1.Assessment of RNAlater® as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study

作　　者：Yao Zhu ;Yao Zhu ;Anne Maria Mullen 等

出　　处：Foods. 2019 ;8(2):60.doi:10.3390/foods8020060

出版社：MDPI Publishing

文章 ID：226614940

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2.Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

作　　者：Jamie Cafferky ;Ruth M. Hamill ;Paul Allen 等

出　　处：Foods. 2019 ;8(5):173-182.doi:10.3390/foods8050173

出版社：MDPI Publishing

文章 ID：257044449

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3.Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics

作　　者：Amna Sahar ;Paul Allen ;Torres Sweeney 等

出　　处：Foods. 2019 ;8(11):525-536.doi:10.3390/foods8110525

出版社：MDPI Publishing

文章 ID：257044717

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4.A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner–Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls

作　　者：Yao Zhu ;Mohammed Gagaoua ;Anne Maria Mullen 等

出　　处：Foods. 2021 ;10(5):952.doi:10.3390/foods10050952

出版社：MDPI Publishing

文章 ID：262432507

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5.Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages

作　　者：Halimah O. Mohammed ;Michael N. O’Grady ;Maurice G. O’Sullivan 等

出　　处：Foods. 2022 ;11(10).doi:10.3390/foods11101522

出版社：MDPI Publishing

文章 ID：1037724999

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