1. Biblio

Biblio

Found 5 results
Author [ Title(Desc)] Type Year
Filters: Keyword is Myosins  [Clear All Filters]
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E
Y. Deng, Luo, Y., Wang, Y., and Zhao, Y., “Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.”, Food Chem, vol. 171, pp. 168-76, 2015.
V. V. Peremyslov, Mockler, T. C., Filichkin, S. A., Fox, S. E., Jaiswal, P., Makarova, K. S., Koonin, E. V., and Dolja, V. V., “Expression, splicing, and evolution of the myosin gene family in plants.”, Plant physiology, vol. 155, pp. 1191-204, 2011.
R
Z. H. Reed and Park, J. W., “Rheological and biochemical characterization of salmon myosin as affected by constant heating rate.”, J Food Sci, vol. 76, no. 2, pp. C343-9, 2011.
T
Z. Harold Reed, Guilford, W., and Park, J. Won, “Thermal denaturation of tilapia myosin and its subunits as affected by constantly increasing temperature.”, J Food Sci, vol. 76, no. 7, pp. C1018-24, 2011.
Z. H. Reed and Park, J. W., “Thermophysical characterization of tilapia myosin and its subfragments.”, J Food Sci, vol. 76, no. 7, pp. C1050-5, 2011.