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Pullulan suppresses the denaturation of myofibrillar protein of grass carp ( Ctenopharyngodon idella ) during frozen storage

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

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

(2018) Yuemei Zhang et al.   MEAT SCIENCE

Effects of low fat addition on chicken myofibrillar protein gelation properties

(2018) Lei Zhou et al.   FOOD HYDROCOLLOIDS

The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella )

(2017) Xiaowei Lou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Proteomic approach to characterize biochemistry of meat quality defects

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

The Effects of Two Forms of Ice on Microbiological and Physiochemical Properties of Barramundi (Lates calcarifer, Bloch) Fillets

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Effect of Slurry Ice on the Functional Properties of Proteins Related to Quality Loss during Skipjack Tuna (Katsuwonus pelamis) Chilled Storage

(2015) Bin Zhang et al.   JOURNAL OF FOOD SCIENCE

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

Protein Oxidation: Basic Principles and Implications for Meat Quality

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

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

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(2010) M. Kauffeld et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Profile of a fishery collapse: why mariculture failed to save the large yellow croaker

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