BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Beldarrain LR, Aldai N, Picard B, Sentandreu E, Navarro JL, Sentandreu MA. Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers. J Proteomics 2018;183:25-33. [PMID: 29751105 DOI: 10.1016/j.jprot.2018.05.005] [Cited by in Crossref: 16] [Cited by in F6Publishing: 12] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Huang C, Hou C, Ijaz M, Yan T, Li X, Li Y, Zhang D. Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review. Trends in Food Science & Technology 2020;105:416-32. [DOI: 10.1016/j.tifs.2020.09.030] [Cited by in Crossref: 11] [Cited by in F6Publishing: 3] [Article Influence: 5.5] [Reference Citation Analysis]
2 Díaz F, Díaz-luis A, Sierra V, Diñeiro Y, González P, García-torres S, Tejerina D, Romero-fernández M, Cabeza de Vaca M, Coto-montes A, Oliván M. What functional proteomic and biochemical analysis tell us about animal stress in beef? Journal of Proteomics 2020;218:103722. [DOI: 10.1016/j.jprot.2020.103722] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
3 Shi H, Ali Khan I, Zhang R, Zou Y, Xu W, Wang D. Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties. Ultrason Sonochem 2022;85:105987. [PMID: 35339000 DOI: 10.1016/j.ultsonch.2022.105987] [Reference Citation Analysis]
4 Yan Z, Lu Z, Li W, Hu R, Ma Q. Differential proteomic analysis to identify proteins associated with Tenderness of Yak meat from different parts based on TMT Proteomic. Food Sci Technol 2022;42:e58721. [DOI: 10.1590/fst.58721] [Reference Citation Analysis]
5 Beldarrain LR, Sentandreu E, Aldai N, Sentandreu MÁ. Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome. Meat Science 2022. [DOI: 10.1016/j.meatsci.2022.108804] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Gagaoua M, Bonnet M, Picard B. Protein Array-Based Approach to Evaluate Biomarkers of Beef Tenderness and Marbling in Cows: Understanding of the Underlying Mechanisms and Prediction. Foods 2020;9:E1180. [PMID: 32858893 DOI: 10.3390/foods9091180] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 3.5] [Reference Citation Analysis]
7 Sentandreu E, Fuente-garcía C, Navarro JL, Sentandreu MA. A straightforward gel-free proteomics pipeline assisted by liquid isoelectric focusing (OFFGEL) and mass spectrometry analysis to study bovine meat proteome. Food sci technol int 2021;27:112-22. [DOI: 10.1177/1082013220929144] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
8 Brandi J, Robotti E, Manfredi M, Barberis E, Marengo E, Novelli E, Cecconi D. Kohonen Artificial Neural Network and Multivariate Analysis in the Identification of Proteome Changes during Early and Long Aging of Bovine Longissimus dorsi Muscle Using SWATH Mass Spectrometry. J Agric Food Chem 2021;69:11512-22. [PMID: 34523341 DOI: 10.1021/acs.jafc.1c03578] [Reference Citation Analysis]
9 Picard B, Gagaoua M. Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview. J Agric Food Chem 2020;68:6021-39. [PMID: 32374594 DOI: 10.1021/acs.jafc.0c02086] [Cited by in Crossref: 25] [Cited by in F6Publishing: 21] [Article Influence: 12.5] [Reference Citation Analysis]
10 Cao C, Xiao Z, Ge C, Wu Y. Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review. Food Reviews International 2022;38:313-34. [DOI: 10.1080/87559129.2020.1733594] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
11 Ye Y, Maes E, Deb-choudhury S, Hefer CA, Schreurs NM, Realini CE. Proteomic Profile of M. Longissimus Thoracis from Commercial Lambs Reared in Different Forage Systems. Foods 2022;11:1419. [DOI: 10.3390/foods11101419] [Reference Citation Analysis]
12 Rutigliano M, Picariello G, Trani A, Di Luccia A, la Gatta B. Protein aggregation in cooked pork products: New details on the supramolecular organization. Food Chem 2019;294:238-47. [PMID: 31126459 DOI: 10.1016/j.foodchem.2019.05.083] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
13 Shi H, Shahidi F, Wang J, Huang Y, Zou Y, Xu W, Wang D. Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms. Food Prod Process and Nutr 2021;3. [DOI: 10.1186/s43014-021-00062-0] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
14 López-Pedrouso M, Franco D, Serrano MP, Maggiolino A, Landete-Castillejos T, De Palo P, Lorenzo JM. A proteomic-based approach for the search of biomarkers in Iberian wild deer (Cervus elaphus) as indicators of meat quality. J Proteomics 2019;205:103422. [PMID: 31228583 DOI: 10.1016/j.jprot.2019.103422] [Cited by in Crossref: 10] [Cited by in F6Publishing: 9] [Article Influence: 3.3] [Reference Citation Analysis]
15 Ding Z, Wei Q, Liu C, Zhang H, Huang F. The Quality Changes and Proteomic Analysis of Cattle Muscle Postmortem during Rigor Mortis. Foods 2022;11:217. [PMID: 35053949 DOI: 10.3390/foods11020217] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
16 Liu C, Wan J, Zhou Y, Hu K, Zhu Q, Tang P, Xu S, Song L. Proteome profile of glycrol-mediated salt-reduction cured meat reveals the formation mechanism of eating quality. Food Chemistry 2022;382:132395. [DOI: 10.1016/j.foodchem.2022.132395] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
17 Gagaoua M, Terlouw EMC, Mullen AM, Franco D, Warner RD, Lorenzo JM, Purslow PP, Gerrard D, Hopkins DL, Troy D, Picard B. Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies. Meat Sci 2021;172:108311. [PMID: 33002652 DOI: 10.1016/j.meatsci.2020.108311] [Cited by in Crossref: 13] [Cited by in F6Publishing: 12] [Article Influence: 6.5] [Reference Citation Analysis]
18 Picard B, Gagaoua M. Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies. Food Research International 2020;127:108739. [DOI: 10.1016/j.foodres.2019.108739] [Cited by in Crossref: 30] [Cited by in F6Publishing: 26] [Article Influence: 15.0] [Reference Citation Analysis]
19 Ismailova DY, Savinova OS, Fedorova TV, Vasina DV, Volik VG, Lukashenko VS, Saleeva IP. Changes in the Proteome of Poultry Muscle Tissue when Including Various Protein Supplements into Their Diet. Appl Biochem Microbiol 2022;58:478-89. [DOI: 10.1134/s0003683822040068] [Reference Citation Analysis]
20 Fuente-garcia C, Aldai N, Sentandreu E, Oliván M, García-torres S, Franco D, Zapata C, Sentandreu MA. Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry. Journal of Proteomics 2019;198:59-65. [DOI: 10.1016/j.jprot.2018.10.013] [Cited by in Crossref: 12] [Cited by in F6Publishing: 11] [Article Influence: 4.0] [Reference Citation Analysis]
21 Gagaoua M, Monteils V, Couvreur S, Picard B. Beef Tenderness Prediction by a Combination of Statistical Methods: Chemometrics and Supervised Learning to Manage Integrative Farm-To-Meat Continuum Data. Foods 2019;8:E274. [PMID: 31336646 DOI: 10.3390/foods8070274] [Cited by in Crossref: 9] [Cited by in F6Publishing: 8] [Article Influence: 3.0] [Reference Citation Analysis]
22 Smili H, Boudida Y, Becila S, Babelhadj B, Idder M, Chehma A, Adamou A, Boudjellal A, Sentandreu MA, Ouali A. Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries. Food Sci Technol Int 2022;:10820132221097879. [PMID: 35473401 DOI: 10.1177/10820132221097879] [Reference Citation Analysis]