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。Quantitative proteomic and metabolomic analysis of Dictyophora indusiata fruiting bodies during post-harvest morphological development
Jinqiu Wang et al.
FOOD CHEMISTRY (2021)
Characterization of moisture migration of beef during refrigeration storage by low-field NMR and its relationship to beef quality
Shasha Cheng et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Quantification of biomarkers for beef meat qualities using a combination of Parallel Reaction Monitoring- and antibody-based proteomics
Muriel Bonnet et al.
FOOD CHEMISTRY (2020)
Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis
Xin Liu et al.
FOOD HYDROCOLLOIDS (2020)
Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation
Fang Geng et al.
POULTRY SCIENCE (2019)
Metabolic and proteomic analysis of morel fruiting body (Morchella importuna)
Jinqiu Wang et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)
The Discovery of Proteins Associated with Freshness of Coregonus Peled Muscle During Refrigerated Storage
Xiaorong Deng et al.
JOURNAL OF FOOD SCIENCE (2019)
Evaluation of antibodies for western blot analysis of frataxin protein isoforms
Liwei Weng et al.
JOURNAL OF IMMUNOLOGICAL METHODS (2019)
Analysis of Proteins Associated with Quality Deterioration of Grouper Fillets Based on TMT Quantitative Proteomics during Refrigerated Storage
Xicai Zhang et al.
MOLECULES (2019)
Effect of storage temperatures and duration on quality of prepared chicken breast with paprika oleoresin
Qing Lu et al.
ANIMAL SCIENCE JOURNAL (2019)
Label-Free Proteomics of Tilapia Fillets and Their Relationship with Meat Texture During Post-Mortem Storage
Yanfu He et al.
FOOD ANALYTICAL METHODS (2018)
Physiological and proteomic analyses of coix seed aging during storage
Meiyu Xu et al.
FOOD CHEMISTRY (2018)
Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets
Entsar S. Abdou et al.
FOOD HYDROCOLLOIDS (2018)
Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin
Fang Geng et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Relation among quality traits of chicken breast meat during cold storage: correlations between freshness traits and torrymeter values
Joko Sujiwo et al.
POULTRY SCIENCE (2018)
Effect of freezing on electrical properties and quality of thawed chicken breast meat
Ran Wei et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2017)
High resolution magic angle spinning NMR spectroscopy reveals that pectoralis muscle dystrophy in chicken is associated with reduced muscle content of anserine and carnosine
Ulrik K. Sundekilde et al.
FOOD CHEMISTRY (2017)
Development of a pH indicator composed of high moisture-absorbing materials for real-time monitoring of chicken breast freshness
Dowan Kim et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2017)
Intelligent evaluation of total volatile basic nitrogen (TVB-N) content in chicken meat by an improved multiple level data fusion model
Urmila Khulal et al.
SENSORS AND ACTUATORS B-CHEMICAL (2017)
Effect of packaging method and cold-storage time on chicken meat quality
Monika Marcinkowska-Lesiak et al.
CYTA-JOURNAL OF FOOD (2016)
Effect of packaging method and cold-storage time on chicken meat quality
Monika Marcinkowska-Lesiak et al.
CYTA-JOURNAL OF FOOD (2016)
Proteome Changes in biceps femoris Muscle of Iranian One-Humped Camel and Their Effect on Meat Quality Traits
Younes Zahedi et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2016)
Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat
B. Kilic et al.
JOURNAL OF FOOD SCIENCE (2016)
Effect of black pepper essential oil on the quality of fresh pork during storage
Jing Zhang et al.
MEAT SCIENCE (2016)
Effect of multiple freeze-thaw cycles on the quality of chicken breast meat
Sher Ali et al.
FOOD CHEMISTRY (2015)
Serum proteomic profiling reveals fragments of MYOM3 as potential biomarkers for monitoring the outcome of therapeutic interventions in muscular dystrophies
Jeremy Rouillon et al.
HUMAN MOLECULAR GENETICS (2015)
Small heat shock proteins and their role in meat tenderness: A review
D. Lomiwes et al.
MEAT SCIENCE (2014)
A structural approach to understanding the interactions between colour, water-holding capacity and tenderness
J. M. Hughes et al.
MEAT SCIENCE (2014)
Dysferlin interacts with calsequestrin-1, myomesin-2 and dynein in human skeletal muscle
Barbara Flix et al.
INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY (2013)
Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat
Isadora Martinez-Arellano et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat
A. C. V. C. S. Canto et al.
MEAT SCIENCE (2012)
High prevalence of autoantibodies against phosphoglycerate mutase 1 in patients with autoimmune central nervous system diseases
A. Kimura et al.
JOURNAL OF NEUROIMMUNOLOGY (2010)
High pressure induced changes on sarcoplasmic protein fraction and quality indicators
Begonya Marcos et al.
MEAT SCIENCE (2010)
Mutant small heat shock protein B3 causes motor neuropathy Utility of a candidate gene approach
S. J. Kolb et al.
NEUROLOGY (2010)
Lipid Oxidation and Fatty Acid Profile Related to Broiler Breast Meat Color Abnormalities
Adriana Lourenco Soares et al.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2009)
The effect of transportation on the expression of heat shock proteins and meat quality of M. longissimus dorsi in pigs
Jimian Yu et al.
MEAT SCIENCE (2009)
Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage
M Chaijan et al.
FOOD CHEMISTRY (2005)
Functional stability of frozen normal and high pH beef
SX Zhang et al.
MEAT SCIENCE (2005)
Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres
C Ruiz-Capillas et al.
FOOD CHEMISTRY (2005)
Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures
M Morzel et al.
MEAT SCIENCE (2004)
Postmortem proteome changes of porcine muscle related to tenderness
R Lametsch et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)