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 *

133 related articles for article (PubMed ID: 35840212)

  • 21. Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage.
    Beltrán-Cotta LA; Passos RSFT; Costa NP; Barreto BG; Veloso AC; da Silva MCA; da Costa MP; Cavalheiro CP
    Meat Sci; 2023 Oct; 204():109257. PubMed ID: 37354835
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles.
    Melody JL; Lonergan SM; Rowe LJ; Huiatt TW; Mayes MS; Huff-Lonergan E
    J Anim Sci; 2004 Apr; 82(4):1195-205. PubMed ID: 15080343
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace.
    Lee HJ; Lee JJ; Jung MO; Choi JS; Jung JT; Choi YI; Lee JK
    Korean J Food Sci Anim Resour; 2017; 37(5):726-734. PubMed ID: 29147096
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Marbling-Net: A Novel Intelligent Framework for Pork Marbling Segmentation Using Images from Smartphones.
    Zhang S; Chen Y; Liu W; Liu B; Zhou X
    Sensors (Basel); 2023 May; 23(11):. PubMed ID: 37299862
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Novel insights from protein degradation: Deciphering the dynamic evolution of biogenic amines as a quality indicator in pork during storage.
    Gu M; Li C; Su Y; Chen L; Li S; Li X; Zheng X; Zhang D
    Food Res Int; 2023 May; 167():112684. PubMed ID: 37087256
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions.
    Maxwell AD; Bowker BC; Zhuang H; Chatterjee D; Adhikari K
    Poult Sci; 2018 Aug; 97(8):2971-2978. PubMed ID: 29762785
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin.
    Siroli L; Baldi G; Soglia F; Bukvicki D; Patrignani F; Petracci M; Lanciotti R
    Foods; 2020 Jul; 9(8):. PubMed ID: 32722045
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Transcriptome analysis in comparing carcass and meat quality traits of Jiaxing Black Pig and Duroc × Duroc × Berkshire × Jiaxing Black Pig crosses.
    Chen Q; Zhang W; Cai J; Ni Y; Xiao L; Zhang J
    Gene; 2022 Jan; 808():145978. PubMed ID: 34592352
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effects of mushroom extract on textural properties and muscle protein degradation of bovine longissimus dorsi muscle.
    Lee KH; Kim HK; Kim SH; Kim KH; Choi YM; Jin HH; Lee SJ; Ryu YC
    Biosci Biotechnol Biochem; 2017 Mar; 81(3):558-564. PubMed ID: 27928928
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method.
    Kim YA; Ba HV; Hwang I
    Food Sci Anim Resour; 2019 Jun; 39(3):355-370. PubMed ID: 31304465
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer.
    Demir H; Çelik S; Sezer YÇ
    Food Sci Technol Int; 2022 Apr; 28(4):340-352. PubMed ID: 33910396
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature.
    Kim SY; Song DH; Ham YK; Choi YS; Choi JH; Kim HW
    J Food Sci Technol; 2019 Dec; 56(12):5282-5288. PubMed ID: 31749475
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Mitochondrial apoptosis and proteolytic changes of myofibrillar proteins in two different pork muscles during aging.
    Zhang J; Ma D; Kim YHB
    Food Chem; 2020 Jul; 319():126571. PubMed ID: 32169769
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of chitosan/starch aldehyde-catechin conjugate composite coating on the quality and shelf life of fresh pork loins.
    Hu H; Yong H; Zong S; Jin C; Liu J
    J Sci Food Agric; 2022 Sep; 102(12):5238-5249. PubMed ID: 35301727
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of tannic acid-grafted chitosan coating on the quality of fresh pork slices during cold storage.
    Zhang H; Li X; Kang H; Peng X
    Meat Sci; 2022 Jun; 188():108779. PubMed ID: 35240547
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking.
    Yao Y; Wang X; Cui H; Hayat K; Zhang X; Ho CT
    Food Chem; 2023 Sep; 421():136137. PubMed ID: 37099953
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Comparison of D65/10° and A/10° illuminant/observer systems for colour measurement of raw pork.
    Karamucki T; Jakubowska M
    Acta Sci Pol Technol Aliment; 2021; 20(4):485-496. PubMed ID: 34724372
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Selection for lean growth efficiency in Duroc pigs influences pork quality.
    Lonergan SM; Huff-Lonergan E; Rowe LJ; Kuhlers DL; Jungst SB
    J Anim Sci; 2001 Aug; 79(8):2075-85. PubMed ID: 11518215
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Technical note: comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus.
    Veiseth E; Shackelford SD; Wheeler TL; Koohmaraie M
    J Anim Sci; 2001 Apr; 79(4):904-6. PubMed ID: 11325195
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.