The Discovery of Proteins Associated with Freshness of Coregonus Peled Muscle During Refrigerated Storage

Chemometrics-Assisted Shotgun Proteomics for Establishment of Potential Peptide Markers of Non-Halal Pork (Sus scrofa) among Halal Beef and Chicken

(2018) Mohd Hafis Yuswan et al.   Food Analytical Methods

Contribution of nitric oxide and protein S -nitrosylation to variation in fresh meat quality

(2018) Rui Liu et al.   MEAT SCIENCE

Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin

(2018) Yuemei Zhang et al.   MEAT SCIENCE

Two-dimensional gel and shotgun proteomics approaches to distinguish fresh and frozen-thawed curled octopus ( Eledone cirrhosa )

(2018) Chiara Guglielmetti et al.   Journal of Proteomics

Phosphorylation inhibits the activity of μ-calpain at different incubation temperatures and Ca 2+ concentrations in vitro

(2017) Manting Du et al.   FOOD CHEMISTRY

Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain

(2017) Zheng Li et al.   FOOD CHEMISTRY

Effects of phosphorylation on μ-calpain activity at different incubation temperature

(2017) Manting Du et al.   FOOD RESEARCH INTERNATIONAL

Proteomic approach to characterize biochemistry of meat quality defects

(2017) M.W. Schilling et al.   MEAT SCIENCE

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

(2016) Jiang Jiang et al.   MEAT SCIENCE

Proteomics in food: Quality, safety, microbes, and allergens

(2016) Cristian Piras et al.   PROTEOMICS

Application of proteomics to characterize and improve color and oxidative stability of muscle foods

(2015) Poulson Joseph et al.   FOOD RESEARCH INTERNATIONAL

Controlled Formation of Emulsion Gels Stabilized by Salted Myofibrillar Protein under Malondialdehyde (MDA)-Induced Oxidative Stress

(2015) Feibai Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tackling proteome changes in the longissimus thoracis bovine muscle in response to pre-slaughter stress

(2015) Daniel Franco et al.   Journal of Proteomics

Oxidation and Structural Modification of Full-Fat and Defatted Flour Based Soy Protein Isolates Induced by Natural and Synthetic Extraction Chemicals

(2014) Moses Vernonxious Madalitso Chamba et al.   Food Biophysics

Proteome basis of red color defect in channel catfish (Ictalurus punctatus) fillets

(2014) Monil A. Desai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Proteomics for the assessment of quality and safety of fishery products

(2012) Mónica Carrera et al.   FOOD RESEARCH INTERNATIONAL

2D DIGE/MS to investigate the impact of slaughtering techniques on postmortem integrity of fish filet proteins

(2012) Maria Filippa Addis et al.   Journal of Proteomics

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

The characterization of human adenylate kinases 7 and 8 demonstrates differences in kinetic parameters and structural organization among the family of adenylate kinase isoenzymes

(2010) Christakis Panayiotou et al.   BIOCHEMICAL JOURNAL

Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

(2010) Valeria Tironi et al.   Innovative Food Science & Emerging Technologies

High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

(2010) Yuan H. Kim et al.   MEAT SCIENCE

Proteomics analysis for the identification of three species of Thunnus

(2010) T. Pepe et al.   VETERINARY RESEARCH COMMUNICATIONS

Web-Based Software for Rapid Top-Down Proteomic Identification of Protein Biomarkers, with Implications for Bacterial Identification

(2009) C. K. Fagerquist et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY