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

223 related items for PubMed ID: 20374874

  • 1. High pressure induced changes on sarcoplasmic protein fraction and quality indicators.
    Marcos B, Kerry JP, Mullen AM.
    Meat Sci; 2010 May; 85(1):115-20. PubMed ID: 20374874
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Monitoring the effects of high pressure processing and temperature on selected beef quality attributes.
    McArdle R, Marcos B, Kerry JP, Mullen A.
    Meat Sci; 2010 Nov; 86(3):629-34. PubMed ID: 20708343
    [Abstract] [Full Text] [Related]

  • 4. Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking.
    Dai Y, Miao J, Yuan SZ, Liu Y, Li XM, Dai RT.
    Meat Sci; 2013 Apr; 93(4):898-905. PubMed ID: 23333584
    [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. Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle.
    Li C, Li J, Li X, Hviid M, Lundström K.
    Meat Sci; 2011 Jul; 88(3):559-65. PubMed ID: 21382673
    [Abstract] [Full Text] [Related]

  • 9. High pressure processing of meat: effects on ultrastructure and protein digestibility.
    Kaur L, Astruc T, Vénien A, Loison O, Cui J, Irastorza M, Boland M.
    Food Funct; 2016 May 18; 7(5):2389-97. PubMed ID: 27143217
    [Abstract] [Full Text] [Related]

  • 10. Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product.
    Aminlari M, Shekarforoush SS, Gheisari HR, Golestan L.
    J Food Sci; 2009 Apr 18; 74(3):C221-6. PubMed ID: 19397706
    [Abstract] [Full Text] [Related]

  • 11. Elimination of Escherichia coli O 157 : H7 and Listeria monocytogenes from raw beef sausage by gamma-irradiation.
    Badr HM.
    Mol Nutr Food Res; 2005 Apr 18; 49(4):343-9. PubMed ID: 15789371
    [Abstract] [Full Text] [Related]

  • 12. The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and beef) meat.
    Malinowska-Pańczyk E, Walecka M, Pawłowicz R, Tylingo R, Kołodziejska I.
    Food Sci Technol Int; 2014 Jul 18; 20(5):383-95. PubMed ID: 23751552
    [Abstract] [Full Text] [Related]

  • 13. Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi.
    Bak KH, Lindahl G, Karlsson AH, Orlien V.
    Meat Sci; 2012 Dec 18; 92(4):374-81. PubMed ID: 22749540
    [Abstract] [Full Text] [Related]

  • 14. 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 Dec 18; 20(3):939-45. PubMed ID: 15176902
    [Abstract] [Full Text] [Related]

  • 15. Alterations in the sarcoplasmic protein fraction of beef muscle with postmortem aging and hydrodynamic pressure processing.
    Bowker BC, Fahrenholz TM, Sarnoski PJ, Solomon MB.
    J Food Sci; 2012 Jun 18; 77(6):C594-602. PubMed ID: 22671519
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. The "sponge effect" hypothesis: an alternative explanation of the improvement in the waterholding capacity of meat with ageing.
    Farouk MM, Mustafa NM, Wu G, Krsinic G.
    Meat Sci; 2012 Mar 18; 90(3):670-7. PubMed ID: 22104253
    [Abstract] [Full Text] [Related]

  • 18. Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meat.
    Fernández PP, Sanz PD, Molina-García AD, Otero L, Guignon B, Vaudagna SR.
    Meat Sci; 2007 Dec 18; 77(4):616-25. PubMed ID: 22061950
    [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 12.