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 *

172 related articles for article (PubMed ID: 30003554)

  • 1. Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging techniques.
    Frelka JC; Phinney DM; Yang X; Knopp MV; Heldman DR; Wick MP; Vodovotz Y
    J Sci Food Agric; 2019 Jan; 99(2):844-853. PubMed ID: 30003554
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of multiple freeze-thaw cycles on the quality of chicken breast meat.
    Ali S; Zhang W; Rajput N; Khan MA; Li CB; Zhou GH
    Food Chem; 2015 Apr; 173():808-14. PubMed ID: 25466093
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI.
    Tan M; Lin Z; Zu Y; Zhu B; Cheng S
    Food Res Int; 2018 Jul; 109():65-71. PubMed ID: 29803493
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
    Eastridge JS; Bowker BC
    J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw.
    Qi J; Li C; Chen Y; Gao F; Xu X; Zhou G
    Meat Sci; 2012 Dec; 92(4):619-26. PubMed ID: 22749539
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of fast freezing then thaw-aging on meat quality attributes of lamb M. longissimus lumborum.
    Balan P; Kim YHB; Stuart AD; Kemp R; Staincliffe M; Craigie C; Farouk MM
    Anim Sci J; 2019 Aug; 90(8):1060-1069. PubMed ID: 31218792
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles.
    Jiang Q; Nakazawa N; Hu Y; Osako K; Okazaki E
    Food Chem; 2019 Sep; 293():178-186. PubMed ID: 31151599
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.
    Kim GD; Jung EY; Lim HJ; Yang HS; Joo ST; Jeong JY
    Meat Sci; 2013 Oct; 95(2):323-9. PubMed ID: 23747625
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles.
    Li Y; Han X; Zhang Y; Wang Y; Wang J; Teng W; Wang W; Cao J
    Food Res Int; 2024 Jul; 188():114461. PubMed ID: 38823861
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of freeze-thaw cycles on the physicochemical properties, water-holding status, and nutritional values of broiler chicken drumstick.
    Kaewkot C; Hung YH; Tan FJ
    Anim Sci J; 2022; 93(1):e13742. PubMed ID: 35670479
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Freeze-thaw and cooking effects on broiler breast fillets with extreme initial L* values.
    Galobart J; Moran ET
    Poult Sci; 2004 Dec; 83(12):2093-7. PubMed ID: 15615026
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions.
    Yoon KS
    Poult Sci; 2002 Dec; 81(12):1910-5. PubMed ID: 12512586
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Freezing and thawing or freezing, thawing, and aging effects on beef tenderness.
    Grayson AL; King DA; Shackelford SD; Koohmaraie M; Wheeler TL
    J Anim Sci; 2014 Jun; 92(6):2735-40. PubMed ID: 24671601
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique.
    Xie A; Sun DW; Xu Z; Zhu Z
    Talanta; 2015 Jul; 139():208-15. PubMed ID: 25882428
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Control on moisture distribution and protein changes of Antarctic krill meat by antifreeze protein during multiple freeze-thaw cycles.
    Diao H; Lin S; Li D; Li S; Feng Q; Sun N
    J Food Sci; 2022 Oct; 87(10):4440-4452. PubMed ID: 36102040
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy.
    Qian S; Li X; Liu C; Zhang C; Blecker C
    J Food Biochem; 2022 Oct; 46(10):e14330. PubMed ID: 35848392
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI.
    Cheng S; Wang X; Li R; Yang H; Wang H; Wang H; Tan M
    Meat Sci; 2019 Jan; 147():44-52. PubMed ID: 30196200
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets.
    Patsias A; Badeka AV; Savvaidis IN; Kontominas MG
    Food Microbiol; 2008 Jun; 25(4):575-81. PubMed ID: 18456112
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Changes in broiler breast fillet tenderness, water-holding capacity, and color attributes during long-term frozen storage.
    Lee YS; Saha A; Xiong R; Owens CM; Meullenet JF
    J Food Sci; 2008 May; 73(4):E162-8. PubMed ID: 18460125
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability.
    Zhu S; Le Bail A; Chapleau N; Ramaswamy HS; De Lamballerie-Anton M
    Biotechnol Prog; 2004; 20(3):939-45. PubMed ID: 15176902
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.