(Q54452120)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417538%20AND%20SRC:MED&resulttype=core&format=json

25 January 2020

title

Thermal denaturation of tilapia myosin and its subunits as affected by constantly increasing temperature (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417538%20AND%20SRC:MED&resulttype=core&format=json

25 January 2020

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417538%20AND%20SRC:MED&resulttype=core&format=json

25 January 2020

author name string

Zachary Harold Reed

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417538%20AND%20SRC:MED&resulttype=core&format=json

25 January 2020

Jae Won Park

series ordinal

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417538%20AND%20SRC:MED&resulttype=core&format=json

25 January 2020

publication date

1 September 2011

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417538%20AND%20SRC:MED&resulttype=core&format=json

25 January 2020

published in

Journal of Food Science

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417538%20AND%20SRC:MED&resulttype=core&format=json

25 January 2020

volume

76

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417538%20AND%20SRC:MED&resulttype=core&format=json

25 January 2020

issue

7

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417538%20AND%20SRC:MED&resulttype=core&format=json

25 January 2020

page(s)

C1018-24

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417538%20AND%20SRC:MED&resulttype=core&format=json

25 January 2020

cites work

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1 reference

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The tail of myosin reduces actin filament velocity in the in vitro motility assay

21 January 2018

1 reference

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Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

21 January 2018

1 reference

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Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02326.X

Raman spectroscopic study of changes in fish actomyosin during setting.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02326.X

Ellman's reagent: 5,5′-dithiobis(2-nitrobenzoic acid)—a reexamination

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02326.X

Differential scanning calorimetry and circular dichroism spectrometry of walleye pollack myosin and light meromyosin.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02326.X

Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02326.X

Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02326.X

Functionality of muscle proteins in gelation mechanisms of structured meat products

21 January 2018

1 reference

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