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 *

211 related articles for article (PubMed ID: 31610330)

  • 1. The application of pulsed electric field as a sodium reducing strategy for meat products.
    Bhat ZF; Morton JD; Mason SL; Bekhit AEA
    Food Chem; 2020 Feb; 306():125622. PubMed ID: 31610330
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing.
    Kantono K; Hamid N; Oey I; Wang S; Xu Y; Ma Q; Faridnia F; Farouk M
    Food Res Int; 2019 Jul; 121():1-11. PubMed ID: 31108729
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of pulsed electric field (PEF) on NaCl diffusion in beef and consequence on meat quality.
    Guo Y; Gao J; Bai Y; Wang X; Xu X; Lu X; Yue J; Han M
    Meat Sci; 2024 Jul; 213():109507. PubMed ID: 38583336
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing.
    Bhat ZF; Morton JD; Mason SL; Bekhit AEA
    Meat Sci; 2019 Jul; 153():144-151. PubMed ID: 30946977
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Pulsed electric field: A new way to improve digestibility of cooked beef.
    Bhat ZF; Morton JD; Mason SL; Jayawardena SR; Bekhit AEA
    Meat Sci; 2019 Sep; 155():79-84. PubMed ID: 31085418
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle.
    Arroyo C; Lascorz D; O'Dowd L; Noci F; Arimi J; Lyng JG
    Meat Sci; 2015 Jan; 99():52-9. PubMed ID: 25282668
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system.
    Alahakoon AU; Oey I; Silcock P; Bremer P
    Food Res Int; 2017 Oct; 100(Pt 2):261-267. PubMed ID: 28888449
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi.
    Bhat ZF; Morton JD; Mason SL; Bekhit AEA; Mungure TE
    Food Res Int; 2019 Jun; 120():793-799. PubMed ID: 31000299
    [TBL] [Abstract][Full Text] [Related]  

  • 9. In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin.
    Santiaguín-Padilla AJ; Peña-Ramos EA; Pérez-Gallardo A; Rascón-Chu A; González-Ávila M; González-Ríos H; González-Noriega JA; Islava-Lagarda T
    J Food Sci; 2019 Jun; 84(6):1331-1339. PubMed ID: 31132153
    [TBL] [Abstract][Full Text] [Related]  

  • 10. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat.
    Arroyo C; Eslami S; Brunton NP; Arimi JM; Noci F; Lyng JG
    Poult Sci; 2015 May; 94(5):1088-95. PubMed ID: 25810409
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Current and future prospects for the use of pulsed electric field in the meat industry.
    Bhat ZF; Morton JD; Mason SL; Bekhit AEA
    Crit Rev Food Sci Nutr; 2019; 59(10):1660-1674. PubMed ID: 29393666
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus.
    Suwandy V; Carne A; van de Ven R; Bekhit Ael-D; Hopkins DL
    Meat Sci; 2015 Feb; 100():222-6. PubMed ID: 25460129
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Modeling the NaCl diffusion in beef during brining process.
    Zhao X; Sun Y; Zhou Y
    J Food Sci; 2020 Sep; 85(9):2852-2856. PubMed ID: 32839974
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Microbial inactivation and shelf life comparison of 'cold' hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk.
    Walkling-Ribeiro M; Rodríguez-González O; Jayaram S; Griffiths MW
    Int J Food Microbiol; 2011 Jan; 144(3):379-86. PubMed ID: 21078532
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.
    Serdaroğlu M; Öztürk B; Urgu M
    Meat Sci; 2016 Jul; 117():187-95. PubMed ID: 26995773
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers.
    Rios-Mera JD; Saldaña E; Cruzado-Bravo MLM; Martins MM; Patinho I; Selani MM; Valentin D; Contreras-Castillo CJ
    Meat Sci; 2020 Mar; 161():107992. PubMed ID: 31704475
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.
    Vidal VAS; Biachi JP; Paglarini CS; Pinton MB; Campagnol PCB; Esmerino EA; da Cruz AG; Morgano MA; Pollonio MAR
    Meat Sci; 2019 Jun; 152():49-57. PubMed ID: 30802818
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat.
    Vidal VAS; Paglarini CS; Freitas MQ; Coimbra LO; Esmerino EA; Pollonio MAR; Cruz AG
    Meat Sci; 2020 Mar; 161():108000. PubMed ID: 31707157
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products.
    Chen R; Liu XC; Xiang J; Sun W; Tomasevic I
    Meat Sci; 2023 Oct; 204():109261. PubMed ID: 37384955
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Adding lysine and yeast extract improves sensory properties of low sodium salted meat.
    Vidal VAS; Santana JB; Paglarini CS; da Silva MAAP; Freitas MQ; Esmerino EA; Cruz AG; Pollonio MAR
    Meat Sci; 2020 Jan; 159():107911. PubMed ID: 31474317
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.