Lv11
59 积分 2020-04-13 加入
Protein Kinase B(AKT)-Mediated Lysosomal–Mitochondrial Apoptotic Pathway: Molecular Mechanisms and Implications for Post-Mortem Muscle Tenderization
1天前
已完结
Characterization of novel umami-active peptides from Stropharia rugoso-annulata mushroom and in silico study on action mechanism
2天前
已完结
Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor
8天前
已完结
Postmortem Changes of Desmin, Talin-2, Vinculin, and Integrin β1 in Chicken Breast and Their Effects on Tenderness
10天前
已完结
Proteolytic potential in white muscle of sea bass (Dicentrarchus labrax L.) during post mortem storage on ice: time-dependent changes in the activity of the components of the calpain system
10天前
已关闭
CHANGES IN THE CALPAIN-CALPASTATIN AND CATHEPSIN (B, B+L, H AND D) DURING POSTMORTEM STORAGE OF GOAT MUSCLES
10天前
已完结
Influence of oxidation on the susceptibility of purified desmin to degradation by μ-calpain, caspase-3 and -6
10天前
已完结
Early postmortem muscle proteome and metabolome of beef longissimus thoracis muscle classified by pH at 6 hours postmortem
10天前
已完结
Involvement of μ/m‐calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle
11天前
已完结
Methodology for Determining Degree of Hydrolysis of Proteins in Hydrolysates: A Review
12天前
已完结
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