Publications by authors named "Tzer-Yang Yu"

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Cooking-Induced Protein Modifications in Meat.
Tzer-Yang Yu, James D Morton, Stefan Clerens, Jolon M Dyer

Compr Rev Food Sci Food Saf· January 2017

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Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers.
Stefan Clerens, Ancy Thomas, Jessica Gathercole, Jeffrey E Plowman, Tzer-Yang Yu

Meat Sci· November 2016

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Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roasting.
Tzer-Yang Yu, James D Morton, Stefan Clerens, Jolon M Dyer

Meat Sci· September 2016

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Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling.
Tzer-Yang Yu, James D Morton, Stefan Clerens, Jolon M Dyer

J Agric Food Chem· October 2015

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Data for in-depth characterisation of the lamb meat proteome from longissimus lumborum.
Tzer-Yang Yu, James D Morton, Stefan Clerens, Jolon M Dyer

Data Brief· June 2015

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