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These terms define your current search. Click the × to remove a term. Biological Sciences: biochemistry > biochemical compounds > amino acids, peptides and proteins > proteins > contractile proteins > myosin > myosin heavy chains × 71 items, grouped by Natural Resources, Earth and Environmental Sciences (view ungrouped items) atmospheric sciences (1)    (Click to View) Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases Food chemistry ecology (2)    (Click to View) Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats Food chemistry (Click to View) Reactivity of Fish and Microbial Transglutaminases on Glutaminyl Sites of Peptides Derived from Threadfin Bream Myosin Journal of agricultural and food chemistry environmental science (2)    (Click to View) Partial purification and characterization of transglutaminase from threadfin bream (nemipterus sp.) liver Journal of food biochemistry (Click to View) Differential protein expression in mussels Mytilus galloprovincialis exposed to nano and ionic Ag Aquatic toxicology hydrology (1)    (Click to View) Peptide mapping of polymorphic myosin heavy chain isoforms in different muscle types of some freshwater teleosts Fish physiology and biochemistry natural resources (10)    (Click to View) Maternal dietary protein induces opposite myofiber type transition in Meishan pigs at weaning and finishing stages Meat science (Click to View) Influence of different feeding systems on the growth performance and muscle development of Japanese Black steers Meat science (Click to View) Muscle fibre type distribution of the thoracolumbar and hindlimb regions of horses: relating fibre type and functional role Acta veterinaria scandinavica (Click to View) Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging Meat science (Click to View) Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats Food chemistry (Click to View) Effect of fiber type on postmortem proteolysis in longissimus muscle of Landrace and Korean native black pigs Meat science (Click to View) Quantitative analysis of auxin-regulated proteins from basal part of leaf sheaths in rice by two-dimensional difference gel electrophoresis Phytochemistry (Click to View) Comparisons of longissimus muscle metabolic enzymes and muscle fiber types in Korean and western pig breeds Meat science (Click to View) Reactivity of Fish and Microbial Transglutaminases on Glutaminyl Sites of Peptides Derived from Threadfin Bream Myosin Journal of agricultural and food chemistry (Click to View) Effect of age at castration on animal performance, muscle characteristics and meat quality traits in 26-month-old Charolais steers Livestock science soil science (4)    (Click to View) Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase Food hydrocolloids (Click to View) Gelation characteristics of tropical surimi under water bath and ohmic heating Lebensmittel-Wissenschaft (Click to View) Combining Effect of Microbial Transglutaminase and Bambara Groundnut Protein Isolate on Gel Properties of Surimi from Sardine (Sardinella albella) Food biophysics (Click to View) Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish Food chemistry