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.
146 related articles for article (PubMed ID: 36586259)
1. Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage. Xue H; Liu H; Zhang G; Tu Y; Zhao Y Food Chem; 2023 May; 409():135341. PubMed ID: 36586259 [TBL] [Abstract][Full Text] [Related]
2. Formation mechanism of salted egg yolk mudding during storage: Protein oxidation, gel structure, and conformation. Xue H; Liu H; Zhang G; Tu Y; Zhao Y Food Chem; 2023 Jul; 413():135632. PubMed ID: 36745943 [TBL] [Abstract][Full Text] [Related]
3. Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids. Gao X; Li J; Chang C; Gu L; Xiong W; Su Y; Yang Y Food Res Int; 2023 Mar; 165():112411. PubMed ID: 36869465 [TBL] [Abstract][Full Text] [Related]
4. Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing. Wu Y; Xiang X; Li X; Li X; An F; Geng F; Luo P; Huang Q; Zhou Y Ultrason Sonochem; 2024 Jan; 102():106746. PubMed ID: 38157804 [TBL] [Abstract][Full Text] [Related]
5. Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules. Su Y; Sun Y; Chang C; Li J; Cai Y; Zhao Q; Huang Z; Xiong W; Gu L; Yang Y J Sci Food Agric; 2024 Aug; 104(10):6070-6084. PubMed ID: 38441435 [TBL] [Abstract][Full Text] [Related]
6. Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF-NMR and MRI techniques. Dong X; Zhang T; Cheng S; He X; Wang H; Tan M J Food Sci; 2022 May; 87(5):2009-2017. PubMed ID: 35411557 [TBL] [Abstract][Full Text] [Related]
7. N-3 fatty acid enriched eggs and production of egg yolk powders: an increased risk of lipid oxidation? Meynier A; Leborgne C; Viau M; Schuck P; Guichardant M; Rannou C; Anton M Food Chem; 2014 Jun; 153():94-100. PubMed ID: 24491705 [TBL] [Abstract][Full Text] [Related]
8. Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities. Luo W; Wang J; Chen Y; Zhang Q; Wang J; Geng F Molecules; 2023 Jun; 28(12):. PubMed ID: 37375157 [TBL] [Abstract][Full Text] [Related]
9. Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective. Li Q; Jin H; Xia M; Sun H; Zeng T; Wang Y; Lu L; Cai Z Food Chem; 2024 Jul; 445():138750. PubMed ID: 38382258 [TBL] [Abstract][Full Text] [Related]
10. Effect of different dietary energy and protein sources on antioxidant status, fresh yolk fatty acid profile and microstructure of salted yolks in laying ducks. Ruan D; Hu YJ; Fouad AM; Lin CX; Xu ZP; Chen W; Fan QL; Xia WG; Wang S; Wang Y; Yang L; Zheng CT Animal; 2018 Oct; 12(10):2205-2213. PubMed ID: 29306348 [TBL] [Abstract][Full Text] [Related]
11. UHPLC-Q-Orbitrap-based untargeted lipidomics reveals the variation of yolk lipids during egg storage. Meng Y; Qiu N; Guyonnet V; Keast R; Zhu C; Mine Y J Sci Food Agric; 2022 Oct; 102(13):5690-5699. PubMed ID: 35411552 [TBL] [Abstract][Full Text] [Related]
12. Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes. Li Q; Jin H; Zhang X; Hu G; Lei C; Sun H; Sheng L; Jin Y; Huang X; Lu L; Cai Z Food Chem; 2023 Mar; 404(Pt A):134510. PubMed ID: 36240550 [TBL] [Abstract][Full Text] [Related]
13. Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation. Su Y; Chen Z; Li J; Chang C; Gu L; Yang Y Food Chem; 2021 Feb; 338():127913. PubMed ID: 33092000 [TBL] [Abstract][Full Text] [Related]
14. Hen age and fatty acid composition of egg yolk lipid. Nielsen H Br Poult Sci; 1998 Mar; 39(1):53-6. PubMed ID: 9568299 [TBL] [Abstract][Full Text] [Related]
15. Changes in lipid properties of duck egg yolks under extreme processing conditions. Cao D; Feng F; Xiong C; Li J; Xue H; Zhao Y; Wang Y; Tu Y; Zhao Y Poult Sci; 2021 Jul; 100(7):101140. PubMed ID: 34091349 [TBL] [Abstract][Full Text] [Related]
16. Cardoso PHS; de Oliveira ES; Lião LM; de Almeida Ribeiro Oliveira G Food Chem; 2022 Dec; 396():133720. PubMed ID: 35870239 [TBL] [Abstract][Full Text] [Related]
17. Feeding laying hens seal blubber oil: effects on egg yolk incorporation, stereospecific distribution of omega-3 fatty acids, and sensory aspects. Schreiner M; Hulan HW; Razzazi-Fazeli E; Böhm J; Iben C Poult Sci; 2004 Mar; 83(3):462-73. PubMed ID: 15049501 [TBL] [Abstract][Full Text] [Related]
18. Hempseed Products Fed to Hens Effectively Increased n-3 Polyunsaturated Fatty Acids in Total Lipids, Triacylglycerol and Phospholipid of Egg Yolk. Neijat M; Suh M; Neufeld J; House JD Lipids; 2016 May; 51(5):601-14. PubMed ID: 26515300 [TBL] [Abstract][Full Text] [Related]
19. Characterization of lipids and antioxidant capacity of novel nutraceutical egg products developed with omega-3-rich oils. Kassis NM; Gigliotti JC; Beamer SK; Tou JC; Jaczynski J J Sci Food Agric; 2012 Jan; 92(1):66-73. PubMed ID: 21769882 [TBL] [Abstract][Full Text] [Related]
20. Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega-3 eggs. Grčević M; Kralik Z; Kralik G; Galović O J Sci Food Agric; 2019 Mar; 99(5):2292-2299. PubMed ID: 30324676 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]