Similar articles for PMID: 31820954

Year	Number of Results
1934	1
1946	1
1959	1
1974	1
1992	1
1994	1
2001	1
2002	1
2003	1
2004	3
2005	1
2006	1
2007	3
2009	3
2010	3
2011	3
2012	4
2013	6
2014	7
2015	6
2016	14
2017	19
2018	28
2019	16
2020	9
2021	4
2022	10
2023	7
2024	0

1

Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins.

Zhao D, Xu Y, Gu T, Wang H, Yin Y, Sheng B, Li Y, Nian Y, Wang C, Li C, Xu X, Zhou G. Zhao D, et al. J Agric Food Chem. 2020 Jan 29;68(4):1136-1146. doi: 10.1021/acs.jafc.9b06618. Epub 2019 Dec 18. J Agric Food Chem. 2020. PMID: 31820954

2

Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi.

Zhao D, Li H, Huang M, Wang T, Hu Y, Wang L, Xu D, Mao S, Li C, Zhou G. Zhao D, et al. Food Chem. 2020 Dec 15;333:127549. doi: 10.1016/j.foodchem.2020.127549. Epub 2020 Jul 13. Food Chem. 2020. PMID: 32683266

3

The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle.

Jun-Hui X, Hui-Juan C, Bin Z, Hui Y. Jun-Hui X, et al. Food Res Int. 2020 May;131:108991. doi: 10.1016/j.foodres.2020.108991. Epub 2020 Jan 11. Food Res Int. 2020. PMID: 32247462

4

Peptidomics analysis of enzymatic hydrolysis beef.

Qin D, Wang L, Fang R, Yu Z, Mo L, Liu M. Qin D, et al. Food Sci Biotechnol. 2022 Jun 30;31(10):1267-1275. doi: 10.1007/s10068-022-01122-y. eCollection 2022 Sep. Food Sci Biotechnol. 2022. PMID: 35992321 Free PMC article.

5

Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism.

Zhao GY, Zhou MY, Zhao HL, Chen XL, Xie BB, Zhang XY, He HL, Zhou BC, Zhang YZ. Zhao GY, et al. Food Chem. 2012 Oct 15;134(4):1738-44. doi: 10.1016/j.foodchem.2012.03.118. Epub 2012 Apr 4. Food Chem. 2012. PMID: 23442615

6

Pulsed electric field: A new way to improve digestibility of cooked beef.

Bhat ZF, Morton JD, Mason SL, Jayawardena SR, Bekhit AEA. Bhat ZF, et al. Meat Sci. 2019 Sep;155:79-84. doi: 10.1016/j.meatsci.2019.05.005. Epub 2019 May 7. Meat Sci. 2019. PMID: 31085418

7

Exogenous proteases for meat tenderization.

Bekhit AA, Hopkins DL, Geesink G, Bekhit AA, Franks P. Bekhit AA, et al. Crit Rev Food Sci Nutr. 2014;54(8):1012-31. doi: 10.1080/10408398.2011.623247. Crit Rev Food Sci Nutr. 2014. PMID: 24499119 Review.

8

Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process.

Marino R, Della Malva A, Caroprese M, De Pilli T, Alessandrino O, Picariello G, Sevi A, Albenzio M. Marino R, et al. Meat Sci. 2023 Jun;200:109147. doi: 10.1016/j.meatsci.2023.109147. Epub 2023 Feb 22. Meat Sci. 2023. PMID: 36848733 Free article.

9

A novel aspartic protease from Rhizomucor miehei expressed in Pichia pastoris and its application on meat tenderization and preparation of turtle peptides.

Sun Q, Chen F, Geng F, Luo Y, Gong S, Jiang Z. Sun Q, et al. Food Chem. 2018 Apr 15;245:570-577. doi: 10.1016/j.foodchem.2017.10.113. Epub 2017 Oct 23. Food Chem. 2018. PMID: 29287411

10

At-home methods for tenderizing meat using blade tenderization, lime juice and pineapple puree.

Lawrence MT, Lawrence TE. Lawrence MT, et al. Meat Sci. 2021 Jun;176:108487. doi: 10.1016/j.meatsci.2021.108487. Epub 2021 Mar 4. Meat Sci. 2021. PMID: 33714070

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