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P

Peter P. Purslow

University of Guelph

54H指数
178论文数
1.0W被引数
收录论文 56
发表时间
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Missing information on the link between cell death mechanisms and good eating quality in cultured myofoods
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2024-06-01
err1
PREAI
errPurslow, Peter P.
err分享
err收藏
The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms
errMEAT SCIENCE
IF6.1
err2023-12-01
err31
PREAI
errGagaoua, Mohammed; Suman, Surendranath P.; Purslow, Peter P.; Lebret, Benedicte
err分享
err收藏
Introduction to the special issue of meat science on ?perspectives on consumer attitudes to meat consumption?
errMEAT SCIENCE
IF6.1
err2022-11-01
err4
PREAI
errPurslow, Peter P.; Zhang, Wangang
err分享
err收藏
Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging
errMEAT SCIENCE
IF6.1
err2022-03-01
err38
PREAI
errWang, Lin; Li, Jingjun; Teng, Shuang; Zhang, Wangang; Purslow, Peter P.; Zhang, Ruyu
err分享
err收藏
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies
errMEAT SCIENCE
IF6.1
err2022-03-01
err112
errOAAI
errWarner, Robyn D.; Wheeler, Tommy L.; Ha, Minh; Li, Xin; Bekhit, Alaa El-Din; Morton, James; Vaskoska, Rozita; Dunshea, Frank R.; Liu, Rui; Purslow, Peter; Zhang, Wangang
err分享
err收藏
Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways
errMEAT SCIENCE
IF6.1
err2021-11-01
err48
errOAAI
errGagaoua, Mohammed; Warner, Robyn D.; Purslow, Peter; Ramanathan, Ranjith; Mullen, Anne Maria; Lopez-Pedrouso, Maria; Franco, Daniel; Lorenzo, Jose M.; Tomasevic, Igor; Picard, Brigitte; Troy, Declan; Terlouw, E. M. Claudia
err分享
err收藏
Insights on meat quality from combining traditional studies and proteomics
errMEAT SCIENCE
IF6.1
err2021-04-01
err89
PREAI
errPurslow, Peter P.; Gagaoua, Mohammed; Warner, Robyn D.
err分享
err收藏
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies
errMEAT SCIENCE
IF6.1
err2021-02-01
err107
errOAAI
errGagaoua, Mohammed; Terlouw, M. Claudia; Mullen, Anne Maria; Franco, Daniel; Warner, Robyn D.; Lorenzo, Jose M.; Purslow, Peter P.; Gerrard, David; Hopkins, David L.; Troy, Declan; Picard, Brigitte
err分享
err收藏
Proteomic biomarkers of beef colour
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2020-07-01
err76
errOAAI
errGagaoua, Mohammed; Hughes, Joanne; Terlouw, E. M. Claudia; Warner, Robyn D.; Purslow, Peter P.; Lorenzo, Jose M.; Picard, Brigitte
err分享
err收藏
The Structure and Role of Intramuscular Connective Tissue in Muscle Function
errFRONTIERS IN PHYSIOLOGY
IF3.4
err2020-05-19
err128
errOAAI
errPurslow, Peter P.
err分享
err收藏
Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)
errMEAT SCIENCE
IF6.1
err2020-01-01
err115
PREAI
errPurslow, Peter P.; Warner, Robyn D.; Clarke, Frank M.; Hughes, Joanne M.
err分享
err收藏
Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2019-12-04
err131
errOAAI
errHughes, Joanne M.; Clarke, Frank M.; Purslow, Peter P.; Warner, Robyn D.
err分享
err收藏
Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking
errMEAT SCIENCE
IF6.1
err2019-07-01
err35
PREAI
errLatorre, Maria E.; Palacio, Maria I.; Velazquez, Diego E.; Purslow, Peter P.
err分享
err收藏
Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings
errMEAT SCIENCE
IF6.1
err2019-03-01
err60
errOAAI
errHughes, J.; Clarke, F.; Li, Y.; Purslow, P.; Warner, R.
err分享
err收藏
A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres
errMEAT SCIENCE
IF6.1
err2018-11-01
err27
errOAAI
errHughes, J.; Clarke, F.; Purslow, P.; Warner, R.
err分享
err收藏
Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed胶原蛋白和结缔组织对熟肉韧性的贡献; 回顾了一些范例
errMEAT SCIENCE
IF6.1
err2018-10-01
err143
PREAI
errPurslow, Peter P.
err分享
err收藏
Differences in the energetics of collagen denaturation in connective tissue from two muscles两种肌肉结缔组织中胶原蛋白变性的能量学差异
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2018-07-01
err14
errOAAI
errLatorre, Maria E.; Velazquez, Diego E.; Purslow, Peter P.
err分享
err收藏
Dr. Eric Dransfield, 1946-2018
errMEAT SCIENCE
IF6.1
err2018-06-01
err0
PREAI
errPurslow, Peter P.; Wood, Jeff D.; Warner, Robyn D.; Puolanne, T. Eero J.; Tornberg, Eva; Bruggemann, Dagmar A.; Simmons, Nicola
err分享
err收藏
The thermal shrinkage force in perimysium from different beef muscles is not affected by post-mortem ageing
errMEAT SCIENCE
IF6.1
err2018-01-01
err15
errOAAI
errLatorre, Maria E.; Velazquez, Diego E.; Purslow, Peter P.
err分享
err收藏
High pH in beef longissimus thoracis reduces muscle fibre transverse shrinkage and light scattering which contributes to the dark colour
errFOOD RESEARCH INTERNATIONAL
IF8
err2017-11-01
err87
PREAI
errHughes, J.; Clarke, F.; Purslow, P.; Warner, R.
err分享
err收藏

研究方向

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