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142 related items for PubMed ID: 23497887

  • 1. Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) effects of fibre type, peroxides and antioxidants.
    Promeyrat A, Daudin JD, Astruc T, Danon J, Gatellier P.
    Food Chem; 2013 Jun 15; 138(4):2283-90. PubMed ID: 23497887
    [Abstract] [Full Text] [Related]

  • 2. Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) relative effects of heat and oxidants.
    Promeyrat A, Daudin JD, Gatellier P.
    Food Chem; 2013 May 01; 138(1):581-9. PubMed ID: 23265527
    [Abstract] [Full Text] [Related]

  • 3. Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins.
    Santé-Lhoutellier V, Astruc T, Marinova P, Greve E, Gatellier P.
    J Agric Food Chem; 2008 Feb 27; 56(4):1488-94. PubMed ID: 18237130
    [Abstract] [Full Text] [Related]

  • 4. Microstructural changes in m. rectus abdominis bovine muscle after heating.
    Astruc T, Gatellier P, Labas R, Lhoutellier VS, Marinova P.
    Meat Sci; 2010 Aug 27; 85(4):743-51. PubMed ID: 20434272
    [Abstract] [Full Text] [Related]

  • 5. Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature.
    Promeyrat A, Bax ML, Traoré S, Aubry L, Santé-Lhoutellier V, Gatellier P.
    Meat Sci; 2010 Aug 27; 85(4):625-31. PubMed ID: 20416808
    [Abstract] [Full Text] [Related]

  • 6. Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork.
    Huang F, Huang M, Xu X, Zhou G.
    J Sci Food Agric; 2011 Feb 27; 91(3):443-8. PubMed ID: 21218477
    [Abstract] [Full Text] [Related]

  • 7. Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms.
    Bax ML, Aubry L, Ferreira C, Daudin JD, Gatellier P, Rémond D, Santé-Lhoutellier V.
    J Agric Food Chem; 2012 Mar 14; 60(10):2569-76. PubMed ID: 22335241
    [Abstract] [Full Text] [Related]

  • 8. Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.
    Wu Z, Bertram HC, Böcker U, Ofstad R, Kohler A.
    J Agric Food Chem; 2007 May 16; 55(10):3990-7. PubMed ID: 17451251
    [Abstract] [Full Text] [Related]

  • 9. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential.
    Liu Z, Xiong YL, Chen J.
    J Agric Food Chem; 2011 Dec 28; 59(24):13026-34. PubMed ID: 22084832
    [Abstract] [Full Text] [Related]

  • 10. Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.
    Roldan M, Antequera T, Armenteros M, Ruiz J.
    Food Chem; 2014 Apr 15; 149():129-36. PubMed ID: 24295686
    [Abstract] [Full Text] [Related]

  • 11. 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 15; 93(4):898-905. PubMed ID: 23333584
    [Abstract] [Full Text] [Related]

  • 12. Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution.
    Yang H, Meng P, Xiong YL, Ma L, Wang C, Zhu Y.
    Meat Sci; 2013 Nov 15; 95(3):465-71. PubMed ID: 23793081
    [Abstract] [Full Text] [Related]

  • 13. Comparison of proteolysis in native, heat-treated and aged proteins from turkey meat.
    Santé-Lhoutellier VS, Théron L, Cepeda M, Grajales A, Gatellier P.
    Br Poult Sci; 2008 May 15; 49(3):308-14. PubMed ID: 18568755
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi.
    Christensen L, Bertram HC, Aaslyng MD, Christensen M.
    Meat Sci; 2011 Aug 13; 88(4):718-22. PubMed ID: 21450413
    [Abstract] [Full Text] [Related]

  • 16. Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions.
    Gravador RS, Jongberg S, Andersen ML, Luciano G, Priolo A, Lund MN.
    Meat Sci; 2014 Jun 13; 97(2):231-6. PubMed ID: 24583333
    [Abstract] [Full Text] [Related]

  • 17. Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat.
    Kondjoyan A, Oillic S, Portanguen S, Gros JB.
    Meat Sci; 2013 Oct 13; 95(2):336-44. PubMed ID: 23747627
    [Abstract] [Full Text] [Related]

  • 18. Total antioxidant capacities of raw and cooked meats.
    Serpen A, Gökmen V, Fogliano V.
    Meat Sci; 2012 Jan 13; 90(1):60-5. PubMed ID: 21684086
    [Abstract] [Full Text] [Related]

  • 19. Quality and microstructural changes in goat meat during heat treatment.
    Yarmand MS, Homayouni A.
    Meat Sci; 2010 Oct 13; 86(2):451-5. PubMed ID: 20566248
    [Abstract] [Full Text] [Related]

  • 20. Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation.
    Feng X, Li C, Ullah N, Hackman RM, Chen L, Zhou G.
    J Agric Food Chem; 2015 Dec 30; 63(51):10957-64. PubMed ID: 26593775
    [Abstract] [Full Text] [Related]

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