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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

239 related items for PubMed ID: 18642839

  • 21. Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham.
    Romero de Avila MD, Ordóñez JA, de la Hoz L, Herrero AM, Cambero MI.
    Meat Sci; 2010 Apr; 84(4):747-54. PubMed ID: 20374852
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  • 22. Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy.
    Böcker U, Ofstad R, Bertram HC, Egelandsdal B, Kohler A.
    J Agric Food Chem; 2006 Sep 06; 54(18):6733-40. PubMed ID: 16939333
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  • 26. NMR relaxometry and differential scanning calorimetry during meat cooking.
    Bertram HC, Wu Z, van den Berg F, Andersen HJ.
    Meat Sci; 2006 Dec 06; 74(4):684-9. PubMed ID: 22063224
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  • 27. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
    Yoon Y, Mukherjee A, Belk KE, Scanga JA, Smith GC, Sofos JN.
    Int J Food Microbiol; 2009 Jul 31; 133(1-2):78-85. PubMed ID: 19493583
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  • 28. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins.
    Bowker B, Liu M, Callahan J, Solomon M.
    J Food Sci; 2010 May 31; 75(4):S237-44. PubMed ID: 20546427
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  • 29. NMR and the water-holding issue of pork.
    Bertram HC, Andersen HJ.
    J Anim Breed Genet; 2007 Nov 31; 124 Suppl 1():35-42. PubMed ID: 17988249
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  • 30. Determination of sodium chloride in pork meat by computed tomography at different voltages.
    Håseth TT, Høy M, Kongsro J, Kohler A, Sørheim O, Egelandsdal B.
    J Food Sci; 2008 Sep 31; 73(7):E333-9. PubMed ID: 18803707
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  • 31. Assessment of meat quality by NMR--an investigation of pork products originating from different breeds.
    Straadt IK, Aaslyng MD, Bertram HC.
    Magn Reson Chem; 2011 Dec 31; 49 Suppl 1():S71-8. PubMed ID: 22290712
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  • 32. Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops.
    Gao T, Li J, Zhang L, Jiang Y, Song L, Ma R, Gao F, Zhou G.
    J Sci Food Agric; 2015 Sep 31; 95(12):2494-500. PubMed ID: 25363864
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  • 33. Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition.
    Shao JH, Deng YM, Jia N, Li RR, Cao JX, Liu DY, Li JR.
    Food Chem; 2016 Jun 01; 200():308-14. PubMed ID: 26830593
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  • 34. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.
    Booren BL, Castell-Perez ME, Miller RK.
    J Texture Stud; 2017 Oct 01; 48(5):403-414. PubMed ID: 28967225
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  • 35. Microwave heating of cooked pork patties as a function of fat content.
    Picouet PA, Fernández A, Serra X, Suñol JJ, Arnau J.
    J Food Sci; 2007 Mar 01; 72(2):E57-63. PubMed ID: 17995834
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  • 36. Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability.
    Zhu S, Le Bail A, Chapleau N, Ramaswamy HS, De Lamballerie-Anton M.
    Biotechnol Prog; 2004 Mar 01; 20(3):939-45. PubMed ID: 15176902
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  • 37. The use of power ultrasound for accelerating the curing of pork.
    McDonnell CK, Lyng JG, Allen P.
    Meat Sci; 2014 Oct 01; 98(2):142-9. PubMed ID: 24950083
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  • 38. Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage.
    Bertram HC, Andersen RH, Andersen HJ.
    Meat Sci; 2007 Jan 01; 75(1):128-33. PubMed ID: 22063420
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