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Free Radical Research Volume 39, 2005 - Issue 7
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Original Article

Evaluation of activity of selected antioxidants on proteins in solution and in emulsions

Caroline P. Baron Department of Seafood Research, Danish Institute for Fisheries Research, Denmark Technical University, Building 221, DK-2800 Kgs, Lyngby, DenmarkCorrespondence[email protected]
[email protected]
,
Lis Berner Department of Seafood Research, Danish Institute for Fisheries Research, Denmark Technical University, Building 221, DK-2800 Kgs, Lyngby, Denmark
,
Leif H. Skibsted Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, 4sal., DK-1958, Frederiksbergc, Denmark
&
Hanne H.F. Refsgaard , Drug Metabolism, Novo Nordisk A/S, Novo Nordisk Park, G8.2.25 DK-2760, Måløv, Denmark
Pages 777-785 | Received 21 Jun 2004, Published online: 07 Jul 2009

Citations (15)

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Read on this site (2)

Sisse Jongberg, Charlotte U. Carlsen & Leif H. Skibsted. (2009) Peptides as antioxidants and carbonyl quenchers in biological model systems. Free Radical Research 43:10, pages 932-942.
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Caroline P. Baron, Hanne H. F. Refsgaard, Leif H. Skibsted & Mogens L. Andersen. (2006) Oxidation of bovine serum albumin initiated by the Fenton reaction—effect of EDTA, tert-butylhydroperoxide and tetrahydrofuran. Free Radical Research 40:4, pages 409-417.
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Articles from other publishers (13)

Marianna Skipitari, Electra Kalaitzopoulou, Polyxeni Papadea, Athina Varemmenou, Vassilios E. Gavriil, Evangelia Sarantopoulou, Alkiviadis-Constantinos Cefalas, Sotiris Tsakas, Eleftheria Rosmaraki, Irene Margiolaki, Tilman Grune & Christos D. Georgiou. (2023) Titanium dioxide nanoparticle-based hydroxyl and superoxide radical production for oxidative stress biological simulations. Journal of Photochemistry and Photobiology A: Chemistry 435, pages 114290.
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Birgitte Raagaard Thomsen, Richard Taylor, Ditte Baun Hermund, Ann-Dorit Molke Soerensen, Shuk Yee Heung, Grethe Hyldig, Peter Blenkiron & Charlotte Jacobsen. (2019) Exploring the possibility of predicting long-term oxidative stability in prototype skincare formulations using various lipid oxidation initiators. International Journal of Cosmetic Science 41:1, pages 89-98.
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Irene Albertos, Nina Gringer, Daniel Rico & Caroline P. Baron. (2016) Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants?. Innovative Food Science & Emerging Technologies 37, pages 286-292.
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Maxine Jones, Louwrens C. Hoffman & Magdalena Muller. (2015) Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors. Meat Science 103, pages 54-60.
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Caroline P. Baron. 2014. Antioxidants and Functional Components in Aquatic Foods. Antioxidants and Functional Components in Aquatic Foods 23 42 .
Marianne N. Lund, Marina Heinonen, Caroline P. Baron & Mario Estévez. (2011) Protein oxidation in muscle foods: A review. Molecular Nutrition & Food Research 55:1, pages 83-95.
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Karin J Larsson & Ingrid K Undeland. (2010) Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage. Journal of the Science of Food and Agriculture 90:14, pages 2531-2540.
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Helena M. Moreno, A. Javier Borderías & Caroline P. Baron. (2010) Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage. Food Chemistry 120:2, pages 410-417.
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A.Z. Mercadante, C.D. Capitani, E.A. Decker & I.A. Castro. (2010) Effect of natural pigments on the oxidative stability of sausages stored under refrigeration. Meat Science 84:4, pages 718-726.
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M.N. Lund & C.P. Baron. 2010. Chemical Deterioration and Physical Instability of Food and Beverages. Chemical Deterioration and Physical Instability of Food and Beverages 33 69 .
N. M. Sachindra, M. K. W. A. Airanthi, M. Hosokawa & K. Miyashita. (2010) Radical scavenging and singlet oxygen quenching activity of extracts from Indian seaweeds. Journal of Food Science and Technology 47:1, pages 94-99.
Crossref
Eva Andersen, Mogens L. Andersen & Caroline P. Baron. (2007) Characterization of Oxidative Changes in Salted Herring ( Clupea harengus ) During Ripening . Journal of Agricultural and Food Chemistry 55:23, pages 9545-9553.
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Armando Felsani, Anna Maria Mileo, Vittoria Maresca, Mauro Picardo & Marco G. Paggi. 2007. 247 286 .

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