Results 121 to 130 of about 3,461,319 (130)

Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation

Journal of Agricultural and Food Chemistry, 2015
Lin Chen, Xianchao Feng, Guanghong Zhou
exaly  

Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams

Meat Science, 2005
Andrea Scaloni, Michele Faccia, Aldo Di Luccia   +2 more
exaly  

Yoncada azot ve fosforla gübrelemenin kuru ot ve ham protein verimi ile ham protein oranına etkileri üzerinde bir araştırma

2005
Erkovan, Halil İbrahim, Serin, Yunus, Tan, Mustafa   +2 more
openaire   +1 more source

Effect of low-protein diets in heavy pigs on dry-cured ham quality characteristics

Meat Science, 2017
Silvia Grassi, Simona Benedetti, Cristina Alamprese   +2 more
exaly  

Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures

Food Control, 2019
Chen Dai, Jinxuan Cao, Guanghong Zhou
exaly  

Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

Food Research International, 2014
Miguel Angel Sentandreu, Daniel Franco, Javier Carballo   +2 more
exaly  

Erzurum sulu şartlarında Rhizobium aşılaması ve değişik dozlarda azotla gübrelemenin adi fiğ Vicia sativa L de ot tohum sap ve ham protein verimi ile otun ham protein oranına ve nodül ayısına etkileri üzerinde bir araştırma

1995
TAN, Mustafa, SERİN, YUNUS
openaire   +1 more source

Fosfor Çözücü Bakteri Fosforlu Gübre ve Tavuk Gübresi Uygulamalarının Macar Fiğinde Vicia pannonica roth Ham Protein Verimi Hasat İndeksi ve Diğer Besin Elementleri Üzerine Etkileri

2013
ESRİNGÜ, Aslıhan, ÇOMAKLI, Binali, FAYETORBAY, DİLARA   +2 more
openaire   +1 more source

Unraveling compound curing agent on protein characteristics and proteome changes of Nuodeng ham by TMT-labeled quantitative proteomics

Food Chemistry
Nannan Zhou, Ruwei Ren, Qiongfang Yang
exaly  

TMT-labelled quantitative proteomics reveals the mechanism of on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement

Food Chemistry
exaly