BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

151 related articles for article (PubMed ID: 28872679)

  • 21. Hyperspectral reflectance imaging technique for visualization of moisture distribution in cooked chicken breast.
    Kandpal LM; Lee H; Kim MS; Mo C; Cho BK
    Sensors (Basel); 2013 Sep; 13(10):13289-300. PubMed ID: 24084119
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages Under Different Storage Conditions.
    Feng CH; Makino Y; Yoshimura M; Thuyet DQ; García-Martín JF
    J Food Sci; 2018 Feb; 83(2):358-366. PubMed ID: 29278665
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin.
    Watanabe G; Motoyama M; Nakajima I; Sasaki K
    Asian-Australas J Anim Sci; 2018 Jun; 31(6):914-918. PubMed ID: 29268572
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat.
    Liu D; Pu H; Sun DW; Wang L; Zeng XA
    Food Chem; 2014 Oct; 160():330-7. PubMed ID: 24799246
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Monitoring microstructural changes and moisture distribution of dry-cured pork: a combined confocal laser scanning microscopy and hyperspectral imaging study.
    Tian XY; Aheto JH; Dai C; Ren Y; Bai JW
    J Sci Food Agric; 2021 May; 101(7):2727-2735. PubMed ID: 33124042
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage.
    Jin SK; Ha SR; Choi JS
    Meat Sci; 2015 Dec; 110():245-52. PubMed ID: 26283171
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Physicochemical, techno-functional, and antioxidant properties of a novel bacterial exopolysaccharide in cooked beef sausage.
    Trabelsi I; Ktari N; Triki M; Bkhairia I; Ben Slima S; Sassi Aydi S; Aydi S; Abdeslam A; Ben Salah R
    Int J Biol Macromol; 2018 May; 111():11-18. PubMed ID: 29292148
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of high pressure and salt on pork meat quality and microstructure.
    Duranton F; Simonin H; Chéret R; Guillou S; de Lamballerie M
    J Food Sci; 2012 Aug; 77(8):E188-94. PubMed ID: 22860583
    [TBL] [Abstract][Full Text] [Related]  

  • 29. The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages.
    Cluff M; Steyn H; Charimba G; Bothma C; Hugo CJ; Hugo A
    J Sci Food Agric; 2016 Sep; 96(12):4048-55. PubMed ID: 26711322
    [TBL] [Abstract][Full Text] [Related]  

  • 30. High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages.
    Yang H; Han M; Bai Y; Han Y; Xu X; Zhou G
    Meat Sci; 2015 Apr; 102():69-78. PubMed ID: 25553411
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of nitrate on residual nitrite decomposition rate in cooked cured pork.
    Waga M; Takeda S; Sakata R
    Meat Sci; 2017 Jul; 129():135-139. PubMed ID: 28284124
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing.
    Modzelewska-Kapituła M; Kwiatkowska A; Jankowska B; Dąbrowska E
    Meat Sci; 2015 Feb; 100():209-16. PubMed ID: 25460127
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate.
    Puolanne EJ; Ruusunen MH; Vainionpää JI
    Meat Sci; 2001 May; 58(1):1-7. PubMed ID: 22061912
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effects of phosphates and salt in ground raw and cooked farmed cod (Gadus morhua) muscle studied by the water holding capacity (WHC), and supported by P-NMR measurements.
    Johnsen SO; Jørgensen KB; Birkeland S; Skipnes D; Skåra T
    J Food Sci; 2009 Apr; 74(3):C211-20. PubMed ID: 19397705
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study.
    Straadt IK; Rasmussen M; Andersen HJ; Bertram HC
    Meat Sci; 2007 Apr; 75(4):687-95. PubMed ID: 22064034
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Rapid and non-destructive identification of water-injected beef samples using multispectral imaging analysis.
    Liu J; Cao Y; Wang Q; Pan W; Ma F; Liu C; Chen W; Yang J; Zheng L
    Food Chem; 2016 Jan; 190():938-943. PubMed ID: 26213059
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Reduced-fat bologna sausages with improved lipid fraction.
    Berasategi I; García-Íñiguez de Ciriano M; Navarro-Blasco Í; Calvo MI; Cavero RY; Astiasarán I; Ansorena D
    J Sci Food Agric; 2014 Mar; 94(4):744-51. PubMed ID: 24105447
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Hyperspectral imaging with multivariate analysis for technological parameters prediction and classification of muscle foods: A review.
    Cheng JH; Nicolai B; Sun DW
    Meat Sci; 2017 Jan; 123():182-191. PubMed ID: 27750085
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage.
    Hu H; Li Y; Zhang L; Tu H; Wang X; Ren L; Dai S; Wang L
    Foods; 2021 Sep; 10(9):. PubMed ID: 34574276
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork.
    Kim HW; Choi JH; Choi YS; Kim HY; Lee MA; Hwang KE; Song DH; Lee JW; Kim CJ
    Meat Sci; 2014 Jan; 96(1):548-53. PubMed ID: 24013696
    [TBL] [Abstract][Full Text] [Related]  

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