4.7 Article

Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteins

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。
Review Fisheries

Recent research on factors influencing the quality of frozen seafood

Naho Nakazawa et al.

FISHERIES SCIENCE (2020)

Article Food Science & Technology

Influence of oxidative damage to proteins on meat tenderness using a proteomics approach

Jessica Moraes Malheiros et al.

MEAT SCIENCE (2019)

Article Food Science & Technology

Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20°C)

Nima Hematyar et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

Review Food Science & Technology

Effects of freezing on cell structure of fresh cellular food materials: A review

Dongmei Li et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Review Food Science & Technology

Cooking-Induced Protein Modifications in Meat

Tzer-Yang Yu et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

Article Agriculture, Multidisciplinary

Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress

Lin Wang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

Article Immunology

Microbial antioxidant defense enzymes

Cindy Staerck et al.

MICROBIAL PATHOGENESIS (2017)

Review Biochemistry & Molecular Biology

Oxidative Stress

Helmut Sies et al.

ANNUAL REVIEW OF BIOCHEMISTRY, VOL 86 (2017)

Article Chemistry, Analytical

Characterization and Identification of Dityrosine Cross-Linked Peptides Using Tandem Mass Spectrometry

Soumya Mukherjee et al.

ANALYTICAL CHEMISTRY (2017)

Article Food Science & Technology

Proteomic analysis of meat exudates to discriminate fresh and freeze-thawed porcine longissimus thoracis muscle

Gap-Don Kim et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Biochemistry & Molecular Biology

Sites of reactive oxygen species generation by mitochondria oxidizing different substrates

Casey L. Quinlan et al.

REDOX BIOLOGY (2013)

Article Agriculture, Multidisciplinary

Mass Spectrometric Evidence of Malonaldehyde and 4-Hydroxynonenal Adductions to Radical-Scavenging Soy Peptides

Jing Zhao et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Food Science & Technology

Higher drip loss is associated with protein oxidation

S. Traore et al.

MEAT SCIENCE (2012)

Article Food Science & Technology

Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein

Youling L. Xiong et al.

JOURNAL OF FOOD SCIENCE (2010)

Article Agriculture, Multidisciplinary

Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems

Donkeun Park et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Food Science & Technology

Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage

S Benjakul et al.

FOOD RESEARCH INTERNATIONAL (2003)