Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

G H Geesink

Showing results (1-10 of 44) with videos related to

Pageof 5
Sort By:
Journal of Animal Science|June 22, 1999
Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storageG H Geesink, M Koohmaraie
Journal of Animal Science|January 21, 2000
Technical note: a rapid method for quantification of calpain and calpastatin activities in muscleG H Geesink, M Koohmaraie
Journal of Animal Science|October 16, 1999
Effect of calpastatin on degradation of myofibrillar proteins by mu-calpain under postmortem conditionsG H Geesink, M Koohmaraie
Meat Science|November 9, 2011
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain systemM Koohmaraie, G H Geesink
Journal of Animal Science|September 14, 2000
Ionic strength-induced inactivation of mu-calpain in postmortem muscleG H Geesink, M Koohmaraie
Archives of Biochemistry and Biophysics|July 31, 1998
An improved purification protocol for heart and skeletal muscle calpastatin reveals two isoforms resulting from alternative splicingG H Geesink, D Nonneman, M Koohmaraie
Journal of Animal Science|November 4, 2000
Rigor temperature and meat quality characteristics of lamb longissimus muscleG H Geesink, A D Bekhit, R Bickerstaffe
Journal of Animal Science|June 16, 2005
Calpain 3/p94 is not involved in postmortem proteolysisG H Geesink, R G Taylor, M Koohmaraie
Poultry Science|July 30, 2005
Effect of processing on turkey meat quality and proteolysisF Obanor, J D Morton, G H Geesink, et al.
Journal of Animal Science|September 15, 2006
Micro-calpain is essential for postmortem proteolysis of muscle proteinsG H Geesink, S Kuchay, A H Chishti, et al.
Pageof 5

Showing results (1-10 of 44) with videos related to

Sort By:
Pageof 5
Journal of Animal Science|June 22, 1999
Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storageG H Geesink, M Koohmaraie
Journal of Animal Science|January 21, 2000
Technical note: a rapid method for quantification of calpain and calpastatin activities in muscleG H Geesink, M Koohmaraie
Journal of Animal Science|October 16, 1999
Effect of calpastatin on degradation of myofibrillar proteins by mu-calpain under postmortem conditionsG H Geesink, M Koohmaraie
Meat Science|November 9, 2011
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain systemM Koohmaraie, G H Geesink
Journal of Animal Science|September 14, 2000
Ionic strength-induced inactivation of mu-calpain in postmortem muscleG H Geesink, M Koohmaraie
Archives of Biochemistry and Biophysics|July 31, 1998
An improved purification protocol for heart and skeletal muscle calpastatin reveals two isoforms resulting from alternative splicingG H Geesink, D Nonneman, M Koohmaraie
Journal of Animal Science|November 4, 2000
Rigor temperature and meat quality characteristics of lamb longissimus muscleG H Geesink, A D Bekhit, R Bickerstaffe
Journal of Animal Science|June 16, 2005
Calpain 3/p94 is not involved in postmortem proteolysisG H Geesink, R G Taylor, M Koohmaraie
Poultry Science|July 30, 2005
Effect of processing on turkey meat quality and proteolysisF Obanor, J D Morton, G H Geesink, et al.
Journal of Animal Science|September 15, 2006
Micro-calpain is essential for postmortem proteolysis of muscle proteinsG H Geesink, S Kuchay, A H Chishti, et al.
Pageof 5