DIA-based quantitative proteomic analysis on the meat quality of porcine Longissimus thoracis et lumborum cooked by different procedures-Reference-Cited by-同舟云学术

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DIA-based quantitative proteomic analysis on the meat quality of porcine Longissimus thoracis et lumborum cooked by different procedures

Published:2022-03 Issue: Volume:371 Page:131206
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Song Yu,Huang Feng,Li Xia,Zhang Hongru,Liu Jiqian,Han Dong,Rui Maoneng,Wang Jipeng,Zhang Chunhui

Funder

Agricultural Science and Technology Innovation Program

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Thermal diffusivities and influence of cooking time on texture, microbiological and sensory characteristics of turkey meat prepared products;Ayadi;Food and Bioproducts Processing,2009

2. Low temperature cooking of pork meat-physicochemical and sensory aspects;Becker;Meat Science,2016

3. Effect of different sous vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet;Bıyıklı;International Journal of Gastronomy and Food Science,2020

4. Effects of magnetic nanoparticles plus microwave on the thawing of largemouth bass (Micropterus salmoides) fillets based on iTRAQ quantitative proteomics;Cao;Food Chemistry,2019

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

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