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Luigi Pomponio

University of Copenhagen

H指数:10

被引数:570

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Proteolysis in pork loins during superchilling and regular chilling storage

IF6.1

2018-07-0119

PREAI

Weight loss in superchilled pork as affected by cooling rate

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-02-017

PREAI

Oxidative deterioration of pork during superchilling storage

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2017-06-1627

PREAI

The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle

IF6.1

2012-05-0180

PRE

Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences

IF3.9

2011-08-31114

PRE

Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality

IF6.1

2011-08-0161

PRE

Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscle

IF6.1

2010-11-0160

PRE

Influence of early pH decline on calpain activity in porcine muscle

IF6.1

2010-05-0151

PRE

Evidence for post-mortem m-calpain autolysis in porcine muscle

猪肌肉中死后m-钙蛋白酶自溶的证据

IF6.1

2008-11-0149

PRE