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Journal Abstract Search

239 related items for PubMed ID: 18642839

  • 1. Water distribution and microstructure in enhanced pork.
    Bertram HC, Meyer RL, Wu Z, Zhou X, Andersen HJ.
    J Agric Food Chem; 2008 Aug 27; 56(16):7201-7. PubMed ID: 18642839
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  • 5. Effects of pressurization on structure, water distribution, and sensory attributes of cured ham: can pressurization reduce the crucial sodium content?
    Bertram HC, Wu Z, Straadt IK, Aagaard M, Aaslyng MD.
    J Agric Food Chem; 2006 Dec 27; 54(26):9912-7. PubMed ID: 17177520
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  • 8. Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study.
    Straadt IK, Rasmussen M, Andersen HJ, Bertram HC.
    Meat Sci; 2007 Apr 27; 75(4):687-95. PubMed ID: 22064034
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  • 11. Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat.
    Kaewthong P, Wattanachant S.
    Poult Sci; 2018 Feb 01; 97(2):701-708. PubMed ID: 29140471
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  • 12. Meat quality and cooking attributes of thawed pork with different low field NMR T(21).
    Li C, Liu D, Zhou G, Xu X, Qi J, Shi P, Xia T.
    Meat Sci; 2012 Oct 01; 92(2):79-83. PubMed ID: 22613078
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  • 16. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.
    Herrero AM, Carmona P, López-López I, Jiménez-Colmenero F.
    J Agric Food Chem; 2008 Aug 27; 56(16):7119-24. PubMed ID: 18642923
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  • 18. Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality.
    U-Chupaj J, Malila Y, Gozzi G, Vannini L, Dellarosa N, Laghi L, Petracci M, Benjakul S, Visessanguan W.
    J Food Sci; 2021 Feb 27; 86(2):319-326. PubMed ID: 33438239
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  • 19. Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining.
    Rattanasatheirn N, Benjakul S, Visessanguan W, Kijroongrojana K.
    J Food Sci; 2008 Jan 27; 73(1):S31-40. PubMed ID: 18211367
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