Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage-Reference-Cited by-同舟云学术

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Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage

Published:2023-01 Issue: Volume:400 Page:134061
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xiang Huan,Sun Shenyu,Huang Hui,Hao Shuxian,Li Laihao,Yang Xianqing,Chen Shengjun,Wei Ya,Cen Jianwei,Pan Chuang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Specific and label-free immunosensing of protein-protein interactions with silicon-based immunoFETs;Bhattacharyya;Biosensors and Bioelectronics,2019

2. The effect of sarcoplasmic protein phosphorylation on glycolysis in postmortem ovine muscle;Chen;International Journal of Food Science And Technology,2018

3. Understanding early post-mortem biochemical processes underlying meat color and pH decline in the longissimus thoracis muscle of young Blond d'Aquitaine bulls using protein biomarkers;Gagaoua;Journal of Agriculture and Food Chemistry,2015

4. Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties;Guerrero;RSC Advances,2015

5. Early postmortem electrical stimulation simulates PSE pork development;Hammelman;Meat Science,2003

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3. Recycling of Pouteria campechiana pericarp waste for production of edible fresh-keeping film and its preservation effect on tilapia meat;Journal of Cleaner Production;2024-05

4. Foodomics in aquatic products quality assessment during storage: An advanced and reliable approach;Food Bioscience;2024-04

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