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。Tropomyosin pseudo-phosphorylation can rescue the effects of cardiomyopathy-associated mutations
Victoria V. Nefedova et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers
Yining Zhang et al.
MEAT SCIENCE (2021)
Quantitative phosphoproteomic analysis of soft and firm grass carp muscle
Lunjian Chen et al.
FOOD CHEMISTRY (2020)
The body fat distribution and fatty acid composition of muscles and adipose tissues in geese
J. Yu et al.
POULTRY SCIENCE (2020)
Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review
Caiyan Huang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates
Li Chen et al.
FOOD CHEMISTRY (2019)
Explaining meat quality of bulls and steers by differential proteome and phosphoproteome analysis of skeletal muscle
Luiz H. P. Silva et al.
JOURNAL OF PROTEOMICS (2019)
Quantitative phosphoproteomic analysis among muscles of different color stability using tandem mass tag labeling
Zheng Li et al.
FOOD CHEMISTRY (2018)
Proteome Analysis Using Isobaric Tags for Relative and Absolute Analysis Quantitation (iTRAQ) Reveals Alterations in Stress-Induced Dysfunctional Chicken Muscle
Tong Xing et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Determinants of broiler chicken meat quality and factors affecting them: a review
Nasir Akbar Mir et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness
Lijuan Chen et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability
Benjamin W. B. Holman et al.
MEAT SCIENCE (2016)
The MaxQuant computational platform for mass spectrometry-based shotgun proteomics
Stefka Tyanova et al.
NATURE PROTOCOLS (2016)
How Muscle Structure and Composition Influence Meat and Flesh Quality
Anne Listrat et al.
TheScientificWorldJOURNAL (2016)
How Muscle Structure and Composition Influence Meat and Flesh Quality
Anne Listrat et al.
Scientific World Journal (2016)
Lactate dehydrogenase 5: An old friend and a new hope in the war on cancer
Katarzyna Augoff et al.
CANCER LETTERS (2015)
HDAC4 Regulates Muscle Fiber Type-Specific Gene Expression Programs
Todd J. Cohen et al.
MOLECULES AND CELLS (2015)
Epigenetic control of adult skeletal muscle stem cell functions
Jessica Segales et al.
FEBS JOURNAL (2015)
Correlation of forkhead box transcription factor O1 and myosin heavy chain isoforms in porcine skeletal muscle
X. E. Shi et al.
GENETICS AND MOLECULAR RESEARCH (2014)
Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness
G. Wu et al.
MEAT SCIENCE (2014)
Peroxisome Proliferator-activated Receptor γ Coactivator 1 (PGC-1)- and Estrogen-related Receptor (ERR)-induced Regulator in Muscle 1 (PERM1) Is a Tissue-specific Regulator of Oxidative Capacity in Skeletal Muscle Cells
Yoshitake Cho et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2013)
Influence of increasing slaughter age of chickens on meat quality, welfare, and technical and economic results
E. Baeza et al.
JOURNAL OF ANIMAL SCIENCE (2012)
Rapid Response of the Yeast Plasma Membrane Proteome to Salt Stress
Aleksandra Szopinska et al.
MOLECULAR & CELLULAR PROTEOMICS (2011)
Color values and other meat quality characteristics of breast muscles collected from 3 broiler genetic lines slaughtered at 2 ages
S. Janisch et al.
POULTRY SCIENCE (2011)
Effects of pyruvate on bovine heart mitochondria-mediated metmyoglobin reduction
R. Ramanathan et al.
MEAT SCIENCE (2010)
Universal sample preparation method for proteome analysis
Jacek R. Wisniewski et al.
NATURE METHODS (2009)
Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle
R. A. Mancini et al.
MEAT SCIENCE (2008)
Differences in carcass and meat characteristics between chicken indigenous to northern Thailand (Black-Boned and Thai native) and imported extensive breeds (Bresse and Rhode Island Red)
S. Jaturasitha et al.
POULTRY SCIENCE (2008)
Highly selective enrichment of phosphorylated peptides from peptide mixtures using titanium dioxide microcolumns
MR Larsen et al.
MOLECULAR & CELLULAR PROTEOMICS (2005)
The effects of quality grade, aging, and location within muscle on Warner-Bratzler shear force in beef muscles of locomotion
CL Bratcher et al.
MEAT SCIENCE (2005)
The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins
L Kristensen et al.
MEAT SCIENCE (2001)
Phosphorylation of microtubule-associated protein 2 (MAP2) and its relevance for the regulation of the neuronal cytoskeleton function
C Sánchez et al.
PROGRESS IN NEUROBIOLOGY (2000)