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 *

124 related articles for article (PubMed ID: 35904187)

  • 1. Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review.
    Gharbi N; Marciniak A; Doyen A
    Compr Rev Food Sci Food Saf; 2022 Sep; 21(5):4274-4293. PubMed ID: 35904187
    [TBL] [Abstract][Full Text] [Related]  

  • 2. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream.
    Lim SY; Swanson BG; Ross CF; Clark S
    J Dairy Sci; 2008 Apr; 91(4):1308-16. PubMed ID: 18349223
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of skim milk treated with high hydrostatic pressure on permeate flux and fouling during ultrafiltration.
    Leu M; Marciniak A; Chamberland J; Pouliot Y; Bazinet L; Doyen A
    J Dairy Sci; 2017 Sep; 100(9):7071-7082. PubMed ID: 28647330
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review.
    Wang W; Yang P; Rao L; Zhao L; Wu X; Wang Y; Liao X
    Compr Rev Food Sci Food Saf; 2022 Nov; 21(6):4640-4682. PubMed ID: 36124402
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta).
    Xuan XT; Cui Y; Lin XD; Yu JF; Liao XJ; Ling JG; Shang HT
    J Food Sci; 2018 Feb; 83(2):284-293. PubMed ID: 29355952
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
    Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2015 Oct; 98(10):6713-26. PubMed ID: 26277316
    [TBL] [Abstract][Full Text] [Related]  

  • 7. High hydrostatic pressure modification of whey protein concentrate for improved functional properties.
    Lim SY; Swanson BG; Clark S
    J Dairy Sci; 2008 Apr; 91(4):1299-307. PubMed ID: 18349222
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods.
    Chen X; Tume RK; Xiong Y; Xu X; Zhou G; Chen C; Nishiumi T
    Crit Rev Food Sci Nutr; 2018; 58(17):2981-3003. PubMed ID: 28678522
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.
    Chauhan JM; Lim SY; Powers JR; Ross CF; Clark S
    J Dairy Sci; 2010 Apr; 93(4):1452-8. PubMed ID: 20338422
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Monte Carlo simulation as a method to determine the critical factors affecting two strains of Escherichia coli inactivation kinetics by high hydrostatic pressure.
    Pina-Pérez MC; García-Fernández MM; Rodrigo D; Martínez-López A
    Foodborne Pathog Dis; 2010 Apr; 7(4):459-66. PubMed ID: 19958101
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure.
    López-Pedemonte T; Brinez WJ; Roig-Sagués AX; Guamis B
    J Dairy Sci; 2006 Dec; 89(12):4536-44. PubMed ID: 17106084
    [TBL] [Abstract][Full Text] [Related]  

  • 12. High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products.
    Marousez L; Sprenger N; De Lamballerie M; Jaramillo-Ortiz S; Tran L; Micours E; Gottrand F; Howsam M; Tessier FJ; Ley D; Lesage J
    Clin Nutr; 2022 Jan; 41(1):1-8. PubMed ID: 34861623
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparative proteomic analysis of donor human milk pasteurized by hydrostatic high-pressure.
    Zhang J; Duley JA; Cowley DM; Shaw PN; Koorts P; Bansal N
    Food Chem; 2023 Mar; 403():134264. PubMed ID: 36182857
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate.
    Sergius-Ronot M; Pitino MA; Suwal S; Shama S; Unger S; O'Connor DL; Pouliot Y; Doyen A
    Food Chem; 2022 Apr; 374():131808. PubMed ID: 35021581
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing.
    Harte F; Luedecke L; Swanson B; Barbosa-Cánovas GV
    J Dairy Sci; 2003 Apr; 86(4):1074-82. PubMed ID: 12741531
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety.
    Aganovic K; Hertel C; Vogel RF; Johne R; Schlüter O; Schwarzenbolz U; Jäger H; Holzhauser T; Bergmair J; Roth A; Sevenich R; Bandick N; Kulling SE; Knorr D; Engel KH; Heinz V
    Compr Rev Food Sci Food Saf; 2021 Jul; 20(4):3225-3266. PubMed ID: 34056857
    [TBL] [Abstract][Full Text] [Related]  

  • 17. High Hydrostatic Pressure Processing of Human Milk Increases Apelin and GLP-1 Contents to Modulate Gut Contraction and Glucose Metabolism in Mice Compared to Holder Pasteurization.
    Wemelle E; Marousez L; de Lamballerie M; Knauf C; Lesage J
    Nutrients; 2022 Jan; 14(1):. PubMed ID: 35011094
    [TBL] [Abstract][Full Text] [Related]  

  • 18. High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties.
    Padiernos CA; Lim SY; Swanson BG; Ross CF; Clark S
    J Dairy Sci; 2009 Jul; 92(7):3049-56. PubMed ID: 19528582
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat.
    Mootian GK; Flimlin GE; Karwe MV; Schaffner DW
    J Food Sci; 2013 Feb; 78(2):E251-7. PubMed ID: 23324022
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.
    Syed QA; Buffa M; Guamis B; Saldo J
    Crit Rev Food Sci Nutr; 2016; 56(3):474-83. PubMed ID: 25749439
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.