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 *

151 related articles for article (PubMed ID: 32908414)

  • 1. Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and Maltodextrin.
    Wang TH
    J Poult Sci; 2017 Jan; 54(1):97-102. PubMed ID: 32908414
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Oil exudation and histological structures of duck egg yolks during brining.
    Lai KM; Chung WH; Jao CL; Hsu KC
    Poult Sci; 2010 Apr; 89(4):738-44. PubMed ID: 20308406
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing.
    Wu Y; Xiang X; Li X; Li X; An F; Geng F; Luo P; Huang Q; Zhou Y
    Ultrason Sonochem; 2024 Jan; 102():106746. PubMed ID: 38157804
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.
    Lian Z; Qiao L; Zhu G; Deng Y; Qian B; Yue J; Zhao Y
    J Food Sci; 2014 Mar; 79(3):E354-61. PubMed ID: 24673336
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules.
    Su Y; Sun Y; Chang C; Li J; Cai Y; Zhao Q; Huang Z; Xiong W; Gu L; Yang Y
    J Sci Food Agric; 2024 Aug; 104(10):6070-6084. PubMed ID: 38441435
    [TBL] [Abstract][Full Text] [Related]  

  • 6. A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting.
    Wongnen C; Panpipat W; Saelee N; Rawdkuen S; Grossmann L; Chaijan M
    Foods; 2023 Jun; 12(11):. PubMed ID: 37297504
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs.
    Xu L; Zhao Y; Xu M; Yao Y; Nie X; Du H; Tu YG
    PLoS One; 2017; 12(8):e0182912. PubMed ID: 28797071
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of CaCl
    Liu Y; Qing M; Zang J; Chi Y; Chi Y
    Food Res Int; 2023 Jan; 163():112266. PubMed ID: 36596177
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg.
    Kaewmanee T; Benjakul S; Visessanguan W
    J Food Sci; 2011 Mar; 76(2):S139-47. PubMed ID: 21535790
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Nondestructive testing of runny salted egg yolk based on improved ConvNeXt-T.
    Chen H; Chang Y; Chen Y; Liu C; Zhu Z; Liu S; Wang Q
    J Food Sci; 2024 Jun; 89(6):3369-3383. PubMed ID: 38720576
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Non-destructive detection of egg white and yolk morphology transformation and salt content of salted duck eggs in salting by hyperspectral imaging.
    Chen Y; Chen Z; Yan Q; Liu Y; Wang Q
    Int J Biol Macromol; 2024 Mar; 262(Pt 1):130002. PubMed ID: 38331060
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Changes in lipid properties of duck egg yolks under extreme processing conditions.
    Cao D; Feng F; Xiong C; Li J; Xue H; Zhao Y; Wang Y; Tu Y; Zhao Y
    Poult Sci; 2021 Jul; 100(7):101140. PubMed ID: 34091349
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of different dietary energy and protein sources on antioxidant status, fresh yolk fatty acid profile and microstructure of salted yolks in laying ducks.
    Ruan D; Hu YJ; Fouad AM; Lin CX; Xu ZP; Chen W; Fan QL; Xia WG; Wang S; Wang Y; Yang L; Zheng CT
    Animal; 2018 Oct; 12(10):2205-2213. PubMed ID: 29306348
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Changes in yolk states of duck egg during long-term brining.
    Lai KM; Chi SP; Ko WC
    J Agric Food Chem; 1999 Feb; 47(2):733-6. PubMed ID: 10563961
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process.
    Ligen Z; Qian W; Liping W; Tenghao W; Jing Q; Junbo L; Huiyan J; Yuanfeng W
    Food Chem X; 2022 Dec; 16():100502. PubMed ID: 36519109
    [TBL] [Abstract][Full Text] [Related]  

  • 16. On-Line Detection Method of Salted Egg Yolks with Impurities Based on Improved YOLOv7 Combined with DeepSORT.
    Gong D; Zhao S; Wang S; Li Y; Ye Y; Huo L; Bai Z
    Foods; 2024 Aug; 13(16):. PubMed ID: 39200489
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF-NMR and MRI techniques.
    Dong X; Zhang T; Cheng S; He X; Wang H; Tan M
    J Food Sci; 2022 May; 87(5):2009-2017. PubMed ID: 35411557
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg.
    Ganesan P; Kaewmanee T; Benjakul S; Baharin BS
    Korean J Food Sci Anim Resour; 2014; 34(1):1-6. PubMed ID: 26760738
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting.
    Xu L; Zhao Y; Xu M; Yao Y; Wu N; Du H; Tu Y
    Food Chem; 2019 Mar; 275():600-609. PubMed ID: 30724239
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk.
    Shi M; Zeng Q; Hu X; Jin H; Lv X; Ma J; Chen R; Jin Y
    J Food Sci; 2024 May; 89(5):2684-2700. PubMed ID: 38551186
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.