Citations (14)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (1)
Yihua Zhang, Gan Zhao, Pengfei Cheng, Xinyu Yan, Ying Li, Dan Cheng, Ren Wang, Jun Chen & Wenbiao Shen. (2019) Nitrite accumulation during storage of tomato fruit as prevented by hydrogen gas. International Journal of Food Properties 22:1, pages 1425-1438.
Read now
Read now
Articles from other publishers (13)
Ligang Yu, Xiaoyue Zhang, Wenyan Sun, Guang Shen, Yukun Yang & Maomao Zeng. (2023) The influence of piperine on oxidation-induced porcine myofibrillar protein gelation behavior and fluorescent advanced glycation end products formation in model systems. Food Chemistry 420, pages 136119.
Crossref
Crossref
Ling Liu, Qi Dong, Youmeng Kong, Yiru Kong, Ziyin Yu, Bin Li, Haixia Yan, Xu Chen & Yixiao Shen. (2023) The effect of B-type procyanidin on free radical and metal ion induced β-lactoglobulin glyco-oxidation via mass spectrometry and interaction analysis. Food Research International 168, pages 112744.
Crossref
Crossref
Anna M. Polanía, Liliana Londoño, Cristina Ramírez, German Bolivar & Cristóbal N. Aguilar. (2022) Valorization of pineapple waste as novel source of nutraceuticals and biofunctional compounds. Biomass Conversion and Biorefinery 13:5, pages 3593-3618.
Crossref
Crossref
Teng Hui, Zhengfeng Fang, Nazimah Hamid, Qianli Ma & Kezhou Cai. (2023) Effect of variable pressure-assisted immersion process using (−)-epicatechin on the color, flavor, and polycyclic aromatic hydrocarbons content in roasted beef meat. LWT 178, pages 114602.
Crossref
Crossref
Ruxia Gu, Feng Li, Dapeng Li, Fengqin Ge, Longhua Xu & Yongli Wang. (2022) Effects of ferulic acid on the oxidation stability and nitrozation of myofibrillar proteins under oxidative stress. Food Chemistry Advances 1, pages 100016.
Crossref
Crossref
Yingjie Wang, Mengru Liu, Xin Zhou, Haoran Zang, Ruoshi Zhang, Hao Yang, Sanjun Jin, Xingjun Feng & Anshan Shan. (2022) Oxidative stability and gelation properties of myofibrillar protein from chicken breast after post-mortem frozen storage as influenced by phenolic compound-pterostilbene. International Journal of Biological Macromolecules.
Crossref
Crossref
Xin Guo, Ling Hu, Zhouping Wang, Xinrong Zhu, Xiaorong Deng & Jian Zhang. (2021) Effect of rutin on the physicochemical and gel characteristics of myofibrillar protein under oxidative stress. Journal of Food Biochemistry 45:10.
Crossref
Crossref
Sanjun Jin, Min Wang, Hao Yang, Anshan Shan & Xingjun Feng. (2021) Dietary supplementation of resveratrol improved the oxidative stability and spatial conformation of myofibrillar protein in frozen-thawed duck breast meat. Food Bioscience 43, pages 101261.
Crossref
Crossref
Yinhong Niu, Jinghua Chen, Yanli Fan & Tingting Kou. (2021)
Effect of flavonoids from
Lycium barbarum
leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage
. Journal of Food Science 86:5, pages 1766-1777.
Crossref
Crossref
Anqi Guo & Youling L. Xiong. (2021) Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties. Comprehensive Reviews in Food Science and Food Safety 20:3, pages 2801-2824.
Crossref
Crossref
Xue Zhao, Xinglian Xu & Guanghong Zhou. (2020) Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 924-959.
Crossref
Crossref
Xuepeng Li, Cikun Liu, Jinxiang Wang, Wenxie Li, Boyan Lin, Wenhui Zhu, Yongxia Xu, Shumin Yi, Hongbo Mi & Jianrong Li. (2020) Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus). Food Biophysics 15:4, pages 397-408.
Crossref
Crossref
MohammadReza Salahshoor, Cyrus Jalili, Amir Abdolmaleki & Shiva Roshankhah. (2020) Pentoxifylline modulation hepatotoxicity and apoptosis induced by nitrosamine in rats. Biomedical and Biotechnology Research Journal (BBRJ) 4:3, pages 251.
Crossref
Crossref