BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

366 related articles for article (PubMed ID: 24987073)

  • 1. Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging.
    Yin Y; Zhang WG; Zhou GH; Guo B
    J Anim Sci; 2014 Aug; 92(8):3745-52. PubMed ID: 24987073
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem.
    Liu R; Wu GY; Li KY; Ge QF; Wu MG; Yu H; Wu SL; Bao WB
    Foods; 2021 Mar; 10(4):. PubMed ID: 33808327
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparison of Activity, Expression, and S-Nitrosylation of Calcium Transfer Proteins between Pale, Soft, and Exudative and Red, Firm, and Non-exudative Pork during Post-Mortem Aging.
    Wang Y; Liu R; Tian X; Fan X; Shi Y; Zhang W; Hou Q; Zhou G
    J Agric Food Chem; 2019 Mar; 67(11):3242-3248. PubMed ID: 30807139
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging.
    Liu R; Li K; Yang T; Yang L; Qin M; Yu H; Wu M; Ge Q; Bao W; Wu S
    Food Chem; 2023 Jan; 398():133817. PubMed ID: 35964574
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay.
    Liu R; Li K; Wu G; Qin M; Yu H; Wu M; Ge Q; Wu S; Bao W; Zhang W
    Food Chem; 2022 Nov; 395():133577. PubMed ID: 35777206
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein.
    Li S; Diao X; Mao X; Liu H; Shan K; Zhao D; Zhou G; Li C
    Meat Sci; 2023 Apr; 198():109110. PubMed ID: 36640717
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork.
    Lesiów T; Xiong YL
    Meat Sci; 2013 Mar; 93(3):489-94. PubMed ID: 23273455
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred pork.
    Wang J; Yan XL; Liu R; Fu QQ; Zhou GH; Zhang WG
    Anim Sci J; 2016 Jan; 87(1):109-16. PubMed ID: 25997561
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comparison of activity, expression and S-nitrosylation of glycolytic enzymes between pale, soft and exudative and red, firm and non-exudative pork during post-mortem aging.
    Wang Y; Liu R; Hou Q; Tian X; Fan X; Zhang W; Zhou G
    Food Chem; 2020 Jun; 314():126203. PubMed ID: 31978718
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Mitochondrial apoptosis and proteolytic changes of myofibrillar proteins in two different pork muscles during aging.
    Zhang J; Ma D; Kim YHB
    Food Chem; 2020 Jul; 319():126571. PubMed ID: 32169769
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle.
    Joo ST; Kauffman RG; Kim BC; Park GB
    Meat Sci; 1999 Jul; 52(3):291-7. PubMed ID: 22062578
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork.
    Schilling MW; Marriott NG; Acton JC; Anderson-Cook C; Alvarado CZ; Wang H
    Meat Sci; 2004 Feb; 66(2):371-81. PubMed ID: 22064140
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles.
    Fu QQ; Ge QF; Liu R; Wang HO; Zhou GH; Zhang WG
    J Sci Food Agric; 2017 Oct; 97(13):4508-4514. PubMed ID: 28304086
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoforms.
    Kim GD; Ryu YC; Jeong JY; Yang HS; Joo ST
    J Anim Sci; 2013 Nov; 91(11):5525-34. PubMed ID: 23989883
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Postmortem protein degradation is a key contributor to fresh pork loin tenderness.
    Carlson KB; Prusa KJ; Fedler CA; Steadham EM; Outhouse AC; King DA; Huff-Lonergan E; Lonergan SM
    J Anim Sci; 2017 Apr; 95(4):1574-1586. PubMed ID: 28464104
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Muscle protein changes post mortem in relation to pork quality traits.
    Warner RD; Kauffman RG; Greaser ML
    Meat Sci; 1997 Mar; 45(3):339-52. PubMed ID: 22061472
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Disorder of endoplasmic reticulum calcium channel components is associated with the increased apoptotic potential in pale, soft, exudative pork.
    Guo B; Zhang W; Tume RK; Hudson NJ; Huang F; Yin Y; Zhou G
    Meat Sci; 2016 May; 115():34-40. PubMed ID: 26802614
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.