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 *

122 related articles for article (PubMed ID: 38945580)

  • 1. Natural aromatic extract of black tea improved the water retention of pork meat batter.
    Xu WP; Dong RL; Lv AJ; Li YC; Zeng LT; Gao XL; Qi J; Lin Z; Yan HM; Zhang CH; Xiong GY
    Food Res Int; 2024 Aug; 190():114627. PubMed ID: 38945580
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels.
    Xu Y; Yan H; Xu W; Jia C; Peng Y; Zhuang X; Qi J; Xiong G; Mei L; Xu X
    Food Res Int; 2022 Jul; 157():111425. PubMed ID: 35761670
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K; Liu JY; Fu L; Li WJ; Zhao YY; Bai YH; Kang ZL
    J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter.
    Zhao X; Guo R; Li X; Wang X; Zeng L; Wen X; Huang Q
    Food Chem; 2023 May; 409():135337. PubMed ID: 36587514
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of
    Zhao Y; Wang Y; Li K; Mazurenko I
    Foods; 2022 Aug; 11(17):. PubMed ID: 36076809
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat.
    Bellucci ERB; Munekata PES; Pateiro M; Lorenzo JM; da Silva Barretto AC
    Meat Sci; 2021 Jan; 171():108284. PubMed ID: 32866833
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters.
    Liu Y; Yang L; Zhao S; Zhao Y; Kang Z; Zhu M; He H; Ma H
    J Texture Stud; 2023 Aug; 54(4):571-581. PubMed ID: 36793251
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter.
    Kang ZL; Xie JJ; Li YP; Song WJ; Ma HJ
    Meat Sci; 2023 Apr; 198():109087. PubMed ID: 36628894
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking.
    Jongberg S; Terkelsen LS; Miklos R; Lund MN
    Meat Sci; 2015 Feb; 100():2-9. PubMed ID: 25282040
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork.
    Lee MA; Choi JH; Choi YS; Kim HY; Kim HW; Hwang KE; Chung HK; Kim CJ
    Meat Sci; 2011 Dec; 89(4):405-11. PubMed ID: 21636220
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter.
    Shao L; Bi J; Dai R; Li X
    Food Res Int; 2020 Dec; 138(Pt B):109788. PubMed ID: 33288174
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat.
    Onopiuk A; Kołodziejczak K; Marcinkowska-Lesiak M; Wojtasik-Kalinowska I; Szpicer A; Stelmasiak A; Poltorak A
    Molecules; 2021 Dec; 27(1):. PubMed ID: 35011404
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties.
    Carballo DE; Caro I; Gallego C; González AR; Giráldez FJ; Andrés S; Mateo J
    Foods; 2021 Sep; 10(9):. PubMed ID: 34574283
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.
    Xie C; Liu GH; Liang MH; Li SH; Kang ZL
    Gels; 2024 May; 10(5):. PubMed ID: 38786264
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.
    Argel NS; Ranalli N; Califano AN; Andrés SC
    J Sci Food Agric; 2020 Aug; 100(10):3932-3941. PubMed ID: 32329079
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties.
    Sasse A; Colindres P; Brewer MS
    J Food Sci; 2009; 74(1):S30-5. PubMed ID: 19200118
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties.
    Wang Y; Yuan JJ; Li K; Wang JL; Li JG; Chen B; Bai YH
    Meat Sci; 2023 Jul; 201():109194. PubMed ID: 37087874
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality.
    Hu R; Zhang M; Mujumdar AS
    Meat Sci; 2022 Jul; 189():108811. PubMed ID: 35398771
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers.
    Zheng B; Li X; Hao J; Xu D
    Food Chem; 2023 Feb; 402():134080. PubMed ID: 36137383
    [TBL] [Abstract][Full Text] [Related]  

  • 20.
    Efenberger-Szmechtyk M; Gałązka-Czarnecka I; Otlewska A; Czyżowska A; Nowak A
    Molecules; 2021 May; 26(10):. PubMed ID: 34070170
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.