BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

212 related articles for article (PubMed ID: 23375457)

  • 1. Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality.
    Te Pas MF; Kruijt L; Pierzchala M; Crump RE; Boeren S; Keuning E; Hoving-Bolink R; Hortós M; Gispert M; Arnau J; Diestre A; Mulder HA
    Meat Sci; 2013 Nov; 95(3):679-87. PubMed ID: 23375457
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: a tool to predict pork quality.
    Marcos B; Gou P; Guàrdia MD; Hortós M; Colleo M; Mach N; Te Pas MF; Keuning E; Kruijt L; Tibau J; Gispert M; Arnau J
    Meat Sci; 2013 Nov; 95(3):688-93. PubMed ID: 23182671
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Associations between muscle gene expression pattern and technological and sensory meat traits highlight new biomarkers for pork quality assessment.
    Damon M; Denieul K; Vincent A; Bonhomme N; Wyszynska-Koko J; Lebret B
    Meat Sci; 2013 Nov; 95(3):744-54. PubMed ID: 23481319
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Prediction of pork quality with near infrared spectroscopy (NIRS) 2. Feasibility and robustness of NIRS measurements under production plant conditions.
    Kapper C; Klont RE; Verdonk JM; Williams PC; Urlings HA
    Meat Sci; 2012 Jul; 91(3):300-5. PubMed ID: 22405914
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Genetic variability of transcript abundance in pig skeletal muscle at slaughter: relationships with meat quality traits.
    Cherel P; Herault F; Vincent A; Le Roy P; Damon M
    J Anim Sci; 2012 Mar; 90(3):699-708. PubMed ID: 21984720
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Use of infrared ocular thermography to assess physiological conditions of pigs prior to slaughter and predict pork quality variation.
    Weschenfelder AV; Saucier L; Maldague X; Rocha LM; Schaefer AL; Faucitano L
    Meat Sci; 2013 Nov; 95(3):616-20. PubMed ID: 23806854
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Towards the discovery of goat meat quality biomarkers using label-free proteomics.
    Lamri M; Della Malva A; Djenane D; López-Pedrouso M; Franco D; Albenzio M; Lorenzo JM; Gagaoua M
    J Proteomics; 2023 Apr; 278():104868. PubMed ID: 36871648
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Pre-slaughter handling and pork quality.
    Vermeulen L; Van de Perre V; Permentier L; De Bie S; Verbeke G; Geers R
    Meat Sci; 2015 Feb; 100():118-23. PubMed ID: 25460114
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of temperature and pH on postmortem color development of porcine M. longissimus dorsi and M. semimembranosus.
    Duan Y; Huang L; Xie J; Yang K; Yuan F; Bruce HL; Plastow GS; Ma J; Huang L
    J Sci Food Agric; 2013 Mar; 93(5):1206-10. PubMed ID: 23165775
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Expression profiling of muscle reveals transcripts differentially expressed in muscle that affect water-holding capacity of pork.
    Ponsuksili S; Murani E; Phatsara C; Jonas E; Walz C; Schwerin M; Schellander K; Wimmers K
    J Agric Food Chem; 2008 Nov; 56(21):10311-7. PubMed ID: 18922009
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.
    Kim GD; Jung EY; Lim HJ; Yang HS; Joo ST; Jeong JY
    Meat Sci; 2013 Oct; 95(2):323-9. PubMed ID: 23747625
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Proteomic changes of the porcine skeletal muscle in response to chronic heat stress.
    Cui Y; Hao Y; Li J; Gao Y; Gu X
    J Sci Food Agric; 2018 Jul; 98(9):3315-3323. PubMed ID: 29239490
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Early postmortem gene expression and its relationship to composition and quality traits in pig Longissimus dorsi muscle.
    Cánovas A; Varona L; Burgos C; Galve A; Carrodeguas JA; Ibáñez-Escriche N; Martín-Burriel I; López-Buesa P
    J Anim Sci; 2012 Oct; 90(10):3325-36. PubMed ID: 22665633
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Understanding tenderness variability and ageing changes in buffalo meat: biochemical, ultrastructural and proteome characterization.
    Kiran M; Naveena BM; Reddy KS; Shahikumar M; Reddy VR; Kulkarni VV; Rapole S; More TH
    Animal; 2016 Jun; 10(6):1007-15. PubMed ID: 27076348
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the Myofibrillar Proteome as a Way to Better Understand Differences in Bovine Meats Having Different Ultimate pH Values.
    Fuente-Garcia C; Sentandreu E; Aldai N; Oliván M; Sentandreu MÁ
    Proteomics; 2020 Jun; 20(12):e2000012. PubMed ID: 32386353
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Birth weight alters the response to postnatal high-fat diet-induced changes in meat quality traits and skeletal muscle proteome of pigs.
    Liu J; He J; Yu J; Mao X; Zheng P; Huang Z; Yu B; Chen D
    Br J Nutr; 2014 May; 111(10):1738-47. PubMed ID: 24480424
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Moisture absorption early postmortem predicts ultimate drip loss in fresh pork.
    Kapper C; Walukonis CJ; Scheffler TL; Scheffler JM; Don C; Morgan MT; Forrest JC; Gerrard DE
    Meat Sci; 2014 Feb; 96(2 Pt A):971-6. PubMed ID: 24225387
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Investigation on interferon alpha-inducible protein 6 (IFI6) gene as a candidate for meat and carcass quality in pig.
    Kayan A; Uddin MJ; Cinar MU; Grosse-Brinkhaus C; Phatsara C; Wimmers K; Ponsuksili S; Tesfaye D; Looft C; Juengst H; Tholen E; Schellander K
    Meat Sci; 2011 Aug; 88(4):755-60. PubMed ID: 21454021
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Longissimus muscle transcriptome profiles related to carcass and meat quality traits in fresh meat Pietrain carcasses.
    Te Pas MF; Keuning E; Hulsegge B; Hoving-Bolink AH; Evans G; Mulder HA
    J Anim Sci; 2010 Dec; 88(12):4044-55. PubMed ID: 20833764
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The application of biosensors for drip loss analysis and glycolytic potential evaluation.
    Przybylski W; Sionek B; Jaworska D; Santé-Lhoutellier V
    Meat Sci; 2016 Jul; 117():7-11. PubMed ID: 26930360
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.