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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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| 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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| Modification of functional quality of raw myofibril preparation obtained from water-washed mechanically recovered chicken meat | | European food research and technology |
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| Comparative study of the dsc pattern, color, texture and water-binding capacity of rainbow trout muscle during heating | | Journal of food processing and preservation |
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| Partial purification and characterization of transglutaminase from threadfin bream (nemipterus sp.) liver | | Journal of food biochemistry |
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| High hydrostatic pressure/temperature modeling of frankfurter batters | | Meat science |
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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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| Sublethal responses to ammonia exposure in the endangered delta smelt; Hypomesus transpacificus (Fam. Osmeridae) | | Aquatic toxicology |
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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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| Actin filament organization and polarity in pollen tubes revealed by myosin II subfragment 1 decoration | | Planta |
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| Spirulina enhanced the skeletal muscle protein in growing rats | | European journal of nutrition |
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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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| The speed of mitochondrial movement is regulated by the cytoskeleton and myosin in Picea wilsonii pollen tubes | | Planta |
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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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| Immunogold method evidences that kinesin and myosin bind to and couple microtubules and actin filaments in lipotubuloids of Ornithogalum umbellatum ovary epidermis | | Acta physiologiae plantarum |
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| Toxic effects of 2,3,7,8-tetrachlorodibenzo-p-dioxin on the peripheral nervous system of developing red seabream (Pagrus major) | | Aquatic toxicology |
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| Differences in two‐dimensional gel electrophoresis patterns of skeletal muscle myosin light chain isoforms between Bos taurus, Sus scrofa and selected poultry species | | Journal of the science of food and agriculture |
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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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| 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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| 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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| Differential expression profiling of orange‐spotted grouper larvae, Epinephelus coioides (Hamilton), that survived a betanodavirus outbreak | | Journal of fish diseases |
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| Effect of protein denaturation degree on texture and water state of cooked meat | | Journal of food engineering |
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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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| Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally | | Food chemistry |
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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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| The mechanism of high pressure-induced gels of rabbit myosin | | Innovative food science and emerging technologies |
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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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