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QSAR-aided in silico approach in evaluation of food proteins as precursors of ACE inhibitory peptides | Food research international |
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Protein carbonyls in meat systems: A review | Meat science |
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Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels | Meat science |
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Species-specific expression of various proteins in meat tissue: Proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species | Food chemistry |
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Sensory acceptability of raw and extruded bovine rumen protein in processed meat products | Meat science |
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The effect of dietary protein level on the apparent digestibility coefficient of two selected feed ingredients for Nile tilapia, Oreochromis niloticus L | Aquaculture research |
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Thermodynamics of meat proteins | Food hydrocolloids |
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High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles | Meat science |
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Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat | Innovative food science and emerging technologies |
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High hydrostatic pressure/temperature modeling of frankfurter batters | Meat science |
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The influence of additives on properties of heat‐induced gels from salt‐soluble proteins extracted from goose | International journal of food science and technology |
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Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl₂ and κ-carrageenan | Meat science |
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Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality | Meat science |
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Medium optimization for a novel 58kDa dimeric keratinase from Bacillus licheniformis ER-15: Biochemical characterization and application in feather degradation and dehairing of hides | Bioresource technology |
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Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins | Food chemistry |
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The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing | Meat science |
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Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) Effects of fibre type, peroxides and antioxidants | Food chemistry |
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Influence of sodium tripolyphosphate (stp) treatment and cooking time on cook losses and textural properties of red meats | Journal of food process engineering |
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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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EFFECTS OF pH, TEMPERATURE AND ENZYME TO SUBSTRATE RATIO ON THE ANTIOXIDANT ACTIVITY OF PORCINE HEMOGLOBIN HYDROLYSATE PREPARED WITH PEPSIN | Journal of food biochemistry |
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Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure | International journal of food science and technology |
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Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation | Food chemistry |
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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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Nutrient-rich meat proteins in offsetting age-related muscle loss | Meat science |
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Evolution of pH during immersion of meat protein matrices in acidic marinades | Meat science |
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Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages | Meat science |
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Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking | Meat science |
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Development and validation of a screening instrument to assess the types and quality of foods served at home meals | international journal of behavioral nutrition and physical activity |
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Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing | Innovative food science and emerging technologies |
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Purification and identification of ACE inhibitory peptides from Haruan (Channa striatus) myofibrillar protein hydrolysate using HPLC–ESI-TOF MS/MS | Food chemistry |
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Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system | Meat science |
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A review of meat protein hydrolysates and hypertension | Meat science |
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Identification of the glycosylation pattern of meat proteins in tissues from bovine myelin | Meat science |
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Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic | Meat science |
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UBE3B and ZRANB1 polymorphisms and transcript abundance are associated with water holding capacity of porcine M. longissimus dorsi | Meat science |
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Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time | Meat science |
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Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution | Meat science |
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NMR relaxometry and differential scanning calorimetry during meat cooking | Meat science |
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Interaction between flaxseed gum and meat protein | Journal of food engineering |
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Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose | Meat science |
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