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Effects of manipulation of the caspase system on myofibrillar protein degradation in vitroKEMP, C. M; WHEELER, T. L.Journal of animal science. 2011, Vol 89, Num 10, pp 3262-3271, issn 0021-8812, 10 p.Article

Atpase activities of pre- and postspawned flounder (Paralichtys patagonicus) myofibrilsPAGANO, Mariana Romina; PAREDI, Maria Elida; CRUPKIN, Marcos et al.Journal of food biochemistry. 2004, Vol 28, Num 6, pp 488-499, issn 0145-8884, 12 p.Article

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Changes in the major caspases involved in cytoskeletal degradation of goose muscle during prolonged agingXIAOTAO ZHANG; DAODONG PAN; JINXUAN CAO et al.Food research international. 2013, Vol 51, Num 2, pp 603-610, issn 0963-9969, 8 p.Article

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Effect of amino acids on the state of water and ATPase activity accompanying dehydration of fish myofibrilsNOZAKI, Y; ICHIKAWA, H; TABATA, Y et al.Nippon Suisan Gakkaishi. 1991, Vol 57, Num 8, pp 1531-1537, issn 0021-5392Article

Technical note : A simplified procedure for myofibril hydrophobicity determinationCHELH, Ilham; GATELLIER, Philippe; SANTE-LHOUTELLIER, Véronique et al.Meat science. 2006, Vol 74, Num 4, pp 681-683, issn 0309-1740, 3 p.Article

Hydroxyl radical oxidation destabilizes subfragment-1 but not the rod of myosin in chicken myofibrilsOOIZUMI, Tooru; XIONG, Youling L.Food chemistry. 2008, Vol 106, Num 2, pp 661-668, issn 0308-8146, 8 p.Article

Thermal denaturation and aggregation properties of atlantic salmon myofibrils and myosin from white and red musclesLEFEVRE, Florence; FAUCONNEAU, Benoit; THOMPSON, John W et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 12, pp 4761-4770, issn 0021-8561, 10 p.Article

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Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen AtmosphereDELLES, Rebecca M; XIONG, Youling L; TRUE, Alma D et al.Journal of food science. 2011, Vol 76, Num 5, issn 0022-1147, C760-C767Article