Pages that link to "Q33194937"
Jump to navigation
Jump to search
The following pages link to Postmortem proteome changes of porcine muscle related to tenderness. (Q33194937):
Displaying 37 items.
- Impact of temperature dependent sampling procedures in proteomics and peptidomics--a characterization of the liver and pancreas post mortem degradome (Q28386567) (← links)
- Porcine muscle sensory attributes associate with major changes in gene networks involving CAPZB, ANKRD1, and CTBP2. (Q33481721) (← links)
- Proteome changes in Thai indigenous chicken muscle during growth period (Q33515276) (← links)
- Proteome Analysis of Bovine Longissimus dorsi Muscle Associated with the Marbling Score (Q33884351) (← links)
- Proteomic analysis of pork meat in the production of cooked ham. (Q33902462) (← links)
- Detection of potential markers for systemic disease in saliva of pigs by proteomics: a pilot study. (Q34487430) (← links)
- Animal board invited review: advances in proteomics for animal and food sciences (Q34992882) (← links)
- An Optimized Trichloroacetic Acid/Acetone Precipitation Method for Two-Dimensional Gel Electrophoresis Analysis of Qinchuan Cattle Longissimus Dorsi Muscle Containing High Proportion of Marbling (Q35498069) (← links)
- Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate (Q35947768) (← links)
- Understanding tenderness variability and ageing changes in buffalo meat: biochemical, ultrastructural and proteome characterization (Q35989235) (← links)
- Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate (Q36803264) (← links)
- Skeletal muscle proteomics in livestock production. (Q37716231) (← links)
- Advances in porcine genomics and proteomics--a toolbox for developing the pig as a model organism for molecular biomedical research (Q37759974) (← links)
- Recent advances in the use of Sus scrofa (pig) as a model system for proteomic studies (Q37828115) (← links)
- Peptide biomarkers as a way to determine meat authenticity (Q37879743) (← links)
- 2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meat. (Q39458133) (← links)
- Proteomic profiling of bovine M. longissimus lumborum from Crossbred Aberdeen Angus and Belgian Blue sired steers varying in genetic merit for carcass weight (Q39487740) (← links)
- Different rates of glycolysis affect glycolytic activities and protein properties in turkey breast muscle (Q42720059) (← links)
- Serial analyses of postmortem changes in human skeletal muscle: A case study of alterations in proteome profile, histology, electrolyte contents, water composition, and enzyme activity (Q42784837) (← links)
- Alterations in the sarcoplasmic protein fraction of beef muscle with postmortem aging and hydrodynamic pressure processing (Q43719450) (← links)
- Peroxiredoxin-6--a potential protein marker for meat tenderness in bovine longissimus thoracis muscle (Q46054778) (← links)
- Birth weight alters the response to postnatal high-fat diet-induced changes in meat quality traits and skeletal muscle proteome of pigs (Q47185932) (← links)
- Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat (Q47425869) (← links)
- Changes in protein abundance between tender and tough meat from bovine longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis (Q50520525) (← links)
- Proteome changes in the insoluble protein fraction of bovine Longissimus dorsi muscle as a result of low-voltage electrical stimulation (Q50537312) (← links)
- Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat (Q51640287) (← links)
- Skeletal muscle proteins: a new approach to delimitate the time since death. (Q53482690) (← links)
- Effects of postmortem storage temperature on sea bass (Dicentrarchus labrax) muscle protein degradation: analysis by 2-D DIGE and MS. (Q54583594) (← links)
- Reduction of ferrylmyoglobin by cysteine as affected by pH (Q57237027) (← links)
- Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle (Q59074802) (← links)
- Variations in the abundance of 24 protein biomarkers of beef tenderness according to muscle and animal type (Q61479804) (← links)
- Foodomics to investigate meat tenderness (Q61782627) (← links)
- Proteomic Profiles of the Longissimus Muscles of Entire Male and Castrated Pigs as Related to Meat Quality (Q64093626) (← links)
- In Vitro Proteolysis of Myofibrillar Proteins from Beef Skeletal Muscle by Caspase-3 and Caspase-6 (Q84631921) (← links)
- The application of gene marker-assisted selection and proteomics for the best meat quality criteria and body measurements in Qinchuan cattle breed (Q90147060) (← links)
- Evaluation of Myosin Heavy Chain Isoforms in Biopsied Longissimus Thoracis Muscle for Estimation of Meat Quality Traits in Live Pigs (Q92154145) (← links)
- Aggregation of Omic Data and Secretome Prediction Enable the Discovery of Candidate Plasma Biomarkers for Beef Tenderness (Q92815966) (← links)