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 *

146 related articles for article (PubMed ID: 35327260)

  • 1. Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (
    Ye T; Chen X; Zhu Y; Chen Z; Wang Y; Lin L; Zheng Z; Lu J
    Foods; 2022 Mar; 11(6):. PubMed ID: 35327260
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles.
    Li Y; Han X; Zhang Y; Wang Y; Wang J; Teng W; Wang W; Cao J
    Food Res Int; 2024 Jul; 188():114461. PubMed ID: 38823861
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [Effects of Freezing and Thawing Treatments on Beef Protein Secondary Structure Analyzed with ATR-FTIR].
    Sun Z; Yang FW; Li X; Zhang CH; Xie XL
    Guang Pu Xue Yu Guang Pu Fen Xi; 2016 Nov; 36(11):3542-6. PubMed ID: 30198667
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods.
    Cevik M; Icier F
    Food Sci Technol Int; 2020 Jun; 26(4):277-290. PubMed ID: 31771351
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Freezing and thawing or freezing, thawing, and aging effects on beef tenderness.
    Grayson AL; King DA; Shackelford SD; Koohmaraie M; Wheeler TL
    J Anim Sci; 2014 Jun; 92(6):2735-40. PubMed ID: 24671601
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength.
    Zhang Y; Puolanne E; Ertbjerg P
    Food Chem; 2021 Feb; 338():128017. PubMed ID: 32927203
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
    Eastridge JS; Bowker BC
    J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
    Hergenreder JE; Hosch JJ; Varnold KA; Haack AL; Senaratne LS; Pokharel S; Beauchamp C; Lobaugh B; Calkins CR
    J Anim Sci; 2013 Jan; 91(1):483-90. PubMed ID: 23100592
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat.
    Lung CT; Chang CK; Cheng FC; Hou CY; Chen MH; Santoso SP; Yudhistira B; Hsieh CW
    Food Chem; 2022 Oct; 390():133137. PubMed ID: 35561506
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles.
    Han J; Sun Y; Zhang T; Wang C; Xiong L; Ma Y; Zhu Y; Gao R; Wang L; Jiang N
    Ultrason Sonochem; 2023 Jan; 92():106259. PubMed ID: 36502681
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging techniques.
    Frelka JC; Phinney DM; Yang X; Knopp MV; Heldman DR; Wick MP; Vodovotz Y
    J Sci Food Agric; 2019 Jan; 99(2):844-853. PubMed ID: 30003554
    [TBL] [Abstract][Full Text] [Related]  

  • 13. A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics.
    Farag KW; Duggan E; Morgan DJ; Cronin DA; Lyng JG
    Meat Sci; 2009 Oct; 83(2):278-84. PubMed ID: 20416737
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics.
    Cheng H; Song S; Jung EY; Jeong JY; Joo ST; Kim GD
    Meat Sci; 2020 Nov; 169():108206. PubMed ID: 32526619
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effectiveness of ultrasound-assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle.
    Zhang C; Sun Q; Chen Q; Liu Q; Kong B
    J Food Sci; 2021 May; 86(5):1692-1703. PubMed ID: 33884630
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods.
    Li F; Wang B; Liu Q; Chen Q; Zhang H; Xia X; Kong B
    Meat Sci; 2019 Jan; 147():108-115. PubMed ID: 30219362
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Freezing and thawing rate effects on drip loss from samples of pork.
    Ngapo TM; Babare IH; Reynolds J; Mawson RF
    Meat Sci; 1999 Nov; 53(3):149-58. PubMed ID: 22063195
    [TBL] [Abstract][Full Text] [Related]  

  • 19. On the emerging of thawing drip: Role of myofibrillar protein renaturation.
    Qian S; Hu F; Li X; Zhang C; Blecker C
    Food Chem; 2022 Nov; 393():133398. PubMed ID: 35689925
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Analysis of the influencing mechanism of the freeze-thawing cycles on in vitro chicken meat digestion based on protein structural changes.
    Bai X; Shi S; Kong B; Chen Q; Liu Q; Li Z; Wu K; Xia X
    Food Chem; 2023 Jan; 399():134020. PubMed ID: 36037694
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.