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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

454 related items for PubMed ID: 17243701

  • 1. Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels.
    Lantto R, Puolanne E, Kruus K, Buchert J, Autio K.
    J Agric Food Chem; 2007 Feb 21; 55(4):1248-55. PubMed ID: 17243701
    [Abstract] [Full Text] [Related]

  • 2. Enzyme-aided modification of chicken-breast myofibril proteins: effect of laccase and transglutaminase on gelation and thermal stability.
    Lantto R, Puolanne E, Kalkkinen N, Buchert J, Autio K.
    J Agric Food Chem; 2005 Nov 16; 53(23):9231-7. PubMed ID: 16277427
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels.
    Doerscher DR, Briggs JL, Lonergan SM.
    Meat Sci; 2004 Jan 16; 66(1):181-8. PubMed ID: 22063946
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Gelation of chicken breast and thigh muscle homogenates: effect of pH and time of aging.
    Lesiów T.
    Nahrung; 2000 Dec 16; 44(6):426-30. PubMed ID: 11190839
    [Abstract] [Full Text] [Related]

  • 16. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins.
    Shang Y, Xiong YL.
    J Food Sci; 2010 Apr 16; 75(3):E178-85. PubMed ID: 20492292
    [Abstract] [Full Text] [Related]

  • 17. Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein.
    Xia T, Xu Y, Zhang Y, Xu L, Kong Y, Song S, Huang M, Bai Y, Luan Y, Han M, Zhou G, Xu X.
    Food Chem; 2022 Aug 01; 384():132368. PubMed ID: 35196593
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 23.