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James D Morton

Showing results (1-10 of 52) with videos related to

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Journal of the Science of Food and Agriculture|July 20, 2011
Proteomic characterisation of hydrothermal redox damageAnita J Grosvenor, James D Morton, Jolon M Dyer
Amino Acids|January 22, 2010
Profiling of residue-level photo-oxidative damage in peptidesAnita J Grosvenor, James D Morton, Jolon M Dyer
Journal of Agricultural and Food Chemistry|November 20, 2010
Isobaric labeling approach to the tracking and relative quantitation of peptide damage at the primary structural levelAnita J Grosvenor, James D Morton, Jolon M Dyer
Meat Science|May 7, 2016
Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roastingTzer-Yang Yu, James D Morton, Stefan Clerens, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Cooking-Induced Protein Modifications in MeatTzer-Yang Yu, James D Morton, Stefan Clerens, et al.
Food Research International (Ottawa, Ont.)|January 8, 2025
Proximate composition, peptide characterization and bioactive properties of faba bean blanching waterZiqian Feng, James D Morton, Evelyne Maes, et al.
Reproduction (Cambridge, England)|October 8, 2020
Proteomics and metabolomics in cow fertility: a systematic reviewNicolas Aranciaga, James D Morton, Debra K Berg, et al.
Journal of Agricultural and Food Chemistry|September 19, 2015
Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of BoilingTzer-Yang Yu, James D Morton, Stefan Clerens, et al.
Journal of Agricultural and Food Chemistry|May 23, 2008
Effect of processing conditions on trace elements in fish roe from six commercial new zealand fish speciesAlaa El-Din A Bekhit, James D Morton, Chris O Dawson
Data in Brief|July 29, 2015
Data for in-depth characterisation of the lamb meat proteome from longissimus lumborumTzer-Yang Yu, James D Morton, Stefan Clerens, et al.
Pageof 6

Showing results (1-10 of 52) with videos related to

Sort By:
Pageof 6
Journal of the Science of Food and Agriculture|July 20, 2011
Proteomic characterisation of hydrothermal redox damageAnita J Grosvenor, James D Morton, Jolon M Dyer
Amino Acids|January 22, 2010
Profiling of residue-level photo-oxidative damage in peptidesAnita J Grosvenor, James D Morton, Jolon M Dyer
Journal of Agricultural and Food Chemistry|November 20, 2010
Isobaric labeling approach to the tracking and relative quantitation of peptide damage at the primary structural levelAnita J Grosvenor, James D Morton, Jolon M Dyer
Meat Science|May 7, 2016
Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roastingTzer-Yang Yu, James D Morton, Stefan Clerens, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Cooking-Induced Protein Modifications in MeatTzer-Yang Yu, James D Morton, Stefan Clerens, et al.
Food Research International (Ottawa, Ont.)|January 8, 2025
Proximate composition, peptide characterization and bioactive properties of faba bean blanching waterZiqian Feng, James D Morton, Evelyne Maes, et al.
Reproduction (Cambridge, England)|October 8, 2020
Proteomics and metabolomics in cow fertility: a systematic reviewNicolas Aranciaga, James D Morton, Debra K Berg, et al.
Journal of Agricultural and Food Chemistry|September 19, 2015
Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of BoilingTzer-Yang Yu, James D Morton, Stefan Clerens, et al.
Journal of Agricultural and Food Chemistry|May 23, 2008
Effect of processing conditions on trace elements in fish roe from six commercial new zealand fish speciesAlaa El-Din A Bekhit, James D Morton, Chris O Dawson
Data in Brief|July 29, 2015
Data for in-depth characterisation of the lamb meat proteome from longissimus lumborumTzer-Yang Yu, James D Morton, Stefan Clerens, et al.
Pageof 6