Applying transcriptomics to better understand the molecular mechanisms underlying fish filet quality

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 1268-1276

  Terova, Genciana ^a   Preziosa, Elena ^b   Marelli, Stefano ^b   Gornati, Rosalba ^a   Bernardini, Giovanni ^a   Saroglia, Marco ^a  

^a UNIVERSITY OF INSUBRIA   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Calpain mRNA; Cathepsin L mRNA; Marine fish; Microfluidic capillary electrophoresis; Postmortem aging; Real time PCR; Sea bass

Indexed keywords

CALPAINS; CATHEPSIN L; MARINE FISH; POSTMORTEM AGING; REAL-TIME PCR; SEA BASS;

CAPILLARY ELECTROPHORESIS; DEGRADATION; ELECTROCHEMISTRY; FISH; MICROFLUIDICS; MUSCLE; NUCLEIC ACIDS; RNA;

POLYMERASE CHAIN REACTION;

CALPAIN 1; CATHEPSIN L;

ARTICLE; ASPHYXIA; CAPILLARY ELECTROPHORESIS; EUROPEAN SEA BASS; FISH MEAT; FOOD PROCESSING; FOOD QUALITY; HYPOTHERMIA; MICROFLUIDIC ANALYSIS; MICROFLUIDICS; NONHUMAN; PROTEIN DEGRADATION; REAL TIME POLYMERASE CHAIN REACTION; RNA DEGRADATION; SPINAL CORD INJURY; STORAGE TEMPERATURE; TRANSCRIPTOMICS;

DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 77956614004     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.061     Document Type: Article

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