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Journal of Bone and Mineral Research, ISSN 0884-0431, 04/2018, Volume 33, Issue 4, pp. 691 - 703
ABSTRACT CCAAT/enhancer‐binding protein α (C/ebpα) is critical for osteoclastogenesis by regulating osteoclast (OC) lineage commitment and is also important... 
OSTEOCLAST | GENETIC ANIMAL MODELS | OSTEOPETROSIS | OSTEOPOROSIS | TRANSCRIPTIONAL FACTORS | Phenotypes | Cathepsin K | Ovariectomy | Therapeutic applications | Lethality | Regulatory sequences | Osteolysis | Macrophages | Hypoglycemia | Osteoclastogenesis | Osteoporosis | Monocytes | Osteopetrosis | Clonal deletion | Bone loss | genetic animal models | osteopetrosis | transcriptional factors | osteoclast | osteoporosis
Journal Article
by Chen, W and Zhu, GC and Jules, J and Nguyen, D and Li, YP
JOURNAL OF BONE AND MINERAL RESEARCH, ISSN 0884-0431, 04/2018, Volume 33, Issue 4, pp. 691 - 703
CCAAT/enhancer-binding protein (C/ebp) is critical for osteoclastogenesis by regulating osteoclast (OC) lineage commitment and is also important for OC... 
ALPHA | OSTEOPOROSIS | PROTON PUMP | B-CELLS | EXTRACELLULAR ACIDIFICATION | OSTEOCLAST | IN-VITRO | GENETIC ANIMAL MODELS | HEMATOPOIESIS | CATHEPSIN-K | TRANSCRIPTIONAL FACTORS | MOUSE MODEL | ENDOCRINOLOGY & METABOLISM | OSTEOPETROSIS | TRANSCRIPTION FACTOR | BINDING | Osteoporosis | Osteopetrosis | Analysis | Cathepsins | Genetic aspects | Macrophages | Protein binding
Journal Article
Meat Science, ISSN 0309-1740, 2011, Volume 88, Issue 2, pp. 280 - 285
The effect of low temperature long time (LTLT) heat treatment at 48 °C, 53 °C, 58 °C, and 63 °C for T c (time to reach a core temperature equal to the water... 
Slaughter pigs | Heat-soluble collagen | LTLT | Cathepsin B + L | Shear force | Sows | Cathepsin B+L | Animals | Food Technology | Cathepsins - metabolism | Meat - analysis | Swine | Color | Solubility | Stress, Mechanical | Cooking - methods | Collagen - analysis | Hot Temperature | Muscle, Skeletal
Journal Article
Journal of Neuroscience, ISSN 0270-6474, 11/2012, Volume 32, Issue 46, pp. 16243 - 16255
Journal Article
International Journal of Biochemistry and Cell Biology, ISSN 1357-2725, 04/2014, Volume 49, Issue 1, pp. 42 - 52
Journal Article
Pharmacology and Therapeutics, ISSN 0163-7258, 10/2018, Volume 190, pp. 202 - 236
Journal Article
The FEBS Journal, ISSN 1742-464X, 02/2016, Volume 283, Issue 3, pp. 498 - 509
Journal Article
Food Chemistry, ISSN 0308-8146, 2008, Volume 106, Issue 1, pp. 122 - 131
The most important factor for increasing shelf life is the product temperature, and since fish is more highly perishable than meat, the temperature is even... 
Cathepsin | Superchilling | Protein extractability | Drip loss | Free amino acid | Atlantic salmon | Shelf life | Liquid loss | Texture | Salmon
Journal Article