Lv3
390 积分 2025-07-19 加入
Dityrosine cross-linking and its potential roles in Alzheimer’s disease
1个月前
已关闭
Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective
1个月前
已完结
Effects of sodium carboxymethyl cellulose-tea polyphenols ice coating on the quality degradation of frozen-thawed beef due to changes in protein structure and fat and protein oxidation
1个月前
已完结
Biophysical cues of edible microcarrier scaffolds regulate muscle satellite cell behavior and nutrient deposition in Larimichthys crocea
3个月前
已完结
Structural Changes and Molecular Mechanisms of Myosin Induced by Oxidative Modification With Malondialdehyde
3个月前
已完结
Physicochemical properties and gel-forming ability changes of duck myofibrillar protein induced by hydroxyl radical oxidizing systems
5个月前
已完结
The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation
5个月前
已完结
Enhancement of Iron Absorption From Ligated Segments of Rat Intestine by Histidine, Cysteine, and Lysine: Effects of Removing Ionizing Groups and of Stereoisomerism
5个月前
已完结
The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins
6个月前
已完结
Glutamic and aminoadipic semialdehydes are the main carbonyl products of metal-catalyzed oxidation of proteins
6个月前
已完结
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