Related references
Note: Only part of the references are listed.μ-Calpain oxidation and proteolytic changes on myofibrillar proteins from Coregonus Peled in vitro
Pingping Liu et al.
FOOD CHEMISTRY (2021)
Activation of yeast alcohol dehydrogenase in the presence of citrate stabilized gold nanoparticles: An insight into its interaction and modulation mechanism
Abdullah Arsalan et al.
JOURNAL OF MOLECULAR LIQUIDS (2021)
L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast
Yinyin Zhang et al.
FOOD CHEMISTRY (2020)
Calpain-2 participates in the process of calpain-1 inactivation
Fumiko Shinkai-Ouchi et al.
BIOSCIENCE REPORTS (2020)
Immobilization of laccase on Sepharose-linked antibody support for decolourization of phenol red
Syeda Fauzia Farheen Zofair et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Extraction, partial purification and characterization of proteases from the red seaweed Gracilaria edulis with similar cleavage sites on κ-casein as calf rennet
Ariestya Arlene Arbita et al.
FOOD CHEMISTRY (2020)
Influence of oxidative damage to proteins on meat tenderness using a proteomics approach
Jessica Moraes Malheiros et al.
MEAT SCIENCE (2019)
Association of calpain and calpastatin activity to postmortem myofibrillar protein degradation and sarcoplasmic proteome changes in bovine Longissiumus lumborum and Triceps brachii
Leonardo Guimaraes de Oliveiraa et al.
MEAT SCIENCE (2019)
Enzymes and nanoparticles: Modulation of enzymatic activity via nanoparticles
Abdullah Arsalan et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies
Yuan H. Brad Kim et al.
MEAT SCIENCE (2018)
Role of calpain system in meat tenderness: A review
Z. F. Bhat et al.
FOOD SCIENCE AND HUMAN WELLNESS (2018)
Effect of extended aging on calpain-1 and-2 activity in beef longissimus lumborum and semimembranosus muscles
M. J. Colle et al.
MEAT SCIENCE (2017)
Bioactive Peptides in Animal Food Products
Marzia Albenzio et al.
FOODS (2017)
Identification of different domains of calpain and calpastatin from chicken blood and their role in post-mortem aging of meat during holding at refrigeration temperatures
A. K. Biswas et al.
FOOD CHEMISTRY (2016)
Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodon idellus) muscle
Daoying Wang et al.
FOOD CHEMISTRY (2016)
The impact of growth promoters on muscle growth and the potential consequences for meat quality
Tim Parr et al.
MEAT SCIENCE (2016)
The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef
C. J. Contreras-Castillo et al.
MEAT SCIENCE (2016)
Calpains- and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides
Zeinab Ahmed et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Postmortem proteolysis in three muscles from growing and mature beef cattle
Shannon M. Cruzen et al.
MEAT SCIENCE (2014)
Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle
Ming Huang et al.
MEAT SCIENCE (2012)
Tenderness - An enzymatic view
Caroline M. Kemp et al.
MEAT SCIENCE (2010)
Calpain specificity and expression in Chicken tissues
Hsiao Lin Lee et al.
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY (2007)
Effect of processing on turkey meat quality and proteolysis
F Obanor et al.
POULTRY SCIENCE (2005)
Share Paper
