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Aron Csuti, Bingjing Zheng & Hualu Zhou. (2023) Post pH-driven encapsulation of polyphenols in next-generation foods: principles, formation and applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Fan Yang, Xiuying Zhong, Yuqing Wang, Juan Zhao, Yongqing Lu & Chao-an Long. (2024) Methylparaben suppresses the citrus postharvest pathogen Penicillium digitatum by undermining the cell wall and membrane and inducing the antioxidant system. Scientia Horticulturae 333, pages 113253.
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Viviana Bolletta, Ruggero Menci, Bernardo Valenti, Luciano Morbidini, Maurizio Servili, Agnese Taticchi, Emanuele Lilli & Mariano Pauselli. (2024) Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers. Meat Science 213, pages 109479.
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Liuyu Su, Zerun Zhao, Jiulin Xia, Jing Xia, Yingqun Nian, Kai Shan, Di Zhao, Hui He & Chunbao Li. (2024) Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration. Food Chemistry 442, pages 138410.
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Yajun Huang, Biying Luo, Shuo Shan, Yijing Wu, Haiyan Lin, Feifei Wang, Chuan Li, Ruiyu Zhu & Chao Zhao. (2024) Application of Ulva lactuca polysaccharide in the preservation of refrigerated of Lateolabrax maculatus fillets. Food Chemistry: X 22, pages 101494.
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Ana C. Gonçalves, Sofia Rodrigues, Rafael Fonseca & Luís R. Silva. (2024) Potential Role of Dietary Phenolic Compounds in the Prevention and Treatment of Rheumatoid Arthritis: Current Reports. Pharmaceuticals 17:5, pages 590.
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Arezou Rouhi, Yasamin Yousefi, Fereshteh Falah, Marjan Azghandi, Behrooz Alizadeh Behbahani, Farideh Tabatabaei-Yazdi & Alireza Vasiee. (2024) Exploring the potential of melittin peptide: Expression, purification, anti-pathogenic properties, and promising applications as a bio-preservative for beef slices. LWT 199, pages 116083.
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Tukiran TukiranAhmad Rudi SetiawanSuyatno SutoyoFauzia Indah Sabila. (2024) In-vitro Anti-inflammatory Activity for Combination of Ethanol Extract from Sappan Wood (Caesalpinia sappan L.) and Red Ginger Rhizome (Zingiber officinale Roxb.). Research Journal of Pharmacy and Technology, pages 1250-1255.
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Gauri Jairath, Ashim Kumar Biswas, Gorakh Mal & Surendranath P. Suman. (2024) Bioactive Compounds in Meat: Their Roles in Modulating Palatability and Nutritional Value. Meat and Muscle Biology 8:1.
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Jiarong Cao, Haixia Yan, Bo Ye, Yixiao Shen & Ling Liu. (2024) Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp. Food Chemistry 434, pages 137465.
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Sean Baker, Akash Desai, Thu Dinh & Mark P. Richards. (2023)
Divergent Reactivity of Hemoglobin Isoforms α
2
A
β
2
and α
2
D
β
2
from
Meleagris gallopavo
in Native and Fatty Acid-Modified States
. Journal of Agricultural and Food Chemistry 71:49, pages 19717-19726.
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Wei Jia & Xinyu Wu. (2023) Potential biomarkers analysis and protein internal mechanisms by cold plasma treatment: Is proteomics effective to elucidate protein–protein interaction network and biochemical pathway?. Food Chemistry 426, pages 136664.
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Seyyed Morteza Seyyed Shoura, Navid Naghsh, Elham Moslemi, Zeynab Kavyani, Amir Hossein Moridpour, Vali Musazadeh & Parvin Dehghan. (2022) Can resveratrol supplementation affect biomarkers of inflammation and oxidative stress? An umbrella meta-analysis. Journal of Functional Foods 99, pages 105360.
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