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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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| Partial purification and characterization of transglutaminase from threadfin bream (nemipterus sp.) liver | | 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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| 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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| Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix) | | Food hydrocolloids |
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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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| 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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| 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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| Seasonal changes in atrophy-associated proteins of the sonic muscle in the big-snout croaker, Johnius macrorhynus (Pisces, Sciaenidae), identified by using a proteomic approach | | Fish physiology and biochemistry |
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| Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscle | | Meat science |
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| Isolation and selection of suitable reference genes for real-time PCR analyses in the skeletal muscle of the fine flounder in response to nutritional status: assessment and normalization of gene expression of growth-related genes | | Fish physiology and biochemistry |
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| Muscle fibre type distribution of the thoracolumbar and hindlimb regions of horses: relating fibre type and functional role | | Acta veterinaria scandinavica |
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| High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage | | Meat science |
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| Quantitative analysis of auxin-regulated proteins from basal part of leaf sheaths in rice by two-dimensional difference gel electrophoresis | | Phytochemistry |
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| Comparisons of longissimus muscle metabolic enzymes and muscle fiber types in Korean and western pig breeds | | Meat science |
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