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Journal Abstract Search

127 related items for PubMed ID: 38456730

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  • 3. Evaluation of ultrasonic-assisted pickling with different frequencies on NaCl transport, impedance properties, and microstructure in pork.
    Guo L, Zhang X, Guo Y, Chen Z, Ma H.
    Food Chem; 2024 Jan 01; 430():137003. PubMed ID: 37562265
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  • 4. Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds.
    Guo L, Hong C, Wang W, Zhang X, Chen J, Chen Z, Ashokkumar M, Ma H.
    Meat Sci; 2024 Nov 01; 217():109606. PubMed ID: 39033556
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  • 5. Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure.
    Guo L, Zhang X, Hong C, Liu N, Ouyang N, Chen J, Ashokkumar M, Ma H.
    Food Chem; 2024 Jul 30; 447():138950. PubMed ID: 38492292
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  • 6. Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs.
    Zhao X, Sun X, Lai B, Liu R, Wu M, Ge Q, Yu H.
    Meat Sci; 2024 Feb 30; 208():109382. PubMed ID: 37952271
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  • 7. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.
    Booren BL, Castell-Perez ME, Miller RK.
    J Texture Stud; 2017 Oct 30; 48(5):403-414. PubMed ID: 28967225
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  • 8. Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork.
    Zhang R, Zhang J, Zhou L, Wang L, Zhang W.
    Ultrason Sonochem; 2021 Nov 30; 79():105759. PubMed ID: 34564031
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  • 9. Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging.
    Xu S, Guo X, Fu C, Wang J, Meng X, Hui T, Peng Z.
    J Food Sci; 2024 Jul 30; 89(7):4162-4177. PubMed ID: 38795377
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  • 10. The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk.
    Shi M, Zeng Q, Hu X, Jin H, Lv X, Ma J, Chen R, Jin Y.
    J Food Sci; 2024 May 30; 89(5):2684-2700. PubMed ID: 38551186
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  • 11. Evaluation of ultrasound and microbubbles effect on pork meat during brining process.
    Visy A, Jónás G, Szakos D, Horváth-Mezőfi Z, Hidas KI, Barkó A, Friedrich L.
    Ultrason Sonochem; 2021 Jul 30; 75():105589. PubMed ID: 34015685
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  • 12. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K, Liu JY, Fu L, Li WJ, Zhao YY, Bai YH, Kang ZL.
    J Texture Stud; 2019 Apr 30; 50(2):131-138. PubMed ID: 30414321
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  • 13. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.
    Latoch A, Libera J, Stasiak DM.
    Acta Sci Pol Technol Aliment; 2019 Apr 30; 18(2):163-171. PubMed ID: 31256544
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  • 14. The use of power ultrasound for accelerating the curing of pork.
    McDonnell CK, Lyng JG, Allen P.
    Meat Sci; 2014 Oct 30; 98(2):142-9. PubMed ID: 24950083
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  • 15. Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters.
    Kang ZL, Shang XY, Li YP, Ma HJ.
    Ultrason Sonochem; 2022 Sep 30; 89():106150. PubMed ID: 36063789
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  • 16. Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties.
    Choi YM, Choe JH, Cho DK, Kim BC.
    Meat Sci; 2012 Feb 30; 90(2):292-6. PubMed ID: 21843917
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  • 17. Effect of magnetic field mediated CaCl2 on the edible quality of low-sodium minced pork gels.
    Gong H, Deng Y, Jiang J, Hu X, Zhou Y, Zhang Y, Liu J, Sun W.
    Meat Sci; 2024 Jun 30; 212():109453. PubMed ID: 38412752
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  • 19. Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams.
    Neves MP, de Oliveira Paula MM, Fontes PR, do Nascimento Benevenuto WC, Silva VR, Benevenuto Júnior AA, Ramos EM.
    Food Sci Technol Int; 2020 Dec 30; 26(8):676-684. PubMed ID: 32366120
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  • 20. Application and optimization of the tenderization of pig Longissimus dorsi muscle by adenosine 5'-monophosphate (AMP) using the response surface methodology.
    Deng S, Wang D, Zhang M, Geng Z, Sun C, Bian H, Xu W, Zhu Y, Liu F, Wu H.
    Anim Sci J; 2016 Mar 30; 87(3):439-48. PubMed ID: 26212625
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