Nitric oxide synthase in beef semimembranosus muscle during postmortem aging-Reference-Cited by-同舟云学术

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Nitric oxide synthase in beef semimembranosus muscle during postmortem aging

Published:2019-08 Issue: Volume:288 Page:187-192
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hou Qin,Liu Rui,Zhang Wangang,Zhou Guanghong

Funder

National Natural Science Foundation of China

Fundamental Research Funds

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Inhibition of cysteine protease activity by NO-donors;Ascenzi;Current Protein & Peptide Science,2001

2. Nitric oxide synthase activity in muscle foods;Brannan;Meat Science,2002

3. Nitric-oxide synthase complexed with dystrophin and absent from skeletal-muscle sarcolemma in duchenne muscular-dystrophy;Brenman;Cell,1995

4. Measurement of nitric oxide and the effect of enhancing or inhibiting it on tenderness changes of meat;Cook;Meat Science,1998

5. Ubiquitination and degradation of neuronal nitric-oxide synthase in vitro: Dimer stabilization protects the enzyme from proteolysis;Dunbar;Molecular Pharmacology,2004

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1. S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality;Meat Science;2024-10

2. Distribution and Degradation of Pork Filamin during Postmortem Aging;Journal of Agricultural and Food Chemistry;2023-10-03

3. Effect of Pre-Slaughter Transport Stress on Protein S-Nitrosylation Levels of Pork during Postmortem Aging;Journal of Agricultural and Food Chemistry;2023-07-12

4. Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein;Journal of Agricultural and Food Chemistry;2023-01-26

5. Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions;Critical Reviews in Food Science and Nutrition;2022-11-02

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