Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality-Reference-Cited by-同舟云学术

Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality

Published:2022-03-15 Issue:6 Volume:57 Page:3532-3543
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Gu Minghui¹²^ORCID,Wei Yanchao¹,Jiao Yang¹^ORCID,Zhang Dequan²^ORCID,Liu Yongfeng¹^ORCID

Affiliation:

1. College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China

2. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15677

Reference50 articles.

1. Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values

2. Label free shotgun proteomics for the identification of protein biomarkers for beef tenderness in muscle and plasma of heifers

3. Relationship between water-holding capacity and protein denaturation in broiler breast meat

4. Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness

5. Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates

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2. Towards the discovery of goat meat quality biomarkers using label-free proteomics;Journal of Proteomics;2023-04

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