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 *

155 related articles for article (PubMed ID: 28941693)

  • 1. Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments.
    Mitra B; Rinnan Å; Ruiz-Carrascal J
    Food Res Int; 2017 Nov; 101():266-273. PubMed ID: 28941693
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment.
    Mitra B; Lametsch R; Akcan T; Ruiz-Carrascal J
    Meat Sci; 2018 Jun; 140():134-144. PubMed ID: 29558677
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments.
    Mitra B; Lametsch R; Greco I; Ruiz-Carrascal J
    Meat Sci; 2018 Nov; 145():415-424. PubMed ID: 30055433
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy.
    Han Z; Zhang J; Zheng J; Li X; Shao JH
    Food Chem; 2019 May; 280():263-269. PubMed ID: 30642495
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Property and structure changes of myofibril protein in pork treated by high pressure combined with heat.
    Huang Y; Guo L; Xiong S; Li A
    Food Sci Technol Int; 2016 Oct; 22(7):647-662. PubMed ID: 27091151
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.
    Rotola-Pukkila MK; Pihlajaviita ST; Kaimainen MT; Hopia AI
    J Food Sci; 2015 Dec; 80(12):C2711-6. PubMed ID: 26524113
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound-assisted alkaline extraction.
    Zou Y; Bian H; Li P; Sun Z; Sun C; Zhang M; Geng Z; Xu W; Wang D
    Anim Sci J; 2018 Feb; 89(2):456-466. PubMed ID: 28994167
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of the structural organization and thermal stability of two spermadhesins. Calorimetric, circular dichroic and Fourier-transform infrared spectroscopic studies.
    Menéndez M; Gasset M; Laynez J; López-Zumel C; Usobiaga P; Töpfer-Petersen E; Calvete JJ
    Eur J Biochem; 1995 Dec; 234(3):887-96. PubMed ID: 8575449
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study.
    Wu Z; Bertram HC; Kohler A; Böcker U; Ofstad R; Andersen HJ
    J Agric Food Chem; 2006 Nov; 54(22):8589-97. PubMed ID: 17061838
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Conformational study of globulin from common buckwheat (Fagopyrum esculentum Moench) by Fourier transform infrared spectroscopy and differential scanning calorimetry.
    Choi SM; Ma CY
    J Agric Food Chem; 2005 Oct; 53(20):8046-53. PubMed ID: 16190669
    [TBL] [Abstract][Full Text] [Related]  

  • 11. In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy.
    Motoyama M; Vénien A; Loison O; Sandt C; Watanabe G; Sicard J; Sasaki K; Astruc T
    Food Chem; 2018 May; 248():322-329. PubMed ID: 29329861
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Combined effect of heat treatment and ionic strength on the functionality of whey proteins.
    Hussain R; Gaiani C; Jeandel C; Ghanbaja J; Scher J
    J Dairy Sci; 2012 Nov; 95(11):6260-73. PubMed ID: 22939789
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance.
    Xu Y; Wei W; Lin H; Huang F; Yang P; Liu J; Zhao L; Zhang C
    Meat Sci; 2024 Jul; 213():109478. PubMed ID: 38460233
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications.
    Mitra B; Kristensen L; Lametsch R; Ruiz-Carrascal J
    Meat Sci; 2022 Oct; 192():108924. PubMed ID: 35878433
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry.
    Tang CH; Choi SM; Ma CY
    Int J Biol Macromol; 2007 Jan; 40(2):96-104. PubMed ID: 16875727
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Effects of Freezing and Thawing Treatments on Beef Protein Secondary Structure Analyzed with ATR-FTIR].
    Sun Z; Yang FW; Li X; Zhang CH; Xie XL
    Guang Pu Xue Yu Guang Pu Fen Xi; 2016 Nov; 36(11):3542-6. PubMed ID: 30198667
    [TBL] [Abstract][Full Text] [Related]  

  • 17. In vitro protein digestibility of pork products is affected by the method of processing.
    Li L; Liu Y; Zou X; He J; Xu X; Zhou G; Li C
    Food Res Int; 2017 Feb; 92():88-94. PubMed ID: 28290301
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins.
    Rios-Mera JD; da Silva Pinto JS; Contreras-Castillo CJ
    Meat Sci; 2017 Sep; 131():25-27. PubMed ID: 28453980
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon.
    Soladoye OP; Shand P; Dugan MER; Gariépy C; Aalhus JL; Estévez M; Juárez M
    Food Res Int; 2017 Sep; 99(Pt 1):660-669. PubMed ID: 28784529
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparative Fourier transform infrared spectroscopy study of cold-, pressure-, and heat-induced unfolding and aggregation of myoglobin.
    Meersman F; Smeller L; Heremans K
    Biophys J; 2002 May; 82(5):2635-44. PubMed ID: 11964250
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.