Gerrard DE - Search Results

1

Mitochondrial F₁-ATPase extends glycolysis and pH decline in an in vitro model.

Matarneh SK, Beline M, de Luz E Silva S, Shi H, Gerrard DE. Matarneh SK, et al. Among authors: de luz e silva s, gerrard de. Meat Sci. 2018 Mar;137:85-91. doi: 10.1016/j.meatsci.2017.11.009. Epub 2017 Nov 7. Meat Sci. 2018. PMID: 29154223

2

Modulation of skeletal muscle fiber type by mitogen-activated protein kinase signaling.

Shi H, Scheffler JM, Pleitner JM, Zeng C, Park S, Hannon KM, Grant AL, Gerrard DE. Shi H, et al. Among authors: gerrard de. FASEB J. 2008 Aug;22(8):2990-3000. doi: 10.1096/fj.07-097600. Epub 2008 Apr 16. FASEB J. 2008. PMID: 18417546

3

Mitogen-activated protein kinase signaling is necessary for the maintenance of skeletal muscle mass.

Shi H, Scheffler JM, Zeng C, Pleitner JM, Hannon KM, Grant AL, Gerrard DE. Shi H, et al. Among authors: gerrard de. Am J Physiol Cell Physiol. 2009 May;296(5):C1040-8. doi: 10.1152/ajpcell.00475.2008. Epub 2009 Mar 18. Am J Physiol Cell Physiol. 2009. PMID: 19295173 Free article.

4

Lessons to learn about postmortem metabolism using the AMPKγ3(R200Q) mutation in the pig.

Scheffler TL, Park S, Gerrard DE. Scheffler TL, et al. Among authors: gerrard de. Meat Sci. 2011 Nov;89(3):244-50. doi: 10.1016/j.meatsci.2011.04.030. Epub 2011 May 8. Meat Sci. 2011. PMID: 21632185 Review.

5

Postmortem titin proteolysis is influenced by sarcomere length in bovine muscle.

England EM, Fisher KD, Wells SJ, Mohrhauser DA, Gerrard DE, Weaver AD. England EM, et al. Among authors: gerrard de. J Anim Sci. 2012 Mar;90(3):989-95. doi: 10.2527/jas.2011-4278. Epub 2011 Oct 7. J Anim Sci. 2012. PMID: 21984717

6

Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions.

Bowker BC, Grant AL, Swartz DR, Gerrard DE. Bowker BC, et al. Among authors: gerrard de. Meat Sci. 2004 May;67(1):139-47. doi: 10.1016/j.meatsci.2003.09.016. Meat Sci. 2004. PMID: 22061127

7

Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism.

Scheffler TL, Gerrard DE. Scheffler TL, et al. Among authors: gerrard de. Meat Sci. 2007 Sep;77(1):7-16. doi: 10.1016/j.meatsci.2007.04.024. Epub 2007 May 10. Meat Sci. 2007. PMID: 22061391

8

Compound C, an inhibitor of AMP-activated protein kinase, inhibits glycolysis in mouse longissimus dorsi postmortem.

Shen QW, Gerrard DE, Du M. Shen QW, et al. Among authors: gerrard de. Meat Sci. 2008 Mar;78(3):323-30. doi: 10.1016/j.meatsci.2007.06.023. Epub 2007 Aug 14. Meat Sci. 2008. PMID: 22062285

9

High glycolytic potential does not predict low ultimate pH in pork.

Scheffler TL, Scheffler JM, Kasten SC, Sosnicki AA, Gerrard DE. Scheffler TL, et al. Among authors: gerrard de. Meat Sci. 2013 Sep;95(1):85-91. doi: 10.1016/j.meatsci.2013.04.013. Epub 2013 Apr 22. Meat Sci. 2013. PMID: 23666162 Free article.

10

Exploring the unknowns involved in the transformation of muscle to meat.

England EM, Scheffler TL, Kasten SC, Matarneh SK, Gerrard DE. England EM, et al. Among authors: gerrard de. Meat Sci. 2013 Dec;95(4):837-43. doi: 10.1016/j.meatsci.2013.04.031. Epub 2013 Apr 23. Meat Sci. 2013. PMID: 23673227 Free article. Review.

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