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Current Proteomics

Editor-in-Chief

ISSN (Print): 1570-1646
ISSN (Online): 1875-6247

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Author(s): Naveena B. Maheswarappa

Volume 18, Issue 1, 2021

Published on: 03 December, 2020

Page: [2 - 2] Pages: 1

DOI: 10.2174/157016461801201204091436

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[1]
Naveena, B.M.; Banerjee, R.; Muthuumar, M.; Barbuddhe, S.B.; Sowmya, D.; Varakumar, P. Optimization of novel GELFrEE fractionation for molecular weight-based in-solution protein separation from buffalo meat, pork, and chicken. Food Anal. Methods, 2021, 14, 88-97.
[http://dx.doi.org/10.1007/s12161-020-01839-8]
[2]
Kiran, M.; Naveena, B.M.; Smrutirekha, M.; Baswa Reddy, P.; Rituparna, B.; Praveen Kumar, Y.; Venkatesh, C.; Rapole, S. Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries). Meat Sci., 2019, 148, 127-136.
[http://dx.doi.org/10.1016/j.meatsci.2018.10.011] [PMID: 30388477]
[3]
Naveena, B.M.; Jagadeesh, D.S.; Kamuni, V.; Muthukumar, M.; Kulkarni, V.V.; Kiran, M.; Rapole, S. In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products. J. Sci. Food Agric., 2018, 98(3), 1188-1196.
[http://dx.doi.org/10.1002/jsfa.8572] [PMID: 28737240]
[4]
Naveena, B.M.; Jagadeesh, D.S.; Jagadeesh Babu, A.; Madhava Rao, T.; Kamuni, V.; Vaithiyanathan, S.; Kulkarni, V.V.; Rapole, S. OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat. Food Chem., 2017, 233, 311-320.
[http://dx.doi.org/10.1016/j.foodchem.2017.04.116] [PMID: 28530580]
[5]
Naveena, B.M.; Usha Rani, K.; Praveen Kumar, Y.; Kulkarni, V.V.; Rapole, S. Amyloid accomplices and enforcers. Protein Sci., 2016, 14, 1-16.
[6]
Naveena, B.M.; Vaithiyanathan, S.; Muthukumar, M.; Sen, A.R.; Kumar, Y.P.; Kiran, M.; Shaju, V.A.; Chandran, K.R. Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties. Meat Sci., 2013, 95(2), 195-202.
[http://dx.doi.org/10.1016/j.meatsci.2013.04.043] [PMID: 23743029]
[7]
Tatiyaborworntham, N.; Faustman, C.; Yin, S.; Ramanathan, R.; Mancini, R.A.; Suman, S.P.; Beach, C.M.; Maheswarappa, N.B.; Grunwald, E.W.; Richards, M.P. Redox instability and hemin loss of mutant sperm whale myoglobins induced by 4-hydroxynonenal in vitro. J. Agric. Food Chem., 2012, 60(34), 8473-8483.
[http://dx.doi.org/10.1021/jf301770p] [PMID: 22873347]
[8]
Shuang, Y.; Faustman, C.; Tatiyaborworntham, N.; Ramanathan, R.; Maheswarappa, N.B.; Mancini, R.; Joseph, P.; Suman, S.P.; Sun, Q. Species-specific myoglobin oxidation. J. Agric. Food Chem., 2011, 59(22), 12198-12203.
[http://dx.doi.org/10.1021/jf202844t] [PMID: 21942622]
[9]
Naveena, B.M.; Faustman, C.; Tatiyaborworntham, N.; Shuang, Y.; Ramanathan, R. Detection of 4-hydroxy-2-nonenal adducts of Turkey and chicken myoglobins using mass spectrometry. Food Chem., 2010, 122, 836-840.
[http://dx.doi.org/10.1016/j.foodchem.2010.02.062]
[10]
Maheswarappa, N.B.; Faustman, C.; Tatiyaborworntham, N.; Yin, S.; Ramanathan, R.; Mancini, R.A. Mass spectrometric characterization and redox instability of turkey and chicken myoglobins as induced by unsaturated aldehydes. J. Agric. Food Chem., 2009, 57(18), 8668-8676.
[http://dx.doi.org/10.1021/jf902705q] [PMID: 19711951 ]

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