Effects of dry- versus wet-aging and concentrate versus pasture-feeding systems on beef proteome explored using SWATH-MS proteomics

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 1 August 2026

Source: Food Research International, Volume 237

Author(s): Daniela Correa, Laura Alessandroni, Gustavo Brito, Marcia del Campo, Santiago Luzardo, Susana B. Bravo, Guillermo de Souza, Carlos Álvarez, Maria Font-i-Furnols, Mohammed Gagaoua

Publication date: 1 August 2026Source: Food Research International, Volume 237Author(s): Daniela Correa, Laura Alessandroni, Gustavo Brito, Marcia del Campo, Santiago Luzardo, Susana B. Bravo, Guillermo de Souza, Carlos Álvarez, Maria Font-i-Furnols, Mohammed Gagaoua Read More

Related posts:

Default ThumbnailEffects of dry- versus wet-aging and concentrate versus pasture-feeding systems on beef proteome explored using SWATH-MS proteomics Default ThumbnailInfluence of geographical origin on the sensory and volatile profiles of Portuguese monovarietal olive oils Default ThumbnailInfluence of geographical origin on the sensory and volatile profiles of Portuguese monovarietal olive oils Default ThumbnailCarob (Ceratonia siliqua L.) flour as a functional ingredient in fresh wheat pasta: Effect on its technological and sensory properties, oral processing and in vitro health benefits Default ThumbnailReducing cellular inflammation and oxidation by supercritical CO2 extracts from edible-medicinal mushrooms Default ThumbnailInfluence of system formulation on the release of encapsulated food active compounds. Analysis based on a mathematical model