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 *

304 related articles for article (PubMed ID: 31066054)

  • 41. Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast.
    Zhang C; Li XA; Wang H; Xia X; Kong B
    Ultrason Sonochem; 2020 Oct; 67():105137. PubMed ID: 32388312
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Quality Evaluation of Pork with Various Freezing and Thawing Methods.
    Ku SK; Jeong JY; Park JD; Jeon KH; Kim EM; Kim YB
    Korean J Food Sci Anim Resour; 2014; 34(5):597-603. PubMed ID: 26761493
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins.
    Zhu M; Xing Y; Zhang J; Li H; Kang Z; Ma H; Zhao S; Jiao L
    Meat Sci; 2023 Oct; 204():109241. PubMed ID: 37321052
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Changes in histological structure and physiochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature.
    Szmańko T; Honikel KO; Hofmann K
    Nahrung; 1995; 39(5-6):432-51. PubMed ID: 8569845
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Effects of Frozen Storage Temperature on Water-Holding Capacity and Physicochemical Properties of Muscles in Different Parts of Bluefin Tuna.
    Wang J; Zhang H; Xie J; Yu W; Sun Y
    Foods; 2022 Aug; 11(15):. PubMed ID: 35954080
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels.
    Yang K; Wang L; Guo J; Wu D; Wang X; Wu M; Feng X; Ma J; Zhang Y; Sun W
    Food Chem; 2021 May; 345():128849. PubMed ID: 33601660
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Autolytic degradation of skipjack tuna during heating as affected by initial quality and processing conditions.
    Stagg NJ; Amato PM; Giesbrecht F; Lanier TC
    J Food Sci; 2012 Feb; 77(2):C149-55. PubMed ID: 22250749
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Effects of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle.
    Kim HW; Lee SH; Choi JH; Choi YS; Kim HY; Hwang KE; Park JH; Song DH; Kim CJ
    Poult Sci; 2012 Oct; 91(10):2662-7. PubMed ID: 22991555
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure.
    Wang X; Wang L; Yang K; Wu D; Ma J; Wang S; Zhang Y; Sun W
    Food Chem; 2021 Jul; 350():129265. PubMed ID: 33610837
    [TBL] [Abstract][Full Text] [Related]  

  • 50. On the origin of thaw loss: Relationship between freezing rate and protein denaturation.
    Zhang Y; Ertbjerg P
    Food Chem; 2019 Nov; 299():125104. PubMed ID: 31279125
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Evaluating the effects of graphene nanoparticles combined radio-frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle.
    Tian F; Gu X; Li Y; Cai L
    J Sci Food Agric; 2024 Mar; 104(5):2809-2819. PubMed ID: 38009613
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins.
    Zhang R; Xing L; Kang D; Zhou L; Wang L; Zhang W
    Ultrason Sonochem; 2021 Jun; 74():105582. PubMed ID: 33975184
    [TBL] [Abstract][Full Text] [Related]  

  • 53. 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]  

  • 54. Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein.
    Kong D; Han R; Yuan M; Xi Q; Du Q; Li P; Yang Y; Applegate B; Wang J
    Ultrason Sonochem; 2023 Feb; 93():106309. PubMed ID: 36706669
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles.
    Zhang D; Li H; Emara AM; Hu Y; Wang Z; Wang M; He Z
    Food Chem; 2020 Jun; 315():126226. PubMed ID: 32018081
    [TBL] [Abstract][Full Text] [Related]  

  • 56. 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]  

  • 57. Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins.
    Guo J; Zhou Y; Yang K; Yin X; Ma J; Li Z; Sun W; Han M
    Food Chem; 2019 Feb; 274():775-781. PubMed ID: 30373007
    [TBL] [Abstract][Full Text] [Related]  

  • 58. 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]  

  • 59. Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols.
    Diao X; Guan H; Zhao X; Diao X; Kong B
    Meat Sci; 2016 Nov; 121():333-341. PubMed ID: 27420798
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Physicochemical properties and structural changes of chicken breast meat subjected to radio frequency tempering combined with conventional thawing treatments.
    Kaewkot C; Cheng WL; Tan FJ
    Anim Sci J; 2023; 94(1):e13836. PubMed ID: 37102701
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 16.