These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

222 related articles for article (PubMed ID: 21806076)

  • 21. Caspase-3 does not enhance in vitro bovine myofibril degradation by μ-calpain.
    Mohrhauser DA; Kern SA; Underwood KR; Weaver AD
    J Anim Sci; 2013 Nov; 91(11):5518-24. PubMed ID: 23989868
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness.
    Marino R; Della Malva A; Albenzio M
    J Anim Sci; 2015 Mar; 93(3):1376-87. PubMed ID: 26020914
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Caspase 3 is not likely involved in the postmortem tenderization of beef muscle.
    Underwood KR; Means WJ; Du M
    J Anim Sci; 2008 Apr; 86(4):960-6. PubMed ID: 18156354
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscle.
    Muroya S; Ertbjerg P; Pomponio L; Christensen M
    Meat Sci; 2010 Nov; 86(3):764-9. PubMed ID: 20663615
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation.
    Balan P; Kim YH; Blijenburg R
    Meat Sci; 2014 Jun; 97(2):220-2. PubMed ID: 24583331
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of inhibition of μ-calpain on the myofibril structure and myofibrillar protein degradation in postmortem ovine muscle.
    Li Z; Li X; Gao X; Du M; Zhang D
    J Sci Food Agric; 2017 May; 97(7):2122-2131. PubMed ID: 27581860
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Postmortem proteolysis in three muscles from growing and mature beef cattle.
    Cruzen SM; Paulino PV; Lonergan SM; Huff-Lonergan E
    Meat Sci; 2014 Feb; 96(2 Pt A):854-61. PubMed ID: 24211543
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of manipulation of the caspase system on myofibrillar protein degradation in vitro.
    Kemp CM; Wheeler TL
    J Anim Sci; 2011 Oct; 89(10):3262-71. PubMed ID: 21622882
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Acceleration of post-mortem changes in Tsaiya duck (Anas platyrhynchos) breast muscle by lactic acid marination.
    Chou RG; Tseng TF; Chen MT
    Br Poult Sci; 1997 Mar; 38(1):78-83. PubMed ID: 9088617
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Changes in phosphorylation of myofibrillar proteins during postmortem development of porcine muscle.
    Huang H; Larsen MR; Lametsch R
    Food Chem; 2012 Oct; 134(4):1999-2006. PubMed ID: 23442649
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Postmortem role of calpains in Pekin duck skeletal muscles.
    Chang YS; Chou RG
    J Sci Food Agric; 2012 Jun; 92(8):1620-6. PubMed ID: 22161503
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle.
    Huff-Lonergan E; Mitsuhashi T; Beekman DD; Parrish FC; Olson DG; Robson RM
    J Anim Sci; 1996 May; 74(5):993-1008. PubMed ID: 8726731
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meat.
    Bu X; Wang H; Wang Y; Ojangba T; Nan H; Zhang L; Yu Q
    Food Chem; 2023 Mar; 404(Pt B):134647. PubMed ID: 36283311
    [TBL] [Abstract][Full Text] [Related]  

  • 34. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef.
    Contreras-Castillo CJ; Lomiwes D; Wu G; Frost D; Farouk MM
    Meat Sci; 2016 Mar; 113():65-72. PubMed ID: 26624792
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus.
    Suwandy V; Carne A; van de Ven R; Bekhit Ael-D; Hopkins DL
    Meat Sci; 2015 Feb; 100():222-6. PubMed ID: 25460129
    [TBL] [Abstract][Full Text] [Related]  

  • 36. The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet.
    Yang F; Jia S; Liu J; Gao P; Yu D; Jiang Q; Xu Y; Yu P; Xia W; Zhan X
    Food Chem; 2019 Dec; 301():125278. PubMed ID: 31387033
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins.
    Sante-Lhoutellier V; Aubry L; Gatellier P
    J Agric Food Chem; 2007 Jun; 55(13):5343-8. PubMed ID: 17530859
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of µ-calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro.
    Qin J; Deng X; Lei Y; Liu P; Lu S; Zhang J
    J Food Sci; 2020 Mar; 85(3):682-688. PubMed ID: 31999363
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Naturally generated small peptides derived from myofibrillar proteins in Serrano dry-cured ham.
    Mora L; Sentandreu MA; Koistinen KM; Fraser PD; Toldrá F; Bramley PM
    J Agric Food Chem; 2009 Apr; 57(8):3228-34. PubMed ID: 19320485
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef.
    Anderson MJ; Lonergan SM; Huff-Lonergan E
    Meat Sci; 2012 Feb; 90(2):345-51. PubMed ID: 21889269
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 12.