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For: 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]
Number Citing Articles
1 Weng K, Li Y, Huo W, Zhang Y, Cao Z, Zhang Y, Xu Q, Chen G. Comparative phosphoproteomic provides insights into meat quality differences between slow- and fast-growing broilers. Food Chem 2022;373:131408. [PMID: 34710681 DOI: 10.1016/j.foodchem.2021.131408] [Reference Citation Analysis]
2 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]
3 Liu R, Yang L, Yang T, Qin M, Li K, Bao W, Wu M, Yu H, Wu S, Ge Q. Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging. Meat Science 2022. [DOI: 10.1016/j.meatsci.2022.108806] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Ren Q, Fang K, Yang X, Han J. Ensuring the quality of meat in cold chain logistics: A comprehensive review. Trends in Food Science & Technology 2022;119:133-51. [DOI: 10.1016/j.tifs.2021.12.006] [Cited by in Crossref: 10] [Cited by in F6Publishing: 8] [Article Influence: 10.0] [Reference Citation Analysis]
5 Antonelo DS, Gómez JF, Silva SL, Beline M, Zhang X, Wang Y, Pavan B, Koulicoff LA, Rosa AF, Goulart RS, Li S, Gerrard DE, Suman SP, Wes Schilling M, Balieiro JC. Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime. Food Research International 2022;153:110947. [DOI: 10.1016/j.foodres.2022.110947] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Khalid W, Arshad MS, Aslam N, Majid Noor M, Siddeeg A, Abdul Rahim M, Zubair Khalid M, Ali A, Maqbool Z. Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle. International Journal of Food Properties 2022;25:375-90. [DOI: 10.1080/10942912.2022.2044847] [Reference Citation Analysis]
7 Dou L, Liu C, Yang Z, Su R, Chen X, Hou Y, Hu G, Yao D, Zhao L, Su L, Jin Y. Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging. J Food Sci 2022. [PMID: 35502683 DOI: 10.1111/1750-3841.16138] [Reference Citation Analysis]
8 Zou B, Yu Q, Shao L, Sun Y, Li X, Dai R. Alteration of Mitochondrial Lipidome and Its Potential Effect on Apoptosis, Mitochondrial Reactive Oxygen Species Production, and Muscle Oxidation in Beef during Early Postmortem. J Agric Food Chem 2022. [PMID: 35709527 DOI: 10.1021/acs.jafc.2c02519] [Reference Citation Analysis]
9 Ijaz M, Zhang D, Hou C, Mahmood M, Hussain Z, Zheng X, Li X. Changes in postmortem metabolite profile of atypical and typical DFD beef. Meat Science 2022. [DOI: 10.1016/j.meatsci.2022.108922] [Reference Citation Analysis]
10 Jia W, Zhang R, Liu L, Zhu Z, Xu M, Shi L. Molecular mechanism of protein dynamic change for Hengshan goat meat during freezing storage based on high-throughput proteomics. Food Res Int 2021;143:110289. [PMID: 33992389 DOI: 10.1016/j.foodres.2021.110289] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Zhou CY, Pan DD, Cao JX, Zhou GH. A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights. Compr Rev Food Sci Food Saf 2021;20:3838-57. [PMID: 34118135 DOI: 10.1111/1541-4337.12779] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
12 Zuo H, Wang P, Guo Z, Luo X, Zhang Y, Mao Y. Metabolites Analysis on Water-Holding Capacity in Beef Longissimus lumborum Muscle during Postmortem Aging. Metabolites 2022;12:242. [DOI: 10.3390/metabo12030242] [Reference Citation Analysis]
13 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]
14 Gu M, Wei Y, Jiao Y, Zhang D, Liu Y. Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality. Int J of Food Sci Tech 2022;57:3532-43. [DOI: 10.1111/ijfs.15677] [Reference Citation Analysis]
15 Qian S, Li X, Liu C, Zhang C, Blecker C. Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy. J Food Biochem 2022;:e14330. [PMID: 35848392 DOI: 10.1111/jfbc.14330] [Reference Citation Analysis]
16 Kalia S, Lei XG. Dietary microalgae on poultry meat and eggs: explained versus unexplained effects. Curr Opin Biotechnol 2022;75:102689. [PMID: 35114601 DOI: 10.1016/j.copbio.2022.102689] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
17 Biesek J, Banaszak M, Wlaźlak S, Adamski M. nThe effect of partial replacement of milled finisher feed with wheat grains on the production efficiency and meat quality in broiler chickens. Poultry Science 2022. [DOI: 10.1016/j.psj.2022.101817] [Reference Citation Analysis]
18 Kęska P, Stadnik J. Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study. Curr Issues Mol Biol 2021;43:1335-49. [PMID: 34698081 DOI: 10.3390/cimb43030095] [Reference Citation Analysis]
19 Weng K, Huo W, Gu T, Bao Q, Cao Z, Zhang Y, Zhang Y, Xu Q, Chen G. Quantitative phosphoproteomic analysis unveil the effect of marketable ages on meat quality in geese. Food Chem 2021;361:130093. [PMID: 34029893 DOI: 10.1016/j.foodchem.2021.130093] [Reference Citation Analysis]
20 Hu C, Xie J. Tandem mass tag-based proteomics analysis of protein changes in the freezing and thawing cycles of Trachurus murphyi. J Food Sci 2022. [PMID: 35880689 DOI: 10.1111/1750-3841.16209] [Reference Citation Analysis]
21 Dang DS, Zhai C, Nair MN, Thornton KJ, Sawalhah MN, Matarneh SK. Tandem mass tag labeling to assess proteome differences between intermediate and very tender beef steaks. J Anim Sci 2022;100:skac042. [PMID: 35908783 DOI: 10.1093/jas/skac042] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]