Hou Q - Search Results

1

Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification.

Ma C, Du T, Wang W, Liu Y, An Z, Hou Q, Xing L, Zhang W. Ma C, et al. Among authors: hou q. Food Chem. 2025 Jan 6;471:142810. doi: 10.1016/j.foodchem.2025.142810. Online ahead of print. Food Chem. 2025. PMID: 39793362

2

Role of protein S-nitrosylation in regulating beef tenderness.

Hou Q, Zhang CY, Zhang WG, Liu R, Tang H, Zhou GH. Hou Q, et al. Food Chem. 2020 Feb 15;306:125616. doi: 10.1016/j.foodchem.2019.125616. Epub 2019 Oct 5. Food Chem. 2020. PMID: 31622832

3

Involvement of protein S-nitrosylation in regulating beef apoptosis during postmortem aging.

Hou Q, Liu R, Tian X, Zhang W. Hou Q, et al. Food Chem. 2020 Oct 1;326:126975. doi: 10.1016/j.foodchem.2020.126975. Epub 2020 May 6. Food Chem. 2020. PMID: 32413758

4

Protein S-Nitrosylation Regulates Postmortem Beef Apoptosis through the Intrinsic Mitochondrial Pathway.

Hou Q, Zhu Q, Lu W, Zhang W. Hou Q, et al. J Agric Food Chem. 2022 Feb 2;70(4):1252-1260. doi: 10.1021/acs.jafc.1c06516. Epub 2021 Dec 30. J Agric Food Chem. 2022. PMID: 34968404

5

Exploring the Effects of S-Nitrosylation on Caspase-3 Modification and Myofibril Degradation of Beef In Vitro.

Hou Q, Ma C, Liu R, Kang Z, Zhang W. Hou Q, et al. J Agric Food Chem. 2024 Oct 2;72(39):21772-21780. doi: 10.1021/acs.jafc.4c06663. Epub 2024 Sep 18. J Agric Food Chem. 2024. PMID: 39295075

6

Comparison of Activity, Expression, and S-Nitrosylation of Calcium Transfer Proteins between Pale, Soft, and Exudative and Red, Firm, and Non-exudative Pork during Post-Mortem Aging.

Wang Y, Liu R, Tian X, Fan X, Shi Y, Zhang W, Hou Q, Zhou G. Wang Y, et al. Among authors: hou q. J Agric Food Chem. 2019 Mar 20;67(11):3242-3248. doi: 10.1021/acs.jafc.8b06448. Epub 2019 Mar 7. J Agric Food Chem. 2019. PMID: 30807139

7

Nitric oxide synthase in beef semimembranosus muscle during postmortem aging.

Hou Q, Liu R, Zhang W, Zhou G. Hou Q, et al. Food Chem. 2019 Aug 1;288:187-192. doi: 10.1016/j.foodchem.2019.02.128. Epub 2019 Mar 9. Food Chem. 2019. PMID: 30902280

8

Expression of Pork Plectin during Postmortem Aging.

Tian X, Wang Y, Fan X, Shi Y, Zhang W, Hou Q, Liu R, Zhou G. Tian X, et al. Among authors: hou q. J Agric Food Chem. 2019 Oct 23;67(42):11718-11727. doi: 10.1021/acs.jafc.9b03040. Epub 2019 Oct 9. J Agric Food Chem. 2019. PMID: 31518118

9

Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca²⁺ in meat.

Fan X, Xing L, Ge P, Cong L, Hou Q, Ge Q, Liu R, Zhang W, Zhou G. Fan X, et al. Among authors: hou q. Food Chem. 2020 Mar 1;307:125645. doi: 10.1016/j.foodchem.2019.125645. Epub 2019 Oct 4. Food Chem. 2020. PMID: 31644983

10

Comparison of activity, expression and S-nitrosylation of glycolytic enzymes between pale, soft and exudative and red, firm and non-exudative pork during post-mortem aging.

Wang Y, Liu R, Hou Q, Tian X, Fan X, Zhang W, Zhou G. Wang Y, et al. Among authors: hou q. Food Chem. 2020 Jun 1;314:126203. doi: 10.1016/j.foodchem.2020.126203. Epub 2020 Jan 13. Food Chem. 2020. PMID: 31978718

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