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An imaging system integrating optical coherence tomography and interferometry for in vivo measurement of the thickness and dynamics of the tear film

Biomedical engineering online, 2018-11, Vol.17 (1), p.164-164, Article 164

2018

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Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C

Foods, 2023-07, Vol.12 (15), p.2916

2023

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Effects of Different Na+ Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem Meat

Foods, 2024-06, Vol.13 (11), p.1647

2024

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Phosphorylation of Calpastatin Negatively Regulates the Activity of Calpain

Life (Basel, Switzerland), 2023-03, Vol.13 (3), p.854

2023

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Enabling tools for engineering collagenous tissues integrating bioreactors, intravital imaging, and biomechanical modeling

Proceedings of the National Academy of Sciences - PNAS, 2010-02, Vol.107 (8), p.3335-3339

2010

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Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

한국축산식품학회지, 2021, 41(4), , pp.650-663

2021

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Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

Food science of animal resources, 2021-07, Vol.41 (4), p.650-663

2021

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Combined lineage mapping and gene expression profiling of embryonic brain patterning using ultrashort pulse microscopy and image registration

Journal of biomedical optics, 2014-12, Vol.19 (12), p.126016-126016

2014

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Potentials of circSOBP in the diagnosis and prognosis of gastric cancer

Scandinavian journal of gastroenterology, 2022-11, Vol.57 (11), p.1344-1348

2022

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Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality

Food chemistry, 2022-12, Vol.397, p.133739-133739, Article 133739

2022

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Association between meat color of DFD beef and other quality attributes

Meat science, 2020-03, Vol.161, p.107954-107954, Article 107954

2020

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Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C

Meat science, 2021-01, Vol.171, p.108269-108269, Article 108269

2021

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Phosphorylation and acetylation responses of glycolytic enzymes in meat to different chilling rates

Food chemistry, 2023-09, Vol.421, p.135896-135896, Article 135896

2023

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Effects of protein posttranslational modifications on meat quality: A review

Comprehensive reviews in food science and food safety, 2021-01, Vol.20 (1), p.289-331

2021

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Effects of acetylation on dissociation and phosphorylation of actomyosin in postmortem ovine muscle during incubation at 4 °C in vitro

Food chemistry, 2021-09, Vol.356, p.129696-129696, Article 129696

2021

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Effects of protein phosphorylation on glycolysis through the regulation of enzyme activity in ovine muscle

Food chemistry, 2019-09, Vol.293, p.537-544

2019

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Effects of temperature on protein phosphorylation in postmortem muscle

Journal of the science of food and agriculture, 2020-01, Vol.100 (2), p.551-559

2020

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Acetylation and Phosphorylation Regulate the Role of Pyruvate Kinase as a Glycolytic Enzyme or a Protein Kinase in Lamb

Journal of agricultural and food chemistry, 2024-05, Vol.72 (20), p.11724-11732

2024

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Advances in thickness measurements and dynamic visualization of the tear film using non-invasive optical approaches

Progress in retinal and eye research, 2017-05, Vol.58, p.28-44

2017

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Comparative effects of phosphorylation and acetylation on glycolysis and myofibrillar proteins degradation in postmortem muscle

International journal of biological macromolecules, 2024-02, Vol.257 (Pt 2), p.128567-128567, Article 128567

2024

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In vivo thickness measurement of the lipid layer and the overall tear film by interferometry

Optics letters, 2019-05, Vol.44 (10), p.2410-2413

2019

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Role of phosphorylation on characteristics of glycogen phosphorylase in lamb with different glycolytic rates post-mortem

Meat science, 2020-06, Vol.164, p.108096-108096, Article 108096

2020

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Effects of phosphorylation on the activity of glycogen phosphorylase in mutton during incubation at 4 °C in vitro

Food chemistry, 2020-05, Vol.313, p.126162-126162, Article 126162

2020

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Characterization of the thickness of the tear film lipid layer using high resolution microscopy

The ocular surface, 2019-04, Vol.17 (2), p.356-359

2019

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Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pH u at different days postmortem

Journal of the science of food and agriculture, 2022-04, Vol.102 (6), p.2464-2471

2022

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An imaging system integrating optical coherence tomography and interferometry for in vivo measurement of the thickness and dynamics of the tear film

Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C

Effects of Different Na+ Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem Meat

Phosphorylation of Calpastatin Negatively Regulates the Activity of Calpain

Enabling tools for engineering collagenous tissues integrating bioreactors, intravital imaging, and biomechanical modeling

Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

Combined lineage mapping and gene expression profiling of embryonic brain patterning using ultrashort pulse microscopy and image registration

Potentials of circSOBP in the diagnosis and prognosis of gastric cancer

Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality

Association between meat color of DFD beef and other quality attributes

Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C

Phosphorylation and acetylation responses of glycolytic enzymes in meat to different chilling rates

Effects of protein posttranslational modifications on meat quality: A review

Effects of acetylation on dissociation and phosphorylation of actomyosin in postmortem ovine muscle during incubation at 4 °C in vitro

Effects of protein phosphorylation on glycolysis through the regulation of enzyme activity in ovine muscle

Effects of temperature on protein phosphorylation in postmortem muscle

Acetylation and Phosphorylation Regulate the Role of Pyruvate Kinase as a Glycolytic Enzyme or a Protein Kinase in Lamb

Advances in thickness measurements and dynamic visualization of the tear film using non-invasive optical approaches

Comparative effects of phosphorylation and acetylation on glycolysis and myofibrillar proteins degradation in postmortem muscle

In vivo thickness measurement of the lipid layer and the overall tear film by interferometry

Role of phosphorylation on characteristics of glycogen phosphorylase in lamb with different glycolytic rates post-mortem

Effects of phosphorylation on the activity of glycogen phosphorylase in mutton during incubation at 4 °C in vitro

Characterization of the thickness of the tear film lipid layer using high resolution microscopy

Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pH u at different days postmortem

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