Found: 22
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Purification and ultrastructural properties of the calcium accumulating membranes in isolated sarcoplasmic reticulum preparations from skeletal muscle.
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- Journal of Cellular Physiology, 1969, v. 74, n. 1, p. 37, doi. 10.1002/jcp.1040740106
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- Article
Light microscopy and image analysis of thin filament lengths utilizing dual probes on beef, chicken, and rabbit myofibrils.
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- Journal of Animal Science, 2004, v. 82, n. 5, p. 1445, doi. 10.2527/2004.8251445x
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- Article
Reduction of metmyoglobin by extracts of bovine liver and cardiac muscle
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1065
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- Article
Change in titin position in postmortem bovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 276
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- Article
Lability and reactivity of nonheme protein-bound nitrite
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1204, doi. 10.1111/j.1365-2621.1983.tb09192.x
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- Article
Reaction of nitrite and cytochrome-c in the presence or absence of ascorbate
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1419
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- Article
Reaction of nitrite with tryptophyl residues of protein
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1144, doi. 10.1111/j.1365-2621.1979.tb03467.x
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- Article
Significance of the reaction of nitrite with tryptophan
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1857, doi. 10.1111/j.1365-2621.1978.tb07431.x
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- Article
Separation of water soluble reaction products of nitrite in cured meat
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 638, doi. 10.1111/j.1365-2621.1978.tb02374.x
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- Article
The fate of nitrite: Reaction with protein
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 585
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- Article
Quantitative determination of soybean protein in fresh and cooked meat-soy blends
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 380, doi. 10.1111/j.1365-2621.1975.tb02206.x
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- Article
Reaction of nitrite with sulfhydryl groups of myosin
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1228
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- Article
STUDIES ON NUCLEOTIDE METABOLISM IN PORCINE LONGISSIMUS MUSCLE POSTMORTEM.
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- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 4, p. 612, doi. 10.1111/j.1365-2621.1972.tb02705.x
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- Article
The Effect of pH-Temperature Treatments on the Calcium Accumulating Ability of Purified Sarcoplasmic Reticulum.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 633, doi. 10.1111/j.1365-2621.1969.tb12109.x
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- Article
Post-Mortem Changes in Subcellular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 1. Calcium Accumulation and Adenosine Triphosphatase Activities.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 120, doi. 10.1111/j.1365-2621.1969.tb00901.x
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- Article
Post-Mortem Changes in Subcelllular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 2. Electron Microscopy.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 125, doi. 10.1111/j.1365-2621.1969.tb00902.x
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- Article
Electron Microscopy of a Meat Emulsion.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 419, doi. 10.1111/j.1365-2621.1967.tb09699.x
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- Article
The three-dimensional structure of troponin-C: Supersecondary structural homology of calcium binding folds.
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- International Journal of Quantum Chemistry, 1985, v. 28, p. 153, doi. 10.1002/qua.560280715
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- Article
Rat and avian myofibers having similar innervation share antigenic determinants
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- Journal of Animal Science, 1988, v. 66, n. 3, p. 814
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- Article
Accumulation of newly synthesized myosin heavy chain during thyroxine-induced myofiber type transition
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- Journal of Animal Science, 1987, v. 64, n. 5, p. 1574
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- Article
Effect of Direct Acidification and Heat on the Solubility of ProteinExtracts from a Fermented Sausage Mix
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- Journal of Animal Science, 1975, v. 41, n. 2, p. 554
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- Article
Changes in RNA Species during Differentiation of Fiber Types in Skeletal Muscle
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- Journal of Animal Science, 1973, v. 36, n. 1, p. 25, doi. 10.2527/jas1973.36125x
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- Article