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206 related items for PubMed ID: 35561506

  • 1. Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat.
    Lung CT, Chang CK, Cheng FC, Hou CY, Chen MH, Santoso SP, Yudhistira B, Hsieh CW.
    Food Chem; 2022 Oct 01; 390():133137. PubMed ID: 35561506
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  • 3. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle.
    Yang N, Yao H, Zhang A, Jin Y, Zhang X, Xu X.
    Food Chem; 2024 Oct 01; 454():139784. PubMed ID: 38815321
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  • 4. Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat.
    Roobab U, Chen BR, Madni GM, Tong ZG, Zeng XA, Abdi G, Hussain S, Aadil RM.
    Ultrason Sonochem; 2024 Jul 01; 107():106919. PubMed ID: 38795569
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  • 10. An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle.
    O'Dowd LP, Arimi JM, Noci F, Cronin DA, Lyng JG.
    Meat Sci; 2013 Feb 01; 93(2):303-9. PubMed ID: 23079489
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  • 11. Comparison of the meat metabolite composition of Linwu and Pekin ducks using 600 MHz 1H nuclear magnetic resonance spectroscopy.
    Wang X, Fang C, He J, Dai Q, Fang R.
    Poult Sci; 2017 Jan 01; 96(1):192-199. PubMed ID: 27608660
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  • 12. Genome-wide association study reveals novel loci associated with fat-deposition and meat-quality traits in Pekin ducks.
    Deng MT, Zhang F, Zhu F, Yang YZ, Yang FX, Hao JP, Hou ZC.
    Anim Genet; 2020 Dec 01; 51(6):953-957. PubMed ID: 32844456
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  • 13. Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin.
    Jiang J, Zhang L, Yao J, Cheng Y, Chen Z, Zhao G.
    Front Nutr; 2022 Dec 01; 9():914373. PubMed ID: 35685869
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  • 14. Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure.
    Zhang Z, Shi W, Wang Y, Meng X, Dabbour M, Kumah Mintah B, Chen X, Chen X, He R, Ma H.
    Ultrason Sonochem; 2023 Aug 01; 98():106489. PubMed ID: 37354765
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  • 17. Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks.
    Wang W, Lin H, Guan W, Song Y, He X, Zhang D.
    Food Chem; 2024 Mar 15; 436():137709. PubMed ID: 37857201
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  • 18. Impact of freezing and thawing on the quality of meat: review.
    Leygonie C, Britz TJ, Hoffman LC.
    Meat Sci; 2012 Jun 15; 91(2):93-8. PubMed ID: 22326063
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  • 20. Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins.
    Zhu M, Xing Y, Zhang J, Li H, Kang Z, Ma H, Zhao S, Jiao L.
    Meat Sci; 2023 Oct 15; 204():109241. PubMed ID: 37321052
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