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Journal Abstract Search

288 related items for PubMed ID: 28039026

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  • 2. Comparative proteomics to reveal muscle-specific beef color stability of Holstein cattle during post-mortem storage.
    Yu Q, Wu W, Tian X, Jia F, Xu L, Dai R, Li X.
    Food Chem; 2017 Aug 15; 229():769-778. PubMed ID: 28372243
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  • 3. Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage.
    Wu W, Yu QQ, Fu Y, Tian XJ, Jia F, Li XM, Dai RT.
    J Proteomics; 2016 Sep 16; 147():108-118. PubMed ID: 26546560
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  • 6. Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics.
    Zhu Y, Hamill RM, Mullen AM, Kelly AL, Gagaoua M.
    J Proteomics; 2023 Aug 30; 286():104953. PubMed ID: 37390894
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  • 10. First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics.
    Lamri M, Della Malva A, Djenane D, Albenzio M, Gagaoua M.
    Meat Sci; 2023 Aug 30; 202():109207. PubMed ID: 37150067
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  • 11. Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet-Aged Beef Longissimus Steaks.
    Mitacek RM, Ke Y, Prenni JE, Jadeja R, VanOverbeke DL, Mafi GG, Ramanathan R.
    J Food Sci; 2019 Jan 30; 84(1):38-50. PubMed ID: 30496612
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  • 13. 2013 Early Career Achievement Award--Proteomics of muscle- and species-specificity in meat color stability.
    Suman SP, Rentfrow G, Nair MN, Joseph P.
    J Anim Sci; 2014 Mar 30; 92(3):875-82. PubMed ID: 24496833
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  • 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 15; 269():427-435. PubMed ID: 30100455
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  • 15. In-depth characterization of the sarcoplasmic muscle proteome changes in lambs fed with hazelnut skin by-products: Relationships with meat color.
    Della Malva A, Gagaoua M, Santillo A, di Corcia M, Natalello A, Sevi A, Albenzio M.
    J Proteomics; 2023 Sep 15; 287():104997. PubMed ID: 37657717
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  • 18. Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability.
    Van Bibber-Krueger CL, Collins AM, Phelps KJ, O'Quinn TG, Houser TA, Turner KK, Gonzalez JM.
    J Anim Sci; 2020 Apr 01; 98(4):. PubMed ID: 32157294
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