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 *

258 related articles for article (PubMed ID: 22161503)

  • 1. 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]  

  • 2. Postmortem degradation of desmin and calpain in breast and leg and thigh muscles from Taiwan black-feathered country chickens.
    Chang YS; Chou RG
    J Sci Food Agric; 2010 Dec; 90(15):2664-8. PubMed ID: 20737544
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparison of postmortem proteolysis between Pekin and Muscovy duck breast muscles.
    Liao CC; Chou RG
    J Sci Food Agric; 2014 Nov; 94(14):2846-9. PubMed ID: 24114501
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Calpain activation and proteolysis in postmortem goose muscles.
    Chang YS; Wu SY; Stromer MH; Chou RR
    Anim Sci J; 2020; 91(1):e13423. PubMed ID: 32648277
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of postmortem storage on activity of mu- and m-calpain in five bovine muscles.
    Camou JP; Marchello JA; Thompson VF; Mares SW; Goll DE
    J Anim Sci; 2007 Oct; 85(10):2670-81. PubMed ID: 17565059
    [TBL] [Abstract][Full Text] [Related]  

  • 6. μ-Calpain is involved in the postmortem proteolysis of gizzard smooth muscle.
    Chang YS; Stromer MH; Chou RG
    Food Chem; 2013 Aug; 139(1-4):384-8. PubMed ID: 23561121
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Micro-calpain is essential for postmortem proteolysis of muscle proteins.
    Geesink GH; Kuchay S; Chishti AH; Koohmaraie M
    J Anim Sci; 2006 Oct; 84(10):2834-40. PubMed ID: 16971586
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles.
    Melody JL; Lonergan SM; Rowe LJ; Huiatt TW; Mayes MS; Huff-Lonergan E
    J Anim Sci; 2004 Apr; 82(4):1195-205. PubMed ID: 15080343
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks.
    Phelps KJ; Drouillard JS; Silva MB; Miranda LD; Ebarb SM; Van Bibber-Krueger CL; O'Quinn TG; Gonzalez JM
    J Anim Sci; 2016 Jan; 94(1):412-23. PubMed ID: 26812347
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Isolation and characterization of mu-calpain, m-calpain, and calpastatin from postmortem muscle. I. Initial steps.
    Camou JP; Mares SW; Marchello JA; Vazquez R; Taylor M; Thompson VF; Goll DE
    J Anim Sci; 2007 Dec; 85(12):3400-14. PubMed ID: 17878283
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins.
    Lomiwes D; Hurst SM; Dobbie P; Frost DA; Hurst RD; Young OA; Farouk MM
    Meat Sci; 2014 Aug; 97(4):548-57. PubMed ID: 24769876
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle.
    Huang M; Huang F; Ma H; Xu X; Zhou G
    Meat Sci; 2012 Mar; 90(3):536-42. PubMed ID: 22098823
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Involvement of μ/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle.
    Zhao L; Xing T; Huang J; Qiao Y; Chen Y; Huang M
    Anim Sci J; 2018 Feb; 89(2):423-431. PubMed ID: 29076275
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat.
    Sierra V; Fernández-Suárez V; Castro P; Osoro K; Vega-Naredo I; García-Macía M; Rodríguez-Colunga P; Coto-Montes A; Oliván M
    J Sci Food Agric; 2012 Oct; 92(13):2727-40. PubMed ID: 22522408
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes in the calpains and calpastatin during postmortem storage of bovine muscle.
    Boehm ML; Kendall TL; Thompson VF; Goll DE
    J Anim Sci; 1998 Sep; 76(9):2415-34. PubMed ID: 9781498
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The Effect of µ/m-Calpain on Protein Degradation of Chicken Breast Meat.
    Huang J; Zhao L; Yang J; Zhang B; Xu X; Chen K; Huang M
    J Food Sci; 2019 May; 84(5):1054-1059. PubMed ID: 31042817
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of early pH decline on calpain activity in porcine muscle.
    Pomponio L; Ertbjerg P; Karlsson AH; Costa LN; Lametsch R
    Meat Sci; 2010 May; 85(1):110-4. PubMed ID: 20374873
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle.
    Li S; Xu X; Zhou G
    Poult Sci; 2012 Jan; 91(1):150-60. PubMed ID: 22184440
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.