Lista de obras - René Lametsch - Dominio Público Uruguay

Acid stress response and protein induction in Campylobacter jejuni isolates with different acid tolerance

artículo científico publicado en 2012

Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

scientific article published on 20 July 2018

Analysis of acid-soluble glycogen in pork extracts of two PRKAG3 genotypes by 1H liquid-state NMR spectroscopy and biochemical methods

scientific article published on 01 November 2011

Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography

Analytical methods for authentication of fresh vs. thawed meat - A review.

artículo científico

Angiotensin I-converting enzyme-inhibitory peptides from bovine collagen: insights into inhibitory mechanism and transepithelial transport

artículo científico publicado en 2016

Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution.

artículo científico publicado en 2015

Antioxidant capacity of hydrolyzed porcine tissues

artículo científico publicado en 2014

Application of pork fat diacylglycerols in meat emulsions.

artículo científico publicado en 2010

Carprofen-induced depletion of proton motive force reverses TetK-mediated doxycycline resistance in methicillin-resistant Staphylococcus pseudintermedius

scientific article published on 28 November 2019

Changes in phosphorylation of myofibrillar proteins during postmortem development of porcine muscle ⬇️

artículo científico publicado el 10 de abril de 2012

Characterisation of a novel enterobacteria phage, CAjan, isolated from rat faeces.

artículo científico publicado en 2016

Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracis

artículo científico publicado en 2008

Determination of changes in protein conformation caused by pH and temperature ⬇️

artículo científico publicado el 3 de diciembre de 2007

Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain.

artículo científico publicado en 2018

Disulfide bond within mu-calpain active site inhibits activity and autolysis.

artículo científico publicado en 2008

Effect of Pasteurization on the Protein Composition and Oxidative Stability of Beer during Storage

article

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.

artículo científico publicado en 2012

Effects of tetracycline administration on the proteomic profile of pig muscle samples (L. dorsi).

artículo científico publicado en 2008

Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef

artículo científico publicado en 2011

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

scientific article published on 26 March 2008

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure-taste relationship

artículo científico publicado en 2019

Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges.

artículo científico publicado en 2018

Extracting information from two-dimensional electrophoresis gels by partial least squares regression

artículo científico publicado en 2002

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

artículo científico publicado en 2011

Genetic disruption of calpain correlates with loss of membrane blebbing and differential expression of RhoGDI-1, cofilin and tropomyosin

artículo científico publicado en 2008

Genomic and Ecogenomic Characterization of Proteus mirabilis Bacteriophages

artículo científico publicado en 2019

High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

Identification of myofibrillar substrates for μ-calpain ⬇️

artículo científico publicado el 1 de diciembre de 2004

Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin

scientific article published on 03 May 2019

Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing

article

Influence of early pH decline on calpain activity in porcine muscle

artículo científico publicado en 2009

Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR.

artículo científico publicado en 2013

Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates

scientific article published on 11 August 2018

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

article

Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat

scientific article published on 01 February 2015

Novel method for determination of myofibril fragmentation post-mortem

artículo científico publicado en 2006

Novel variants of Streptococcus thermophilus bacteriophages indicate genetic recombination across phages from different bacterial species

artículo científico publicado en 2016

Phenotypic, proteomic, and genomic characterization of a putative ABC-transporter permease involved in Listeria monocytogenes biofilm formation

artículo científico publicado en 2011

Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation

artículo científico publicado en 2014

Physicochemical properties of lard-based diacylglycerols in blends with lard

artículo científico publicado en 2012

Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

scientific article published on 10 March 2018

Postmortem Changes in Pork Muscle Protein Phosphorylation in Relation to the RN Genotype

Postmortem proteome changes of porcine muscle related to tenderness.

artículo científico publicado en 2003

Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: Understanding the cage of covariance between highly correlated fat parameters

artículo científico publicado en 2015

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

artículo científico publicado en 2019

Proteome analysis applied to meat science: characterizing postmortem changes in porcine muscle

scientific article published on 01 October 2001

Proteomics insights into the responses of Saccharomyces cerevisiae during mixed-culture alcoholic fermentation with Lachancea thermotolerans

artículo científico publicado en 2019

Quantitative Proteomics and Phosphoproteomics Analysis Revealed Different Regulatory Mechanisms of Halothane and Rendement Napole Genes in Porcine Muscle Metabolism

article

Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates

artículo científico publicado en 2018

Quantitative phosphoproteomic analysis of porcine muscle within 24 h postmortem

artículo científico publicado en 2014

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

artículo científico publicado en 2018

Structural characterization of the fibroblast growth factor-binding protein purified from bovine prepartum mammary gland secretion.

artículo científico publicado en 2000

The effects of eating marine- or vegetable-fed farmed trout on the human plasma proteome profiles of healthy men.

artículo científico publicado en 2015

The first characterized phage against a member of the ecologically important sphingomonads reveals high dissimilarity against all other known phages.

artículo científico publicado en 2017

UDP-glucose pyrophosphorylase is upregulated in carriers of the porcine RN- mutation in the AMP-activated protein kinase

artículo científico publicado en 2004

Lista de obras de René Lametsch

Acid stress response and protein induction in Campylobacter jejuni isolates with different acid tolerance

Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

Analysis of acid-soluble glycogen in pork extracts of two PRKAG3 genotypes by 1H liquid-state NMR spectroscopy and biochemical methods

Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography

Analytical methods for authentication of fresh vs. thawed meat - A review.

Angiotensin I-converting enzyme-inhibitory peptides from bovine collagen: insights into inhibitory mechanism and transepithelial transport

Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution.

Antioxidant capacity of hydrolyzed porcine tissues

Application of pork fat diacylglycerols in meat emulsions.

Carprofen-induced depletion of proton motive force reverses TetK-mediated doxycycline resistance in methicillin-resistant Staphylococcus pseudintermedius

Changes in phosphorylation of myofibrillar proteins during postmortem development of porcine muscle ⬇️

Characterisation of a novel enterobacteria phage, CAjan, isolated from rat faeces.

Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracis

Determination of changes in protein conformation caused by pH and temperature ⬇️

Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain.

Disulfide bond within mu-calpain active site inhibits activity and autolysis.

Effect of Pasteurization on the Protein Composition and Oxidative Stability of Beer during Storage

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.

Effects of tetracycline administration on the proteomic profile of pig muscle samples (L. dorsi).

Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef

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

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure-taste relationship

Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges.

Extracting information from two-dimensional electrophoresis gels by partial least squares regression

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

Genetic disruption of calpain correlates with loss of membrane blebbing and differential expression of RhoGDI-1, cofilin and tropomyosin

Genomic and Ecogenomic Characterization of Proteus mirabilis Bacteriophages

High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

Identification of myofibrillar substrates for μ-calpain ⬇️

Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin

Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing

Influence of early pH decline on calpain activity in porcine muscle

Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR.

Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates

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

Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat

Novel method for determination of myofibril fragmentation post-mortem

Novel variants of Streptococcus thermophilus bacteriophages indicate genetic recombination across phages from different bacterial species

Phenotypic, proteomic, and genomic characterization of a putative ABC-transporter permease involved in Listeria monocytogenes biofilm formation

Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation

Physicochemical properties of lard-based diacylglycerols in blends with lard

Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

Postmortem Changes in Pork Muscle Protein Phosphorylation in Relation to the RN Genotype

Postmortem proteome changes of porcine muscle related to tenderness.

Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: Understanding the cage of covariance between highly correlated fat parameters

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

Proteome analysis applied to meat science: characterizing postmortem changes in porcine muscle

Proteomics insights into the responses of Saccharomyces cerevisiae during mixed-culture alcoholic fermentation with Lachancea thermotolerans

Quantitative Proteomics and Phosphoproteomics Analysis Revealed Different Regulatory Mechanisms of Halothane and Rendement Napole Genes in Porcine Muscle Metabolism

Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates

Quantitative phosphoproteomic analysis of porcine muscle within 24 h postmortem

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

Structural characterization of the fibroblast growth factor-binding protein purified from bovine prepartum mammary gland secretion.

The effects of eating marine- or vegetable-fed farmed trout on the human plasma proteome profiles of healthy men.

The first characterized phage against a member of the ecologically important sphingomonads reveals high dissimilarity against all other known phages.

UDP-glucose pyrophosphorylase is upregulated in carriers of the porcine RN- mutation in the AMP-activated protein kinase