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1.
Transcriptome sequencing and metabolome analysis reveal the molecular mechanism of Salvia miltiorrhiza in response to drought stress.
BMC Plant Biol
; 24(1): 446, 2024 May 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-38778268
2.
Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters.
Asian-Australas J Anim Sci
; 33(7): 1180-1190, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-31480140
3.
Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat.
Asian-Australas J Anim Sci
; 32(5): 721-733, 2019 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-30208698
4.
Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels.
Food Chem
; 447: 138904, 2024 Jul 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38447238
5.
Unraveling the effect of combined heat and high-pressure homogenization treatment on the improvement of chickpea protein solubility from the perspectives of colloidal state change and structural characteristic modification.
Food Chem
; 442: 138470, 2024 Jun 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-38271907
6.
The crucial role of Y109 and R162 as catalytic residues of nanoKAZ: insights from molecular docking, molecular dynamics simulation, and quantum chemical investigations.
J Mol Model
; 29(9): 295, 2023 Aug 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-37632522
7.
Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications.
Food Chem
; 404(Pt A): 134585, 2023 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36444014
8.
Use of basic amino acids to improve gel properties of PSE-like chicken meat proteins isolated via ultrasound-assisted alkaline extraction.
J Food Sci
; 88(12): 5136-5148, 2023 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-37961003
9.
Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties.
Meat Sci
; 201: 109194, 2023 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-37087874
10.
Effect of boiling on texture of scallop adductor muscles and its mechanism based on label-free quantitative proteomic technique.
Food Chem
; 414: 135723, 2023 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36821928
11.
Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle.
Food Chem
; 394: 133470, 2022 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-35716505
12.
Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism.
Foods
; 11(13)2022 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-35804764
13.
Formation and disappearance of aldehydes during simulated gastrointestinal digestion of fried clams.
Food Funct
; 11(4): 3483-3492, 2020 Apr 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32242562
14.
Non-thermal plasmas chemistry as a tool for environmental pollutants abatement.
Rev Environ Contam Toxicol
; 201: 117-36, 2009.
Artículo
en Inglés
| MEDLINE | ID: mdl-19484590
15.
Effect of gellan gum on functional properties of low-fat chicken meat batters.
J Texture Stud
; 50(2): 131-138, 2019 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-30414321
16.
A rapid method for the determination of dopamine in porcine muscle by pre-column derivatization and HPLC with fluorescence detection.
J Pharm Anal
; 1(3): 208-212, 2011 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-29403701
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