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PUBMED FOR HANDHELDS

Journal Abstract Search


239 related items for PubMed ID: 18642839

  • 41. Effect of high-pressure processing at elevated temperatures on thiamin and riboflavin in pork and model systems.
    Butz P, Bognar A, Dieterich S, Tauscher B.
    J Agric Food Chem; 2007 Feb 21; 55(4):1289-94. PubMed ID: 17253716
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  • 42. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review.
    Pearce KL, Rosenvold K, Andersen HJ, Hopkins DL.
    Meat Sci; 2011 Oct 21; 89(2):111-24. PubMed ID: 21592675
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  • 43. Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy: effects of raw material quality and brine salting.
    Aursand IG, Veliyulin E, Böcker U, Ofstad R, Rustad T, Erikson U.
    J Agric Food Chem; 2009 Jan 14; 57(1):46-54. PubMed ID: 19090754
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  • 44. Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN(-)-gene.
    Bertram HC, Engelsen SB, Busk H, Karlsson AH, Andersen HJ.
    Meat Sci; 2004 Feb 14; 66(2):437-46. PubMed ID: 22064147
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  • 45. Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin.
    Sheard PR, Tali A.
    Meat Sci; 2004 Oct 14; 68(2):305-11. PubMed ID: 22062241
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  • 46. Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork.
    Zhang D, Li H, Emara AM, Wang Z, Chen X, He Z.
    Food Chem; 2020 Dec 01; 332():127414. PubMed ID: 32615379
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  • 47. Tri-frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi).
    Zhang X, Guo L, Chen Z, Ma H.
    J Sci Food Agric; 2024 Aug 15; 104(10):6242-6251. PubMed ID: 38456730
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  • 48. Comparative analysis of meat samples prepared with food chopper and bowl cutter.
    Pettinati JD, Ackerman SA, Jenkins RK, Happich ML, Phillips JG.
    J Assoc Off Anal Chem; 1983 May 15; 66(3):759-65. PubMed ID: 6863196
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  • 49. Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.
    Vann DG, Mireles DeWitt CA.
    J Food Sci; 2007 Jan 15; 72(1):C072-7. PubMed ID: 17995875
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  • 50. Gelation mechanism of surimi studied by 1h NMR relaxation measurements.
    Ahmad MU, Tashiro Y, Matsukawa S, Ogawa H.
    J Food Sci; 2007 Aug 15; 72(6):E362-7. PubMed ID: 17995681
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  • 51. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.
    Zhuang H, Savage EM.
    J Food Sci; 2008 Oct 15; 73(8):S424-30. PubMed ID: 19019131
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  • 52. Cooking effects on water distribution in potatoes using nuclear magnetic resonance relaxation.
    Mortensen M, Thybo AK, Bertram HC, Andersen HJ, Engelsen SB.
    J Agric Food Chem; 2005 Jul 27; 53(15):5976-81. PubMed ID: 16028983
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  • 53. Biogenic amine formation and nitrite reactions in meat batter as affected by high-pressure processing and chilled storage.
    Ruiz-Capillas C, Aller-Guiote P, Carballo J, Colmenero FJ.
    J Agric Food Chem; 2006 Dec 27; 54(26):9959-65. PubMed ID: 17177528
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  • 54. Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle.
    Liu Z, Xiong YL, Chen J.
    J Agric Food Chem; 2010 Oct 13; 58(19):10697-704. PubMed ID: 20806938
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  • 55. Application and optimization of the tenderization of pig Longissimus dorsi muscle by adenosine 5'-monophosphate (AMP) using the response surface methodology.
    Deng S, Wang D, Zhang M, Geng Z, Sun C, Bian H, Xu W, Zhu Y, Liu F, Wu H.
    Anim Sci J; 2016 Mar 13; 87(3):439-48. PubMed ID: 26212625
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  • 56. Thermally induced conformation transition of triple-helical lentinan in NaCl aqueous solution.
    Wang X, Xu X, Zhang L.
    J Phys Chem B; 2008 Aug 21; 112(33):10343-51. PubMed ID: 18661940
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  • 57. Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas.
    Ávila BP, Santos dos Santos M, Nicoletti AM, Alves GD, Elias MC, Monks J, Gularte MA.
    Plant Foods Hum Nutr; 2015 Dec 21; 70(4):463-9. PubMed ID: 26249219
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  • 58. Innovative nondestructive measurements of water activity and the content of salts in low-salt hake minces.
    Greiff K, Fuentes A, Aursand IG, Erikson U, Masot R, Alcañiz M, Barat JM.
    J Agric Food Chem; 2014 Mar 26; 62(12):2496-505. PubMed ID: 24617416
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  • 59. Bioactive compounds in cod (Gadus morhua) products and suitability of 1H NMR metabolite profiling for classification of the products using multivariate data analyses.
    Martinez I, Bathen T, Standal IB, Halvorsen J, Aursand M, Gribbestad IS, Axelson DE.
    J Agric Food Chem; 2005 Aug 24; 53(17):6889-95. PubMed ID: 16104816
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  • 60. Computed tomography for quantitative determination of sodium chloride in ground pork and dry-cured hams.
    Håseth TT, Egelandsdal B, Bjerke F, Sørheim O.
    J Food Sci; 2007 Oct 24; 72(8):E420-7. PubMed ID: 17995600
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