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20 积分 2024-11-25 加入
Red meat biochemical and flavor changes through postmortem aging
1个月前
已完结
Metabolic, proteomic and microbial changes postmortem and during beef aging
1个月前
已完结
First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics
1个月前
已完结
Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef
1个月前
已完结
Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylation
1个月前
已完结
Molecular architecture and regulatory dynamics of Hypoxia-Inducible Factors in livestock: A narrative review
5个月前
已完结
Hypoxia-inducible factor-1α promotes ferroptosis by inducing ferritinophagy and promoting lactate production in yak longissimus thoracis et lumborum postmortem
5个月前
已完结
An insight into farm animal skeletal muscle metabolism based on a metabolomics approach
7个月前
已完结
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption
7个月前
已完结
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
8个月前
已完结
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