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| engineering (3) |
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| Effects of the myosin ATPase inhibitor 2,3-butanedione monoxime on amyloplast kinetics and gravitropism of Arabidopsis hypocotyls | | Physiologia plantarum |
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| Differential expression profiling of orange‐spotted grouper larvae, Epinephelus coioides (Hamilton), that survived a betanodavirus outbreak | | Journal of fish diseases |
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| Characterization of Actin and Myosin Extracts Obtained Using Two Improved Laboratory Methods | | Food analytical methods |
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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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| Effects of the myosin ATPase inhibitor 2,3-butanedione monoxime on amyloplast kinetics and gravitropism of Arabidopsis hypocotyls | | Physiologia plantarum |
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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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| materials science (7) |
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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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| Enzymatic preparation and characterization of iron-chelating peptides from anchovy (Engraulis japonicus) muscle protein | | Food research international |
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| Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C | | Food chemistry |
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| Effect of harvesting stress and storage conditions on protein degradation in fillets of farmed gilthead seabream (Sparus aurata): A differential scanning calorimetry study | | Food chemistry |
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| mathematics and statistics (5) |
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| Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs | | Journal of food engineering |
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| Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN−-gene | | Meat science |
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| Effect of heat treatment on protein oxidation in pig meat | | Meat science |
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| NMR relaxometry and differential scanning calorimetry during meat cooking | | Meat science |
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| methodology (71) |
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| The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei) | | Food chemistry |
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| Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs | | Journal of food engineering |
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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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| Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2 | | Lebensmittel-Wissenschaft |
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| Technological and sensory pork quality in relation to muscle and drip loss protein profiles | | European food research and technology |
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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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| Interaction between fish myoglobin and myosin in vitro | | Food chemistry |
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| Angiotensin-I Converting Enzyme Inhibitory Peptide Derived from Porcine Skeletal Muscle Myosin and Its Antihypertensive Activity in Spontaneously Hypertensive Rats | | Journal of food science |
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| support systems and models (12) |
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| Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs | | Journal of food engineering |
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| Effects of the myosin ATPase inhibitor 2,3-butanedione monoxime on amyloplast kinetics and gravitropism of Arabidopsis hypocotyls | | Physiologia plantarum |
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| High hydrostatic pressure/temperature modeling of frankfurter batters | | Meat 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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| technology (58) |
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| Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs | | Journal of food engineering |
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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 |
|
(Click to View)
| Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone | | Food chemistry |
|
(Click to View)
| Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2 | | Lebensmittel-Wissenschaft |
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