Lv41
700 积分 2023-07-27 加入
Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application
15天前
已完结
Research progress on the use of lactic acid bacteria as natural bio-preservatives against Pseudomonas spp. in meat and meat products: A review
15天前
已完结
Effect of bacterial fermentation on the ability of myofibrillar proteins to bind esters and its potential mechanism: Based on protein metabolism and structural changes
18天前
已完结
Investigating meat-borne bacterial profiles related to biofilm formation: An in situ and in vitro assessment
18天前
已完结
Characterization of the spoilage heterogeneity of Aeromonas isolated from chilled chicken meat: in vitro and in situ
18天前
已完结
Characterization of effector protein Hap determining meat spoilage process from meat-borne Aeromonas salmonicida
18天前
已完结
The interaction of an effector protein Hap secreted by Aeromonas salmonicida and myofibrillar protein of meat: Possible mechanisms from structural changes to sites of molecular docking
18天前
已完结
Discovery of a temperature-dependent protease spoiling meat from Pseudomonas fragi: Target to myofibrillar and sarcoplasmic proteins rather than collagen
18天前
已完结
Label-free proteomic strategy to identify proteins associated with quality properties in sauced beef processing
18天前
已完结
Pseudomonas fragi and Pseudomonas lundensis drove the co-spoilage in chilled pork: Insights from the metabolome
30天前
已完结
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