Cardiac and skeletal striated muscles are intricately designed machines responsible for
muscle contraction. Coordination of the basic contractile unit, the sarcomere, and the …

Over the last two decades, proteomics have been employed to decipher the underlying
factors contributing to variation in the quality of muscle foods, including beef tenderness …

Background Meat quality is a prerequisite to the consumer's acceptability and industrial
profitability. Post-translational modifications, changes in myofibrillar protein degradation and …

Abstract Poly (ethylene glycol)(PEG) hydrogels with their highly tunable properties are
promising implantable materials, but as with all non-biological materials, they elicit a foreign …

The degeneration of substantia nigra (SN) dopamine (DA) neurons in sporadic Parkinson׳ s
disease (PD) is characterized by disturbed gene expression networks. Micro (mi) RNAs are …

Developing efficient and promising tenderising techniques for postmortem meat is a heavily
researched topic among meat scientists as consumers are willing to pay more for …

Laminopathies are genetic diseases due to mutations or altered post‐translational
processing of nuclear envelope/lamina proteins. The majority of laminopathies are caused …

Chikungunya virus (CHIKV) is a re-emerging alphavirus that is transmitted to humans by
mosquito bites and causes musculoskeletal and joint pain,. Despite intensive investigations …

This study aimed to evaluate for the first time the temporal dynamic changes in early
postmortem proteome of normal and high ultimate pH (pHu) beef samples from the same …

This study evaluated the potential of a panel of 20 protein biomarkers, quantified by Reverse
Phase Protein Array (RPPA), to explain and predict two important meat quality traits, these …