BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

161 related articles for article (PubMed ID: 35424665)

  • 21. Effects of regular and modified starches on cooked pale, soft, and exudative; normal; and dry, firm, and dark breast meat batters.
    Zhang L; Barbut S
    Poult Sci; 2005 May; 84(5):789-96. PubMed ID: 15913192
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach.
    Zhao X; Bai Y; Xing T; Xu XL; Zhou G
    Food Chem; 2018 May; 248():201-209. PubMed ID: 29329844
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat.
    Lee B; Park CH; Kong C; Kim YS; Choi YM
    Poult Sci; 2021 Jul; 100(7):101177. PubMed ID: 34102482
    [TBL] [Abstract][Full Text] [Related]  

  • 24. The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls.
    Öztürk B; Serdaroğlu M
    J Food Sci Technol; 2017 May; 54(6):1384-1394. PubMed ID: 28559597
    [TBL] [Abstract][Full Text] [Related]  

  • 25. An underlying softening mechanism in pale, soft and exudative - Like rabbit meat: The role of reactive oxygen species - Generating systems.
    Wang Z; Zhou H; Zhou K; Tu J; Xu B
    Food Res Int; 2022 Jan; 151():110853. PubMed ID: 34980389
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork.
    Torley PJ; D'Arcy BR; Trout GR
    Meat Sci; 2000 Aug; 55(4):451-62. PubMed ID: 22061578
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.
    Silva FA; Ferreira VC; Madruga MS; Estévez M
    J Food Sci Technol; 2016 Aug; 53(8):3137-3146. PubMed ID: 27784908
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Problem of pale soft exudative meat in broiler chickens.
    Barbut S
    Br Poult Sci; 1997 Sep; 38(4):355-8. PubMed ID: 9347142
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Pale poultry muscle syndrome.
    Smith DP; Northcutt JK
    Poult Sci; 2009 Jul; 88(7):1493-6. PubMed ID: 19531722
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat.
    Choe J; Min JS; Lee SO; Khan MI; Yim DG; Lee M; Jo C
    Korean J Food Sci Anim Resour; 2018 Jul; 38(3):433-441. PubMed ID: 30018488
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein.
    Zhao X; Xu X; Zhou G
    Food Chem; 2021 May; 343():128501. PubMed ID: 33158684
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Phosphorylation state of pyruvate dehydrogenase and metabolite levels in turkey skeletal muscle in normal and pale, soft, exudative meats.
    Aljarbou WA; England EM; Velleman SG; Reed KM; Strasburg GM
    Br Poult Sci; 2021 Jun; 62(3):379-386. PubMed ID: 33225715
    [TBL] [Abstract][Full Text] [Related]  

  • 34. A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens.
    Xing T; Wang P; Zhao L; Liu R; Zhao X; Xu X; Zhou G
    Poult Sci; 2016 Oct; 95(10):2391-6. PubMed ID: 27287384
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The development of pale, exudative meat in two genetic lines of turkeys subjected to heat stress and its prediction by halothane screening.
    Owens CM; Mckee SR; Matthews NS; Sams AR
    Poult Sci; 2000 Mar; 79(3):430-5. PubMed ID: 10735213
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging.
    Liu R; Li K; Yang T; Yang L; Qin M; Yu H; Wu M; Ge Q; Bao W; Wu S
    Food Chem; 2023 Jan; 398():133817. PubMed ID: 35964574
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.
    Paula MMO; Haddad GBS; Rodrigues LM; Benevenuto Júnior AA; Ramos ALS; Ramos EM
    Meat Sci; 2019 Jun; 152():96-103. PubMed ID: 30836268
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Deep transcriptome sequencing reveals differences in global gene expression between normal and pale, soft, and exudative turkey meat.
    Malila Y; Carr KM; Ernst CW; Velleman SG; Reed KM; Strasburg GM
    J Anim Sci; 2014 Mar; 92(3):1250-60. PubMed ID: 24496837
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Improvement of the physicochemical properties of pale soft and exudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM).
    Li CT; Wick M
    Meat Sci; 2001 Jun; 58(2):189-95. PubMed ID: 22062115
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Meta-analysis to predict the effects of temperature stress on meat quality of poultry.
    Leishman EM; Ellis J; van Staaveren N; Barbut S; Vanderhout RJ; Osborne VR; Wood BJ; Harlander-Matauschek A; Baes CF
    Poult Sci; 2021 Nov; 100(11):101471. PubMed ID: 34607155
    [TBL] [Abstract][Full Text] [Related]  

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