BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

118 related articles for article (PubMed ID: 33171309)

  • 1. Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heating.
    Vaskoska R; Ha M; Ong L; Kearney G; White JD; Gras S; Warner RD
    Meat Sci; 2021 Feb; 172():108339. PubMed ID: 33171309
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef.
    Vaskoska R; Ha M; Naqvi ZB; White JD; Warner RD
    Foods; 2020 Sep; 9(9):. PubMed ID: 32937816
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types.
    Vaskoska R; Ha M; Ong L; Chen G; White J; Gras S; Warner R
    Meat Sci; 2021 Sep; 179():108521. PubMed ID: 33964804
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The structural basis of cooking loss in beef: Variations with temperature and ageing.
    Purslow PP; Oiseth S; Hughes J; Warner RD
    Food Res Int; 2016 Nov; 89(Pt 1):739-748. PubMed ID: 28460973
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The thermal shrinkage force in perimysium from different beef muscles is not affected by post-mortem ageing.
    Latorre ME; Velázquez DE; Purslow PP
    Meat Sci; 2018 Jan; 135():109-114. PubMed ID: 28968553
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles.
    LeMaster MN; Ha M; Dunshea FR; Chauhan S; D'Souza D; Warner RD
    Meat Sci; 2024 Mar; 209():109395. PubMed ID: 38141536
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven.
    Zając M; Kącik S; Palka K; Widurek P
    Acta Sci Pol Technol Aliment; 2015; 14(4):303-312. PubMed ID: 28068037
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus.
    Ismail I; Hwang YH; Joo ST
    Meat Sci; 2019 Nov; 157():107882. PubMed ID: 31295690
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Structural changes in local Thai beef during sous-vide cooking.
    Supaphon P; Kerdpiboon S; Vénien A; Loison O; Sicard J; Rouel J; Astruc T
    Meat Sci; 2021 May; 175():108442. PubMed ID: 33540360
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microstructural changes in m. rectus abdominis bovine muscle after heating.
    Astruc T; Gatellier P; Labas R; Lhoutellier VS; Marinova P
    Meat Sci; 2010 Aug; 85(4):743-51. PubMed ID: 20434272
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres.
    Hughes J; Clarke F; Purslow P; Warner R
    Meat Sci; 2018 Nov; 145():1-8. PubMed ID: 29859419
    [TBL] [Abstract][Full Text] [Related]  

  • 12. High pH in beef longissimus thoracis reduces muscle fibre transverse shrinkage and light scattering which contributes to the dark colour.
    Hughes J; Clarke F; Purslow P; Warner R
    Food Res Int; 2017 Nov; 101():228-238. PubMed ID: 28941688
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendinosus muscle.
    Palka K
    Meat Sci; 2003 Jun; 64(2):191-8. PubMed ID: 22062866
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles.
    Uttaro B; Zawadski S; McLeod B
    Meat Sci; 2019 Mar; 149():40-46. PubMed ID: 30453279
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
    Christensen L; Ertbjerg P; Aaslyng MD; Christensen M
    Meat Sci; 2011 Jun; 88(2):280-5. PubMed ID: 21256682
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The physical and biochemical changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscle during ageing.
    North MK; Frylinck L; Hoffman LC
    Meat Sci; 2015 Dec; 110():145-52. PubMed ID: 26225930
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating.
    Palka K; Daun H
    Meat Sci; 1999 Mar; 51(3):237-43. PubMed ID: 22061858
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles.
    Listrat A; Gagaoua M; Normand J; Gruffat D; Andueza D; Mairesse G; Mourot BP; Chesneau G; Gobert C; Picard B
    J Sci Food Agric; 2020 Apr; 100(6):2502-2511. PubMed ID: 31960978
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Variation in palatability and biochemical traits within and among eleven beef muscles.
    Rhee MS; Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 2004 Feb; 82(2):534-50. PubMed ID: 14974553
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins.
    Rios-Mera JD; da Silva Pinto JS; Contreras-Castillo CJ
    Meat Sci; 2017 Sep; 131():25-27. PubMed ID: 28453980
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.