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Maiken V. Kröger-Ohlsen, Mogens L. Andersen & Leif H. Skibsted. (1999) Acid-catalysed autoreduction of ferrylmyoglobin in aqueous solution studied by freeze quenching and ESR spectroscopy. Free Radical Research 30:4, pages 305-314.
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Lars Viborg Jørgensen & Leif H. Skibsted. (1998) Flavonoid Deactivation of Ferrylmyoglobin in Relation to Ease of Oxidation as Determined by Cyclic Voltammetry. Free Radical Research 28:3, pages 335-351.
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Lars Viborg Jórgensen, Henrik J. Andersen & Leif H. Skibsted. (1997) Kinetics of Reduction of Hypervalent Iron in Myoglobin by Crocin in Aqueous Solution. Free Radical Research 27:1, pages 73-87.
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Articles from other publishers (51)
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Ning Tang & Leif H. Skibsted. (2017) Sequential Proton Loss Electron Transfer in Deactivation of Iron(IV) Binding Protein by Tyrosine Based Food Components. Journal of Agricultural and Food Chemistry 65:30, pages 6195-6210.
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Andressa de Zawadzki, Daniel R. Cardoso & Leif H. Skibsted. (2017) Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions. RSC Advances 7:29, pages 17824-17831.
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Helene Pindstrup, Cristina Fernández, José Manuel Amigo & Leif H. Skibsted. (2013) Multivariate curve resolution of spectral data for the pH-dependent reduction of ferrylmyoglobin by cysteine. Chemometrics and Intelligent Laboratory Systems 122, pages 78-83.
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Arvind Hettiarachchy, Navam Sato, Kenji Marshall & Maurice KannanSe-Kwon Kim, Isuru Wijesekara, Eun Park, Yasuki Matsumura, Yasushi Nakamura & Kenji Sato. 2011. Bioactive Food Proteins and Peptides. Bioactive Food Proteins and Peptides
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Silvia Helena Libardi, Júlio C. Borges, Leif H. Skibsted & Daniel R. Cardoso. (2011) Deactivation of Ferrylmyoglobin by Vanillin as Affected by Vanillin Binding to β-Lactoglobulin. Journal of Agricultural and Food Chemistry 59:11, pages 6202-6208.
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A. I. Stepuro, R. I. Adamchuk, A. Yu. Oparin & I. I. Stepuro. (2008) Thiamine inhibits formation of dityrosine, a specific marker of oxidative injury, in reactions catalyzed by oxoferryl forms of hemoglobin. Biochemistry (Moscow) 73:9, pages 1031-1041.
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Antonia M. Jimnez, Maria Antonia Murcia, Pilar Parras & Magdalena Martnez-Tom. (2008) On the importance of adequately choosing the ingredients of yoghurt and enriched milk for their antioxidant activity. International Journal of Food Science & Technology 43:8, pages 1464-1473.
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Charlotte Langgaard Steffensen, Maija-Liisa Mattinen, Henrik Jørgen Andersen, Kristiina Kruus, Johanna Buchert & Jacob Holm Nielsen. (2007) Cross-linking of tyrosine-containing peptides by hydrogen peroxide-activated Coprinus Cinereus peroxidase. European Food Research and Technology 227:1, pages 57-67.
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Makoto Shiota, Toshiaki Uchida, Taishi Oda & Hiroshi Kawakami. (2006) Utilization of Lactoferrin as an Iron-Stabilizer for Soybean and Fish Oil. Journal of Food Science 71:3, pages C120-C123.
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