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 *

138 related articles for article (PubMed ID: 37507242)

  • 1. The technical potential of a sous-vide processing method for developing high-moisture textured soy protein.
    Woo Choi H; Choi M; Hahn J; Jin Choi Y
    Food Chem; 2024 Jan; 430():136978. PubMed ID: 37507242
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sous-vide cooking endows a better microstructure for hairtail (Trichiurus lepturus) than traditional cooking: Mechanisms of moisture migration.
    Li Y; Li C; Chen M; Liu Z; Zeng M; Hu Y
    J Food Sci; 2022 Sep; 87(9):3953-3964. PubMed ID: 35912642
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat.
    Park CH; Lee B; Oh E; Kim YS; Choi YM
    Poult Sci; 2020 Jun; 99(6):3286-3291. PubMed ID: 32475464
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of
    Yang L; Li Z; Xie T; Feng J; Xu X; Zhao Y; Gao X
    Molecules; 2023 Dec; 28(24):. PubMed ID: 38138565
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle.
    Wu ZX; Li DY; Shen M; Wang ZY; Wang ZW; Liu YX; Bai YH; Zhou DY
    Food Chem; 2022 Nov; 394():133470. PubMed ID: 35716505
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham.
    Song DH; Yang NE; Seomoon KM; Jang IS; Chin KB; Kim HW
    Poult Sci; 2023 Mar; 102(3):102444. PubMed ID: 36603520
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions.
    Noh SW; Song DH; Ham YK; Yang NE; Kim HW
    Foods; 2023 Jul; 12(13):. PubMed ID: 37444329
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast.
    Hasani E; Csehi B; Darnay L; Ladányi M; Dalmadi I; Kenesei G
    Foods; 2022 Feb; 11(4):. PubMed ID: 35205995
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A possible systematic culinary approach for spent duck meat: sous-vide cuisine and its optimal cooking condition.
    Chang YS; Chen JW; Wu YS; Wang SY; Chen YC
    Poult Sci; 2023 Jun; 102(6):102636. PubMed ID: 37011468
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance.
    Pongsetkul J; Saengsuk N; Siriwong S; Thumanu K; Yongsawatdigul J; Benjakul S
    Poult Sci; 2024 Apr; 103(4):103495. PubMed ID: 38354473
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Physicochemical Properties and Consumer Acceptance of High-Pressure Processed, Sous Vide-Cooked Lobster Tails.
    Humaid S; Nayyar D; Bolton J; Skonberg DI
    J Food Sci; 2019 Dec; 84(12):3454-3462. PubMed ID: 31752050
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of a post-processing heat treatment method on the textural properties of textured vegetable protein.
    Choi HW; Lee YY; Ryoo C; Yoon HI; Hahn J; Choi YJ
    J Food Sci; 2022 Dec; 87(12):5340-5348. PubMed ID: 36374220
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.
    Roldán M; Antequera T; Pérez-Palacios T; Ruiz J
    Meat Sci; 2014 May; 97(1):69-75. PubMed ID: 24530991
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatment.
    Woo Choi H; Ryoo C; Hahn J; Choi YJ
    Food Chem; 2023 Jan; 399():133887. PubMed ID: 36001929
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure.
    Chian FM; Kaur L; Astruc T; Vénien A; Stübler AS; Aganovic K; Loison O; Hodgkinson S; Boland M
    Food Chem; 2021 May; 343():128500. PubMed ID: 33221107
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Effect of Different Storage-Temperature Combinations on
    Ji DS; Kim JH; Yoon DK; Kim JH; Lee HJ; Cho WY; Lee CH
    Food Sci Anim Resour; 2019 Apr; 39(2):240-254. PubMed ID: 31149666
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison between boiling and vacuum cooking (sous-vide) in the bioaccessibility of minerals in bovine liver samples.
    da Silva FLF; de Lima JPS; Melo LS; da Silva YSM; Gouveia ST; Lopes GS; Matos WO
    Food Res Int; 2017 Oct; 100(Pt 1):566-571. PubMed ID: 28873722
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products.
    Botinestean C; Hossain M; Mullen AM; Kerry JP; Hamill RM
    Meat Sci; 2021 Jul; 177():108491. PubMed ID: 33761399
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham.
    Ilic J; Tomasevic I; Djekic I
    Meat Sci; 2022 Jun; 188():108805. PubMed ID: 35313213
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.