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Journal Abstract Search

166 related items for PubMed ID: 20371860

  • 1. Alkali-aided protein extraction from chicken dark meat: textural properties and color characteristics of recovered proteins.
    Omana DA, Moayedi V, Xu Y, Betti M.
    Poult Sci; 2010 May; 89(5):1056-64. PubMed ID: 20371860
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  • 2. Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM).
    Hrynets Y, Omana DA, Xu Y, Betti M.
    J Food Sci; 2010 Sep; 75(7):E477-86. PubMed ID: 21535542
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  • 3. Alkali-aided protein extraction of chicken dark meat: composition and stability to lipid oxidation of the recovered proteins.
    Moayedi V, Omana DA, Chan J, Xu Y, Betti M.
    Poult Sci; 2010 Apr; 89(4):766-75. PubMed ID: 20308410
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  • 4. Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat1.
    Zhao X, Xing T, Chen X, Han MY, Li X, Xu XL, Zhou GH.
    Poult Sci; 2017 May 01; 96(5):1504-1512. PubMed ID: 27837115
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  • 9. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets.
    Barbut S, Zhang L, Marcone M.
    Poult Sci; 2005 May 01; 84(5):797-802. PubMed ID: 15913193
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  • 10. Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values.
    Zhuang H, Savage EM.
    Poult Sci; 2010 May 01; 89(5):1049-55. PubMed ID: 20371859
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  • 13. The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity.
    Qiao M, Fletcher DL, Smith DP, Northcutt JK.
    Poult Sci; 2001 May 01; 80(5):676-80. PubMed ID: 11372721
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  • 17. Effects of the incorporation of β-glucans in chicken breast during storage.
    Vasquez Mejía SM, de Francisco A, Sandrin R, da Silva T, Bohrer BM.
    Poult Sci; 2019 Aug 01; 98(8):3326-3337. PubMed ID: 30941405
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  • 18. Influences of end-point heating temperature on the quality attributes of chicken meat.
    Chumngoen W, Chen CF, Chen HY, Tan FJ.
    Br Poult Sci; 2016 Dec 01; 57(6):740-750. PubMed ID: 27744716
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