Found: 18
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Water and Fat Mobility in Myofibrillar Protein gels Explored by Low-Field NMR.
- Published in:
- Food Biophysics, 2015, v. 10, n. 3, p. 316, doi. 10.1007/s11483-015-9392-5
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- Article
Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution.
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- Journal of Food Science & Technology, 2015, v. 52, n. 10, p. 6511, doi. 10.1007/s13197-015-1745-z
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- Article
Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences.
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- Proteomics, 2011, v. 11, n. 20, p. 4063, doi. 10.1002/pmic.201100173
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- Article
UDP-Glucose pyrophosphorylase is upregulated in carriers of the porcine RN− mutation in the AMP-activated protein kinase.
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- Proteomics, 2004, v. 4, n. 8, p. 2448, doi. 10.1002/pmic.200300761
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- Article
Extractin information from two-dimensional electrophoresis gels by partial least squares regression.
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- Proteomics, 2002, v. 2, n. 1, p. 32, doi. 10.1002/1615-9861(200201)2:1<32::AID-PROT32>3.0.CO;2-J
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- Article
Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 9, p. 1607, doi. 10.1002/jsfa.3633
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- Article
New Insight into the Substrate Selectivity of Bovine Milk γ-glutamyl Transferase via Structural and Molecular Dynamics Predictions.
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- Molecules, 2023, v. 28, n. 12, p. 4657, doi. 10.3390/molecules28124657
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- Article
Antioxidant capacity of hydrolyzed porcine tissues.
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- Food Science & Nutrition, 2014, v. 2, n. 3, p. 282, doi. 10.1002/fsn3.106
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- Article
Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 978, doi. 10.1111/ijfs.14037
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- Article
Four novel Curtobacterium phages isolated from environmental samples.
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- Archives of Virology, 2023, v. 168, n. 3, p. 1, doi. 10.1007/s00705-023-05706-9
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- Article
Three novel Erwinia billingiae phages isolated from organic waste represent three new genera.
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- Archives of Virology, 2023, v. 168, n. 2, p. 1, doi. 10.1007/s00705-023-05700-1
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- Article
Salmonella phage akira, infecting selected Salmonella enterica Enteritidis and Typhimurium strains, represents a new lineage of bacteriophages.
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- Archives of Virology, 2022, v. 167, n. 10, p. 2049, doi. 10.1007/s00705-022-05477-9
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- Article
Morphological and Genetic Characterization of Eggerthella lenta Bacteriophage PMBT5.
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- Viruses (1999-4915), 2022, v. 14, n. 8, p. 1598, doi. 10.3390/v14081598
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- Article
Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 4, p. 467, doi. 10.1002/jib.155
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- Article
Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain.
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- Molecules, 2018, v. 23, n. 2, p. 357, doi. 10.3390/molecules23020357
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- Article
Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production.
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- Foods, 2023, v. 12, n. 14, p. 2814, doi. 10.3390/foods12142814
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- Article
Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation.
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- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123008
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- Article
Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages.
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- Food & Bioprocess Technology, 2022, v. 15, n. 8, p. 1851, doi. 10.1007/s11947-022-02851-y
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- Article