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Keyword [?-Calpain]
Result: 21 - 34 | Page: 2 of 2
21.
Studies Of Effects Of Protein Oxidation On Beef Tenderness Under Different Packaging Methods
22.
The Effect Of Calpain 2,20S Proteasome And Cathepsin B+L On Postmortem Pork Water-holding Capacity
23.
Studies Of Effects And Mechansim Of Nitric Oxide On Pork During Postmortem Aging
24.
The Effects Of Three Endogenous Proteases On Storage Quality Of Tilapia And Its Mechanism
25.
Mechnism Study Of Arsenic Exposure On Vascular Endothelial Homeostasis
26.
Regulatory Mechanism Of Heat Shock Protein 27 On The Degradation Of Myofibrils In Post-mortem Beef Muscles
27.
Effects Of Recombinant UK114 Protein On Calpain And Calpastatin-mediated Water Migration In Post-mortem Beef
28.
Effects Of Protein Nitrosylation On Beef Quality During Postmortem Aging
29.
Molecular dynamics investigation of calcium induced conformational changes in the protease core of m- calpain
30.
Involvement of protein degradation, calpain autolysis and protein nitrosylation in fresh meat quality during early postmortem refrigerated storage
31.
Effects of oxidation, pH, and ionic strength on inhibition of mu- and m-calpain by calpastatin
32.
Heterocyclic and novel urea-based peptidomimetic compounds as potential calpain inhibitors
33.
Effects Of Recombinant UK114 Protein On Meat Tenderness And Water Holding Capacity Of Shanxi Black Pigs
34.
Study On Expression Of Plectin In Pork During Postmortem Aging And Its Correlation With Water Holding Capacity
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