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 *

139 related articles for article (PubMed ID: 38640527)

  • 1. Molecular mechanism of color deepening of ready-to-eat shrimp during storage.
    Li N; Fan X; Chen T; Wang Y; Tan Z; Liu C; Zhou D; Li D
    Food Chem; 2024 Aug; 450():139332. PubMed ID: 38640527
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control.
    Fan Y; Yu M; Li D; Zhao G; Zhang M; Wang Z; Liu Y; Zhou D
    Foods; 2023 Apr; 12(7):. PubMed ID: 37048335
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity.
    Wang S; Lin S; Li S; Qian X; Li C; Sun N
    Food Chem; 2024 Aug; 450():139359. PubMed ID: 38631204
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of ultra-high pressure heat-assisted technology combined with L-cysteine on the color of ready-to-eat shrimp during storage.
    Li N; Wang Y; Tan Z; Xu Y; Liu X; Liu Y; Zhou D; Li D
    Food Chem; 2024 Dec; 460(Pt 2):140634. PubMed ID: 39079355
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage.
    Li DY; Li N; Dong XH; Tan ZF; Na XK; Liu XY; Zhou DY
    Food Chem; 2022 Dec; 396():133702. PubMed ID: 35853373
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms.
    Hu Y; Zeng X; Jiang K; Luo Y; Quan Z; Li J; Ma Y; Guo X; Zhou D; Zhu B
    Food Chem; 2024 Oct; 454():139758. PubMed ID: 38805927
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of protein oxidation and degradation on texture deterioration of ready-to-eat shrimps during storage.
    Li DY; Liu ZQ; Liu B; Qi Y; Liu YX; Liu XY; Qin L; Zhou DY; Shahidi F
    J Food Sci; 2020 Sep; 85(9):2673-2680. PubMed ID: 32790209
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei.
    Li DY; Zhou DY; Yin FW; Dong XP; Xie HK; Liu ZY; Li A; Li JX; Rakariyatham K; Shahidi F
    J Sci Food Agric; 2020 Apr; 100(6):2544-2553. PubMed ID: 32017121
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage.
    Li D; Xie H; Liu Z; Li A; Li J; Liu B; Liu X; Zhou D
    Food Chem; 2019 Nov; 297():124951. PubMed ID: 31253340
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage.
    Hernández Becerra JA; Ochoa Flores AA; Valerio-Alfaro G; Soto-Rodriguez I; Rodríguez-Estrada MT; García HS
    Food Chem; 2014 Feb; 145():832-9. PubMed ID: 24128553
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Assessment of the long-term stability of retort pouch foods to support extended duration spaceflight.
    Catauro PM; Perchonok MH
    J Food Sci; 2012 Jan; 77(1):S29-39. PubMed ID: 22260129
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Oxidation evaluation of free astaxanthin and astaxanthin esters in Pacific white shrimp during iced storage and frozen storage.
    Qiao X; Yang L; Gao Q; Yang S; Li Z; Xu J; Xue C
    J Sci Food Agric; 2019 Mar; 99(5):2226-2235. PubMed ID: 30318616
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes.
    Nascimento RFD; Canteri MHG; Rodrigues SÁ; Bittencourt JVM
    Food Sci Technol Int; 2021 Dec; 27(8):764-775. PubMed ID: 33423547
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Application of active edible coatings made from basil seed gum and thymol for quality maintenance of shrimp during cold storage.
    Khazaei N; Esmaiili M; Emam-Djomeh Z
    J Sci Food Agric; 2017 Apr; 97(6):1837-1845. PubMed ID: 27491307
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage.
    Lu FS; Bruheim I; Haugsgjerd BO; Jacobsen C
    Food Chem; 2014 Aug; 157():398-407. PubMed ID: 24679797
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Browning and pigmentation in food through the Maillard reaction.
    Murata M
    Glycoconj J; 2021 Jun; 38(3):283-292. PubMed ID: 32910400
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Discoloration in raw and processed fruits and vegetables.
    Adams JB; Brown HM
    Crit Rev Food Sci Nutr; 2007; 47(3):319-33. PubMed ID: 17453927
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition.
    Chen T; Gao Y; Tan Z; Zeshan A; Li J; Ai Z; Mowafy S; Lin Y; Li X
    Food Chem; 2024 Oct; 456():139996. PubMed ID: 38925008
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physico-chemical properties of ready to eat, shelf-stable pasta during storage.
    Carini E; Curti E; Cassotta F; Najm NE; Vittadini E
    Food Chem; 2014 Feb; 144():74-9. PubMed ID: 24099544
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction.
    Moreira AS; Nunes FM; Simões C; Maciel E; Domingues P; Domingues MR; Coimbra MA
    Food Chem; 2017 Jul; 227():422-431. PubMed ID: 28274453
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.