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Journal of Agricultural and Food Chemistry|October 16, 2001
Proteome analysis applied to meat science: characterizing postmortem changes in porcine muscleR Lametsch, E BendixenMeat Science|November 9, 2011
Determination of changes in protein conformation caused by pH and temperatureM Gratacós-Cubarsí, R LametschMeat Science|November 9, 2011
Analytical methods for authentication of fresh vs. thawed meat - A reviewN Z Ballin, R LametschMeat Science|November 9, 2011
Identification of myofibrillar substrates for μ-calpainR Lametsch, P Roepstorff, H S Møller, et al.Journal of Dairy Science|December 14, 2020
Glycation sites and bioactivity of lactose-glycated caseinate hydrolysate in lipopolysaccharide-injured IEC-6 cellsJ Shi, Y Fu, X H Zhao, et al.Meat Science|November 9, 2011
Novel method for determination of myofibril fragmentation post-mortemR Lametsch, J C Knudsen, P Ertbjerg, et al.Journal of Animal Science|March 18, 2006
Changes in the muscle proteome after compensatory growth in pigsR Lametsch, L Kristensen, M R Larsen, et al.Journal of Agricultural and Food Chemistry|September 10, 2008
Effects of tetracycline administration on the proteomic profile of pig muscle samples (L. dorsi)M Gratacós-Cubarsí, M Castellari, M Hortós, et al.The Journal of Biological Chemistry|June 27, 2000
Structural characterization of the fibroblast growth factor-binding protein purified from bovine prepartum mammary gland secretionR Lametsch, J T Rasmussen, L B Johnsen, et al.Meat Science|April 1, 2011
Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat qualityG Gandolfi, L Pomponio, P Ertbjerg, et al.Pageof 2