Application to proteomics to understand and modify meat quality
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference52 articles.
1. Myoglobin-induced lipid oxidation: A review;Baron;Journal of Agricultural and Food Chemistry,2002
2. Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms;Bax;Journal of Agricultural and Food Chemistry,2012
3. Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers;Bax;Food Chemistry,2013
4. The use of proteomics in meat science;Bendixen;Meat Science,2005
5. Farm animal proteomics—A review;Bendixen;Journal of Proteomics,2011
Cited by 28 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Critical review of new advances in food and plant proteomics analyses by nano-LC/MS towards advanced foodomics;TrAC Trends in Analytical Chemistry;2024-07
2. A Review of the Nutritional Aspects and Composition of the Meat, Liver and Fat of Buffaloes in the Amazon;Animals;2024-05-29
3. Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major);Food Chemistry;2024-01
4. Untargeted Metabolomics of Meat Digests: Its Potential to Differentiate Pork Depending on the Feeding Regimen;Molecules;2023-10-27
5. Tandem mass tag–based proteomics analysis of protein changes in the freezing and thawing cycles of Trachurus murphyi;Journal of Food Science;2022-07-26
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3