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 *

205 related articles for article (PubMed ID: 35390604)

  • 21. Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters.
    Kang ZL; Shang XY; Li YP; Ma HJ
    Ultrason Sonochem; 2022 Sep; 89():106150. PubMed ID: 36063789
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure.
    Guo L; Zhang X; Hong C; Liu N; Ouyang N; Chen J; Ashokkumar M; Ma H
    Food Chem; 2024 Jul; 447():138950. PubMed ID: 38492292
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins.
    Zhu M; Li H; Xing Y; Ma C; Peng Z; Jiao L; Kang Z; Zhao S; Ma H
    Food Chem; 2023 Mar; 404(Pt A):134238. PubMed ID: 36257268
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effects of quercetin on the gel properties of pork myofibrillar proteins and related changes in protein conformation.
    Zhang G; Xiao G; Yi Z; Wang L; Jia N; Liu D
    J Sci Food Agric; 2023 Aug; 103(10):4899-4907. PubMed ID: 36929328
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate.
    Jeong HG; Jo K; Lee S; Yong HI; Choi YS; Jung S
    Meat Sci; 2023 Mar; 197():109070. PubMed ID: 36508862
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties.
    Wang M; Chen L; Han B; Wang R; Liu Y; Fan X; Lv X; Huang F; Han M; Kang Z; Feng X; Mazurenko I
    Food Res Int; 2022 Dec; 162(Pt A):111983. PubMed ID: 36461226
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Ultrasound treatment can increase digestibility of myofibrillar protein of pork with modified atmosphere packaging.
    Jiang S; Zhang M; Liu H; Li Q; Xue D; Nian Y; Zhao D; Shan K; Dai C; Li C
    Food Chem; 2022 May; 377():131811. PubMed ID: 35030336
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops.
    Gao T; Li J; Zhang L; Jiang Y; Song L; Ma R; Gao F; Zhou G
    J Sci Food Agric; 2015 Sep; 95(12):2494-500. PubMed ID: 25363864
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins.
    Xia M; Chen Y; Guo J; Feng X; Yin X; Wang L; Wu W; Li Z; Sun W; Ma J
    Food Res Int; 2019 Jul; 121():678-683. PubMed ID: 31108795
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations.
    Lee CH; Chin KB
    Food Sci Anim Resour; 2019 Aug; 39(4):576-584. PubMed ID: 31508588
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation.
    Fu Q; Shi H; Hu D; Cheng J; Chen S; Ben A
    Food Res Int; 2022 Aug; 158():111503. PubMed ID: 35840212
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins.
    Pan Q; Zhou Y; Wang Y; Xu B; Li P; Chen C
    Food Chem; 2024 Sep; 453():139704. PubMed ID: 38788639
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.
    Wang KQ; Luo SZ; Zhong XY; Cai KZ; Cai J; Jiang ST; Zheng Z
    J Food Sci; 2016 Feb; 81(2):E430-7. PubMed ID: 26766497
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Combined effects of aging and low temperature, long time heating on pork toughness.
    Li S; Ma R; Pan J; Lin X; Dong X; Yu C
    Meat Sci; 2019 Apr; 150():33-39. PubMed ID: 30562641
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles.
    Zhang D; Li H; Emara AM; Hu Y; Wang Z; Wang M; He Z
    Food Chem; 2020 Jun; 315():126226. PubMed ID: 32018081
    [TBL] [Abstract][Full Text] [Related]  

  • 36. A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay.
    Liu R; Li K; Wu G; Qin M; Yu H; Wu M; Ge Q; Wu S; Bao W; Zhang W
    Food Chem; 2022 Nov; 395():133577. PubMed ID: 35777206
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Quantity and functionality of protein fractions in chicken breast fillets affected by white striping.
    Mudalal S; Babini E; Cavani C; Petracci M
    Poult Sci; 2014 Aug; 93(8):2108-16. PubMed ID: 24902697
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball.
    Xu QD; Yu ZL; Zeng WC
    Food Res Int; 2021 Oct; 148():110593. PubMed ID: 34507738
    [TBL] [Abstract][Full Text] [Related]  

  • 40. The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein.
    Li S; Diao X; Mao X; Liu H; Shan K; Zhao D; Zhou G; Li C
    Meat Sci; 2023 Apr; 198():109110. PubMed ID: 36640717
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.