protein biomarkers (Integromics)
90
Structured Review
Integromics
protein biomarkers
Protein Biomarkers, supplied by Integromics, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/protein+biomarkers/protein+biomarkers/10__22175_slash_mmb__17305-251-11-9
Average 90 stars, based on 1 article reviews
Protein Biomarkers, supplied by Integromics, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/protein+biomarkers/protein+biomarkers/10__22175_slash_mmb__17305-251-11-9
Average 90 stars, based on 1 article reviews
protein biomarkers - by Bioz Stars,
2026-11
90/100 stars
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other:Article Title: Title Pending 17305 Article Snippet: The objective of this study was to identify proteins and biochemical pathways associated with beef color and tenderness from Angus steers fed graded levels of sorghum-based finisher diets.. Nine 8-month-old (230 ± 28 kg average initial weight) Angus steers were individually housed in pens and randomly allocated to one of the 3 dietary treatments (n= 3) for 90 d of feeding.. The pellet diets were formulated by replacing white maize in the basal diet with either 0 (control, SGD-0), 200 (SGD-200), or 400 (SGD-400) g/kg dry matter of sorghum grain. Article Title: The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC-MS/MS Approach to Decipher Their Proteome and Associated Pathways. Article Snippet: Post-mortem (p-m) muscle undergoes a myriad of complex physical and biochemical changes prior to its conversion to meat, which are influential on proteolysis and hence tenderization.. A more in-depth understanding of the mechanisms underpinning these dynamics is a key to consistently providing tender beef.. Using an LC−MS/MS approach, with state-of-art mass spectrometry Q Exactive HF-X, the proteome and associated pathways contributing to the appearance of the proteolytic breakdown products appearing over 14 days p-m, at two important molecular weights (110 and 30 kDa) on 1D SDS-PAGE gels, have been investigated in beef longissimus thoracis et lumborum muscles exhibiting four rates of pH decline differentiated on the basis of time at pH 6 (fast glycolysing, <3 h; medium, 3−5 h; slow, 5−8 h; and very slow, 8+ h). Article Title: Foodomics in meat quality Article Snippet: This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record.. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article.. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Article Title: Tandem mass tag labeling to assess proteome differences between intermediate and very tender beef steaks. Article Snippet: Molecular signatures of beef tenderness: underlying Article Title: Early postmortem beef muscle proteome and metabolome variations due to supranutritional zinc and ractopamine hydrochloride supplementation. Article Snippet: Molecular signatures of D ow nloaded from https://academ ic.oup.com /jas/advance-article/doi/10.1093/jas/skae272/7758357 by guest on 18 Septem ber 2024 Ac ce pte d M an us cri pt beef tenderness: Underlying |
