相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification
Li Cheng Sow et al.
FOOD HYDROCOLLOIDS (2019)
Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures
Dapeng Li et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2019)
Physiological and TMT-based proteomic analysis of oat early seedlings in response to alkali stress
Zhou Zhao et al.
JOURNAL OF PROTEOMICS (2019)
Effects of high pressure processing (HPP) on quality attributes of tilapia (Oreochromis niloticus) fillets during refrigerated storage
Laura Suemitsu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Biophysical analysis of interaction between curcumin and alpha-2-macroglobulin
Syed Saqib Ali et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Proteomics Research on the Protective Effect of Mangiferin on H9C2 Cell Injury Induced by H2O2
Wei Guan et al.
MOLECULES (2019)
Effects of magnetic nanoparticles plus microwave on the thawing of largemouth bass (Micropterus salmoides) fillets based on iTRAQ quantitative proteomics
Minjie Cao et al.
FOOD CHEMISTRY (2019)
Proteome profiling of L3 and L4 Anisakis simplex development stages by TMT-based quantitative proteomics
Robert Stryinski et al.
JOURNAL OF PROTEOMICS (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)
Quantitative proteomics analysis reveals proteins and pathways associated with anthocyanin accumulation in barley
Guoqiang Zhang et al.
FOOD CHEMISTRY (2019)
Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C
Xinyu Sun et al.
FOOD CHEMISTRY (2019)
Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures
Qingzheng Li et al.
JOURNAL OF TEXTURE STUDIES (2018)
Quantitative differences in whey proteins among Murrah, Nili-Ravi and Mediterranean buffaloes using a TMT proteomic approach
Shanshan Li et al.
FOOD CHEMISTRY (2018)
iTRAQ-based quantitative proteomics reveals the biochemical mechanism of cold stress adaption of razor clam during controlled freezing-point storage
Chong Wang et al.
FOOD CHEMISTRY (2018)
Differential proteomic analysis to identify proteins associated with quality traits of frozen mud shrimp (Solenocera melantho) using an iTRAQ-based strategy
Jing Shi et al.
FOOD CHEMISTRY (2018)
Reverse Phase Protein array for the quantification and validation of protein biomarkers of beef qualities: The case of meat color from Charolais breed
Mohammed Gagaoua et al.
MEAT SCIENCE (2018)
Postmortem glycolysis and glycogenolysis: insights from species comparisons
Surinder S. Chauhan et al.
MEAT SCIENCE (2018)
New approaches based on comparative proteomics for the assessment of food quality
Leticia Mora et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Antimicrobial effect of the 60S ribosomal protein L29 (cgRPL29), purified from the gill of pacific oyster, Crassostrea gigas
Jung-Kil Seo et al.
FISH & SHELLFISH IMMUNOLOGY (2017)
Comparative proteomics to reveal muscle-specific beef color stability of Holstein cattle during post-mortem storage
Qianqian Yu et al.
FOOD CHEMISTRY (2017)
Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods
Xuepeng Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris
Colin P. Starkey et al.
MEAT SCIENCE (2017)
A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality
E. Richardson et al.
MEAT SCIENCE (2017)
Postmortem changes in sarcoplasmic proteins associated with color stability in lamb muscle analyzed by proteomics
Xiaoguang Gao et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Comparative proteomic identification of the hepatopancreas response to cold stress in white shrimp, Litopenaeus vannamei
Lanfen Fan et al.
AQUACULTURE (2016)
Proteomic Analysis of Goat Longissimus dorsi Muscles with Different Drip Loss Values Related to Meat Quality Traits
Zhenyu Wang et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2016)
TMT-based quantitative proteomics analyses reveal novel defense mechanisms of Brassica napus against the devastating necrotrophic pathogen Sclerotinia sclerotiorum
Jia-Yi Cao et al.
JOURNAL OF PROTEOMICS (2016)
Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage
Wei Wu et al.
JOURNAL OF PROTEOMICS (2016)
Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?
Colin P. Starkey et al.
MEAT SCIENCE (2016)
The Perseus computational platform for comprehensive analysis of (prote)omics data
Stefka Tyanova et al.
NATURE METHODS (2016)
Front-face fluorescence spectroscopy coupled with chemometric tools for monitoring fish freshness stored under different refrigerated conditions
Abdo Hassoun et al.
FOOD CONTROL (2015)
Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle
Wei Wu et al.
FOOD RESEARCH INTERNATIONAL (2015)
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)
Carcass quality, physico-chemical parameters, muscle fibre traits and myosin heavy chain composition of m. longissimus lumborum from Pulawska and Polish Large White pigs
Dorota Wojtysiak et al.
MEAT SCIENCE (2014)
Heat shock and structural proteins associated with meat tenderness in Nellore beef cattle, a Bos indicus breed
Minos Esperandio Carvalho et al.
MEAT SCIENCE (2014)
Characterization of alpha-2-macroglobulin from groupers
Wen-Hsiao Chuang et al.
FISH & SHELLFISH IMMUNOLOGY (2013)
Small heat shock proteins and toughness in intermediate pHu beef
D. Lomiwes et al.
MEAT SCIENCE (2013)
Cloning, characterization and sub-cellular localization of gamma subunit of T-complex protein-1 (chaperonin) from Leishmania donovani
Bhaskar Neeti Kumari et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2012)
Altered allosteric regulation of muscle 6-phosphofructokinase causes Tarui disease
Antje Brueser et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2012)
Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets
M. O. Gaarder et al.
FOOD CHEMISTRY (2012)
Effects of hemopexin on hemin and hemoglobin-mediated lipid oxidation in washed fish muscle
Eric W. Grunwald et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Changes in muscle and blood plasma proteomes of Atlantic salmon (Salmo salar) induced by crowding
Eva Veiseth-Kent et al.
AQUACULTURE (2010)
Universal sample preparation method for proteome analysis
Jacek R. Wisniewski et al.
NATURE METHODS (2009)
Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins
Veronique Sante-Lhoutellier et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Mechanisms of heme protein-mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscle
Eric W. Grunwald et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Characterization of calpastatin gene in fish: Its potential role in muscle growth and fillet quality
M Salem et al.
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY (2005)
Postmortem regulation of glycolysis by 6-phosphofructokinase in bovine M-Sternocephalicus pars mandibularis
RD Rhoades et al.
MEAT SCIENCE (2005)
New inhibitors of rabbit muscle triose-phosphate isomerase
M Fonvielle et al.
BIOORGANIC & MEDICINAL CHEMISTRY LETTERS (2005)
Role of deoxyhemoglobin in lipid oxidation of washed cod muscle mediated by trout, poultry and beef hemoglobins
MP Richards et al.
MEAT SCIENCE (2002)
Expression of 70 kDa heat shock proteins in antarctic and New Zealand notothenioid fish
CM Carpenter et al.
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-MOLECULAR AND INTEGRATIVE PHYSIOLOGY (2000)
分享论文
