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Molecular Biology Reports|April 15, 2019
Skeletal muscle proteome analysis provides insights on high altitude adaptation of yaksWenting Wen, Zheze Zhao, Ruolin Li, et al.Meat Science|March 1, 2022
Application of Vis-NIR and SWIR spectroscopy for the segregation of bison muscles based on their color stabilityMd Mahmudul Hasan, Muhammad Mudassir Arif Chaudhry, Chyngyz Erkinbaev, et al.Meat Science|April 26, 2022
Color attributes and myoglobin chemistry exhibit relationships with tenderness and calpain-1 abundance in postmortem Longissimus lumborum muscles from Holstein heifersJade V Cooper, Surendranath P Suman, Katelyn S Burdick, et al.Journal of Food Science|June 19, 2013
Quality assessment of commercially processed carbon monoxide-treated tilapia filletsLori F Pivarnik, Cameron Faustman, Surendranath P Suman, et al.Meat Science|November 21, 2015
Proteome basis for intramuscular variation in color stability of beef semimembranosusMahesh N Nair, Surendranath P Suman, Manish K Chatli, et al.Poultry Science|July 16, 2016
Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meatMonil A Desai, Viodelda Jackson, Wei Zhai, et al.Meat Science|April 4, 2015
Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal ageWenting Wen, Xiaolin Luo, Baixue Xia, et al.Journal of Agricultural and Food Chemistry|August 14, 2020
Early Postmortem Proteome Changes in Normal and Woody Broiler Breast MusclesXue Zhang, Wei Zhai, Shuting Li, et al.Journal of Food Science|March 16, 2012
Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaksLori F Pivarnik, Cameron Faustman, Santiago Rossi, et al.Journal of Agricultural and Food Chemistry|September 28, 2011
Species-specific myoglobin oxidationShuang Yin, Cameron Faustman, Nantawat Tatiyaborworntham, et al.Pageof 4