蛋白质亚硝基化对牛肉成熟嫩化过程中细胞凋亡的调控机理研究
31871827
2018
C2006.食品加工与制造
张万刚
面上项目
教授
南京农业大学
60万元
蛋白质亚硝基化;畜肉;细胞凋亡;宰后成熟;嫩化
2019-01-01到2022-12-31
- 中英文摘要
- 结题摘要
- 结题报告
- 项目成果
- 项目参与人
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| 序号 | 标题 | 类型 | 作者 |
|---|---|---|---|
| 1 | Nitric oxide synthase in beef semimembranosus muscle during postmortem aging | 期刊论文 | Qin Hou;Rui Liu;Wangang Zhang;Guanghong Zhou |
| 2 | Involvement of protein S-nitrosylation in regulating beef apoptosis during postmortem aging | 期刊论文 | Qin Hou;Rui Liu;Xiaona Tian;Wangang Zhang |
| 3 | Protein S-Nitrosylation Regulates Postmortem Beef Apoptosis through the Intrinsic Mitochondrial Pathway | 期刊论文 | Qin Hou;Qiongniu Zhu;Wenwei Lu;Wangang Zhang |
| 4 | Proteomics identification of differential S-nitrosylated proteins between the beef with intermediate and high ultimate pH using isobaric iodoTMT switch assay | 期刊论文 | Qiongniu Zhu;Lujuan Xing;Qin Hou;Rui Liu;Wangang Zhang |
| 5 | Role of protein S-nitrosylation in regulating beef tenderness | 期刊论文 | Qin Hou;Chaoyang Zhang;Wangang Zhang;Rui Liu;Hanqi Tang;Guanghong Zhou |
| 6 | Activity and expression of beef nitric oxide synthase during postmortem aging | 会议论文 | 侯芹;张万刚;周光宏 |
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