; Zheng L
    Food Chem; 2016 Jan; 190():142-149. PubMed ID: 26212953
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process.
    Liu D; Sun DW; Qu J; Zeng XA; Pu H; Ma J
    Food Chem; 2014; 152():197-204. PubMed ID: 24444926
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Application of visible and near infrared hyperspectral imaging for non-invasively measuring distribution of water-holding capacity in salmon flesh.
    Wu D; Sun DW
    Talanta; 2013 Nov; 116():266-76. PubMed ID: 24148403
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Real-time prediction of pre-cooked Japanese sausage color with different storage days using hyperspectral imaging.
    Feng CH; Makino Y; Yoshimura M; Rodríguez-Pulido FJ
    J Sci Food Agric; 2018 May; 98(7):2564-2572. PubMed ID: 29030975
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical properties of sausage manufactured with carp (
    Lee SH; Joe SD; Kim GW; Kim HY
    J Anim Sci Technol; 2020 Nov; 62(6):903-911. PubMed ID: 33987570
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.
    Wang KQ; Luo SZ; Zhong XY; Cai KZ; Cai J; Jiang ST; Zheng Z
    J Food Sci; 2016 Feb; 81(2):E430-7. PubMed ID: 26766497
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM; Karwowska M; Dolatowski ZJ
    Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Factors affecting the water holding capacity of red meat products: a review of recent research advances.
    Cheng Q; Sun DW
    Crit Rev Food Sci Nutr; 2008 Feb; 48(2):137-59. PubMed ID: 18274969
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Prediction of water holding capacity of fresh pork using near infrared spectroscopy].
    Hu YH; Guo KQ; Noguchi G; Kawano S; Satake T
    Guang Pu Xue Yu Guang Pu Fen Xi; 2009 Dec; 29(12):3259-62. PubMed ID: 20210145
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Parsimonious model development for real-time monitoring of moisture in red meat using hyperspectral imaging.
    Kamruzzaman M; Makino Y; Oshita S
    Food Chem; 2016 Apr; 196():1084-91. PubMed ID: 26593592
    [TBL] [Abstract][Full Text] [Related]  

  • 12. An evaluation of biochemical, structural and volatile changes of dry-cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach.
    Tian XY; Aheto JH; Huang X; Zheng K; Dai C; Wang C; Bai JW
    J Sci Food Agric; 2021 Nov; 101(14):5972-5983. PubMed ID: 33856705
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages.
    Collell C; Gou P; Picouet P; Arnau J; Comaposada J
    Meat Sci; 2010 Jun; 85(2):325-30. PubMed ID: 20374907
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M; Cipriano TM; da Cruz AG; Santos BA; Pollonio MA; Campagnol PC
    Meat Sci; 2015 Jun; 104():44-51. PubMed ID: 25688689
    [TBL] [Abstract][Full Text] [Related]  

  • 15. NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages.
    Collell C; Gou P; Arnau J; Muñoz I; Comaposada J
    Food Chem; 2012 Dec; 135(3):1750-5. PubMed ID: 22953917
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Rapid and non-invasive quantification of intramuscular fat content of intact pork cuts.
    Huang H; Liu L; Ngadi MO; Gariépy C
    Talanta; 2014 Feb; 119():385-95. PubMed ID: 24401429
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
    Shrestha S; Cornforth D; Nummer BA
    J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages.
    Mohamed HM; Emara MM; Nouman TM
    J Sci Food Agric; 2016 Jul; 96(9):2990-7. PubMed ID: 26391435
    [TBL] [Abstract][Full Text] [Related]  

  • 19. TBARS predictive models of pork sausages stored at different temperatures.
    Wenjiao F; Yongkui Z; Yunchuan C; Junxiu S; Yuwen Y
    Meat Sci; 2014 Jan; 96(1):1-4. PubMed ID: 23896130
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of bamboo salt on the physicochemical properties of meat emulsion systems.
    Kim HY; Lee ES; Jeong JY; Choi JH; Choi YS; Han DJ; Lee MA; Kim SY; Kim CJ
    Meat Sci; 2010 Dec; 86(4):960-5. PubMed ID: 20826069
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.