Myoglobin - Globe Thesis

Keyword [Myoglobin] Result: 41 - 60 \| Page: 3 of 5
41.	The Synthesis And Research Of The Electrochemical Biosensor Based On Metal-organic Frameworks
42.	Gene Synthesis,Prokaryotic Expression And Antibody Preparation Of Beef Myoglobin
43.	Investigation Of The Fluorescent Aptamer Sensors Assembled With The Mesoporous Nanoparticles And DNA Nanomaterials
44.	Unraveling Mitochondrial Proteome Changes Of Chinese Luxi Yellow Cattle Beef And Its Relationship To Meat Discoloration During Post-mortem Storage Analyzed
45.	Synthesis, Characterization And Organ Protection Of Dipeptide-containing Carbon Monoxide Release Molecules
46.	Preparation Of Gold Nanoparticle Composites And Their Application In Meat Detection
47.	Pegylated Study Of Fischer Carbene-derived Carbon Monoxide Release Molecules
48.	Preparation And Application Of Protein Molecularly Imprinted Materials
49.	Identification Of Chicken Meat Quality Via Isoelectric Focusing
50.	Study On The Characteristics Of Color Change During The Storage Of Cold Fresh Beef Based On Raman Spectroscopy
51.	Effect Of Tyrosine/Tryptophan Around Heme On The Decolorizing Peroxidase Activity Of Myoglobin
52.	Construction And Properties Of Cleavage DNA Shear Enzyme Based On Myoglobin
53.	Detection Of Mutton Adulteration Based On Enzyme Linked Immunosorbent Assay
54.	Study On The Effect Of Different Physical And Chemical Factors On The Stability Of Beef Myoglobin
55.	Construction Of Electrochemi Luminescence Sensing Platform Based On Resonance Energy Transfer Signal Amplification Strategy And Its Applications
56.	Rational Design Of Artificial Dehaloperoxidases With High Efficiency Based On Myoglobin
57.	Effect Of Tyrosine-heme Cross-links On Strucure And Function Of Myodlobin
58.	Construction And Analytical Application Of Electrochemical Sensing System Based On Three Nanomaterials Modified Electrodes
59.	Hyperspectral Model And Spatial Distribution Of Myoglobin Content In Cooked Meat Of Tan Sheep During Storage Period
60.	Effects Of Different Oxidation Systems On Biochemical Characteristics And Texture Of Myofibrillar Protein During Beef Ripening
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