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 *

129 related articles for article (PubMed ID: 30722923)

  • 1. Oxidative stability of isoelectric solubilization/precipitation-isolated PSE-like chicken protein.
    Zhao X; Xing T; Wang P; Xu X; Zhou G
    Food Chem; 2019 Jun; 283():646-655. PubMed ID: 30722923
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach.
    Zhao X; Bai Y; Xing T; Xu XL; Zhou G
    Food Chem; 2018 May; 248():201-209. PubMed ID: 29329844
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat1.
    Zhao X; Xing T; Chen X; Han MY; Li X; Xu XL; Zhou GH
    Poult Sci; 2017 May; 96(5):1504-1512. PubMed ID: 27837115
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein.
    Zhao X; Xu X; Zhou G
    Food Chem; 2021 May; 343():128501. PubMed ID: 33158684
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation.
    Chen L; Li C; Ullah N; Guo Y; Sun X; Wang X; Xu X; Hackman RM; Zhou G; Feng X
    Meat Sci; 2016 Nov; 121():228-237. PubMed ID: 27348321
    [TBL] [Abstract][Full Text] [Related]  

  • 6. An underlying softening mechanism in pale, soft and exudative - Like rabbit meat: The role of reactive oxygen species - Generating systems.
    Wang Z; Zhou H; Zhou K; Tu J; Xu B
    Food Res Int; 2022 Jan; 151():110853. PubMed ID: 34980389
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat.
    Carvalho RH; Ida EI; Madruga MS; Martínez SL; Shimokomaki M; Estévez M
    Food Chem; 2017 Jan; 215():129-37. PubMed ID: 27542459
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat.
    Zhao X; Xing T; Wang Y; Xu X; Zhou G
    Food Chem; 2019 Jul; 287():1-10. PubMed ID: 30857676
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Oxidative changes in cooled and cooked pale, soft, exudative (PSE) chicken meat.
    Alessandra de Avila Souza M; Shimokomaki M; Nascimento Terra N; Petracci M
    Food Chem; 2022 Aug; 385():132471. PubMed ID: 35413659
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Alkali-aided protein extraction of chicken dark meat: composition and stability to lipid oxidation of the recovered proteins.
    Moayedi V; Omana DA; Chan J; Xu Y; Betti M
    Poult Sci; 2010 Apr; 89(4):766-75. PubMed ID: 20308410
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat.
    Li K; Liu JY; Fu L; Zhao YY; Bai YH
    Asian-Australas J Anim Sci; 2019 May; 32(5):721-733. PubMed ID: 30208698
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics.
    Zhang D; Li H; Wang Z; Emara AM; Hu Y; He Z
    Food Chem; 2020 Dec; 332():127396. PubMed ID: 32615386
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.
    Li K; Zhao YY; Kang ZL; Wang P; Han MY; Xu XL; Zhou GH
    Poult Sci; 2015 Jan; 94(1):111-22. PubMed ID: 25577798
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein.
    Chen H; Diao J; Li Y; Chen Q; Kong B
    Meat Sci; 2016 Jan; 111():60-6. PubMed ID: 26340742
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature.
    Yang T; Liu R; Yang L; Yang W; Li K; Qin M; Ge Q; Yu H; Wu M; Zhou X
    RSC Adv; 2022 Mar; 12(12):7485-7496. PubMed ID: 35424665
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging.
    Yin Y; Zhang WG; Zhou GH; Guo B
    J Anim Sci; 2014 Aug; 92(8):3745-52. PubMed ID: 24987073
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Protein recovery from rainbow trout (Oncorhynchus mykiss) processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives.
    Chen YC; Jaczynski J
    J Agric Food Chem; 2007 Oct; 55(22):9079-88. PubMed ID: 17902629
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods.
    Yang T; Yang Y; Zhang P; Li W; Ge Q; Yu H; Wu M; Xing L; Qian Z; Gao F; Liu R
    Food Chem; 2023 Nov; 426():136602. PubMed ID: 37348393
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Compositional characteristics of materials recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilization/precipitation.
    Taskaya L; Chen YC; Beamer S; Tou JC; Jaczynski J
    J Agric Food Chem; 2009 May; 57(10):4259-66. PubMed ID: 19368395
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.