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by Lefevre, Michael and Molina, Henrik and Mehrle, Alexander and Jung, Peter and Muddiman, David C and Hochstrasser, Denis F and Nalli, Anuradha and Mann, Matthias and Zhou, Ming and Fenselau, Catherine and Cagney, Gerard and DeSouza, Leroi V and Sirdeshmukh, Ravi and Björling, Erik and Pepperkok, Rainer and Rice, Robert H and Zurbig, Petra and Chaerkady, Raghothama and Purvine, Samuel O and Pandey, Akhilesh and Sullivan, Matthew and Balgley, Brian M and Bantscheff, Marcus and Figeys, Daniel and Michael Siu, K W and Vidal-Taboada, José-Manuel and Gimble, Jeffrey M and Hjernø, Karin and Cantin, Greg T and Hanash, Samir M and Petricoin, Emanuel F and Crockett, David and Dunn, Michael J and Lim, Megan S and Drewes, Gerard and Gromov, Pavel and Costello, Catherine E and Deutsch, Eric W and Gnad, Florian and Takatalo, Maarit and Alexandre, Hainard and Celis, Julio E and Vihinen, Mauno and Morgan, James D and Andrews, Philip C and Ahn, Natalie G and Korf, Ulrike and Kwon, Min-Seok and James, Peter and Wiemann, Stefan and Veenstra, Timothy D and Helsens, Kenny and Menon, Rajasree and Sheng, Shi Jun and Gelfi, Cecilia and Kheterpal, Indu and Lee, Young-Jin and Zhu, Yunping and Chu, Feixia and Mathivanan, Suresh and Horn, David M and Bennett, Keiryn L and Hofmann, Oliver and Pennington, Kyla and Ramachandran, Prasanna and Jensen, Pia Hønnerup and Löbke, Christian and Zhong, Jun and Moritz, Robert and Loo, Joseph A and Ohara, Osamu and Martinez-Heredia, Juan and Seshi, Beerelli and Hancock, William S and Simpson, Richard J and Shivakumar, K and Neubert, Thomas A and Goel, Renu and Rick, Jens and Ewing, Rob M and Sayd, Thierry and Oliva, Rafael and Thongboonkerd, Visith and Bustelo, Xosé R and Sanchez, Jean-Charles and De Marzo, Angelo M and Dransfield, Eric and Paik, Young-Ki and Hruban, Ralph H and Harsha, HC and He, Fuchu and Fang, Xiangming and Amanchy, Ramars and Hermeking, Heiko and Gagné, Pierre and Kikuno, Reiko F and Smith, Jeffrey C and Xu, Tao and Oyama, Masaaki and Gevaert, Kris and ... and Pacific Northwest National Lab. (PNNL), Richland, WA (United States) and Skolan för bioteknologi (BIO) and KTH and Proteomik (stängd 20130101)
Nature Biotechnology, ISSN 1087-0156, 02/2008, Volume 26, Issue 2, pp. 164 - 167
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2019, Volume 270, pp. 359 - 366
PSE-like technological defect in the meat industry is of great importance due, to the economic loss it can cause. It has been studied from the biochemical... 
Ham | Mass spectrometry imaging | Muscle | Label-free quantitation | PSE-like | Mass spectrometry | Meat quality | Pig | QUALITY | FOOD SCIENCE & TECHNOLOGY | SOFT | MEAT | PALE | NUTRITION & DIETETICS | POULTRY | CHEMISTRY, APPLIED | PORK | Animals | Oxidation-Reduction | Swine | Muscle, Skeletal - chemistry | Cooking - methods | Red Meat - analysis | Postmortem Changes | Raw materials | Meat industry
Journal Article
Food Control, ISSN 0956-7135, 03/2020, Volume 109, p. 106929
PSE-like muscle defect is of great importance in the cooked ham industry because of the economic losses it can cause. Although this muscle defect has been... 
Plasma | InfraRed spectroscopy | Predictive model | MALDI-TOF mass spectrometry | PSE-Like | Foodomics | Chemometrics | Meat quality
Journal Article
Meat Science, ISSN 0309-1740, 2006, Volume 73, Issue 3, pp. 536 - 543
Journal Article
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2019, Volume 281, pp. 231 - 235
The International Agency for Research on Cancer recently classified cured meats as carcinogenic for humans and red meats as probably carcinogenic. Mutagens can... 
Myoglobin | Nitrosylation | Nitrite | Nitrosylheme | Meat | OXIDATION | NITRATE | FOOD SCIENCE & TECHNOLOGY | MECHANISMS | MEAT CONSUMPTION | PROCESSED MEAT | NUTRITION & DIETETICS | ENDOGENOUS FORMATION | COLORECTAL-CANCER | KINETICS | NITRIC-OXIDE | CHEMISTRY, APPLIED | NITROSO-COMPOUNDS
Journal Article
Meat Science, ISSN 0309-1740, 11/2014, Volume 98, Issue 3, pp. 539 - 543
The use of proteomics in the field of meat science has gained in robustness and accuracy. This is consistent with the genomic and bioinformatic tools. Its... 
Nutritional quality | Sanitory | Proteomics | Meat quality | LIPID OXIDATION | FOOD SCIENCE & TECHNOLOGY | IDENTIFICATION | BIOMARKERS | SKELETAL-MUSCLE | TEMPERATURE | LONGISSIMUS-DORSI | PORCINE MUSCLE | PROTEINS | COOKED MEAT | INTRAMUSCULAR FAT-CONTENT | Animals | Food Technology | Diet | Meat - analysis | Humans | Muscle Proteins - analysis | Muscle, Skeletal - chemistry | Proteome | Meat - standards | Genome | Meat
Journal Article
Food Research International, ISSN 0963-9969, 11/2018, Volume 113, pp. 175 - 182
Nitrosation can occur during meat digestion due to the physicochemical conditions of the stomach (low pH and reducing conditions). The aim of the present study... 
Proteins | Digestion | Nitrosation | Mass spectrometry | Meat | Digestibility | OXIDATION | GELS | FOOD SCIENCE & TECHNOLOGY | MECHANISMS | PEPTIDES | IN-VITRO DIGESTION | COOKING | GLUTAMATE | GASTRIC DIGESTION | N-NITROSATION | COOKED MEAT
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 04/2006, Volume 54, Issue 7, pp. 2732 - 2737
Two-dimensional electrophoresis was used to investigate sarcoplasmic protein expression in pig Semimembranosus muscles sampled 20 min after slaughter. Two... 
Cyclophilin D | L value |