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Journal Abstract Search

129 related items for PubMed ID: 36739704

  • 1. Sarcoplasmic model to study the effects of high-pressure processing on beef color.
    Denzer M, Furbeck R, Sullivan G, Danao MG, Mafi GG, Ramanathan R.
    Meat Sci; 2023 May; 199():109127. PubMed ID: 36739704
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  • 2. Effect of high pressure treatment on the color of fresh and processed meats: A review.
    Bak KH, Bolumar T, Karlsson AH, Lindahl G, Orlien V.
    Crit Rev Food Sci Nutr; 2019 May; 59(2):228-252. PubMed ID: 28846443
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  • 3. The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince.
    Şayin Sert T, Coşkun F.
    Molecules; 2022 Jun 21; 27(13):. PubMed ID: 35807218
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  • 4. Impact of myoglobin oxygenation level on color stability of frozen beef steaks.
    Henriott ML, Herrera NJ, Ribeiro FA, Hart KB, Bland NA, Calkins CR.
    J Anim Sci; 2020 Jul 01; 98(7):. PubMed ID: 32516410
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  • 6. Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display.
    Denzer ML, Piao D, Pfeiffer M, Mafi G, Ramanathan R.
    Meat Sci; 2024 Apr 01; 210():109439. PubMed ID: 38295670
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  • 7. High pressure induced changes on sarcoplasmic protein fraction and quality indicators.
    Marcos B, Kerry JP, Mullen AM.
    Meat Sci; 2010 May 01; 85(1):115-20. PubMed ID: 20374874
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  • 8. Particulate metmyoglobin reducing activity and its relationship with meat color.
    Bekhit Ael-D, Geesink GH, Ilian MA, Morton JD, Sedcole R, Bickerstaffe R.
    J Agric Food Chem; 2003 Sep 24; 51(20):6026-35. PubMed ID: 13129312
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  • 11. The importance of including metmyoglobin levels in reflectance-based oxygen consumption measurements.
    Denzer ML, Pfeiffer M, Mafi G, Ramanathan R.
    Meat Sci; 2025 Jan 24; 219():109651. PubMed ID: 39276431
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  • 16. Potential of peroxynitrite to alter the color of myoglobin in muscle foods.
    Connolly BJ, Brannan RG, Decker EA.
    J Agric Food Chem; 2002 Aug 28; 50(18):5220-3. PubMed ID: 12188633
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  • 19. High pressure induced changes in beef muscle proteome: correlation with quality parameters.
    Marcos B, Mullen AM.
    Meat Sci; 2014 May 28; 97(1):11-20. PubMed ID: 24468704
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  • 20. Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis.
    Bjelanovic M, Sørheim O, Slinde E, Puolanne E, Isaksson T, Egelandsdal B.
    Meat Sci; 2013 Nov 28; 95(3):451-7. PubMed ID: 23793079
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