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。Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies
Mohammed Gagaoua et al.
MEAT SCIENCE (2021)
The M-band: The underestimated part of the sarcomere
Stephan Lange et al.
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR CELL RESEARCH (2020)
Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies
Brigitte Picard et al.
FOOD RESEARCH INTERNATIONAL (2020)
Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview
Mohammed Gagaoua et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Proteomic biomarkers of beef colour
Mohammed Gagaoua et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
SLC25A11 serves as a novel prognostic biomarker in liver cancer
Guoqiang Pan et al.
SCIENTIFIC REPORTS (2020)
Assessment of cattle inter-individual cluster variability: the potential of continuum data from the farm-to-fork for ultimate beef tenderness management
Mohammed Gagaoua et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Expression of Pork Plectin during Postmortem Aging
Xiaona Tian et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattle
Mohammed Gagaoua et al.
MEAT SCIENCE (2018)
Causes and Contributing Factors to Dark Cutting Meat: Current Trends and Future Directions: A Review
Eric N. Ponnampalam et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective
Alessandro Lana et al.
JOURNAL OF PROTEOMICS (2016)
Calcium Homeostasis and Muscle Energy Metabolism Are Modified in HspB1-Null Mice
Brigitte Picard et al.
PROTEOMES (2016)
Caspases and Thrombin Activity Regulation by Specific Serpin Inhibitors in Bovine Skeletal Muscle
Mohammed Gagaoua et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2015)
LC MS/MS identification of large structural proteins from bull muscle and their degradation products during post mortem storage
Guojie Wu et al.
FOOD CHEMISTRY (2014)
Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness
G. Wu et al.
MEAT SCIENCE (2014)
The development of meat tenderness is likely to be compartmentalised by ultimate pH
D. Lomiwes et al.
MEAT SCIENCE (2014)
Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved
Ahmed Ouali et al.
MEAT SCIENCE (2013)
Overview of the Matrisome-An Inventory of Extracellular Matrix Constituents and Functions
Richard O. Hynes et al.
COLD SPRING HARBOR PERSPECTIVES IN BIOLOGY (2012)
In Vitro Proteolysis of Myofibrillar Proteins from Beef Skeletal Muscle by Caspase-3 and Caspase-6
Feng Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Myosin Binding Protein-C: A Regulator of Actomyosin Interaction in Striated Muscle
Maegen A. Ackermann et al.
JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY (2011)
The evolution of skeletal muscle performance: gene duplication and divergence of human sarcomeric alpha-actinins
Monkol Lek et al.
BIOESSAYS (2010)
Influence of early pH decline on calpain activity in porcine muscle
Luigi Pomponio et al.
MEAT SCIENCE (2010)
Tenderness - An enzymatic view
Caroline M. Kemp et al.
MEAT SCIENCE (2010)
Biochemistry of postmortem muscle - Lessons on mechanisms of meat tenderization
Elisabeth Huff Lonergan et al.
MEAT SCIENCE (2010)
Prohibitin function within mitochondria: Essential roles for cell proliferation and cristae morphogenesis
Carsten Merkwirth et al.
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR CELL RESEARCH (2009)
Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization
Elisabeth Laville et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Calcium and apoptosis: ER-mitochondria Ca2+ transfer in the control of apoptosis
P. Pinton et al.
ONCOGENE (2008)
Changes in caspase activity during the postmortem conditioning period and its relationship to shear force in porcine longissimus muscle
C. M. Kemp et al.
JOURNAL OF ANIMAL SCIENCE (2006)
Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural
D. Dutaud et al.
MEAT SCIENCE (2006)
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
M. Koohmaraie et al.
MEAT SCIENCE (2006)
Changes in enzymes associated with energy metabolism during the early post mortem period in Longissimus thoracis bovine muscle analyzed by proteomics
Xiaohong Jia et al.
JOURNAL OF PROTEOME RESEARCH (2006)
Manipulation of the pre-rigor glycolytic behaviour of bovine M-longissimus dorsi in order to identify causes of inconsistencies in tenderness
A White et al.
MEAT SCIENCE (2006)
Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables
F Zamora et al.
MEAT SCIENCE (2005)
Human carbonic anhydrase III: Structural and kinetic study of catalysis and proton transfer
DM Duda et al.
BIOCHEMISTRY (2005)
Muscle-type creatine kinase interacts with central domains of the M-band proteins myomesin and M-protein
T Hornemann et al.
JOURNAL OF MOLECULAR BIOLOGY (2003)
Changes of myofibrillar and centrifugal drip proteins and shear force of psoas major and minor and semitendinosus muscles from calves, heifers and cows during post-mortem ageing
T Kolczak et al.
MEAT SCIENCE (2003)
The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef Longissimus dorsi muscle
IH Hwang et al.
MEAT SCIENCE (2001)
Identification of glycogen phosphorylase and creatine kinase as calpain substrates in skeletal muscle
J Purintrapiban et al.
INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY (2001)
Isolation and identification of proteolytic fragments from TCA soluble extracts of bovine M-longissimus dorsi
S Stoeva et al.
FOOD CHEMISTRY (2000)