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53篇 您的检索式：作者名="Morzel M"

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	题名	作者	年代	出处	被引量
1	Proteome changes during pork meat ageing following use of two different preslaughter handling procedures显示文摘	Morzel M Chambon C Hamelin M	2004	Meat Sci2004，67，：	1
2	Proteome changes during pork meat ageing following use of two different pre - slaughter handling procedures 显示文摘	Morzel M Chambon C Hamelin M	2004	Meat Science2004，67，4：	1
3	Proteome changes during pork meat ageing following use of two different preslaughter handling procedures显示文摘	Morzel M Chambon C Hamelin M	2004	Meat Science2004，67，：	1
4	Muscle proteome and meat eating qualities of longissimus thoracis of “Blonde d’Aquitaine” young bulls: a central role of HSP27 isoforms显示文摘	MORZEL M TERLOUW C CHAMBON C	2008	Meat Science2008，78，3：	1
5	Muscle proteomeand meat eating qualities of longissimus thoracis of “blonde d’aquitaine” young bulls : a central role of HSP27 isoforms显示文摘	Morzel M Terlouw C Chambon C	2008	MeatScience2008，78，3：	1
6	Chemical oxidation decreases proteolyticsusceptibility of skeletal muscle myofibrillar proteins显示文摘	MORZEL M GATELIER P SAYD T	2006	Meat Science2006，73，3：	1
7	Chemicaloxidation decreases proteolytic susceptibility ofskeletal muscle myofibrillar proteins 显示文摘	Morzel M GateJlier P Sayd T	2006	MeatScience2006，73，3：	1
8	Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins显示文摘	Morzel M Gatellier P Sayd T	2006	Meat Science2006，73，3：	1
9	Chemical oxidation decreases proteolytlc susceptibility of skeletal muscle myofibrillar proteins显示文摘	Morzel M GateUier P Sayd T etal	2006	Meat Science2006，73，3：	1
10	Muscle proteome and meat eating qualities of Longissimus thoracis of“Blonde d'Aquitaine”young bulls:A central role of HSP27 isoforms显示文摘	Morzel M Terlouw C Chanbon C	2008	Meat Science2008，78，3：	1
11	Protein changes in post mortem sea bass(Dicentrarchus labrax) mus- cle monitored by one-and two-dimensional gel electrophoresis显示文摘	Verrez-Bagnis V Ladrat C Morzel M	2001	Electrophoresis2001，22，8：	1
12	Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss) 显示文摘	Godiksen H Morzel M Hyldig G	2009	Food Chemistry2009，113，4：	1
13	Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures 显示文摘	Morzel M Chambon C Hamelin M	2004	Meat Science2004，67，4：	1
14	Proteome analysis of the sarcoplasmic fraction of pig semimembranosus muscle: Implications on meat color development 显示文摘	Sayd T Morzel M Chambon C	2006	Journal of Agricultural and Food Chemistry2006，54，7：	1
15	Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by a lactic fermentation显示文摘	Morzel M Verrez-Bagnis V Arendt E K	2000	Journal of Agricultural and Food Chemistry2000，48，2：	1
16	Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins显示文摘	MORZEL M GATELLIER P SAYD T	2006	Meat Science2006，73，3：	1
17	Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins 显示文摘	MORZEL M GATELLIER P SAYD T	2006	Meat Science2006，73，：	1
18	Protein changes in post mortem sea bass (Dicentrarchus labrax) muscle monitored by one-and two-dimensional gel electrophoresis显示文摘	VERREZ-BAGNIS V LADRAT C MORZEL M	2001	Electrophoresis2001，22，：	1
19	Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by a lactic fermentation显示文摘	MORZEL M VERREZ-BAGNIS V ARENDT E K	2000	J Agric Food Chem2000，48，：	1
20	Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins显示文摘	MORZEL M GATELLIER P SAYD T		0，，03：	1

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