Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing.

One of the key points in the frozen food processing is thawing with minimal damage to the quality. Since the commonly used methods for thawing of foods are slow and reduce the quality of the product, application of an efficient method seems necessary. In this research, thawing of tuna fish was performed by immersion ohmic method.

Role of non-coding RNAs as novel biomarkers for detection of colorectal cancer progression through interaction with the cell signaling pathways.

Colorectal cancer (CRC) is one of the most common types of cancer which affects the colon and the rectum. Approximately one third of annual CRC mortality occurs due to the late detection of this type of cancer. Therefore, there is an urgent need for more powerful diagnostic and prognostic tools for identification and treatment of colorectal tumorigenesis.