Comparative analysis of muscle phosphoproteome induced by salt curing-Reference-Cited by-同舟云学术

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Comparative analysis of muscle phosphoproteome induced by salt curing

Published:2017-11 Issue: Volume:133 Page:19-25
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Wang Zhenyu,Zhang Caixia,Li Zheng,Shen Qingwu,Zhang Dequan^ORCID

Funder

National Natural Science Fund

Special Fund for Agro-scientific Research in the Public Interest

China Agriculture Research System

Modern Agricultural Talent Support Program-Outstanding Talents and Innovative Team of Agricultural Scientific Research

National Agricultural Science and Technology Innovation Program

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Role of glycogen phosphorylase in liver glycogen metabolism;Agius;Molecular Aspects of Medicine,2015

2. Three-dimensional reconstruction of tarantula myosin filaments suggests how phosphorylation may regulate myosin activity;Alamo;Journal of Molecular Biology,2008

3. Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability;Canto;Meat Science,2015

4. Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness;Chen;Journal of the Science of Food and Agriculture,2016

5. ApoA1 and ApoA1-specific self-antibodies in cardiovascular disease;Chistiakov;Laboratory Investigation,2016

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2. The Regulatory Mechanism of Salt-Induced Lipid Metabolism in Porcine biceps femoris Through Proteomic Analysis of Lipid Droplets;Food and Bioprocess Technology;2024-03-27

3. New insights into the function of lipid droplet‐related proteins and lipid metabolism of salt‐stimulated porcine biceps femoris: label‐free quantitative phosphoproteomics, morphometry and bioinformatics;Journal of the Science of Food and Agriculture;2023-07-26

4. Promotion effect of salt on intramuscular neutral lipid hydrolysis during dry-salting process of porcine (biceps femoris) muscles by inducing phosphorylation of ATGL, HSL and their regulatory proteins of Perilipin1, ABHD5 and G0S2;Food Chemistry;2022-03

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