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374篇 您的检索式：作者名="KOOHMARAIE"

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	题名	作者	年代	出处	被引量
1	Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system显示文摘	M. Koohmaraie G.H. Geesink	2006	Meat Science2006，，1：	2
2	Meat tenderness and muscle growth: is there any relationship? 显示文摘	Koohmaraie M Kent M P Shackelford S D Veiseth E Wheeler T L	2002	Meat Science2002，62，：	1
3	Role of Ca2+-dependent proteases and lysosomal enzymes in postmortem changes in bovine skeletal muscle显示文摘	Koohmaraie M	1988	J Food Sci1988，53，5：	1
4	Biochemical factors regulating the toughening and tenderization process of meat显示文摘	Koohmaraie M	1996	Meat Sci1996，，43：	1
5	Postmortem proteolysis in longissimus muscle from beef,lamb and pork carcases显示文摘	KOOHMARAIE M WHIPPLE G KRETCHMAR D H	1991	J Anim Sci1991，69，：	1
6	Quantification of Ca2+-dependence protease activities by hydrophobic and ion-exchange chromatography显示文摘	Koohmaraie M	1990	Anim Sci1990，68，：	1
7	Meat tenderness and muscle growth:Is there any relationship? 显示文摘	KOOHMARAIE M MATTHEW PK STEVEN DS		Meat Science0，62，：	1
8	Comparisons of four methods for quantification of lysosomal cysteine proteinase activities 显示文摘	Koohmaraie M Kretchmar D H	1990	J Anim Sci1990，68，：	1
9	Postmortem proteolysis is reduced in transgenic mice overexpressing calpastatin 显示文摘	Kent M P Spencer M J Koohmaraie M	2004	Journal of Animal Science2004，82，3：	1
10	Biochemical factors regulating the toughing and tenderization process of meat显示文摘	Koohmaraie M	1996	Meat Sci1996，，43：	1
11	The role of Ca^2+-dependent proteases (calpains) in post mortem proteolysis and meat tenderness显示文摘	KOOHMARAIE M	1992	Biochimie1992，74，3：	1
12	Immunoblot analysis of ealpastatin degradation: evidence for cleavage by calpain in postmortem muscle 显示文摘	Doumit M E Koohmaraie M	1999	J Anita Sci1999，77，：	1
13	Contribution of postmortemmuscle biochemistry to the delivery of consistent meat qualitywith particular focus on the calpain system 显示文摘	Koohmaraie M Geesink G H	2006	Meat Science2006，74，1：	1
14	Biochemical factors regulating the toughening and tenderization processes of meat显示文摘	Koohmaraie M	1996	Meat Sci1996，43，：	1
15	Effect of prerigor pressurization on the activity of calcium-activated factor显示文摘	Koohmaraie M	1984	J Food Sci1984，49，：	1
16	Prerigor and postrigor changes in tenderness of ovine logissimus muscle 显示文摘	WHEELER T L KOOHMARAIE M	1994	Journal of Animal Science1994，72，：	1
17	A muscle hypertrophy condition in lamb(callipyge):Characterization of effects on muscle growth and meat quality traits显示文摘	KOOHMARAIE M SHACKELFORD S D WHEELER T L	1995	Journal of animal science1995，73，12：	1
18	Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color显示文摘	T L Wheeler M Koohmaraie and S D Shackelford	1996	J Anim Sci1996，74，8：	1
19	Effect of calcium chloride infusion on the tenderness of lambs fed a beta-adrenergic agonist 显示文摘	KOOHMARAIE M SHACKELFORD S D	1991	Journal of Animal Science1991，69，6：	1
20	Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness显示文摘	Shackelford S Wheeler T Koohmaraie M	2004	Journal of Animal Science2004，82，1：	1

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