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Journal Abstract Search

164 related items for PubMed ID: 23122154

  • 1. Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins.
    Ha M, Bekhit Ael-D, Carne A, Hopkins DL.
    Food Chem; 2013 Jan 15; 136(2):989-98. PubMed ID: 23122154
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  • 2. Effects of L- and iso-ascorbic acid on meat protein hydrolyzing activity of four commercial plant and three microbial protease preparations.
    Ha M, Bekhit Ael-D, Carne A.
    Food Chem; 2014 Apr 15; 149():1-9. PubMed ID: 24295669
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  • 3. Comparison of the proteolytic activities of new commercially available bacterial and fungal proteases toward meat proteins.
    Ha M, Bekhit Ael-D, Carne A, Hopkins DL.
    J Food Sci; 2013 Feb 15; 78(2):C170-7. PubMed ID: 23323565
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  • 5. Characterisation of novel fungal and bacterial protease preparations and evaluation of their ability to hydrolyse meat myofibrillar and connective tissue proteins.
    Ryder K, Ha M, Bekhit Ael-D, Carne A.
    Food Chem; 2015 Apr 01; 172():197-206. PubMed ID: 25442543
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  • 10. Use of viscera extract from hybrid catfish (Clarias macrocephalus × Clarias gariepinus) for the production of protein hydrolysate from toothed ponyfish (Gazza minuta) muscle.
    Klomklao S, Kishimura H, Benjakul S.
    Food Chem; 2013 Jan 15; 136(2):1006-12. PubMed ID: 23122156
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  • 11. Tenderization effect of soy sauce on beef M. biceps femoris.
    Kim HW, Choi YS, Choi JH, Kim HY, Lee MA, Hwang KE, Song DH, Lim YB, Kim CJ.
    Food Chem; 2013 Aug 15; 139(1-4):597-603. PubMed ID: 23561150
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  • 14. Exogenous proteases for meat tenderization.
    Bekhit AA, Hopkins DL, Geesink G, Bekhit AA, Franks P.
    Crit Rev Food Sci Nutr; 2014 Aug 15; 54(8):1012-31. PubMed ID: 24499119
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  • 16. Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins.
    Santé-Lhoutellier V, Astruc T, Marinova P, Greve E, Gatellier P.
    J Agric Food Chem; 2008 Feb 27; 56(4):1488-94. PubMed ID: 18237130
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  • 17. Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.
    Huff Lonergan E, Zhang W, Lonergan SM.
    Meat Sci; 2010 Sep 27; 86(1):184-95. PubMed ID: 20566247
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  • 18. Production and functional characterisation of antioxidative hydrolysates from corn protein via enzymatic hydrolysis and ultrafiltration.
    Zhou K, Sun S, Canning C.
    Food Chem; 2012 Dec 01; 135(3):1192-7. PubMed ID: 22953842
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  • 20. The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside).
    Toohey ES, Kerr MJ, van de Ven R, Hopkins DL.
    Meat Sci; 2011 Jul 01; 88(3):468-71. PubMed ID: 21345602
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