BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

349 related articles for article (PubMed ID: 29514422)

  • 1. Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage.
    Mastanjević K; Kovačević D
    Acta Sci Pol Technol Aliment; 2018; 17(1):19-26. PubMed ID: 29514422
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.
    Tahergorabi R; Sivanandan L; Beamer SK; Matak KE; Jaczynski J
    J Sci Food Agric; 2012 Sep; 92(12):2534-42. PubMed ID: 22488651
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
    Hamed A; Ragaee S; Abdel-Aal el-SM
    J Food Sci; 2014 Dec; 79(12):E2470-9. PubMed ID: 25403947
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM).
    Hrynets Y; Omana DA; Xu Y; Betti M
    J Food Sci; 2010 Sep; 75(7):E477-86. PubMed ID: 21535542
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties.
    Wang HL; Chou CH; Yu YS; Hsu CL; Wang SY; Ko YF; Chen YC
    J Sci Food Agric; 2016 Mar; 96(5):1609-17. PubMed ID: 25988217
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage.
    Nurkhoeriyati T; Huda N; Ahmad R
    J Food Sci; 2012 Jan; 77(1):S91-8. PubMed ID: 22260136
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
    Petersson K; Godard O; Eliasson AC; Tornberg E
    Meat Sci; 2014 Jan; 96(1):503-8. PubMed ID: 24008058
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Pearling of hull-less barley: product composition and gel color of pearled barley flours as affected by the degree of pearling.
    Yeung J; Vasanthan T
    J Agric Food Chem; 2001 Jan; 49(1):331-5. PubMed ID: 11170595
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels.
    Lantto R; Puolanne E; Kruus K; Buchert J; Autio K
    J Agric Food Chem; 2007 Feb; 55(4):1248-55. PubMed ID: 17243701
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system.
    Choi YS; Choi JH; Han DJ; Kim HY; Lee MA; Kim HW; Jeong JY; Kim CJ
    Meat Sci; 2011 May; 88(1):59-66. PubMed ID: 21208751
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K; Liu JY; Fu L; Li WJ; Zhao YY; Bai YH; Kang ZL
    J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
    Gajula H; Alavi S; Adhikari K; Herald T
    J Food Sci; 2008 May; 73(4):S173-9. PubMed ID: 18460140
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods.
    Nurkhoeriyati T; Huda N; Ahmad R
    J Food Sci; 2011; 76(1):S48-55. PubMed ID: 21535715
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Fruiting-body-base flour from an Oyster mushroom waste in the development of antioxidative chicken patty.
    Wan-Mohtar WAAQI; Halim-Lim SA; Kamarudin NZ; Rukayadi Y; Abd Rahim MH; Jamaludin AA; Ilham Z
    J Food Sci; 2020 Oct; 85(10):3124-3133. PubMed ID: 32860235
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.
    Pauter P; Różańska M; Wiza P; Dworczak S; Grobelna N; Sarbak P; Kowalczewski PŁ
    Acta Sci Pol Technol Aliment; 2018; 17(3):227-233. PubMed ID: 30269462
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Effect of defatted corn germ flour and rice bran on some chemical, physical and sensory properties of sausages].
    Pacheco-Delahaye E; Vivas Lovera N
    Acta Cient Venez; 2003; 54(4):274-83. PubMed ID: 15916182
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evaluation of texture differences among varieties of cooked quinoa.
    Wu G; Morris CF; Murphy KM
    J Food Sci; 2014 Nov; 79(11):S2337-45. PubMed ID: 25308337
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.
    Paker I; Matak KE
    J Sci Food Agric; 2016 Jan; 96(1):280-6. PubMed ID: 25641161
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of some plant starches and carrageenan as fat substitutes in chicken patties.
    Das SK; Prabhakaran P; Tanwar VK; Biswas S
    J Anim Sci; 2015 Jul; 93(7):3704-12. PubMed ID: 26726332
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.