UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

The impact of ultrasound treatment on glycolytic enzymes when applied to crude extracts from early post-mortem bovine muscle

Ultrasonics sonochemistry, 2024-03, Vol.104, p.106842-106842, Article 106842

2024

Volltextzugriff (PDF)

Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

Foods, 2017-07, Vol.6 (7), p.53

2017

Volltextzugriff (PDF)

Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality

Journal of food quality, 2019-01, Vol.2019 (2019), p.1-13

2019

Volltextzugriff (PDF)

Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview

Polymers, 2021-07, Vol.13 (15), p.2561

2021

Volltextzugriff (PDF)

Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains

Meat science, 2017-10, Vol.132, p.90-98

2017

Volltextzugriff (PDF)

High pressure induced changes on sarcoplasmic protein fraction and quality indicators

Meat science, 2010-05, Vol.85 (1), p.115-120

2010

Volltextzugriff (PDF)

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

Food chemistry, 2011-02, Vol.124 (4), p.1296-1307

2011

Volltextzugriff (PDF)

RNA-seq of muscle from pigs divergent in feed efficiency and product quality identifies differences in immune response, growth, and macronutrient and connective tissue metabolism

BMC genomics, 2018-11, Vol.19 (1), p.791-791, Article 791

2018

Volltextzugriff (PDF)

Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate

PloS one, 2016-03, Vol.11 (3), p.e0150605-e0150605

2016

Volltextzugriff (PDF)

Analyzing the complexity of animal products’ processing and its impact on sustainability

Frontiers in sustainable food systems, 2024-08, Vol.8

2024

Volltextzugriff (PDF)

A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner-Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls

Foods, 2021-04, Vol.10 (5), p.952

2021

Volltextzugriff (PDF)

The Influence of Bloom Index, Endotoxin Levels and Polyethylene Glycol Succinimidyl Glutarate Crosslinking on the Physicochemical and Biological Properties of Gelatin Biomaterials

Biomolecules (Basel, Switzerland), 2021-07, Vol.11 (7), p.1003

2021

Volltextzugriff (PDF)

Isolation, purification and characterization of antioxidant peptidic fractions from a bovine liver sarcoplasmic protein thermolysin hydrolyzate

Peptides (New York, N.Y. : 1980), 2011-02, Vol.32 (2), p.388-400

2011

Volltextzugriff (PDF)

The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC-MS/MS Approach to Decipher Their Proteome and Associated Pathways

Journal of agricultural and food chemistry, 2021-01, Vol.69 (1), p.602-614

2021

Volltextzugriff (PDF)

Assessment of RNAlater ® as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study

Foods, 2019-02, Vol.8 (2), p.60

2019

Volltextzugriff (PDF)

High pressure induced changes in beef muscle proteome: Correlation with quality parameters

Meat science, 2014-05, Vol.97 (1), p.11-20

2014

Volltextzugriff (PDF)

Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges

Food research international, 2020-11, Vol.137, p.109575-109575, Article 109575

2020

Volltextzugriff (PDF)

Opportunities and perspectives for utilisation of co-products in the meat industry

Meat science, 2018-10, Vol.144, p.62-73

2018

Volltextzugriff (PDF)

Protein recovered from meat co-products and processing streams as pork meat replacers in Irish breakfast sausages formulations

Food science & technology, 2018-10, Vol.96, p.679-685

2018

Volltextzugriff (PDF)

Assessing the impact of ultrasound on the rate and extent of early post-mortem glycolysis in bovine Longissimus thoracis et lumborum

Meat science, 2024-08, Vol.214, p.109531-109531, Article 109531

2024

Volltextzugriff (PDF)

Assessing the effect of Maillard reaction with dextran on the techno-functional properties of collagen-based peptides obtained from bovine hides

Food science & technology, 2020-01, Vol.118, p.108800, Article 108800

2020

Volltextzugriff (PDF)

2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meat

Proteomics (Weinheim), 2013-05, Vol.13 (9), p.1528-1544

2013

Volltextzugriff (PDF)

The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products

Meat science, 2021-07, Vol.177, p.108491-108491, Article 108491

2021

Volltextzugriff (PDF)

Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies

Meat science, 2021-02, Vol.172, p.108311-108311, Article 108311

2021

Volltextzugriff (PDF)

Expanding the industrial applications of a meat co-product: Generation of low-haemoglobin content plasma by means of red cells crenation

Journal of cleaner production, 2018-06, Vol.185, p.805-813

2018

Volltextzugriff (PDF)

1 – 25 von 91

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(67)
Mit Volltextzugriff
(82)

Publikationsform

Sprache

1 weiteren anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(67)
Life Sciences & Biomedicine
(61)
Food Science & Technology
(38)
Animals
(24)
Humans
(13)
Cattle
(12)
Biological And Medical Sciences
(11)
Female
(11)
Life Sciences
(11)
Biochemistry & Molecular Biology
(10)
Fundamental And Applied Biological Sciences. Psychology
(10)
Male
(10)
Meat
(10)
Meat - Analysis
(10)
Proteins
(10)
Chemistry
(9)
Physical Sciences
(9)
Food Industries
(8)
Muscle, Skeletal - Metabolism
(8)
Agriculture
(7)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(2)

Menü

Weitere Dienste

Einstellungen

The impact of ultrasound treatment on glycolytic enzymes when applied to crude extracts from early post-mortem bovine muscle

Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality

Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview

Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains

High pressure induced changes on sarcoplasmic protein fraction and quality indicators

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

RNA-seq of muscle from pigs divergent in feed efficiency and product quality identifies differences in immune response, growth, and macronutrient and connective tissue metabolism

Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate

Analyzing the complexity of animal products’ processing and its impact on sustainability

A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner-Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls

The Influence of Bloom Index, Endotoxin Levels and Polyethylene Glycol Succinimidyl Glutarate Crosslinking on the Physicochemical and Biological Properties of Gelatin Biomaterials

Isolation, purification and characterization of antioxidant peptidic fractions from a bovine liver sarcoplasmic protein thermolysin hydrolyzate

The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC-MS/MS Approach to Decipher Their Proteome and Associated Pathways

Assessment of RNAlater ® as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study

High pressure induced changes in beef muscle proteome: Correlation with quality parameters

Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges

Opportunities and perspectives for utilisation of co-products in the meat industry

Protein recovered from meat co-products and processing streams as pork meat replacers in Irish breakfast sausages formulations

Assessing the impact of ultrasound on the rate and extent of early post-mortem glycolysis in bovine Longissimus thoracis et lumborum

Assessing the effect of Maillard reaction with dextran on the techno-functional properties of collagen-based peptides obtained from bovine hides

2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meat

The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products

Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies

Expanding the industrial applications of a meat co-product: Generation of low-haemoglobin content plasma by means of red cells crenation

Suchergebnisse filtern