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University of Copenhagen

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Combination of light and oxygen accelerates formation of covalent protein- polyphenol bonding during chill storage of meat added 4-methyl catechol

IF9.8

2021-01-0119

PREAI

Quantitation of Protein Cysteine-Phenol Adducts in Minced Beef Containing 4-Methyl Catechol

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-02-0419

PREAI

Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation

Mate提取物在防止鸡肉蛋白质硫醇氧化方面优于绿茶提取物

IF9.8

2019-12-0116

PREAI

Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere

IF9.8

2019-11-0142

PREAI

Antioxidant efficiency and mechanisms of green tea, rosemary or mate extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress

绿茶、迷迭香或马黛茶提取物对铁诱导氧化应激猪背最长肌的抗氧化效率及机制

IF9.8

2019-11-0126

PREAI

Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2016-05-3123

PRE

Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components

IF9.8

2016-05-016

PRE

Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2015-11-1928

PREAI

Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2015-09-1711

PREAI

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

IF9.8

2015-09-0132

PREAI

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

IF6.1

2015-02-01149

PREAI

Protein Thiols Undergo Reversible and Irreversible Oxidation during Chill Storage of Ground Beef as Detected by 4,4′-Dithiodipyridine

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2014-11-2144

OAAI

Competitive Reduction of Perferrylmyoglobin Radicals by Protein Thiols and Plant Phenols

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2014-11-1023

PREAI

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

IF6.1

2014-06-0133

PREAI

Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

IF6.1

2013-10-0181

PRE

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

IF6.1

2013-03-01237

PRE

Phenolic Antioxidant Scavenging of Myosin Radicals Generated by Hypervalent Myoglobin

酚类抗氧化剂清除高价肌红蛋白产生的肌球蛋白自由基

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2012-11-2716

PRE

Protein and Lipid Oxidation in Parma Ham during Production

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2012-09-1171

PREAI

4-Methylcatechol Inhibits Protein Oxidation in Meat but Not Disulfide Formation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2011-09-0675

PRE

Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties

白葡萄提取物和气调包装对冷藏牛肉饼中脂质和蛋白质氧化的影响

IF9.8

2011-09-01181

PREAI