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 *

125 related articles for article (PubMed ID: 38795377)

  • 21. Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness.
    Marino R; Della Malva A; Albenzio M
    J Anim Sci; 2015 Mar; 93(3):1376-87. PubMed ID: 26020914
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi.
    Hou X; Liang R; Mao Y; Zhang Y; Niu L; Wang R; Liu C; Liu Y; Luo X
    Meat Sci; 2014 Jan; 96(1):640-5. PubMed ID: 24056407
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins.
    Pan Q; Zhou Y; Wang Y; Xu B; Li P; Chen C
    Food Chem; 2024 Sep; 453():139704. PubMed ID: 38788639
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Stepwise chilling: tender pork without compromising water-holding capacity.
    Rosenvold K; Borup U; Therkildsen M
    J Anim Sci; 2010 May; 88(5):1830-41. PubMed ID: 20118418
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles.
    LeMaster MN; Ha M; Dunshea FR; Chauhan S; D'Souza D; Warner RD
    Meat Sci; 2024 Mar; 209():109395. PubMed ID: 38141536
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effects of fasting and transportation on pork quality development and extent of postmortem metabolism.
    Leheska JM; Wulf DM; Maddock RJ
    J Anim Sci; 2002 Dec; 80(12):3194-202. PubMed ID: 12542160
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing.
    Li YP; Kang ZL; Sukmanov V; Ma HJ
    Meat Sci; 2021 Jun; 176():108471. PubMed ID: 33647630
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity.
    Xie Y; Chen D; Cao J; Wang X; Yin X
    Foods; 2024 Feb; 13(4):. PubMed ID: 38397606
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein.
    Li J; Chen Y; Dong X; Li K; Wang Y; Wang Y; Du M; Zhang J; Bai Y
    J Sci Food Agric; 2021 Mar; 101(5):2108-2116. PubMed ID: 32978960
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Relationships between longissimus glycolytic potential and swine growth performance, carcass traits, and pork quality.
    Hamilton DN; Miller KD; Ellis M; McKeith FK; Wilson ER
    J Anim Sci; 2003 Sep; 81(9):2206-12. PubMed ID: 12968695
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at -3 °C.
    Zhang Y; Magro A; Puolanne E; Zotte AD; Ertbjerg P
    Meat Sci; 2021 Jun; 176():108468. PubMed ID: 33636547
    [TBL] [Abstract][Full Text] [Related]  

  • 32. The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness.
    Richardson EL; Fields B; Dilger AC; Boler DD
    J Anim Sci; 2018 Sep; 96(9):3768-3776. PubMed ID: 29982650
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
    King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M
    J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters.
    Kang ZL; Shang XY; Li YP; Ma HJ
    Ultrason Sonochem; 2022 Sep; 89():106150. PubMed ID: 36063789
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs.
    Zhao X; Sun X; Lai B; Liu R; Wu M; Ge Q; Yu H
    Meat Sci; 2024 Feb; 208():109382. PubMed ID: 37952271
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low-fat model sausages.
    Kim GH; Chin KB
    J Sci Food Agric; 2024 Aug; 104(10):6322-6329. PubMed ID: 38520300
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle.
    Moeller S; Wulf D; Meeker D; Ndife M; Sundararajan N; Solomon MB
    J Anim Sci; 1999 Aug; 77(8):2119-23. PubMed ID: 10461990
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham.
    Guo X; Tao S; Pan J; Lin X; Ji C; Liang H; Dong X; Li S
    Meat Sci; 2020 Aug; 166():108133. PubMed ID: 32330831
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein.
    Kang ZL; Shang XY; Li YP; Ma HJ
    Molecules; 2022 Nov; 27(21):. PubMed ID: 36364320
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of blast chilling and postmortem calcium chloride injection on tenderness of pork longissimus muscle.
    McFarlane BJ; Unruh JA
    J Anim Sci; 1996 Aug; 74(8):1842-5. PubMed ID: 8856438
    [TBL] [Abstract][Full Text] [Related]  

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