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Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH.
Krauskopf MM, Antonelo DS, de Araújo CDL, Lopes BG, Ribeiro GH, Colnago LA, de Carvalho Balieiro JC, Delgado EF, Ramanathan R, Castillo CJC. Krauskopf MM, et al. Among authors: delgado ef. Meat Sci. 2024 Oct 5;219:109682. doi: 10.1016/j.meatsci.2024.109682. Online ahead of print. Meat Sci. 2024. PMID: 39395211
Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential.
Paśko P, Galanty A, Dymerski T, Kim YM, Park YS, Cabrales-Arellano P, Martinez VV, Delgado E, Gralak M, Deutsch J, Barasch D, Nemirovski A, Gorinstein S. Paśko P, et al. Among authors: delgado e. Int J Mol Sci. 2024 May 22;25(11):5627. doi: 10.3390/ijms25115627. Int J Mol Sci. 2024. PMID: 38891815 Free PMC article.
In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times.
Patinho I, Antonelo DS, Delgado EF, Alessandroni L, Balieiro JCC, Contreras Castillo CJ, Gagaoua M. Patinho I, et al. Among authors: delgado ef. Meat Sci. 2024 Oct;216:109557. doi: 10.1016/j.meatsci.2024.109557. Epub 2024 Jun 5. Meat Sci. 2024. PMID: 38852285
644 results