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1.
Inhibitory effects of longan seed extract on polycyclic aromatic hydrocarbons formation and muscle oxidation in baked mutton kebabs.
Food Chem X
; 20: 100973, 2023 Dec 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38144775
2.
Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties.
Foods
; 12(16)2023 Aug 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-37628091
3.
Effects of nitric oxide synthase inhibitor on mitochondria apoptosis and meat quality in postmortem Gannan yak (Bos grunniens) meat.
J Food Biochem
; 46(9): e14234, 2022 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-35608959
4.
H2O2-induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle.
Food Chem X
; 16: 100466, 2022 Dec 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36225213
5.
Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon.
Front Microbiol
; 12: 799332, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-34925308
6.
Concentrations of HSP27 and αß-crystallin in Oula Tibetan sheep meat and their relationship with meat quality during postmortem aging.
J Food Sci
; 86(12): 5253-5261, 2021 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-34755361
7.
Effect of oxidative stress on AIF-mediated apoptosis and bovine muscle tenderness during postmortem aging.
J Food Sci
; 85(1): 77-85, 2020 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-31816098
8.
Effect of mitochondrial cytochrome c release and its redox state on the mitochondrial-dependent apoptotic cascade reaction and tenderization of yak meat during postmortem aging.
Food Res Int
; 111: 488-497, 2018 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-30007711
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