Muscle - Globe Thesis - Globe Thesis

Keyword [Muscle] Result: 1 - 20 \| Page: 1 of 10
1.	Purification And Characterization Of Cathepsin B & L From Silver Carp Dorsal Muscle And Research Of Their Proteolytic Action On Myosin
2.	Study On Heat-induced Gelation Properties And Gel Forming Mechanism Of Myosin From Rabbit Skeletal Muscles
3.	Combined High Pressure And Thermal Treatment Effects On The Quality Of Post-Rigor Beef Muscle
4.	Studies On The Effects Of Muscle Proteolytic Enzymes In The Processing Of Jinhua Ham
5.	Lipolysis In Intramuscular Lipids During Processing Of Xuanwei Ham & Purification And Characterization Of Phospholipid Hydrolases From Porcine Skeletal Muscle
6.	Comparative Studies On Biochemical Characteristics Between Normal And PSE Pork Muscle And Studies On The Technology Keeping Pork Freshness
7.	Studies On Mechanism Of Muscle Protein Denaturation Of Several Main Economical Freshwater Fishes During Frozen Storage
8.	Studing On Relationship Between Muscle Protein And Structural Changes Postmortem And Water-Holding Capacity Of Chilled Pork
9.	Preparation, Characterization And Application Of Molecularly Imprinted Polymers Toward Key Veterinary Drugs Of Erythromycin And Chlorpromazine In Food Safety Detection
10.	Electromechanical Performance Modeling Of Artificial Muscle (IPMC) And Its Applications As Actuator
11.	Mechanism Of The Alterations Of Water-holding Capacity And Hydration In Meat And Meat Products Induced By Protein Oxidation
12.	Studies On Quality Assessment And Protein Indicators Of Freshness In Chinese Shrimp(Fenneropenaeus Chinensis) During Refrigerated Storage
13.	Studies On Variations Of Microscopic Structure Of Myofibrils And Crude Activity Of Calpains Of Bovine And Mutton Skeletal Muscle Under Hydrostatic High-pressure Processing
14.	Studies Under Ultra-high Pressure On Flavor Components In Muscle Of Sheep
15.	Study On Turbidity, Solubility And Heat-Induced Gelation Strength Of Rabbit Skeletal Muscle Myosin
16.	Studys On The Synthesis,Characterization And The Interaction Of Transition Metal Complex Of Rutin With Serum Albumin
17.	Studies On Changes Of Protein During The Processing Of JinHua Dry-cured Ham
18.	Comparison Of Proteolytic And Lipolytic Products, And Volatile Flavor Compounds Among Different Quality Grade Of Jinhua Hams
19.	Effect Of Freezing Process And Frozen Storage On Ice Crystal Properties And Physicochemical Characters Of Pork Muscle
20.	Virtual Screening Of Trehalose Enzymes Inhibitor And Theoretical Evaluation
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