Quantitative phosphoproteomic analysis of caprine muscle with high and low meat quality-Reference-Cited by-同舟云学术

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Quantitative phosphoproteomic analysis of caprine muscle with high and low meat quality

Published:2018-07 Issue: Volume:141 Page:103-111
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Liu Manshun,Wei Yanchao,Li Xin,Quek Siew Young,Zhao Jing,Zhong Huazhen,Zhang Dequan^ORCID,Liu Yongfeng

Funder

Shaanxi Science and Technology Plan Projects of China

Ministry of Agriculture of China

Fundamental Research Funds for the Central Universities of China

Shaanxi Yang Guang Agriculture and Animal Company

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Revisiting the conversion of muscle into meat and the underlying mechanisms;Ahmed;Meat Science,2006

2. Profile of biochemical traits influencing tenderness of muscles from the beef round;Anderson;Meat Science,2012

3. Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values;Anderson;Meat Science,2014

4. Glyceraldehyde-3-phosphate dehydrogenase interacts with phosphorylated Akt resulting from increased blood glucose in rat cardiac muscle;Baba;FEBS Letters,2010

5. Analysis of quality characteristics of lamb from different anatomical locations of bashbay sheep;Batuer;Xinjiang Agricultural Science,2012

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1. Quantitative Phosphoproteomics Analysis Reveals the Protective Mechanism of Chlorogenic Acid on Immunologically Stressed Broiler Meat Quality;Journal of Agricultural and Food Chemistry;2024-02-20

2. Effects of muscle-specific oxidative stress on protein phosphorylation and its relationship with mitochondrial dysfunction, muscle oxidation, and apoptosis;Food Chemistry;2023-11

3. Phosphorylation and acetylation responses of glycolytic enzymes in meat to different chilling rates;Food Chemistry;2023-09

4. First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics;Meat Science;2023-08

5. The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout;Foods;2023-06-21

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