Clerens S - Search Results

1

Effect of pre-slaughter handling, exercise and the presence of a dog on lamb welfare and meat quality.

Sutherland MA, Worth GM, Stuart AD, Dobbie PM, Clerens S. Sutherland MA, et al. Among authors: clerens s. Animal. 2016 Aug;10(8):1360-7. doi: 10.1017/S1751731116000197. Epub 2016 Feb 26. Animal. 2016. PMID: 26915456 Free article.

2

Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness.

Wu G, Farouk MM, Clerens S, Rosenvold K. Wu G, et al. Among authors: clerens s. Meat Sci. 2014 Dec;98(4):637-45. doi: 10.1016/j.meatsci.2014.06.010. Epub 2014 Jun 20. Meat Sci. 2014. PMID: 25089788

3

Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling.

Yu TY, Morton JD, Clerens S, Dyer JM. Yu TY, et al. Among authors: clerens s. J Agric Food Chem. 2015 Oct 21;63(41):9112-23. doi: 10.1021/acs.jafc.5b03324. Epub 2015 Sep 18. J Agric Food Chem. 2015. PMID: 26381020

4

Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers.

Clerens S, Thomas A, Gathercole J, Plowman JE, Yu TY, Grosvenor AJ, Haines SR, Dobbie P, Taukiri K, Rosenvold K, Dyer JM, Deb-Choudhury S. Clerens S, et al. Meat Sci. 2016 Nov;121:53-63. doi: 10.1016/j.meatsci.2016.05.014. Epub 2016 May 24. Meat Sci. 2016. PMID: 27262484

5

Characterisation of white and black merino wools: a proteomics study.

Plowman J, Thomas A, Perloiro T, Clerens S, de Almeida AM. Plowman J, et al. Among authors: clerens s. Animal. 2019 Mar;13(3):659-665. doi: 10.1017/S1751731118001647. Epub 2018 Jul 9. Animal. 2019. PMID: 29983131 Free article.

6

Effect of cooking on meat proteins: mapping hydrothermal protein modification as a potential indicator of bioavailability.

Deb-Choudhury S, Haines S, Harland D, Clerens S, van Koten C, Dyer J. Deb-Choudhury S, et al. Among authors: clerens s. J Agric Food Chem. 2014 Aug 13;62(32):8187-96. doi: 10.1021/jf502668w. Epub 2014 Jul 30. J Agric Food Chem. 2014. PMID: 25033321

7

Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roasting.

Yu TY, Morton JD, Clerens S, Dyer JM. Yu TY, et al. Among authors: clerens s. Meat Sci. 2016 Sep;119:80-8. doi: 10.1016/j.meatsci.2016.04.024. Epub 2016 Apr 21. Meat Sci. 2016. PMID: 27150797

8

Data for in-depth characterisation of the lamb meat proteome from longissimus lumborum.

Yu TY, Morton JD, Clerens S, Dyer JM. Yu TY, et al. Among authors: clerens s. Data Brief. 2015 Feb 20;3:143-8. doi: 10.1016/j.dib.2015.02.006. eCollection 2015 Jun. Data Brief. 2015. PMID: 26217735 Free PMC article.

9

Multi-parameter evaluation of the effect of processing conditions on meat protein modification.

Deb-Choudhury S, Haines S, Harland D, Clerens S, van Koten C, Lee E, Thomas A, Dyer J. Deb-Choudhury S, et al. Among authors: clerens s. Heliyon. 2020 Jun 12;6(6):e04185. doi: 10.1016/j.heliyon.2020.e04185. eCollection 2020 Jun. Heliyon. 2020. PMID: 32566791 Free PMC article.

10

Unravelling the proteome of wool: towards markers of wool quality traits.

Plowman JE, Deb-Choudhury S, Clerens S, Thomas A, Cornellison CD, Dyer JM. Plowman JE, et al. Among authors: clerens s. J Proteomics. 2012 Jul 19;75(14):4315-24. doi: 10.1016/j.jprot.2012.03.027. Epub 2012 Mar 27. J Proteomics. 2012. PMID: 22480905 Review.

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