Citations (459)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (21)
Yixiao Huang, Shubhajit Sarkhel, Anupam Roy & Anand Mohan. (2023) Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
Read now
Read now
Bo Zou, Fei Jia, Lin Ji, Xingmin Li & Ruitong Dai. (2023) Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
Read now
Read now
Alejandro Villasante, Carolina Ramírez, Elías Figueroa Villalobos, Wellison A. Pereira, Madison S. Powell, Delbert M. Gatlin$suffix/text()$suffix/text(), Patricio Dantagnan & Jaime Romero. (2023) Creatine in Sustainable Fish Aquaculture. Reviews in Fisheries Science & Aquaculture 31:3, pages 420-451.
Read now
Read now
Vibeke Orlien, Kataneh Aalaei, Mahesha M. Poojary, Dennis S. Nielsen, Lilia Ahrné & Jorge Ruiz Carrascal. (2023) Effect of processing on in vitro digestibility (IVPD) of food proteins. Critical Reviews in Food Science and Nutrition 63:16, pages 2790-2839.
Read now
Read now
Samir Mahgoub, Mahmoud Alagawany, Maha Nader, Safaa M. Omar, Mohamed E. Abd El-Hack, Ayman Swelum, Shaaban S. Elnesr, Asmaa F. Khafaga, Ayman E. Taha, Mayada R. Farag, Ruchi Tiwari, Gopi Marappan, Ashraf S. El-Sayed, Shailesh K. Patel, Mamta Pathak, Izabela Michalak, Etab S. Al-Ghamdi & Kuldeep Dhama. (2023) Recent Development in Bioactive Peptides from Plant and Animal Products and Their Impact on the Human Health. Food Reviews International 39:1, pages 511-536.
Read now
Read now
Longteng Zhang, Qian Li, Yulong Bao, Yuqing Tan, René Lametsch, Hui Hong & Yongkang Luo. (2022) Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-20.
Read now
Read now
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Yun-Sang Choi, Hyunjin Kyoung & Samooel Jung. (2022) Freezing-induced denaturation of myofibrillar proteins in frozen meat. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
Read now
Read now
Mariel Calderón-Oliver & Luis Humberto López-Hernández. (2022) Food Vegetable and Fruit Waste Used in Meat Products. Food Reviews International 38:4, pages 628-654.
Read now
Read now
Dacheng Kang, Wangang Zhang, Jose M. Lorenzo & Xing Chen. (2021) Structural and functional modification of food proteins by high power ultrasound and its application in meat processing. Critical Reviews in Food Science and Nutrition 61:11, pages 1914-1933.
Read now
Read now
O.O. Olaniyan, O.O Odewusi & H.B Osadolor. (2021) Oxidative protein modification and chromosomal instability among type 2 diabetics in Osogbo, Nigeria. Alexandria Journal of Medicine 57:1, pages 168-176.
Read now
Read now
Raul Alberto Reyes-Villagrana, Mariana Huerta-Jimenez, Jose Luis Salas-Carrazco, Luis Manuel Carrillo-Lopez, Alma Delia Alarcon-Rojo, Rogelio Sanchez-Vega & Ivan Adrian Garcia-Galicia. (2020) High-intensity ultrasonication of rabbit carcases: a first glance into a small-scale model to improve meat quality traits. Italian Journal of Animal Science 19:1, pages 544-550.
Read now
Read now
Yulong Bao & Per Ertbjerg. (2019) Effects of protein oxidation on the texture and water-holding of meat: a review. Critical Reviews in Food Science and Nutrition 59:22, pages 3564-3578.
Read now
Read now
Gulsum Balcik Misir & Serkan Koral. (2019) Effects of Edible Coatings Based on Ultrasound-treated Fish Proteins Hydrolysate in Quality Attributes of Chilled Bonito Fillets. Journal of Aquatic Food Product Technology 28:10, pages 999-1012.
Read now
Read now
Shaobo Li, Zhifei He, Ying Hu & Hongjun Li. (2019) Shotgun proteomic analysis of protein profile changes in female rabbit meat: the effect of breed and age. Italian Journal of Animal Science 18:1, pages 1335-1344.
Read now
Read now
Shixin Liu, Yawei Zhang, Guanghong Zhou, Xiaopu Ren, Yingjie Bao, Yuxia Zhu, Xiaofang Zeng & Zengqi Peng. (2019) Lipolytic degradation, water and flavor properties of low sodium dry cured beef. International Journal of Food Properties 22:1, pages 1322-1339.
Read now
Read now
Ling Li & Hui Ji. (2019) Protective effects of epicatechin on the oxidation and N-nitrosamine formation of oxidatively stressed myofibrillar protein. International Journal of Food Properties 22:1, pages 186-197.
Read now
Read now
Yangying Sun, Honglin Luo, Jinxuan Cao & Daodong Pan. (2017) Structural characteristics of Sheldrake meat and secondary structure of myofibrillar protein: effects of oxidation. International Journal of Food Properties 20:sup2, pages 1553-1566.
Read now
Read now
J. Cong, L. Zhang, J. Li, S. Wang, F. Gao & G. Zhou. (2017) Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens. British Poultry Science 58:1, pages 69-75.
Read now
Read now
Muhammad Sajid Arshad, Joong-Ho Kwon, Muhammad Imran, Muhammad Sohaib, Alia Aslam, Iqra Nawaz, Zaid Amjad, Urooj Khan & Miral Javed. (2016) Plant and bacterial proteases: A key towards improving meat tenderization, a mini review. Cogent Food & Agriculture 2:1.
Read now
Read now
Kazeem Dauda Adeyemi, Azad Behnan Sabow, Rafiat Morolayo Shittu, Roselina Karim, Saiful Anuar Karsani & Awis Qurni Sazili. (2016) Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats. CyTA - Journal of Food 14:3, pages 405-414.
Read now
Read now
Haritha Duppeti, Sachindra Nakkarike Manjabhatta & Bettadaiah Bheemanakere Kempaiah. Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-20.
Read now
Read now
Articles from other publishers (438)
Zhihai Huang, Weiliang Guan, Xiamin Lyu, Renchi Chen, Yingyin Wu & Linchun Mao. (2024) Impacts of acute ammonia-N exposure on the muscle quality of whiteleg shrimp (Penaeus vannamei): Novel insights into lipid and protein oxidation. Food Chemistry 437, pages 137781.
Crossref
Crossref
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge & Hai Yu. (2024) Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs. Meat Science 208, pages 109382.
Crossref
Crossref
Yueyue Liu, Yuqing Tan, Yongkang Luo, Xingmin Li & Hui Hong. (2024) Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets. Food Chemistry 434, pages 137396.
Crossref
Crossref
Debdip Brahma, Tamal Sarkar, Rupal Kaushik, Akshay Narayan Sarangi & Amar Nath Gupta. (2024) Structural rearrangement of elastin under oxidative stress. Colloids and Surfaces B: Biointerfaces 233, pages 113663.
Crossref
Crossref
Robert A. Griffin, Jenelle D. McCuaig & Tamzin A. Blewett. 2024. Ecophysiology of the European Green Crab (Carcinus Maenas) and Related Species. Ecophysiology of the European Green Crab (Carcinus Maenas) and Related Species
249
260
.
Wangang Zhang & Rui Liu. 2024. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences
306
312
.
Olugbenga Philip Soladoye, Jennifer Aalhus & Michael Dugan. 2024. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences
340
351
.
Shiying Wu, Yongqiang Chen, Ziqi Chen, Fangtong Wei, Qingqing Zhou, Ping Li & Qing Gu. (2023)
Reactive oxygen species and gastric carcinogenesis: The complex interaction between
Helicobacter pylori
and host
. Helicobacter 28:6.
Crossref
Crossref
L.C.S. Lima, A.P.A.A. Salim, I.M.M. Trezze, M.S. Ferreira, M.L.G. Monteiro, F.J. Vasconcellos-Junior, S.B. Mano & C.A. Conte-Junior. (2023) High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle. Meat Science 206, pages 109324.
Crossref
Crossref
Raquel Reis Lima, Rodrigo Stephani, Ítalo Tuler Perrone & Antônio Fernandes de Carvalho. (2023) Plant-based proteins: A review of factors modifying the protein structure and affecting emulsifying properties. Food Chemistry Advances 3, pages 100397.
Crossref
Crossref
Lingjuan Wang, Xiaowen Wang, Xiaojuan Qin, Zhe Wang, Ye Zou, Daoying Wang & Weimin Xu. (2023) Restructured ground chicken quality study by ultrasound combined with plasma protein treatment. Food Bioscience 56, pages 103289.
Crossref
Crossref
Yixuan Dong, Hongzhi Zhang, Meijie Guo, Jun Mei & Jing Xie. (2023) Effect of different slaughter/stunning methods on stress response, quality indicators and susceptibility to oxidation of large yellow croaker (Larimichthys crocea). Veterinary Research Communications 47:4, pages 1879-1891.
Crossref
Crossref
Sunjie Yan, Zhiyin Du, Ruonan Feng, Jun Li, Dawei Yu, Wenshui Xia & Yanshun Xu. (2023) Oxidative behaviour, aggregation and structural properties of silver carp myofibrillar proteins with different molecular states subjected to freeze–thaw process. International Journal of Food Science & Technology.
Crossref
Crossref
Enning Zhou, Weiwei Wang, Xiaofeng Xue, Pianpian Wang, Fan Wu, Liming Wu & Qiangqiang Li. (2023) Hydrogen peroxide oxidation modifies the structural properties and allergenicity of the bee pollen allergen profilin. Food Chemistry 425, pages 136495.
Crossref
Crossref
Zaoxia Guo, Xiaopan Ma, Rui Xue Zhang & Hong Yan. (2023) Oxidative stress, epigenetic regulation and pathological processes of lens epithelial cells underlying diabetic cataract. Advances in Ophthalmology Practice and Research 3:4, pages 180-186.
Crossref
Crossref
Weiliang Guan, Tianyu Liu, Weibing Yan & Luyun Cai. (2023)
The impact of ice slurry as a medium on oxidation status and flesh quality of shrimp (
Litopenaeus vannamei
) during refrigeration storage
. Journal of Food Science.
Crossref
Crossref
Kang Jin Jeong & Han Sul Yang. (2023) Antioxidant Effects of Paprika Extract on Pork Patties. Journal of Agriculture & Life Science 57:5, pages 109-117.
Crossref
Crossref
Tianlong Han, Zixuan Wang, Chunxiao Li, Tongtong Wang, Tong Xiao, Yuxuan Sun, Shiyu Wang, Min Wang, Shengmei Gai, Bo Hou & Dengyong Liu. (2023) Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb. Meat Science 204, pages 109239.
Crossref
Crossref
Roman Karki, Indrawati Oey, Phil Bremer, Sze Ying Leong & Patrick Silcock. (2023) Effect of chilled storage on the quality, in-vitro protein digestibility, and microbial growth of sous vide processed beef short ribs pre-treated with pulsed electric field (PEF). Innovative Food Science & Emerging Technologies 89, pages 103485.
Crossref
Crossref
Kuan-Chen Hsieh, Kuan-Chen Cheng, Ting-Jang Lu, Yu-Jou Chou, Jing-Yu Hu & Yuwen Ting. (2023) Effect of plasma processing gas on Ara h 1 in peanut protein extract. Food Control 152, pages 109848.
Crossref
Crossref
Mani Raj Chaudhary, Sakshi Chaudhary, Yogita Sharma, Thokchom Arjun Singh, Alok Kumar Mishra, Shweta Sharma & Mohammad Murtaza Mehdi. (2023) Aging, oxidative stress and degenerative diseases: mechanisms, complications and emerging therapeutic strategies. Biogerontology 24:5, pages 609-662.
Crossref
Crossref
Baochen Xu, Qingwei Zhang, Yimin Zhang, Xiaoyin Yang, Yanwei Mao, Xin Luo, David L. Hopkins, Lebao Niu & Rongrong Liang. (2023) Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles. Meat Science, pages 109326.
Crossref
Crossref
Yasmim Sena Vaz Leães, José Manuel Lorenzo, Ana Carolina Mendes Dias Seibt, Mariana Basso Pinton, Silvino Sasso Robalo, Renius De Oliveira Mello, Roger Wagner, Juliano Smanioto Barin, Cristiano Ragagnin De Menezes, Paulo Cezar Bastianello Campagnol & Alexandre José Cichoski. (2023) Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?. Meat Science 203, pages 109231.
Crossref
Crossref
Chenwei Ma, Xiaojing Tian, Yangshuai Li, Jingjing Guo, Xinhua Wang, Sihong Chen, Lei Bai, Yang Wang, Yafei Zhang & Wenhang Wang. (2023) Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value. Journal of Food Composition and Analysis 122, pages 105467.
Crossref
Crossref
Adriana Araya-Morice, Yorleny Araya-Quesada, Natalia Cortés, Julia Caamaño & Laura Arroyo. (2023) Antioxidant potential of coffee husks in fresh pork sausage. Journal of Food Science and Technology 60:9, pages 2423-2432.
Crossref
Crossref
Xiankang Fan, Li Fu, Mingzhen Liu, Yangying Sun, Xiaoqun Zeng, Zhen Wu, Lihui Du & Daodong Pan. (2023) Effect of lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress. Journal of the Science of Food and Agriculture 103:11, pages 5442-5451.
Crossref
Crossref
Ye Yu, Yongqiang Zhao, Yi Zhang, Benjamin K. Simpson, Shengjun Chen, Yueqi Wang, Chunsheng Li, Di Wang & Chuang Pan. (2023) Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation. International Journal of Food Science & Technology.
Crossref
Crossref
Afsana Chowdhury & Md Saydur Rahman. (2023) Molecular and biochemical biomarkers in the American oyster Crassostrea virginica exposed to herbicide Roundup® at high temperature. Environmental Science and Pollution Research 30:41, pages 94757-94778.
Crossref
Crossref
Ruggero Menci, Luisa Biondi, Antonio Natalello, Massimiliano Lanza, Alessandro Priolo, Bernardo Valenti, Antonino Bertino, Manuel Scerra & Giuseppe Luciano. (2023) Feeding hazelnut skin to lambs delays lipid oxidation in meat. Meat Science 202, pages 109218.
Crossref
Crossref
Melisa Lamri, Antonella della Malva, Djamel Djenane, Marzia Albenzio & Mohammed Gagaoua. (2023) First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics. Meat Science 202, pages 109207.
Crossref
Crossref
Ramón Cava & Luis Ladero. (2023) Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages. Meat Science 202, pages 109198.
Crossref
Crossref
Kyra G. Kaiser, Victoire Delattre, Victoria J. Frost, Gregory W. Buck, Julianne V. Phu, Timea G. Fernandez & Ioana E. Pavel. (2023) Nanosilver: An Old Antibacterial Agent with Great Promise in the Fight against Antibiotic Resistance. Antibiotics 12:8, pages 1264.
Crossref
Crossref
Yueqi Wang, Qian Chen, Laihao Li, Shengjun Chen, Yongqiang Zhao, Chunsheng Li, Huan Xiang, Yanyan Wu & Dongxiao Sun‐Waterhouse. (2023) Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers. Comprehensive Reviews in Food Science and Food Safety.
Crossref
Crossref
Hongxing Lin, Xiaolong Liang, Fenglu Han, Xiaolong Luo & Erchao Li. (2023) Growth, Biochemical Characteristics, Flesh Quality, and Gut Microbiota of the Pacific White Shrimp (Penaeus vannamei) Fed a Defatted Superworm (Zophobas atratus) Larvae Meal. Aquaculture Nutrition 2023, pages 1-25.
Crossref
Crossref
Yan Zhang, Shengsheng Li & Lizhu Zhao. (2023) Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat. Journal of Texture Studies.
Crossref
Crossref
Dongyin Liu, Liu Du, Qi Huang, Mingzhu Zhou, Guangquan Xiong, Chuan Li, Yu Qiao & Wenjin Wu. (2023) Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish. Ultrasonics Sonochemistry 97, pages 106440.
Crossref
Crossref
Gabriela Loredana Popa, Cristina Iulia Mitran, Madalina Irina Mitran, Mircea Tampa, Clara Matei, Mircea Ioan Popa & Simona Roxana Georgescu. (2023) Markers of Oxidative Stress in Patients with Acne: A Literature Review. Life 13:7, pages 1433.
Crossref
Crossref
Elizabeth Johnston & Michael Buckley. (2023) Age-Related Changes in Post-Translational Modifications of Proteins from Whole Male and Female Skeletal Elements. Molecules 28:13, pages 4899.
Crossref
Crossref
Lianxin Geng, Kunlun Liu & Huiyan Zhang. (2023) Lipid oxidation in foods and its implications on proteins. Frontiers in Nutrition 10.
Crossref
Crossref
Juho Heininen, Catharina Erbacher, Tapio Kotiaho, Risto Kostiainen & Jaakko Teppo. (2023) Enzymatic Phosphorylation of Oxidized Tyrosine Residues. Journal of Proteome Research 22:6, pages 1959-1968.
Crossref
Crossref
Mohammadali Torbati, Solmaz Abedinzadeh, Sima Khezri, Fataneh Hashempour-Baltork & Sodeif Azadmard-Damirchi. (2023) A Review of Lipid and Protein Oxidation During Digestion. Current Nutrition & Food Science 19:5, pages 549-563.
Crossref
Crossref
Qingsen Liu, Pengcheng Dong, Lemonia-Christina Fengou, George-John Nychas, Stephanie Marie Fowler, Yanwei Mao, Xin Luo & Yimin Zhang. (2023) Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy. Meat Science 200, pages 109168.
Crossref
Crossref
Haifan Wang, Lerong Qin, Yujie Wang, Lijuan Peng, E. Liao, Hongyan Lu, Aijun Zou, Caixian Zou & Haibin Wang. (2023) Characterization of the interaction between capsaicin and porcine myofibrillar proteins. LWT, pages 115031.
Crossref
Crossref
Peiyun Li, Jun Mei, Mingtang Tan & Jing Xie. (2023) Carbon dioxide can inhibit the spoilage potential of Shewanella putrefaciens target at protein in large yellow croakers. LWT 182, pages 114788.
Crossref
Crossref
Jun Liu, Ziying Hu, Qin Ma, Shuzhe Wang & Dunhua Liu. (2023) Ferritin-dependent cellular autophagy pathway promotes ferroptosis in beef during cold storage. Food Chemistry 412, pages 135550.
Crossref
Crossref
Yueyue Liu, Elliot Mubango, Peipei Dou, Yulong Bao, Yuqing Tan, Yongkang Luo, Xingmin Li & Hui Hong. (2023) Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp. Food Chemistry 411, pages 135515.
Crossref
Crossref
Antonella della Malva, Mohammed Gagaoua, Antonella Santillo, Martina di Corcia, Rosaria Marino, Antonio Natalello, Agostino Sevi & Marzia Albenzio. (2023) In-depth characterization of myofibrillar muscle proteome changes in lambs fed hazelnut skin by-products. Food Bioscience 53, pages 102836.
Crossref
Crossref
Jiancong Huo, Hui Yao, Jiagen Li, Jinmei Wang, Soottawat Benjakul & Bin Zhang. (2023) Comparison of physicochemical and volatile flavor properties of neon flying squid (Ommastrephes bartramii), jumbo squid (Dosidicus gigas), and Argentine shortfin squid (Illex argentinus) during chilled storage. Frontiers in Nutrition 10.
Crossref
Crossref
Vasco Sequeira, Mark T. Waddingham, Hirotsugu Tsuchimochi, Christoph Maack & James T. Pearson. (2023) Mechano-energetic uncoupling in hypertrophic cardiomyopathy: Pathophysiological mechanisms and therapeutic opportunities. Journal of Molecular and Cellular Cardiology Plus, pages 100036.
Crossref
Crossref
Elżbieta Bogusławska-Wąs, Alicja Dłubała, Wojciech Sawicki, Małgorzata Ożgo & Adam Lepczyński. (2023) The Effect of Cold Plasma on Selected Parameters of Bovine Colostrum. Applied Sciences 13:9, pages 5490.
Crossref
Crossref
Farouk Semwogerere, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya, Munyaradzi C. Marufu & Cletos Mapiye. (2023) Health value and keeping quality of chevon from goats fed finisher diets containing hemp (Cannabis sativa L.) seed cake. Meat Science 198, pages 109114.
Crossref
Crossref
Meltem Serdaroğlu, Hilal Can, Burcu Sarı, Hülya Serpil Kavuşan & Fatih Mehmet Yılmaz. (2023) Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages. Meat Science 198, pages 109090.
Crossref
Crossref
Opeyemi O. Alabi, George A. Annor & Eric O. Amonsou. (2023) Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin. Food Structure 36, pages 100321.
Crossref
Crossref
Zi-Ye Wang, Zi-Xuan Wu, Guan-Hua Zhao, De-Yang Li, Yu-Xin Liu, Lei Qin, Peng-Fei Jiang & Da-Yong Zhou. (2023) Effect of air frying and baking on physicochemical properties and digestive properties of scallop (Patinopecten yessoensis) adductor muscle. Food Bioscience 52, pages 102460.
Crossref
Crossref
Oladipupo Odunayo Olatunde, Anuruddika Hewage, Thilini Dissanayake, Rotimi E. Aluko, Asli Can Karaca, Nan Shang & Nandika Bandara. (2023) Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction. Comprehensive Reviews in Food Science and Food Safety.
Crossref
Crossref
Fatima Zahra Kamal, Radu Lefter, Hassna Jaber, Ioana-Miruna Balmus, Alin Ciobica & Alin-Constantin Iordache. (2023) The Role of Potential Oxidative Biomarkers in the Prognosis of Acute Ischemic Stroke and the Exploration of Antioxidants as Possible Preventive and Treatment Options. International Journal of Molecular Sciences 24:7, pages 6389.
Crossref
Crossref
Yea-Ji Kim, Tae-Jun Jung, Tae-Kyung Kim, Jae Hoon Lee, Dong-Min Shin, Hwan Hee Yu & Yun-Sang Choi. (2023) The Effect of Gelatin Coating and Sonication on the Quality
Properties of Wet-Aging Pork Loins. Food Science of Animal Resources 43:2, pages 269-281.
Crossref
Crossref
Andy Candra, Hsieh-Chih Tsai, Indah Revita Saragi, Chien-Chieh Hu, Wan-Ting Yu, Rajakumari Krishnamoorthi, Zhen-Xiang Hong & Juin-Yih Lai. (2023) Fabrication and characterization of hybrid eco-friendly high methoxyl pectin/gelatin/TiO2/curcumin (PGTC) nanocomposite biofilms for salmon fillet packaging. International Journal of Biological Macromolecules 232, pages 123423.
Crossref
Crossref
Muhan Zhang, Huan Bian, Jiaolong Li, Weili Yan, Daoying Wang, Weimin Xu, Lizhi Shu & Miaomiao Shi. (2023) Comparison of biochemical characteristics and gel properties of chicken myofibrillar protein affected by heme–iron and nonheme-iron oxidizing systems. Food Research International 165, pages 112538.
Crossref
Crossref
Xinrong Bu, Huihui Wang, Yujiao Wang, Theodora Ojangba, Huaili Nan, Li Zhang & Qunli Yu. (2023) Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meat. Food Chemistry 404, pages 134647.
Crossref
Crossref
Fan Feng, Yantao Yin, Lei Zhou, Chao Ma & Wangang Zhang. (2023) Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein. Journal of Agricultural and Food Chemistry 71:5, pages 2532-2540.
Crossref
Crossref
Yantao Yin, Lujuan Xing & Wangang Zhang. (2023) Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective. Journal of Agricultural and Food Chemistry 71:5, pages 2514-2522.
Crossref
Crossref
Miaomiao Han, Jinjin Zhao, Qingzhi Wu, Xiaoying Mao & Jian Zhang. (2023) Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage. Foods 12:3, pages 620.
Crossref
Crossref
Xiaowei Zhang, Linxian Zhu, Lushan Song, Li Song, Shuyuan Shi, Hai Liu, Jiameng Wu, Kai Si, Tingting Gong & Huiping Liu. (2023) Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism. Meat Science 196, pages 109043.
Crossref
Crossref
Mengmeng Li, Shufeng He, Yangying Sun, Daodong Pan, Changyu Zhou & Jun He. (2023) Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles. Food Bioscience 51, pages 102302.
Crossref
Crossref
Xijin Zhu, Xiangying Kong, Lei Zang, Nan Sun, Qunli Yu & Ling Han. (2022)
Reactive oxygen species‐mediated oxidative stress accelerates glycolysis via activation of the
CaMKKβ
/
AMPK
pathway in the yak
longissimus dorsi
postmortem
. Journal of the Science of Food and Agriculture 103:2, pages 514-523.
Crossref
Crossref
Xiaoxue Fan, Cunfang Wang, Ming Cheng, Haitao Wei, Xingming Gao, Mengjia Ma, Xipeng Wang & Zhenghao Li. (2023) Markers and Mechanisms of Deterioration Reactions in Dairy Products. Food Engineering Reviews.
Crossref
Crossref
Victoria C Wilson, Susan P McCormick & Brian J Kerr. (2023) Feeding thermally processed spray-dried egg whites, singly or in combination with 15-acetyldeoxynivalenol or peroxidized soybean oil on growth performance, digestibility, intestinal morphology, and oxidative status in nursery pigs. Journal of Animal Science 101.
Crossref
Crossref
雅琪 李. (2023) Ferroptosis and Oxidative Stress in Hepatic Cellular Carcinoma. Hans Journal of Biomedicine 13:03, pages 293-302.
Crossref
Crossref
Wen Gao, Zhengfeng Cao, Yu Zhang, Yang Zhang, Wenming Zhao, Guohong Chen, Bichun Li & Qi Xu. (2023) Comparison of carcass traits and nutritional profile in two different broiler‐type duck lines. Animal Science Journal 94:1.
Crossref
Crossref
Fang Li, Xiaojuan Wu, Ying Liang & Wei Wu. (2022) Potential implications of oxidative modification on dietary protein nutritional value: A review. Comprehensive Reviews in Food Science and Food Safety 22:1, pages 714-751.
Crossref
Crossref
Yao Xie, Huijie Yu, Xin Zhao, Chuhan Bian, Hao Cheng, Jun Mei & Jing Xie. (2023)
The application of
Melissa officinalis
L. essential oil nanoemulsions protects sea bass (
Lateolabrax japonicus
) against myofibrillar protein and lipid oxidation during refrigeration
. Food Quality and Safety 7.
Crossref
Crossref
Wei Wan, Jia Feng, Hui Wang, Xin Du, Bo Wang, Guoping Yu & Xiufang Xia. (2023) Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.), based on myofibrillar protein structural changes. International Journal of Biological Macromolecules 226, pages 454-462.
Crossref
Crossref
Jun Liu, Ziying Hu, Dunhua Liu, Anran Zheng & Qin Ma. (2023) Glutathione metabolism-mediated ferroptosis reduces water-holding capacity in beef during cold storage. Food Chemistry 398, pages 133903.
Crossref
Crossref
Rui Liu, Keyue Li, Tianyi Yang, Lun Yang, Man Qin, Hai Yu, Mangang Wu, Qingfeng Ge, Wenbin Bao & Shenglong Wu. (2023) Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging. Food Chemistry 398, pages 133817.
Crossref
Crossref
Gbemisola J. Fadimu, Oladipupo Odunayo Olatunde, Nandika Bandara & Tuyen Truong. 2023. Engineering Plant-Based Food Systems. Engineering Plant-Based Food Systems
61
77
.
Swati Sachdev, Shamim Akhtar Ansari & Mohammad Israil AnsariSwati Sachdev, Shamim Akhtar Ansari & Mohammad Israil Ansari. 2023. Reactive Oxygen Species in Plants. Reactive Oxygen Species in Plants
45
59
.
Maleeka Singh & Maria G. Corradini. 2023. Harnessing Big Data in Food Safety. Harnessing Big Data in Food Safety
93
112
.
Minghui Zhang & Kunlun Liu. (2022) Lipid and Protein Oxidation of Brown Rice and Selenium-Rich Brown Rice during Storage. Foods 11:23, pages 3878.
Crossref
Crossref
Yabo Wei, Ling Hu, Zhiwei Zhang, Xin Guo, Yunfeng Zhao, Zhouping Wang & Jian Zhang. (2022) Effects of hydroxyl radical oxidation on physicochemical properties and degradation of chicken myofibrillar protein. Journal of Food Processing and Preservation 46:12.
Crossref
Crossref
Yao Zheng, Zeyu Ping, Yang Xu, Xueying Li & Quanyou Guo. (2022)
Changes in the autolysis level, muscle stability and myofibrillar protein properties of Antarctic krill (
Euphausia superba
) during refrigerated storage
. International Journal of Food Science & Technology 57:12, pages 7829-7839.
Crossref
Crossref
Yao Zheng, Long Zhang, Zehui Qiu, Zheng Yu, Wenzheng Shi & Xichang Wang. (2022) Comparison of oxidation extent, structural characteristics, and oxidation sites of myofibrillar protein affected by hydroxyl radicals and lipid-oxidizing system. Food Chemistry 396, pages 133710.
Crossref
Crossref
Xin Gu & Chun-qi Gao. (2022) New horizons for selenium in animal nutrition and functional foods. Animal Nutrition 11, pages 80-86.
Crossref
Crossref
Animesh Singh Sengar, Nirmal Thirunavookarasu, Pintu Choudhary, Mohan Naik, A. Surekha, C.K. Sunil & Ashish Rawson. (2022) Application of power ultrasound for plant protein extraction, modification and allergen reduction – A review. Applied Food Research 2:2, pages 100219.
Crossref
Crossref
Nazareth Milagros Carigga Gutierrez, Núria Pujol-Solé, Qendresa Arifi, Jean-Luc Coll, Tristan le Clainche & Mans Broekgaarden. (2022) Increasing cancer permeability by photodynamic priming: from microenvironment to mechanotransduction signaling. Cancer and Metastasis Reviews 41:4, pages 899-934.
Crossref
Crossref
Ariane M. Wehrmaker, Hannah Elisabeth Zenker, Wouter de Groot, Mark Sanders, Atze Jan van der Goot, Anja E. M. Janssen, Julia Keppler & Guido Bosch. (2022) Amino Acid Modifications During the Production (Shearing, Sterilization) of Plant-Based Meat Analogues: An Explorative Study Using Pet Food Production as an Example. ACS Food Science & Technology 2:11, pages 1753-1765.
Crossref
Crossref
Li Tong, Haiqing Tang, Jingyi Chen, Shangyuan Sang, Ruiping Liang, Zhepeng Zhang & Changrong Ou. (2022) Origin of static magnetic field induced quality improvement in sea bass (Lateolabrax japonicus) during cold storage: Microbial growth inhibition and protein structure stabilization. Frontiers in Nutrition 9.
Crossref
Crossref
Zhihao Yang, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su & Ye Jin. (2022) Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep. Animals 12:22, pages 3081.
Crossref
Crossref
Cuibi Huang, Daiwen Chen, Gang Tian, Jun He, Ping Zheng, Jie Yu, Xiangbing Mao, Zhiqing Huang, Hui Yan, Quyuan Wang, Huifen Wang & Bing Yu. (2021) Effects of dietary plant essential oil supplementation on growth performance, nutrient digestibility and meat quality in finishing pigs. Journal of Animal Physiology and Animal Nutrition 106:6, pages 1246-1257.
Crossref
Crossref
Shiliang Jia, Yiming Zhu, Aixia Huang, Yushan Chu, Yuting Ding, Xuxia Zhou & Zhigang Ke. (2022)
Protein and lipid oxidation of low‐salt dry‐cured black carp (
Mylopharyngodon piceus
) during storage: Biochemical changes and shelf life prediction
. Journal of Food Processing and Preservation 46:11.
Crossref
Crossref
Isabelle Radgen‐Morvant, Natalie Kummer, Christophe Curty & Olivier Delémont. (2022) Effects of chemical warfare agent decontaminants on trace survival: Impact on fingermarks deposited on glass. Journal of Forensic Sciences 67:6, pages 2267-2277.
Crossref
Crossref
Xin Du, Bo Wang, Haijing Li, Haotian Liu, Shuo Shi, Jia Feng, Nan Pan & Xiufang Xia. (2022) Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4812-4846.
Crossref
Crossref
Qi Wei, Jun Mei & Jing Xie. (2022) Application of electron beam irradiation as a non-thermal technology in seafood preservation. LWT 169, pages 113994.
Crossref
Crossref
Johann Sajapin, Annemarie Kulas & Michael Hellwig. (2022) Methionine‐associated peptide α‐amidation is directed both to the N‐ and the C‐terminal amino acids. Journal of Peptide Science 28:11.
Crossref
Crossref
Marie Elhachem, Elias Bou-Maroun, Maher Abboud, Richard G. Maroun & Philippe Cayot. (2022) Combination of Screen-Printed Carbon Electrode and Molecularly Imprinted Polymers for the Selective Determination of Phenolic Compounds in Wine. Antioxidants 11:10, pages 2036.
Crossref
Crossref
Bhaskar Mitra, Lars Kristensen, Rene Lametsch & Jorge Ruiz-Carrascal. (2022) Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications. Meat Science 192, pages 108924.
Crossref
Crossref
Ngouana Moffo A. Ivane, Fopa Kue Roméo Elysé, Suleiman A. Haruna, Ngwasiri Pride, Ejoh Richard, Anuanwen Claris Foncha & Munir Abba Dandago. (2022) The anti-oxidative potential of ginger extract and its constituent on meat protein isolate under induced Fenton oxidation. Journal of Proteomics 269, pages 104723.
Crossref
Crossref
Ruike Qin, Runlin Wu, Haonan Shi, Caihua Jia, Jianhua Rong & Ru Liu. (2022) Formation of AGEs in fish cakes during air frying and other traditional heating methods. Food Chemistry 391, pages 133213.
Crossref
Crossref
Shi-ke Shen, Qian-yun Bu, Wen-tao Yu, Yue-wen Chen, Fei-jian Liu, Zhi-wen Ding & Jun-long Mao. (2022) Interaction and binding mechanism of lipid oxidation products to sturgeon myofibrillar protein in low temperature vacuum heating conditions: Multispectroscopic and molecular docking approaches. Food Chemistry: X 15, pages 100389.
Crossref
Crossref
Meltem Serdaroğlu, Burcu Öztürk‐Kerimoğlu, Aslı Zungur‐Bastıoğlu, Hülya Serpil Kavuşan, Semih Ötleş & Vasfiye Hazal Özyurt. (2022) Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation. European Journal of Lipid Science and Technology 124:10, pages 2100243.
Crossref
Crossref
Xinyue Wang, Qunli Yu, Long He, Qing Zhang & Jibing Ma. (2022) Effects of nitrite concentrations on the quality and protein oxidation of salted meat. Journal of Food Science 87:9, pages 3978-3994.
Crossref
Crossref
R. Pandiselvam, Arashdeep Singh, Sofia Agriopoulou, Monika Sachadyn-Król, Raouf Aslam, Clara Mariana Gonçalves Lima, Anandu Chandra Khanashyam, Anjineyulu Kothakota, Orhan Atakan, Manoj Kumar, S.K. Mathanghi & Amin Mousavi Khaneghah. (2022) A comprehensive review of impacts of ozone treatment on textural properties in different food products. Trends in Food Science & Technology 127, pages 74-86.
Crossref
Crossref
Zhi Qu, Chunqian Feng, Ruiling Li, Nan Liu & Shanqing Zheng. (2022) Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing. Food Science and Human Wellness 11:5, pages 1392-1401.
Crossref
Crossref
Yixuan Dong, Hongzhi Zhang, Jun Mei, Jing Xie & Changbo Shao. (2022) Advances in application of ultrasound in meat tenderization: A review. Frontiers in Sustainable Food Systems 6.
Crossref
Crossref
Laura M. I. Schijven, Thomas D. Vogelaar, Simha Sridharan, Vittorio Saggiomo, Aldrik H. Velders, Johannes H. Bitter & Constantinos V. Nikiforidis. (2022)
Hollow protein microparticles formed through cross-linking by an Au
3+
initiated redox reaction
. Journal of Materials Chemistry B 10:33, pages 6287-6295.
Crossref
Crossref
Binlong Chen, Diyan Li, Dong Leng, Hua Kui, Xue Bai & Tao Wang. (2022) Gut microbiota and meat quality. Frontiers in Microbiology 13.
Crossref
Crossref
Youling L. Xiong. (2022) Muscle Protein Oxidation and Functionality: A Global View of a Once-Neglected Phenomenon. Meat and Muscle Biology 5:3.
Crossref
Crossref
Daixun Wang, Feng Cheng, Yi Wang, Jun Han, Fang Gao, Jianjun Tian, Kaiping Zhang & Ye Jin. (2022) The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria. Foods 11:16, pages 2427.
Crossref
Crossref
Zhi-gui He, Ying Zhang, Ming-duo Yang, Yu-qing Zhang, Ying-ying Cui, Mi-ying Du, Dong Zhao & Hui Sun. (2022) Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork. Frontiers in Nutrition 9.
Crossref
Crossref
Liangtao Lv, Liying Ye, Xiao Lin, Liuying Li, Jiamin Chen, Wenqi Yue & Xuli Wu. (2022) Functional and Allergenic Properties Assessment of Conalbumin (Ovotransferrin) after Oxidation. Foods 11:15, pages 2308.
Crossref
Crossref
Elaine Alves dos Santos, Zeuxis Rosa Evangelista, Joyce Alves Bueno, Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Luís Artur Bataus, Kátia Flávia Fernandes, Márcio Caliari & Manoel Soares Soares Júnior. (2022) Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium “spam‐like” products elaborated with tilapia filleting by‐products. Journal of Food Processing and Preservation 46:8.
Crossref
Crossref
Tong Xing, Xinglian Xu, Lin Zhang & Feng Gao. (2022) Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectoralis Major Muscle and Antioxidant Capacity. Antioxidants 11:8, pages 1468.
Crossref
Crossref
Evans Frimpong Boateng, Ziyi Yang & Wangang Zhang. (2022) Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef Sausage. Antioxidants 11:8, pages 1441.
Crossref
Crossref
Yantao Yin, Lei Zhou, Jiaming Cai, Fan Feng, Lujuan Xing & Wangang Zhang. (2022) Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site. Foods 11:15, pages 2176.
Crossref
Crossref
Fernando Bartolome, Eva Carro & Carolina Alquezar. (2022) Oxidative Stress in Tauopathies: From Cause to Therapy. Antioxidants 11:8, pages 1421.
Crossref
Crossref
Araceli Ulloa-Saavedra, Claudia García-Betanzos, María Zambrano-Zaragoza, David Quintanar-Guerrero, Susana Mendoza-Elvira & Benjamín Velasco-Bejarano. (2022) Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products. Foods 11:14, pages 2150.
Crossref
Crossref
Yongdong Lei, Xiaorong Deng, Zhiwei Zhang, Xin Guo & Jian Zhang. (2022) Effects of oxidation on the physicochemical properties and degradation of mutton myofibrillar proteins. Journal of Food Science 87:7, pages 2932-2942.
Crossref
Crossref
Mayada A. Al-Shibli, Rawdah M. Al-Ali & Alia Z. Hashim. (2022) Oxidative Reaction of Frozen-Stored and Heat Treatments Meat Products. IOP Conference Series: Earth and Environmental Science 1060:1, pages 012063.
Crossref
Crossref
Shengjie Li, Xiuxia Guo, Yuqing Shen, Jinfeng Pan & Xiuping Dong. (2022) Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation. Meat Science 189, pages 108826.
Crossref
Crossref
Ying Xu, Huimin Yan, Wenping Xu, Chuankang Jia, Yalin Peng, Xinbo Zhuang, Jun Qi, Guoyuan Xiong, Lin Mei & Xinglian Xu. (2022) The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels. Food Research International 157, pages 111425.
Crossref
Crossref
Solana Morena Snitman, Francesca Maria Mitton, Provenzal Marina, Ceraulo Maria, Buscaino Giuseppa, María Andrea Gavio & María Paz Sal Moyano. (2022) Effect of biological and anthropogenic habitat sounds on oxidative stress biomarkers and behavior in a key crab species. Comparative Biochemistry and Physiology Part C: Toxicology & Pharmacology 257, pages 109344.
Crossref
Crossref
Youn-Kyung Ham, Dong-Heon Song & Hyun-Wook Kim. (2022) Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage. Antioxidants 11:7, pages 1310.
Crossref
Crossref
Lu Dou, Chang Liu, Zhihao Yang, Rina Su, Xiaoyu Chen, Yanru Hou, Guanhua Hu, Duo Yao, Lihua Zhao, Lin Su & Ye Jin. (2022) Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging. Journal of Food Science 87:6, pages 2578-2594.
Crossref
Crossref
Nian Lu, Ji Ma & Da-Wen Sun. (2022) Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications. Trends in Food Science & Technology 124, pages 63-85.
Crossref
Crossref
Huiyun Zhang, Xinling Li, Huaibin Kang & Xinyan Peng. (2022) Effect of tannic acid-grafted chitosan coating on the quality of fresh pork slices during cold storage. Meat Science 188, pages 108779.
Crossref
Crossref
Huimin Huang, Jiang Yi & Yuting Fan. (2022) Influence of peroxyl radical-induced oxidation on structural characteristics, emulsifying, and foaming properties of α-lactalbumin. LWT 163, pages 113590.
Crossref
Crossref
Elaine Alves dos Santos, Alline Emannuele Chaves Ribeiro, Tatiza Terra Barcelos, Glenda Antonia da Rocha Neves, Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Márcio Caliari & Manoel Soares Soares Júnior. (2022) Shelf life of sodium-reduced ready-to-eat fish product made with by-products from fish and fruit processing subjected to high-intensity ultrasound. Innovative Food Science & Emerging Technologies 78, pages 103021.
Crossref
Crossref
Shuang Liao, Liping Liao, Peng Huang, Yanzhou Wang, Siyuan Zhu, Xin Wang, Tuo Lv, Yinghui Li, Zhiyong Fan, Touming Liu & Qian Lin. (2022) Effects of Different Levels of Garlic Straw Powder on Growth Performance, Meat Quality, Antioxidant and Intestinal Mucosal Morphology of Yellow-Feathered Broilers. Frontiers in Physiology 13.
Crossref
Crossref
Chanadda Suwanvichanee, Panpradub Sinpru, Kasarat Promkhun, Satoshi Kubota, Cindy Riou, Wittawat Molee, Jirawat Yongsawatdigul, Kanjana Thumanu & Amonrat Molee. (2022) Effects of β-alanine and L-histidine supplementation on carnosine contents in and quality and secondary structure of proteins in slow-growing Korat chicken meat. Poultry Science 101:5, pages 101776.
Crossref
Crossref
Guangming Liao, Haiping Zhang, Yiren Jiang, Miral Javed, Shanbai Xiong & Youming Liu. (2022) Effect of lipoxygenase-catalyzed linoleic acid oxidation on structural and rheological properties of silver carp (Hypophthalmichthys molitrix) myofibrillar protein. LWT 161, pages 113388.
Crossref
Crossref
Yuanyuan Zhong, Ping Han, Suling Sun, Ning An, Xudong Ren, Shiling Lu, Qingling Wang & Juan Dong. (2022) Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage. Food Chemistry 375, pages 131874.
Crossref
Crossref
Arinze I. Onwurah, Obinna A. Oje, Victor Okpashi, Angela C. Udebuani, Chidiebere E. Ugwu & Ikechukwu N. Onwurah. (2022) Quantitative modelling of Ostracod bioassay: assigning toxicity index to potentially chemical contaminated swimming pools. Environmental Science and Pollution Research 29:21, pages 31075-31084.
Crossref
Crossref
Galina Gurinovich, Irina Patrakova & Vladislav Khrenov. (2022) Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef. Food Processing: Techniques and Technology, pages 98-107.
Crossref
Crossref
Yu Chen, Ying Liang, Xiaoling Tian, Xiaohua Wang, Hao Liu, Feng Jia, Xia Zhang & Jinshui Wang. (2022) Effect of oil oxidation on aggregation of wheat gluten–peanut oil complexes during extrusion. International Journal of Food Science & Technology 57:4, pages 2467-2478.
Crossref
Crossref
Qian Xie, Kaihuan Xie, Jinhui Yi, Zehe Song, Haihan Zhang & Xi He. (2022) The effects of magnolol supplementation on growth performance, meat quality, oxidative capacity, and intestinal microbiota in broilers. Poultry Science 101:4, pages 101722.
Crossref
Crossref
Ke-qi Xin, Xiao-yin Ji, Zonglin Guo, Ling Han, Qun-li Yu & Bo Hu. (2022) Pitaya peel extract and lemon seed essential oil as effective sodium nitrite replacement in cured mutton. LWT 160, pages 113283.
Crossref
Crossref
Jiali Ji, Zahra Allahdad, Elham Sarmast, Stephane Salmieri & Monique Lacroix. (2022) Combined effects of microencapsulated essential oils and irradiation from gamma and X-ray sources on microbiological and physicochemical properties of dry fermented sausages during storage. LWT 159, pages 113180.
Crossref
Crossref
Shaimaa Hatab, John K Koddy, Wenhua Miao, Lingling Tang, Huiqian Xu, Shanggui Deng & Bin Zheng. (2021)
Atmospheric cold plasma: a new approach to modify protein and lipid properties of myofibrillar protein isolate from hairtail (
Trichiurus lepturus
) fish
. Journal of the Science of Food and Agriculture 102:5, pages 2041-2049.
Crossref
Crossref
Reyes Omaro Caraveo-Suarez, Iván Adrián Garcia-Galicia, Eduardo Santellano-Estrada, Luis Manuel Carrillo-Lopez, Mariana Huerta-Jimenez, Simon Morales-Rodriguez, Einar Vargas-Bello-Pérez & Alma Delia Alarcon-Rojo. (2022) Ultrasound as a Potential Technology to Improve the Quality of Meat Produced from a Mexican Autochthonous Bovine Breed. Sustainability 14:7, pages 3886.
Crossref
Crossref
Han Wu, Wenzheng Shi, Haiyuan Huang, Luzhu Chen, Nian Li, Yufan Du, Nuo Pei & Jie Sun. (2021)
The impact of
Flavourzyme
on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining
. Journal of the Science of Food and Agriculture 102:4, pages 1665-1673.
Crossref
Crossref
Adrian Gonzalez, Jules B. van Lier & Merle K. de Kreuk. (2022) Effects of mild thermal pre-treatment combined with H2O2 addition on waste activated sludge digestibility. Waste Management 141, pages 163-172.
Crossref
Crossref
Zuodong Chen, Tong Xing, Jiaolong Li, Lin Zhang, Yun Jiang & Feng Gao. (2022) Oxidative stress induced by hydrogen peroxide promotes glycolysis by activating CaMKK/LKB1/AMPK pathway in broiler breast muscle. Poultry Science 101:3, pages 101681.
Crossref
Crossref
Rim Nassar, Barbara Vernus, Gilles Carnac, Gilles Fouret, Bénédicte Goustard, François Casas, Lionel Tintignac, Isabelle Cassar-Malek, Brigitte Picard, Iban Seiliez, Thomas Brioche, Christelle Koechlin-Ramonatxo, Christelle Bertrand-Gaday, Aline Hamade, Fadia Najjar, Béatrice Chabi & Anne Bonnieu. (2022) Myostatin gene inactivation increases post-mortem calpain-dependent muscle proteolysis in mice. Meat Science 185, pages 108726.
Crossref
Crossref
Robyn D. Warner, Tommy L. Wheeler, Minh Ha, Xin Li, Alaa El-Din Bekhit, James Morton, Rozita Vaskoska, Frank R. Dunshea, Rui Liu, Peter Purslow & Wangang Zhang. (2022) Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Science 185, pages 108657.
Crossref
Crossref
Anni Nisov, Tanja Kakko, Hanna-Leena Alakomi, Raija Lantto & Kaisu Honkapää. (2022) Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus). Food Chemistry 373, pages 131524.
Crossref
Crossref
Zhiyu Zhang, Jing Yuan, Shuangjie Tian, Yang Wu, Yue Liu, Huihui Zhou, Wenbing Zhang & Kangsen Mai. (2022) Effects of dietary vitamin E supplementation on growth, feed utilization and flesh quality of large yellow croaker Larimichthys crocea fed with different levels of dietary yellow mealworm Tenebrio molitor meal. Aquaculture 551, pages 737954.
Crossref
Crossref
Seyyedeh Zeynab Mosavinia, Seyed Mohammad Mousavi, Ainaz Khodanazary & Seyed Mehdi Hosseini. (2021) Effect of a chitosan-based nanocomposite containing ZnO and Zataria multiflora essential oil on quality properties of Asian sea bass (Lates calcarifer) fillet. Journal of Food Science and Technology 59:3, pages 869-878.
Crossref
Crossref
Kai Zhang, Xuemin Li, Jinshan Zhao, Yang Wang, Xiaojing Hao, Kaidong Liu & Huawei Liu. (2022) Protective effects of chlorogenic acid on the meat quality of oxidatively stressed broilers revealed by integrated metabolomics and antioxidant analysis. Food & Function 13:4, pages 2238-2252.
Crossref
Crossref
Man-Man Yu, Ying-Chen Fan, Yu-Xin Liu, Fa-Wen Yin, De-Yang Li, Xiao-Yang Liu, Da-Yong Zhou & Bei-Wei Zhu. (2022) Effects of antioxidants of bamboo leaves on protein digestion and transport of cooked abalone muscles. Food & Function 13:4, pages 1785-1796.
Crossref
Crossref
Han Peng & Fereidoon Shahidi. (2022) The Effects of Acyl Chain Length on Antioxidant Efficacy of Mono- and Multi-Acylated Resveratrol: A Comparative Assessment. Molecules 27:3, pages 1001.
Crossref
Crossref
Hamieh Goshtasbi, Parvin Samadi Pakchin, Ali Movafeghi, Jaleh Barar, Ana M. Castejon, Hossein Omidian & Yadollah Omidi. (2022) Impacts of oxidants and antioxidants on the emergence and progression of Alzheimer's disease. Neurochemistry International 153, pages 105268.
Crossref
Crossref
Sema Demirci-Çekiç, Gülay Özkan, Aslı Neslihan Avan, Seda Uzunboy, Esra Çapanoğlu & Reşat Apak. (2022) Biomarkers of Oxidative Stress and Antioxidant Defense. Journal of Pharmaceutical and Biomedical Analysis 209, pages 114477.
Crossref
Crossref
Shaobo Li, Can Xiang, Yue Ge, Huan Liu, Dequan Zhang & Zhenyu Wang. (2022) Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state. Food Research International 152, pages 110923.
Crossref
Crossref
Song Gao, Yueyue Liu, Longteng Zhang, Yuqing Tan, Bo Li, Hui Hong & Yongkang Luo. (2022) Sodium chloride-induced oxidation of bighead carp (Aristichthys nobilis) fillets: The role of mitochondria and underlying mechanisms. Food Research International 152, pages 110915.
Crossref
Crossref
Fei-jian Liu, Shi-ke Shen, Yue-wen Chen, Xiu-ping Dong, Jia-run Han, Hu-jun Xie & Zhi-wen Ding. (2022) Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating. Food Chemistry 370, pages 131371.
Crossref
Crossref
Sobhy A. El-Sohaimy, Miral G. Abd El-Wahab, Zilolakhon A. Oleneva & Abduvali D. Toshev. (2022) Physicochemical, Organoleptic Evaluation and Shelf Life Extension of Quinoa Flour-Coated Chicken Nuggets. Journal of Food Quality 2022, pages 1-9.
Crossref
Crossref
Bing Zhou, Jie Luo, Wei Quan, Aihua Lou & Qingwu Shen. (2022) Antioxidant Activity and Sensory Quality of Bacon. Foods 11:2, pages 236.
Crossref
Crossref
André F. Seixas, Ana P. Quendera, João P. Sousa, Alda F. Q. Silva, Cecília M. Arraiano & José M. Andrade. (2022) Bacterial Response to Oxidative Stress and RNA Oxidation. Frontiers in Genetics 12.
Crossref
Crossref
Shini Yang, Haihua Liu, Xiaojun Liao, Xiankui Kong & Zhenzhen Xu. (2021) Extraction and profiling of proteins in yellow powder from sweet potato starch wastewater using response surface methodology and proteomic approach. Journal of Food Science 87:1, pages 339-352.
Crossref
Crossref
Binbin Li, Xinyue Dong, Eero Puolanne & Per Ertbjerg. (2022) Effect of wooden breast degree on lipid and protein oxidation and citrate synthase activity of chicken pectoralis major muscle. LWT 154, pages 112884.
Crossref
Crossref
Xiaolei Shen, Ting Li, Xianghong Li, Faxiang Wang, Yongle Liu & Jinhong Wu. (2022) Dual cryoprotective and antioxidant effects of silver carp (Hypophthalmichthys molitrix) protein hydrolysates on unwashed surimi stored at conventional and ultra-low frozen temperatures. LWT 153, pages 112563.
Crossref
Crossref
Zhaoming Wang, Hui Zhou, Kai Zhou, Juncai Tu & Baocai Xu. (2022) An underlying softening mechanism in pale, soft and exudative – Like rabbit meat: The role of reactive oxygen species – Generating systems. Food Research International 151, pages 110853.
Crossref
Crossref
Yanting Shen, Shan Hong & Yonghui Li. 2022. Emerging Sources and Applications of Alternative Proteins. Emerging Sources and Applications of Alternative Proteins
71
127
.
Alexander Bambokian, Fabiano A. Gomes, Calvin Sjaarda, Claudio N. Soares, Roumen Milev & Elisa Brietzke. 2022. Novel Therapeutic Approaches Targeting Oxidative Stress. Novel Therapeutic Approaches Targeting Oxidative Stress
1
17
.
Helen N. Onyeaka & Ozioma F. Nwabor. 2022. Food Preservation and Safety of Natural Products. Food Preservation and Safety of Natural Products
51
56
.
Patience E. Obiweluozo, Chimezie N. Onwurah, Uche E. Uzodinma, Ibiwari C. Dike & Arinze I. Onwurah. (2021) Particulate air-borne pollutants in Port Harcourt could contaminate recreational pools; toxicity evaluation and children’s health risk assessment. Environmental Science and Pollution Research 29:2, pages 2342-2352.
Crossref
Crossref
Mahmoud Aminlari. 2022. Novel Food Grade Enzymes. Novel Food Grade Enzymes
17
63
.
Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, Wangang Zhang, Paula Garcia-Oliveira, Maria Carpena, Miguel A. Prieto, Benjamin Bohrer & José M. Lorenzo. (2021) Protein Oxidation in Muscle Foods: A Comprehensive Review. Antioxidants 11:1, pages 60.
Crossref
Crossref
Jun Liu, Dunhua Liu, Xun Wu, Cuili Pan, Shuzhe Wang & Lu Ma. (2021) TMT Quantitative Proteomics Analysis Reveals the Effects of Transport Stress on Iron Metabolism in the Liver of Chicken. Animals 12:1, pages 52.
Crossref
Crossref
Xiao-Ling Xu, Nan-Nan Zhang, Gao-Feng Shu, Di Liu, Jing Qi, Fei-Yang Jin, Jian-Song Ji & Yong-Zhong Du. (2021) A Luminol-Based Self-Illuminating Nanocage as a Reactive Oxygen Species Amplifier to Enhance Deep Tumor Penetration and Synergistic Therapy. ACS Nano 15:12, pages 19394-19408.
Crossref
Crossref
Valentina Rey, Inés Abatedaga, Cecilia Vera, Faustino E. Morán Vieyra & Claudio D. Borsarelli. (2021) Photosensitized Formation of Soluble Bionanoparticles of Lysozyme. ChemistrySelect 6:47, pages 13443-13451.
Crossref
Crossref
Baojing Ren, Wei Wu, Olugbenga P. Soladoye, Kathrine H. Bak, Yu Fu & Yuhao Zhang. (2021) Application of biopreservatives in meat preservation: a review. International Journal of Food Science & Technology 56:12, pages 6124-6141.
Crossref
Crossref
Srijeeb Karmakar, Arjun Sankhla & Vimal Katiyar. (2021) Supramolecular organization of Cytochrome-C into quantum-dot decorated macromolecular network under pH and thermal stress. International Journal of Biological Macromolecules 193, pages 1623-1634.
Crossref
Crossref
Haitang Wang, Xiufang Xia, Xiaoyu Yin, Haotian Liu, Qian Chen & Baohua Kong. (2021) Investigation of molecular mechanisms of interaction between myofibrillar proteins and 1-heptanol by multiple spectroscopy and molecular docking methods. International Journal of Biological Macromolecules 193, pages 672-680.
Crossref
Crossref
Longteng Zhang, Qian Li, Hui Hong & Yongkang Luo. (2021) Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions. Food Chemistry 365, pages 130510.
Crossref
Crossref
Hazrati Wazir, Shyan Yea Chay, Wan Zunairah Wan Ibadullah, Mohammad Zarei, Nor Afizah Mustapha & Nazamid Saari. (2021) Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage. RSC Advances 11:61, pages 38565-38577.
Crossref
Crossref
Laura M. I. Schijven, Vittorio Saggiomo, Aldrik H. Velders, Johannes H. Bitter & Constantinos V. Nikiforidis. (2021)
Au
3+
-Induced gel network formation of proteins
. Soft Matter 17:42, pages 9682-9688.
Crossref
Crossref
Seonmin Lee, Yun-Sang Choi, Kyung Jo, Hyun Gyung Jeong, Hae In Yong, Tae-Kyung Kim & Samooel Jung. (2021) Processing Characteristics of Freeze-Dried Pork Powder for Meat
Emulsion Gel. Food Science of Animal Resources 41:6, pages 997-1011.
Crossref
Crossref
Yulong Bao, Per Ertbjerg, Mario Estévez, Li Yuan & Ruichang Gao. (2021) Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation. Comprehensive Reviews in Food Science and Food Safety 20:6, pages 5548-5569.
Crossref
Crossref
Displaying 200 of 459 citing articles. Use the download link below to view the full list of citing articles.
Download full citations list