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162篇 您的检索式：作者名="Geesink H"

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	题名	作者	年代	出处	被引量
1	Prooxidant activities of camosine,rutin and quercetin in a beef model system and their effects on the metmyoglobinreducing activity显示文摘	Bekhit A E D Geesink C H Ilian M A	2004	European Food Research and Technology2004，218，6：	1
2	μ-Calpain is essential for postmortem proteolysis of muscle proteins显示文摘	Geesink G H Kuchay S Chishti A H	2006	J Anita Sci2006，84，：	1
3	Involvement of calpains inpost-mortem tenderisation:a review of recent research显示文摘	GEESINK G H MILIAN MORTON J D	2000	Proc N Z SocAnim Prod2000，60，：	1
4	Is Z- disk degradation responsible for postmortem tenderiza- tion显示文摘	Taylor R G Geesink G H Thompson V F	1995	Journal of Animal Science1995，73，4：	1
5	Effects of dietary clenbuterol and salbutamol on meat quality in veal calves显示文摘	Garssen G J Geesink G H Hoving-Bolink A H	1995	Meat Science1995，，：	1
6	Is Z-disk degradation responsible for postmortem tenderization显示文摘	Taylor R G Geesink G H Thompson V F	1995	Anim Sci1995，73，：	1
7	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
8	Properties of myofibril-bound calpain activity in longissimus muscle of callipyge and normal sheep 显示文摘	Delgado E F Geesink G H Marchello J A	2001	Journal of Animal Science2001，79，8：	1
9	The calpainsystem in three muscles of normal and callipyge sheep 显示文摘	Delgado E F Geesink G H Marchello J A	2001	Journal of Animal Science2001，79，2：	1
10	Is Z-disk degradation responsible for postmortem tenderization显示文摘	Taylor G Geesink H Thompson	1995	Anita Sci1995，73，：	1
11	The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties 显示文摘	Bekhik A E D G H Geesink	2003	Food Chemistry2003，81，2：	1
12	Is Z-disk degradation responsible for postmortem tenderization 显示文摘	Taylor R G Geesink G H Thompson V F	1995	Journal of Animal Science1995，73，5：	1
13	Prediction of pork quality using visible/near-infrared reflectance spectroscopy 显示文摘	Savenije B Geesink G H van der Palen J G P	2006	Meat Science2006，73，：	1
14	Rigor temperature and meat quality characteristics of lamb longissimus muscle显示文摘	Geesink G H Bekhit A D Bickerstaffe R		0，，01：	1
15	Particulate metmyoglobin reducing activity and its relationship with meat colour 显示文摘	Bekhit A E D Geesink G H Ilian M A	2003	J Agricultural and Food Chemistry2003，51，20：	1
16	The calpain system in three muscles of normal and callipyge sheep 显示文摘	DELGADO E F GEESINK G H MARCHELLO J A	2001	Anim Sci2001，79，：	1
17	Is Z-disk degradation responsible for postmortem tenderization显示文摘	TAYLOR R G GEESINK G H THOMPSON V F	1995	Animal Science1995，73，：	1
18	显示文摘	Geesink R G Hoefnagels N H	1995	J Bone Joint Surg Br1995，77，：	1
19	Prediction of pork quality attributes from near infrared reflectance spectra显示文摘	Geesink G H Schreutelkamp F H Frankhuizen R	2003	Meat Science2003，65，1：	1
20	Rigor temperature and meat quality characteristics of lamb longissimus muscle显示文摘	GEESINK G H BEKHIT A D BICKERSTAFFE R	2000	Journal of animal science2000，78，11：	1

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