131 related articles for article (PubMed ID: 24604863)
1. Proteolysis and cathepsin activities in the processing of dry-cured duck.
Wang DY; Zhang MH; Bian H; Dong H; Xu WM; Xu XL; Zhu YZ; Liu F; Geng ZM; Zhou GH; Wang P
Poult Sci; 2014 Mar; 93(3):687-94. PubMed ID: 24604863
[TBL] [Abstract][Full Text] [Related]
2. Endogenous proteolytic enzymes--a study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.
Yang F; Rustad T; Xu Y; Jiang Q; Xia W
Food Chem; 2015 Apr; 172():551-8. PubMed ID: 25442591
[TBL] [Abstract][Full Text] [Related]
3. Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing.
Du X; Sun Y; Pan D; Wang Y; Ou C; Cao J
J Sci Food Agric; 2018 Jun; 98(8):3140-3147. PubMed ID: 29215140
[TBL] [Abstract][Full Text] [Related]
4. Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.
Wang D; Zhang M; Bian H; Xu W; Xu X; Zhu Y; Liu F; Geng Z; Zhou G
Food Chem; 2014 Feb; 145():997-1001. PubMed ID: 24128575
[TBL] [Abstract][Full Text] [Related]
5. The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing.
Zhou CY; Wang Y; Cao JX; Chen YJ; Liu Y; Sun YY; Pan DD; Ou CR
Poult Sci; 2016 Sep; 95(9):2160-6. PubMed ID: 27083543
[TBL] [Abstract][Full Text] [Related]
6. Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp.
Ge L; Xu Y; Xia W; Jiang Q
Food Res Int; 2018 Jul; 109():481-488. PubMed ID: 29803474
[TBL] [Abstract][Full Text] [Related]
7. Cysteine suppresses oxidative stress-induced myofibrillar proteolysis in chick myotubes.
Nakashima K; Masaki S; Yamazaki M; Abe H
Biosci Biotechnol Biochem; 2004 Nov; 68(11):2326-31. PubMed ID: 15564672
[TBL] [Abstract][Full Text] [Related]
8. The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing.
Zhou CY; Wang Y; Pan DD; Cao JX; Chen YJ; Liu Y; Sun YY; Ou CR
Food Sci Biotechnol; 2017; 26(3):679-687. PubMed ID: 30263592
[TBL] [Abstract][Full Text] [Related]
9. The Unusual Resistance of Avian Defensin AvBD7 to Proteolytic Enzymes Preserves Its Antibacterial Activity.
Bailleul G; Kravtzoff A; Joulin-Giet A; Lecaille F; Labas V; Meudal H; Loth K; Teixeira-Gomes AP; Gilbert FB; Coquet L; Jouenne T; Brömme D; Schouler C; Landon C; Lalmanach G; Lalmanach AC
PLoS One; 2016; 11(8):e0161573. PubMed ID: 27561012
[TBL] [Abstract][Full Text] [Related]
10. Physicochemical and nutritional composition of dry-cured duck breast.
Lorenzo JM; Purriños L; Temperán S; Bermúdez R; Tallón S; Franco D
Poult Sci; 2011 Apr; 90(4):931-40. PubMed ID: 21406382
[TBL] [Abstract][Full Text] [Related]
11. Differential role of endogenous cathepsin and microorganism in texture softening of ice-stored grass carp (Ctenopharyngodon idella) fillets.
Ge L; Xu Y; Xia W; Jiang Q; Jiang X
J Sci Food Agric; 2016 Jul; 96(9):3233-9. PubMed ID: 26493936
[TBL] [Abstract][Full Text] [Related]
12. Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processes.
Lou X; Ye Y; Wang Y; Sun Y; Pan D; Cao J
Food Res Int; 2018 Mar; 105():703-712. PubMed ID: 29433265
[TBL] [Abstract][Full Text] [Related]
13. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness.
López-Pedrouso M; Pérez-Santaescolástica C; Franco D; Fulladosa E; Carballo J; Zapata C; Lorenzo JM
Food Chem; 2018 Apr; 244():238-245. PubMed ID: 29120776
[TBL] [Abstract][Full Text] [Related]
14. Cathepsin S is associated with degradation of collagen I in abdominal aortic aneurysm.
Klaus V; Schmies F; Reeps C; Trenner M; Geisbüsch S; Lohoefer F; Eckstein HH; Pelisek J
Vasa; 2018 Jun; 47(4):285-293. PubMed ID: 29624112
[TBL] [Abstract][Full Text] [Related]
15. Susceptibilities of various myofibrillar proteins to cathepsin B and morphological alteration of isolated myofibrils by this enzyme.
Noda T; Isogai K; Hayashi H; Katunuma N
J Biochem; 1981 Aug; 90(2):371-9. PubMed ID: 7298595
[TBL] [Abstract][Full Text] [Related]
16. Proteolytic activity alterations resulting from force-feeding in Muscovy and Pekin ducks.
Awde S; Marty-Gasset N; Wilkesman J; Rémignon H
Poult Sci; 2013 Nov; 92(11):2997-3002. PubMed ID: 24135604
[TBL] [Abstract][Full Text] [Related]
17. Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham.
Zhou CY; Wang C; Tang CB; Dai C; Bai Y; Yu XB; Li CB; Xu XL; Zhou GH; Cao JX
Food Chem; 2019 Nov; 297():125012. PubMed ID: 31253295
[TBL] [Abstract][Full Text] [Related]
18. Mode of action of rabbit skeletal muscle cathepsin B towards myofibrillar proteins and the myofibrillar structure.
Matsuishi M; Matsumoto T; Okitani A; Kato H
Int J Biochem; 1992 Dec; 24(12):1967-78. PubMed ID: 1473609
[TBL] [Abstract][Full Text] [Related]
19. Post-mortem proteolysis and tenderisation are more rapid and extensive in female duck breast muscle.
Liao CC; Chang YS; Yang SY; Chou RR
Br Poult Sci; 2016 Dec; 57(6):734-739. PubMed ID: 27400405
[TBL] [Abstract][Full Text] [Related]
20. Proteomic identification of protease cleavage sites characterizes prime and non-prime specificity of cysteine cathepsins B, L, and S.
Biniossek ML; Nägler DK; Becker-Pauly C; Schilling O
J Proteome Res; 2011 Dec; 10(12):5363-73. PubMed ID: 21967108
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]