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 *

167 related articles for article (PubMed ID: 32615379)

  • 41. Influence of sodium chloride on muscle UV autofluorescence characteristics.
    Abou El Karam S; Ferrand M; El Jabri M; Vautier A; Carlier M; Germond A; Astruc T
    Food Chem; 2023 Jun; 410():135352. PubMed ID: 36623466
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Temperature invariance of NaCl solubility in water: inferences from salt-water cluster behavior of NaCl, KCl, and NH4Cl.
    Bharmoria P; Gupta H; Mohandas VP; Ghosh PK; Kumar A
    J Phys Chem B; 2012 Sep; 116(38):11712-9. PubMed ID: 22937984
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Supercooling of aqueous NaCl and KCl solutions under acoustic levitation.
    Lü YJ; Wei B
    J Chem Phys; 2006 Oct; 125(14):144503. PubMed ID: 17042605
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin.
    Yu C; Chen L; Ouyang K; Chen H; Xu M; Lin S; Wang W
    Food Chem; 2024 Nov; 458():140178. PubMed ID: 38944923
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein.
    Hu Y; Wang Q; Sun F; Chen Q; Xia X; Liu Q; Kong B
    Meat Sci; 2022 Aug; 190():108832. PubMed ID: 35525019
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models.
    Bombrun L; Gatellier P; Portanguen S; Kondjoyan A
    Meat Sci; 2015 Jan; 99():113-22. PubMed ID: 25443971
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Effect of partial substitution of sodium salt on the quality of salted quail eggs.
    Bao Z; Tian Y; Gao J; Da K; Lin S
    J Food Biochem; 2021 Oct; 45(10):e13941. PubMed ID: 34532863
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Strategies to reduce sodium levels in European seabass sausages.
    Estévez A; Camacho C; Correia T; Barbosa V; Marques A; Lourenço H; Serrano C; Sapata M; Duarte MP; Pires C; Gonçalves A; Nunes ML; Oliveira H
    Food Chem Toxicol; 2021 Jul; 153():112262. PubMed ID: 34004227
    [TBL] [Abstract][Full Text] [Related]  

  • 49. 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]  

  • 50. Effects of different metal ions on the physicochemical properties and microstructure of egg white gel.
    Tian Y; Jin H; Guo S; Lin S; Bao Z
    J Sci Food Agric; 2022 Jun; 102(8):3308-3315. PubMed ID: 34813108
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential.
    Liu Z; Xiong YL; Chen J
    J Agric Food Chem; 2011 Dec; 59(24):13026-34. PubMed ID: 22084832
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions.
    Sena Vaz Leães Y; Basso Pinton M; Terezinha de Aguiar Rosa C; Sasso Robalo S; Wagner R; Ragagnin de Menezes C; Smanioto Barin J; Cezar Bastianello Campagnol P; José Cichoski A
    Ultrason Sonochem; 2020 Mar; 61():104830. PubMed ID: 31670256
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties.
    Stanley RE; Bower CG; Sullivan GA
    Meat Sci; 2017 Nov; 133():36-42. PubMed ID: 28599172
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium.
    Aliño M; Grau R; Toldrá F; Blesa E; Pagán MJ; Barat JM
    Meat Sci; 2010 Jul; 85(3):580-8. PubMed ID: 20416833
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese.
    Lu Y; McMahon DJ
    J Dairy Sci; 2015 Jan; 98(1):78-88. PubMed ID: 25465634
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese.
    Ayyash MM; Sherkat F; Shah NP
    J Dairy Res; 2013 Feb; 80(1):7-13. PubMed ID: 22998741
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel.
    Jeong HG; Kim J; Lee S; Jo K; Yong HI; Choi YS; Jung S
    J Anim Sci Technol; 2023 Sep; 65(5):1065-1080. PubMed ID: 37969338
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham.
    Romero de Avila MD; Ordóñez JA; de la Hoz L; Herrero AM; Cambero MI
    Meat Sci; 2010 Apr; 84(4):747-54. PubMed ID: 20374852
    [TBL] [Abstract][Full Text] [Related]  

  • 59. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
    Hystead E; Diez-Gonzalez F; Schoenfuss TC
    J Dairy Sci; 2013 Oct; 96(10):6172-85. PubMed ID: 23910550
    [TBL] [Abstract][Full Text] [Related]  

  • 60. The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese.
    Ayyash MM; Shah NP
    J Dairy Sci; 2011 Aug; 94(8):3761-8. PubMed ID: 21787912
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.