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| Ultrastructural changes in the advanced third larval stage of Gnathostoma binucleatum Almeyda-Artigas, 1991 (Nematoda: Spirurida) following albendazole and albendazole sulfoxide in vitro exposure | | Parasitology research |
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| The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers | | Meat science |
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| Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels | | Meat science |
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| Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand | | Meat science |
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| Light and ultrastructural study in the propylthiouracil-induced hypothyroid rat heart ventricles and the ameliorating role of folic acid | | Toxicol Ind Health |
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| Ultrastructural changes in cardiac myocytes from Boxer dogs with arrhythmogenic right ventricular cardiomyopathy | | Journal of veterinary cardiology |
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| Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH | | Meat science |
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| Pectoral fins of Micropogonias furnieri: a histochemical and ultrastructural study | | Fish physiology and biochemistry |
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| Effect of muscle stretching on meat quality of biceps femoris from beef | | Meat science |
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| Structural and ultrastructural evidence of neurotoxic effects of fried potato chips on rat postnatal development | | Nutrition |
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| Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw | | Meat science |
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| Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging | | Lebensmittel-Wissenschaft |
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| Effects of camptothecin, etoposide and Ca²⁺ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing | | Meat science |
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| SmartStretch™ Technology: V. The impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions | | Meat science |
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| Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum | | Meat science |
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| Frontal UV-visible fluorescence polarization measurement for bovine meat ageing assessment | | Meat science |
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| Copper sulfate affects Nile tilapia (Oreochromis niloticus) cardiomyocytes structure and contractile function | | Ecotoxicology. |
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| The effect of active caspase-3 on degradation of chicken myofibrillar proteins and structure of myofibrils | | Food chemistry |
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| Structural and ultrastructural changes of full‐cycle cultured Pacific bluefin tuna (Thunnus orientalis) muscle slices during chilled storage | | Journal of the science of food and agriculture |
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| An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle | | Meat science |
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| Effect of Washing on the Texture and Microstructure of Frozen Fish Mince | | Journal of food 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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| SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions | | Meat science |
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| The effects of a beta-agonist treatment, Vitamin D₃ supplementation and electrical stimulation on meat quality of feedlot steers | | Meat science |
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| Spice up the hypertension diet - curcumin and piperine prevent remodeling of aorta in experimental L-NAME induced hypertension | | Nutrition and metabolism |
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| Genetic and environmental effects on meat quality | | Meat science |
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| Theoretical aspects of water-holding in meat | | Meat science |
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| SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum) | | Meat science |
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| Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tenderness | | Meat science |
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| Effect of thermal treatment on muscle tissue structure and ultrastructure of wild and farmed sea bass, Dicentrarchus labrax L | | Aquaculture international |
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| Biochemical and physicochemical properties of actomyosin and myofibrils from frozen stored flounder (paralichthys patagonicus) fillets | | Journal of food biochemistry |
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| Postmortem changes in myofibrillar-bound calpain 3 revealed by immunofluorescence microscopy | | Meat science |
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| EFFECTS OF PRERIGOR CONDITIONING TREATMENTS ON LAMB MUSCLE SHORTENING, pH AND ATP | | Journal of food science |
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| Difference in z‐line removal between normal and pse porcine myofibrils | | Journal of food science |
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| Meat massaging: effects of salt and phosphate on the ultrastructure of cured porcine muscle | | Journal of food science |
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| Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. a combined FT-IR spectroscopy and low-field NMR relaxometry study | | Journal of agricultural and food chemistry |
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| Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (Pectoralis fundus) | | Journal of agricultural and food chemistry |
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| Effects of age on composition and quality of muscle Longissimus thoracis of the Omani Arabian camel (Camelus dromedaries) | | Meat science |
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| Effects of transportation at high ambient temperatures on physiological responses, carcass and meat quality characteristics of three breeds of Omani goats | | Meat science |
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| Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles | | Meat science |
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