Ma C - Search Results

1

Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein.

Ma C, Zhang J, Zhang R, Zhou L, Ni L, Zhang W. Ma C, et al. Food Chem X. 2024 Oct 21;24:101913. doi: 10.1016/j.fochx.2024.101913. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39525062 Free PMC article.

2

Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein.

Feng F, Yin Y, Zhou L, Ma C, Zhang W. Feng F, et al. Among authors: ma c. J Agric Food Chem. 2023 Feb 8;71(5):2532-2540. doi: 10.1021/acs.jafc.2c07804. Epub 2023 Jan 26. J Agric Food Chem. 2023. PMID: 36700649

3

Effect of Pre-Slaughter Transport Stress on Protein S-Nitrosylation Levels of Pork during Postmortem Aging.

Ma C, Zhang W, Zhou L, Feng F. Ma C, et al. J Agric Food Chem. 2023 Jul 26;71(29):11150-11157. doi: 10.1021/acs.jafc.3c00907. Epub 2023 Jul 12. J Agric Food Chem. 2023. PMID: 37435821

4

Distribution and Degradation of Pork Filamin during Postmortem Aging.

Du T, Ma C, Wang Z, Hao Y, Zhang W. Du T, et al. Among authors: ma c. J Agric Food Chem. 2023 Oct 18;71(41):15287-15295. doi: 10.1021/acs.jafc.3c04208. Epub 2023 Oct 3. J Agric Food Chem. 2023. PMID: 37788342

5

Modification-Specific Proteomic Analysis Reveals Cysteine S-Nitrosylation Mediated the Effect of Preslaughter Transport Stress on Pork Quality Development.

Ma C, Zhang W, Zhang J, Du T. Ma C, et al. J Agric Food Chem. 2023 Dec 20;71(50):20260-20273. doi: 10.1021/acs.jafc.3c05254. Epub 2023 Dec 12. J Agric Food Chem. 2023. PMID: 38085829

6

Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel.

Zhou L, Cai J, Wang J, Ma C, Xing L, Ying Tang S, Zhang W. Zhou L, et al. Among authors: ma c. Food Res Int. 2024 Jul;188:114531. doi: 10.1016/j.foodres.2024.114531. Epub 2024 May 18. Food Res Int. 2024. PMID: 38823850

7

Exploring the Effects of S-Nitrosylation on Caspase-3 Modification and Myofibril Degradation of Beef In Vitro.

Hou Q, Ma C, Liu R, Kang Z, Zhang W. Hou Q, et al. Among authors: ma c. J Agric Food Chem. 2024 Oct 2;72(39):21772-21780. doi: 10.1021/acs.jafc.4c06663. Epub 2024 Sep 18. J Agric Food Chem. 2024. PMID: 39295075

8

Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon.

Zhang J, Zhang W, Ma C, Cai J. Zhang J, et al. Among authors: ma c. Ultrason Sonochem. 2023 Aug;98:106490. doi: 10.1016/j.ultsonch.2023.106490. Epub 2023 Jun 17. Ultrason Sonochem. 2023. PMID: 37343395 Free PMC article.

9

Ultrasound-induced modifications of beef flavor characteristics during postmortem aging.

Fang Y, Zhang J, Ma C, Xing L, Wang W, Zhang W. Fang Y, et al. Among authors: ma c. Ultrason Sonochem. 2024 Aug;108:106979. doi: 10.1016/j.ultsonch.2024.106979. Epub 2024 Jul 4. Ultrason Sonochem. 2024. PMID: 38972094 Free PMC article.

10

S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality.

Hou Q, Gao T, Liu R, Ma C, Zhang W. Hou Q, et al. Among authors: ma c. Meat Sci. 2024 Oct;216:109580. doi: 10.1016/j.meatsci.2024.109580. Epub 2024 Jun 24. Meat Sci. 2024. PMID: 38941777

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