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。Label-Free Shotgun Proteomics Approach to Characterize Muscle Tissue from Farmed and Wild European Sea Bass (Dicentrarchus labrax)
Riccardo Zenezini Chiozzi et al.
FOOD ANALYTICAL METHODS (2018)
Unraveling proteome changes of Holstein beef M. semitendinosus and its relationship to meat discoloration during post-mortem storage analyzed by label-free mass spectrometry
Qjanqian Yu et al.
JOURNAL OF PROTEOMICS (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)
2016 update of the PRIDE database and its related tools
Juan Antonio Vizcaino et al.
NUCLEIC ACIDS RESEARCH (2016)
LC-QTOF-MS identification of porcine-specific peptide in heat treated pork identifies candidate markers for meat species determination
S. A. Sarah et al.
FOOD CHEMISTRY (2016)
A label free electrochemical immunosensor for sensitive detection of porcine serum albumin as a marker for pork adulteration in raw meat
Syazana Abdullah Lim et al.
FOOD CHEMISTRY (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)
Labeling and label free shotgun proteomics approaches to characterize muscle tissue from farmed and wild gilthead sea bream (Sparus aurata)
Susy Piovesana et al.
JOURNAL OF CHROMATOGRAPHY A (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)
Proteomic profiling of white muscle from freshwater catfish Rita rita
Bimal Prasanna Mohanty et al.
FISH PHYSIOLOGY AND BIOCHEMISTRY (2015)
Sensory, physicochemical, and microbiological changes in vacuum packed channel catfish (Clarias lazera) patties during controlled freezing-point storage
Yingchun Zhu et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2015)
PROTEIN DEGRADATION AND INSTRUMENTAL TEXTURAL CHANGES IN FRESH NILE TILAPIA (OREOCHROMIS NILOTICUS) DURING FROZEN STORAGE
Kanasi Subbaiah et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
MUSCLE-SPECIFIC VARIATION IN BUFFALO (BUBALUS BUBALIS) MEAT TEXTURE: BIOCHEMICAL, ULTRASTRUCTURAL AND PROTEOME CHARACTERIZATION
M. Kiran et al.
JOURNAL OF TEXTURE STUDIES (2015)
Label-free quantitative proteomic analysis reveals potential biomarkers and pathways in renal cell carcinoma
Zuohui Zhao et al.
TUMOR BIOLOGY (2015)
Proteomic analysis of yak Longissimus dorsi muscle by two-dimensional electrophoresis
W. Wen et al.
MEAT SCIENCE (2014)
Protein changes in post mortem large yellow croaker (Pseudosciaena crocea) monitored by SDS-PAGE and proteome analysis
Tingting Li et al.
FOOD CONTROL (2014)
Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values
M. J. Anderson et al.
MEAT SCIENCE (2014)
Expression and clinical significance of STIP1 in papillary thyroid carcinoma
Meng-Hui Yuan et al.
TUMOR BIOLOGY (2014)
Meat science: From proteomics to integrated omics towards system biology
Angelo D'Alessandro et al.
JOURNAL OF PROTEOMICS (2013)
Small heat shock proteins and toughness in intermediate pHu beef
D. Lomiwes et al.
MEAT SCIENCE (2013)
Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time
R. Marino et al.
MEAT SCIENCE (2013)
Chianina beef tenderness investigated through integrated Omics
Angelo D'Alessandro et al.
JOURNAL OF PROTEOMICS (2012)
Proteomic analysis of muscle tissue from gilthead sea bream (Sparus aurata, L.) farmed in offshore floating cages
Maria Filippa Addis et al.
AQUACULTURE (2010)
Relating Instrumental Texture, Determined by Variable-Blade and Allo-Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets
Aunchalee Aussanasuwannakul et al.
JOURNAL OF FOOD SCIENCE (2010)
Proteomic signature of muscle atrophy in rainbow trout
Mohamed Salem et al.
JOURNAL OF PROTEOMICS (2010)
Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss)
Helene Godiksen et al.
FOOD CHEMISTRY (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)
Peroxiredoxin-6-A potential protein marker for meat tenderness in bovine longissimus thoracis muscle
X. Jia et al.
JOURNAL OF ANIMAL SCIENCE (2009)
STRING 8-a global view on proteins and their functional interactions in 630 organisms
Lars J. Jensen et al.
NUCLEIC ACIDS RESEARCH (2009)
The BAG proteins: a ubiquitous family of chaperone regulators
M. Kabbage et al.
CELLULAR AND MOLECULAR LIFE SCIENCES (2008)
Development of an indirect alpha-actinin-based immunoassay for the evaluation of protein breakdown and quality loss in fish species subjected to different chilling methods
Monica Carrera et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
PathwayVoyager: pathway mapping using the Kyoto Encyclopedia of Genes and Genomes (KEGG) database
E Altermann et al.
BMC GENOMICS (2005)
DLC-1, a Rho GTPase-activating protein with tumor suppressor function, is essential for embryonic development
ME Durkin et al.
FEBS LETTERS (2005)
Proteome analysis elucidating post-mortern changes in cod (Gadus morhua) muscle proteins
IVH Kjærsgård et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Mass spectrometry-based proteomics
R Aebersold et al.
NATURE (2003)
Oxygen deprivation induced cell death: An update
JK Brunelle et al.
APOPTOSIS (2002)
Heat-shock protein 70 inhibits apoptosis by preventing recruitment of procaspase-9 to the Apaf-1 apoptosome
HM Beere et al.
NATURE CELL BIOLOGY (2000)
Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage
V Suvanich et al.
JOURNAL OF FOOD SCIENCE (2000)