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56篇 您的检索式：作者名="Sayd T"

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	题名	作者	年代	出处	被引量
1	Proteomic analysis reveals changes in the liver protein pattern of rats exposed to dietary folate deficiency显示文摘	Chanson A Sayd T Rock E	2005	J Nutr2005，135，：	1
2	Proteomic analysis of Semimembranosus and biceps femoris muscles from Bayo- nne dry-cured ham 显示文摘	Th6ron L Sayd T Pinguet J	2011	Meat Science2011，88，：	1
3	Compar- ison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat 显示文摘	LAVILLE E SAYD T TERLOUW C	2007	J Agric Food Chern2007，55，14：	1
4	Serine peptidase inhibitors,the best predictor of beef ageing amongst a large set ofquantitative variables显示文摘	Zamora F Aubry L Sayd T ei ol	2005	Meat Science2005，71，4：	1
5	Differences in pig muscle proteome according to HAL genotype:Implica-tions for meat quality defects显示文摘	Laville E Sayd T Terlouw C	2009	J Agric Food Chem2009，57，11：	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	Differ-ential expression of sarcoplasmic proteins in four het-erogeneouso vine skeletal muscles 显示文摘	HAMELIN M SAYD T CHAMBON C	2007	Proteomics2007，7，2：	1
8	Chemicaloxidation decreases proteolytic susceptibility ofskeletal muscle myofibrillar proteins 显示文摘	Morzel M GateJlier P Sayd T	2006	MeatScience2006，73，3：	1
9	Proteomic analy- sis of ovine muscle hypertrophy 显示文摘	Hamelin M Sayd T Chambon C	2006	Journal of Animal Science2006，84，12：	1
10	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
11	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
12	Earlypost-mortem sarcoplasmic proteome of porcine musclerelated to protein oxidation 显示文摘	PROMEYRAT A SAYD T LAVILLE E	2011	Food Chemistry2011，127，3：	1
13	Application to proteomics to understand and modify meat quality显示文摘	GOBERT M SAYD T GATELLIER P	2014	Meat Science2014，98，3：	1
14	Plasma proteome analysis :2D gels and chips 显示文摘	Herosimczyk A Dejeans N Sayd T	2006	J Physiol Pharmacol2006，57，7：	1
15	Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins显示文摘	MARTINE M GATELLIER P SAYD T		0，，3：	1
16	Characterisation of PSE zones in semimembranosus pig muscle显示文摘	Laville E Sayd T Sante-Lhoutellier V	2005	Meat Science2005，70，：	1
17	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
18	Plasma proteome analysis: 2D gels and chips显示文摘	Herosimczyk A Dejeans N Sayd T	2006	J Physiol Pharmacol2006，57，7：	1
19	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
20	Pig longissimus lumhornm proteome: Part 11: Relationships between protein content and meat quality显示文摘	KWASIBORSKI A SAYD T CHAMBON C	2008	Meat Science2008，80，4：	1

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