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| Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain | | Journal of the science of food and agriculture |
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| Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone | | Food chemistry |
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| Effects of sequential feeding of β-adrenergic agonists on cull cow performance, carcass characteristics, and mRNA relative abundance | | Journal of animal science |
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| Comparison of enzyme activities and gene expression profiling between yak and bovine skeletal muscles | | Livestock science |
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| Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri) | | Lebensmittel-Wissenschaft |
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| Maternal dietary protein induces opposite myofiber type transition in Meishan pigs at weaning and finishing stages | | Meat science |
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| Partial purification and characterization of transglutaminase from threadfin bream (nemipterus sp.) liver | | Journal of food biochemistry |
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| EFFECT OF KIAM WOOD EXTRACT AS INFLUENCED BY pH DURING OXYGENATION ON MACKEREL SURIMI GEL | | Journal of food biochemistry |
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| Effect of glucono-δ-lactone acidification and heat treatment on the physicochemical properties of silver carp mince | | Lebensmittel-Wissenschaft |
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| Changes in myofibrillar proteins and lipids of squid (illex argentinus) during frozen storage | | Journal of food biochemistry |
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| Limited and excess protein intake of pregnant gilts differently affects body composition and cellularity of skeletal muscle and subcutaneous adipose tissue of newborn and weanling piglets | | European journal of nutrition |
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| Improvement of physical properties of black tiger shrimp (penaeus monodon) meat gel induced by high pressure and heat treatment | | Journal of food biochemistry |
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| Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles | | Lebensmittel-Wissenschaft |
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| The suitability of muscle of Cirrhinus mrigala in the formation of gel: a comparative electrophoretic study of six tropical carp meats | | International journal of food science and technology |
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| Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles | | Food chemistry |
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| Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase | | Food hydrocolloids |
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| Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix) | | Food hydrocolloids |
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| Trans-10, cis-12 conjugated linoleic acid inhibits skeletal muscle differentiation and GLUT4 expression independently from NF-κB activation | | Molecular nutrition and food research |
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| Protein expression and enzymatic activities in normal and soft textured Atlantic salmon (Salmo salar) muscle | | Food chemistry |
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| Influence of different feeding systems on the growth performance and muscle development of Japanese Black steers | | Meat science |
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| Assessment of protein changes in farmed giant catfish (Pangasianodon gigas) muscles during refrigerated storage | | International journal of food science and technology |
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| Phase behaviour, rheology and microstructure of mixture of meat proteins and kappa and iota carrageenans | | Food hydrocolloids |
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| Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain | | Food chemistry |
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| High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization | | Meat science |
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| Effects of high-temperature treatment (⩾100°C) on Alaska Pollock (Theragra chalcogramma) surimi gels | | Journal of food engineering |
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| Muscle fiber type characterization and myosin heavy chain (MyHC) isoform expression in Mediterranean buffaloes | | Meat science |
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| Administration of estradiol, trenbolone acetate, and trenbolone acetate/estradiol implants alters adipogenic and myogenic gene expression in bovine skeletal muscle | | Journal of animal science |
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| Functional Analysis of Slow Myosin Heavy Chain 1 and Myomesin-3 in Sarcomere Organization in Zebrafish Embryonic Slow Muscles | | Journal of genetics and genomics |
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| Characterisation of muscles from Frigate mackerel (Auxis thazard) and catfish (Clarias macrocephalus) | | Food chemistry |
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| Age-Related Changes in Myosin Light and Heavy Chain Isoforms’ Composition in Gluteus Medius Muscle of Sedentary Akhal-Teke Horses | | Journal of equine veterinary science |
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| Peptide mapping of polymorphic myosin heavy chain isoforms in different muscle types of some freshwater teleosts | | Fish physiology and biochemistry |
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| Gelation characteristics of tropical surimi under water bath and ohmic heating | | Lebensmittel-Wissenschaft |
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| The role of sarcoplasmic protein in hydrostatic pressure-induced myofibrillar protein denaturation | | Meat science |
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| Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin | | Food chemistry |
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| Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts | | Food chemistry |
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| In Vitro Culture, Determination, and Directed Differentiation of Adult Adipose-Derived Stem Cells Towards Cardiomyocyte-Like Cells Induced by Angiotensin II | | Applied biochemistry and biotechnology |
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| Effect of ultrasonic treatment on the activities of endogenous transglutaminase and proteinases in tilapia (sarotherodon nilotica) surimi during gel formation | | Journal of food process engineering |
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| Differential protein expression in mussels Mytilus galloprovincialis exposed to nano and ionic Ag | | Aquatic toxicology |
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| Edible film from squid (Todarodes pacificus) mantle muscle | | Food chemistry |
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| Comparative study on protein cross‐linking and gel enhancing effect of microbial transglutaminase on surimi from different fish | | Journal of the science of food and agriculture |
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