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1.
The influence of animal species, gender and tissue on the structural, biophysical, biochemical and biological properties of collagen sponges.
J Mater Sci Mater Med
; 32(1): 12, 2021 Jan 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-33475864
2.
Drying dynamics of meat highlighting areas of relevance to dry-aging of beef.
Compr Rev Food Sci Food Saf
; 20(6): 5370-5392, 2021 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-34601801
3.
RNA-seq of muscle from pigs divergent in feed efficiency and product quality identifies differences in immune response, growth, and macronutrient and connective tissue metabolism.
BMC Genomics
; 19(1): 791, 2018 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30384851
4.
Optimization of protein recovery from bovine lung by pH shift process using response surface methodology.
J Sci Food Agric
; 98(5): 1951-1960, 2018 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-28914454
5.
Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing.
Compr Rev Food Sci Food Saf
; 16(2): 330-344, 2017 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-33371539
6.
Scaffold and scaffold-free self-assembled systems in regenerative medicine.
Biotechnol Bioeng
; 113(6): 1155-63, 2016 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-26498484
7.
Glycosaminoglycans in Tendon Physiology, Pathophysiology, and Therapy.
Bioconjug Chem
; 26(7): 1237-51, 2015 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25970130
8.
Assessing the impact of ultrasound on the rate and extent of early post-mortem glycolysis in bovine Longissimus thoracis et lumborum.
Meat Sci
; 214: 109531, 2024 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-38701701
9.
2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meat.
Proteomics
; 13(9): 1528-44, 2013 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-23456991
10.
Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate.
Proteome Sci
; 11(1): 9, 2013 Mar 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-23514628
11.
DIGE Analysis of Animal Tissues.
Methods Mol Biol
; 2596: 201-216, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-36378441
12.
Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef.
Meat Sci
; 205: 109315, 2023 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-37625354
13.
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.
J Proteomics
; 286: 104953, 2023 08 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37390894
14.
Influence of meat sample geometry on dehydration dynamics during dry-aging of beef.
Meat Sci
; 202: 109216, 2023 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-37207552
15.
Variation in the IGF2 gene promoter region is associated with intramuscular fat content in porcine skeletal muscle.
Mol Biol Rep
; 39(4): 4101-10, 2012 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-21779802
16.
The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC-MS/MS Approach to Decipher Their Proteome and Associated Pathways.
J Agric Food Chem
; 69(1): 602-614, 2021 Jan 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-33377770
17.
Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview.
Polymers (Basel)
; 13(15)2021 Jul 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-34372163
18.
Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties.
Adv Food Nutr Res
; 95: 97-130, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-33745517
19.
The Influence of Bloom Index, Endotoxin Levels and Polyethylene Glycol Succinimidyl Glutarate Crosslinking on the Physicochemical and Biological Properties of Gelatin Biomaterials.
Biomolecules
; 11(7)2021 07 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-34356627
20.
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products.
Meat Sci
; 177: 108491, 2021 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-33761399