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1.
Effects of selected flavonoids oncellproliferation and differentiation of porcine muscle stem cells for cultured meat production.
Food Res Int
; 160: 111459, 2022 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36076368
2.
Production of cultured fat with peanut wire-drawing protein scaffold and quality evaluation based on texture and volatile compounds analysis.
Food Res Int
; 160: 111636, 2022 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36076375
3.
Evaluation of the effect of smooth muscle cells on the quality of cultured meat in a model for cultured meat.
Food Res Int
; 150(Pt A): 110786, 2021 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-34865801
4.
Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham.
Food Chem
; 315: 126318, 2020 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32035317
5.
Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham.
Food Chem
; 297: 125012, 2019 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31253295
6.
Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS.
J Agric Food Chem
; 64(33): 6466-76, 2016 Aug 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-27486909
7.
Chemerin inhibition of myogenesis and induction of adipogenesis in C2C12 myoblasts.
Mol Cell Endocrinol
; 414: 216-23, 2015 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26164089
8.
Identification and quantification of adducts between oxidized rosmarinic acid and thiol compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF tandem mass spectrometry.
J Agric Food Chem
; 63(3): 902-11, 2015 Jan 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-25541907
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