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 *

185 related articles for article (PubMed ID: 33647056)

  • 1. Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging.
    Yang B; Liu X
    PLoS One; 2021; 16(3):e0246955. PubMed ID: 33647056
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Metabolite Profile Differences Among Different Storage Time in Beef Preserved at Low Temperature.
    Yang B; Liu XJ
    J Food Sci; 2019 Nov; 84(11):3163-3171. PubMed ID: 31618462
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Changes in glycolytic and mitochondrial protein profiles regulates postmortem muscle acidification and oxygen consumption in dark-cutting beef.
    Kiyimba F; Hartson SD; Rogers J; VanOverbeke DL; Mafi GG; Ramanathan R
    J Proteomics; 2021 Feb; 232():104016. PubMed ID: 33059087
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Unraveling proteome changes of Holstein beef M. semitendinosus and its relationship to meat discoloration during post-mortem storage analyzed by label-free mass spectrometry.
    Yu Q; Wu W; Tian X; Hou M; Dai R; Li X
    J Proteomics; 2017 Feb; 154():85-93. PubMed ID: 28039026
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [Influence of below-freezing temperatures on the rate of post-mortem metabolism and the water-holding capacity in prerigor frozen beef muscles (author's transl)].
    Fischer C; Honikel KO; Hamm R
    Z Lebensm Unters Forsch; 1980 Sep; 171(3):200-5. PubMed ID: 7424171
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Association between meat color of DFD beef and other quality attributes.
    Ijaz M; Li X; Zhang D; Hussain Z; Ren C; Bai Y; Zheng X
    Meat Sci; 2020 Mar; 161():107954. PubMed ID: 31710884
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Differences in Beef Quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) Cattle through a Proteomic and Phosphoproteomic Approach.
    Rodrigues RT; Chizzotti ML; Vital CE; Baracat-Pereira MC; Barros E; Busato KC; Gomes RA; Ladeira MM; Martins TD
    PLoS One; 2017; 12(1):e0170294. PubMed ID: 28103301
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Quantitative proteomic analysis of beef tenderness of Piemontese young bulls by SWATH-MS.
    López-Pedrouso M; Lorenzo JM; Di Stasio L; Brugiapaglia A; Franco D
    Food Chem; 2021 Sep; 356():129711. PubMed ID: 33831824
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality.
    Huang C; Blecker C; Chen L; Xiang C; Zheng X; Wang Z; Zhang D
    Meat Sci; 2023 May; 199():109126. PubMed ID: 36736126
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle-yak meat.
    Shi C; Wang L; Xu J; Li A; Wang C; Zhu X; Wang W; Yu Q; Han L
    J Sci Food Agric; 2024 Mar; 104(5):3039-3046. PubMed ID: 38057148
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.
    Gruber SL; Tatum JD; Scanga JA; Chapman PL; Smith GC; Belk KE
    J Anim Sci; 2006 Dec; 84(12):3387-96. PubMed ID: 17093232
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime.
    Antonelo DS; Gómez JFM; Silva SL; Beline M; Zhang X; Wang Y; Pavan B; Koulicoff LA; Rosa AF; Goulart RS; Li S; Gerrard DE; Suman SP; Wes Schilling M; Balieiro JCC
    Food Res Int; 2022 Mar; 153():110947. PubMed ID: 35227471
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Label-free proteomic strategy to compare the proteome differences between longissimus lumborum and psoas major muscles during early postmortem periods.
    Yu Q; Tian X; Shao L; Xu L; Dai R; Li X
    Food Chem; 2018 Dec; 269():427-435. PubMed ID: 30100455
    [TBL] [Abstract][Full Text] [Related]  

  • 15. iTRAQ-mediated analysis of the relationship between proteomic changes and yak longissimus lumborum tenderness over the course of postmortem storage.
    Yang Y; Yang J; Ma J; Yu Q; Han L
    Sci Rep; 2021 May; 11(1):10450. PubMed ID: 34001984
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Tandem mass tag labeling to characterize muscle-specific proteome changes in beef during early postmortem period.
    Zhai C; Djimsa BA; Prenni JE; Woerner DR; Belk KE; Nair MN
    J Proteomics; 2020 Jun; 222():103794. PubMed ID: 32330628
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Insights on meat quality from combining traditional studies and proteomics.
    Purslow PP; Gagaoua M; Warner RD
    Meat Sci; 2021 Apr; 174():108423. PubMed ID: 33422773
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC-MS/MS Approach to Decipher Their Proteome and Associated Pathways.
    Gagaoua M; Troy D; Mullen AM
    J Agric Food Chem; 2021 Jan; 69(1):602-614. PubMed ID: 33377770
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses.
    Koohmaraie M; Whipple G; Kretchmar DH; Crouse JD; Mersmann HJ
    J Anim Sci; 1991 Feb; 69(2):617-24. PubMed ID: 2016190
    [TBL] [Abstract][Full Text] [Related]  

  • 20. TMT-based quantitative proteomic analysis of porcine muscle associated with postmortem meat quality.
    Hou X; Liu Q; Meng Q; Wang L; Yan H; Zhang L; Wang L
    Food Chem; 2020 Oct; 328():127133. PubMed ID: 32480263
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.