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 *

205 related articles for article (PubMed ID: 25089788)

  • 1. Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness.
    Wu G; Farouk MM; Clerens S; Rosenvold K
    Meat Sci; 2014 Dec; 98(4):637-45. PubMed ID: 25089788
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The development of meat tenderness is likely to be compartmentalised by ultimate pH.
    Lomiwes D; Farouk MM; Wu G; Young OA
    Meat Sci; 2014 Jan; 96(1):646-51. PubMed ID: 24060535
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Small heat shock proteins and toughness in intermediate pHu beef.
    Lomiwes D; Farouk MM; Frost DA; Dobbie PM; Young OA
    Meat Sci; 2013 Nov; 95(3):472-9. PubMed ID: 23793082
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. The in vitro digestibility of beef varies with its inherent ultimate pH.
    Farouk MM; Wu G; Frost DA; Clerens S; Knowles SO
    Food Funct; 2014 Nov; 5(11):2759-67. PubMed ID: 25066932
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. LC MS/MS identification of large structural proteins from bull muscle and their degradation products during post mortem storage.
    Wu G; Clerens S; Farouk MM
    Food Chem; 2014 May; 150():137-44. PubMed ID: 24360430
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi.
    Hou X; Liang R; Mao Y; Zhang Y; Niu L; Wang R; Liu C; Liu Y; Luo X
    Meat Sci; 2014 Jan; 96(1):640-5. PubMed ID: 24056407
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage.
    Coaguila Gonza MM; Cavalcante CL; Saldaña E; Sartori AGO; Contreras Castillo CJ
    Food Res Int; 2023 Dec; 174(Pt 2):113675. PubMed ID: 37981368
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle.
    Li P; Wang T; Mao Y; Zhang Y; Niu L; Liang R; Zhu L; Luo X
    ScientificWorldJournal; 2014; 2014():174253. PubMed ID: 25197695
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d'Aquitaine Bulls Using Protein Biomarkers.
    Gagaoua M; Terlouw EM; Micol D; Boudjellal A; Hocquette JF; Picard B
    J Agric Food Chem; 2015 Aug; 63(30):6799-809. PubMed ID: 26160326
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bulls.
    Zhu L; Gao S; Luo X
    Meat Sci; 2011 Jul; 88(3):597-601. PubMed ID: 21376477
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels.
    Pulford DJ; Dobbie P; Fraga Vazquez S; Fraser-Smith E; Frost DA; Morris CA
    Meat Sci; 2009 Sep; 83(1):1-9. PubMed ID: 20416615
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides.
    Bekhit Ael-D; Suwandy V; Carne A; van de Ven R; Hopkins DL
    Meat Sci; 2016 Jan; 111():139-46. PubMed ID: 26398008
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Proteomics identification of differential S-nitrosylated proteins between the beef with intermediate and high ultimate pH using isobaric iodoTMT switch assay.
    Zhu Q; Xing L; Hou Q; Liu R; Zhang W
    Meat Sci; 2021 Feb; 172():108321. PubMed ID: 33010734
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere.
    Kim YH; Huff-Lonergan E; Sebranek JG; Lonergan SM
    Meat Sci; 2010 Nov; 86(3):852-8. PubMed ID: 20696536
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of postmortem aging time, animal age, and sex on degradation of titin and nebulin in bovine longissimus muscle.
    Huff-Lonergan E; Parrish FC; Robson RM
    J Anim Sci; 1995 Apr; 73(4):1064-73. PubMed ID: 7628949
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef.
    Li J; Zhao Y; Liang R; Mao Y; Zuo H; Hopkins DL; Yang X; Luo X; Zhu L; Zhang Y
    Food Res Int; 2023 Dec; 174(Pt 1):113512. PubMed ID: 37986506
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins.
    Rios-Mera JD; da Silva Pinto JS; Contreras-Castillo CJ
    Meat Sci; 2017 Sep; 131():25-27. PubMed ID: 28453980
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.