In-depth characterization of myofibrillar muscle proteome changes in lambs fed hazelnut skin by-products-Reference-Cited by-同舟云学术

In-depth characterization of myofibrillar muscle proteome changes in lambs fed hazelnut skin by-products

Published:2023-06 Issue: Volume:53 Page:102836
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

della Malva Antonella^ORCID,Gagaoua Mohammed^ORCID,Santillo Antonella,di Corcia Martina,Marino Rosaria,Natalello Antonio^ORCID,Sevi Agostino,Albenzio Marzia

Funder

University of Foggia

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference63 articles.

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2. Hazelnut as ingredient in dairy sheep diet: Effect on sensory and volatile profile of cheese;Caccamo;Frontiers in Nutrition,2019

3. Effect of feeding hazelnut skin on animal performance, milk quality, and rumen fatty acids in lactating ewes;Campione;Animals,2020

4. A new insight into meat toughness of callipyge lamb loins-the relevance of anti-apoptotic systems to decreased proteolysis;Cramer;Meat Science,2018

5. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle;Culler;Journal of Food Science,1978

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2. Recent Innovations on the Reuse of Almond and Hazelnut By-Products: A Review;Sustainability;2024-03-21

3. Role of hazelnut skin supplementation on plasma antioxidant status and cytokine profile in growing lambs;Frontiers in Veterinary Science;2024-02-01

4. Assessment of lamb meat quality in two cooking methods: Water bath versus oven cooking;Small Ruminant Research;2023-12

5. Temperate nuts by-products as animal feed: A review;Animal Feed Science and Technology;2023-11