Effects of alternating electric field during freezing and thawing on beef quality
Wu, Guangyu, Yang, Chuan, Bruce, Heather L., Roy, Bimol C., Li, Xia, Zhang, Chunhui
Published in Food chemistry (01.09.2023)
Published in Food chemistry (01.09.2023)
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Journal Article
Effects of alternating electric field assisted freezing-thawing-aging sequence on longissimus dorsi muscle microstructure and protein characteristics
Wu, Guangyu, Yang, Chuan, Bruce, Heather L., Roy, Bimol C., Li, Xia, Zhang, Chunhui
Published in Food chemistry (30.05.2023)
Published in Food chemistry (30.05.2023)
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Journal Article
Effects of Alternating Electric Field Assisted Freezing–Thawing–Aging Sequence on Data-Independent Acquisition Quantitative Proteomics of Longissimus dorsi Muscle
Wu, Guangyu, Yang, Chuan, Bruce, Heather L., Roy, Bimol C., Li, Xia, Zhang, Chunhui
Published in Journal of agricultural and food chemistry (12.10.2022)
Published in Journal of agricultural and food chemistry (12.10.2022)
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Journal Article
Proteomics of dark cutting longissimus thoracis muscle from heifer and steer carcasses
Mahmood, Shahid, Turchinsky, Nancy, Paradis, Francois, Dixon, Walter T., Bruce, Heather L.
Published in Meat science (01.03.2018)
Published in Meat science (01.03.2018)
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Journal Article
Apoptosis and its role in postmortem meat tenderness: A comprehensive review
Zhao, Yingxin, Xiang, Can, Roy, Bimol C., Bruce, Heather L., Blecker, Christophe, Zhang, Yanyan, Liu, Chongxin, Zhang, Dequan, Chen, Li, Huang, Caiyan
Published in Meat science (01.01.2025)
Published in Meat science (01.01.2025)
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Journal Article
To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?
Wu, Guangyu, Yang, Chuan, Lin, Hengxun, Hu, Feifei, Li, Xia, Xia, Shuangmei, Bruce, Heather L., Roy, Bimol C., Huang, Feng, Zhang, Chunhui
Published in Journal of agricultural and food chemistry (24.01.2024)
Published in Journal of agricultural and food chemistry (24.01.2024)
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Journal Article
Bioactive peptides in hydrolysates of bovine and camel milk proteins: A review of studies on peptides that reduce blood pressure, improve glucose homeostasis, and inhibit pathogen adhesion
Althnaibat, Rami M, Bruce, Heather L, Wu, Jianping, Gänzle, Michael G
Published in Food research international (01.01.2024)
Published in Food research international (01.01.2024)
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Journal Article
Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review
Ponnampalam, Eric N., Hopkins, David L., Bruce, Heather, Li, Duo, Baldi, Gianluca, Bekhit, Alaa El‐din
Published in Comprehensive reviews in food science and food safety (01.05.2017)
Published in Comprehensive reviews in food science and food safety (01.05.2017)
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Journal Article
Removing Cross-Linked Telopeptides Enhances the Production of Low-Molecular-Weight Collagen Peptides from Spent Hens
Hong, Hui, Chaplot, Shreyak, Chalamaiah, Meram, Roy, Bimol C, Bruce, Heather L, Wu, Jianping
Published in Journal of agricultural and food chemistry (30.08.2017)
Published in Journal of agricultural and food chemistry (30.08.2017)
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Journal Article
Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis
Bruce, Heather L., Khaliq, Maidah, Puente, Jose, Samanta, Saranyu S., Roy, Bimol C.
Published in Meat science (01.09.2022)
Published in Meat science (01.09.2022)
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Journal Article
Antigen‐binding fragments with improved crystal lattice packing and enhanced conformational flexibility at the elbow region as crystallization chaperones
Bruce, Heather A., Singer, Alexander U., Blazer, Levi L., Luu, Khanh, Ploder, Lynda, Pavlenco, Alevtina, Kurinov, Igor, Adams, Jarrett J., Sidhu, Sachdev S.
Published in Protein science (01.07.2024)
Published in Protein science (01.07.2024)
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