259 related articles for article (PubMed ID: 15212487)
1. Effects of released iron, lipid peroxides, and ascorbate in trout hemoglobin-mediated lipid oxidation of washed cod muscle.
Richards MP; Li R
J Agric Food Chem; 2004 Jun; 52(13):4323-9. PubMed ID: 15212487
[TBL] [Abstract][Full Text] [Related]
2. Effects of fish heme protein structure and lipid substrate composition on hemoglobin-mediated lipid oxidation.
Richards MP; Nelson NM; Kristinsson HG; Mony SS; Petty HT; Oliveira AC
J Agric Food Chem; 2007 May; 55(9):3643-54. PubMed ID: 17394329
[TBL] [Abstract][Full Text] [Related]
3. Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle.
Larsson K; Almgren A; Undeland I
J Agric Food Chem; 2007 Oct; 55(22):9027-35. PubMed ID: 17910510
[TBL] [Abstract][Full Text] [Related]
4. Capacity of reductants and chelators to prevent lipid oxidation catalyzed by fish hemoglobin.
Maestre R; Pazos M; Iglesias J; Medina I
J Agric Food Chem; 2009 Oct; 57(19):9190-6. PubMed ID: 19736927
[TBL] [Abstract][Full Text] [Related]
5. Mechanisms of heme protein-mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscle.
Grunwald EW; Richards MP
J Agric Food Chem; 2006 Oct; 54(21):8271-80. PubMed ID: 17032039
[TBL] [Abstract][Full Text] [Related]
6. Characterization of aqueous components in chicken breast muscle as inhibitors of hemoglobin-mediated lipid oxidation.
Li R; Richards MP; Undeland I
J Agric Food Chem; 2005 Feb; 53(3):767-75. PubMed ID: 15686432
[TBL] [Abstract][Full Text] [Related]
7. Effect of pH on hemoglobin-catalyzed lipid oxidation in cod muscle membranes in vitro and in situ.
Pazos M; Medina I; Hultin HO
J Agric Food Chem; 2005 May; 53(9):3605-12. PubMed ID: 15853408
[TBL] [Abstract][Full Text] [Related]
8. Comparative analysis of different hemoglobins: autoxidation, reaction with peroxide, and lipid oxidation.
Richards MP; Dettmann MA
J Agric Food Chem; 2003 Jun; 51(13):3886-91. PubMed ID: 12797760
[TBL] [Abstract][Full Text] [Related]
9. Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids.
Undeland I; Hultin HO; Richards MP
J Agric Food Chem; 2003 May; 51(10):3111-9. PubMed ID: 12720401
[TBL] [Abstract][Full Text] [Related]
10. The effect of acid and alkali unfolding and subsequent refolding on the pro-oxidative activity of trout hemoglobin.
Kristinsson HG; Hultin HO
J Agric Food Chem; 2004 Aug; 52(17):5482-90. PubMed ID: 15315389
[TBL] [Abstract][Full Text] [Related]
11. Hemoglobin-mediated oxidation of washed minced cod muscle phospholipids: effect of pH and hemoglobin source.
Undeland I; Kristinsson HG; Hultin HO
J Agric Food Chem; 2004 Jul; 52(14):4444-51. PubMed ID: 15237950
[TBL] [Abstract][Full Text] [Related]
12. Pro-oxidative characteristics of trout hemoglobin and myoglobin: a role for released heme in oxidation of lipids.
Richards MP; Dettmann MA; Grunwald EW
J Agric Food Chem; 2005 Dec; 53(26):10231-8. PubMed ID: 16366720
[TBL] [Abstract][Full Text] [Related]
13. Efficiency of hemoglobin from rainbow trout, cod, and herring in promotion of hydroperoxide-derived free radicals.
Pazos M; Andersen ML; Skibsted LH
J Agric Food Chem; 2009 Sep; 57(18):8661-7. PubMed ID: 19705833
[TBL] [Abstract][Full Text] [Related]
14. Studies with myoglobin variants indicate that released hemin is the primary promoter of lipid oxidation in washed fish muscle.
Grunwald EW; Richards MP
J Agric Food Chem; 2006 Jun; 54(12):4452-60. PubMed ID: 16756380
[TBL] [Abstract][Full Text] [Related]
15. Control of oxidative reactions of hemoglobin in the design of blood substitutes: role of the ascorbate-glutathione antioxidant system.
Simoni J; Villanueva-Meyer J; Simoni G; Moeller JF; Wesson DE
Artif Organs; 2009 Feb; 33(2):115-26. PubMed ID: 19178455
[TBL] [Abstract][Full Text] [Related]
16. Deoxyhemoglobin-mediated lipid oxidation in washed fish muscle.
Richards MP; Østdal H; Andersen HJ
J Agric Food Chem; 2002 Feb; 50(5):1278-83. PubMed ID: 11853518
[TBL] [Abstract][Full Text] [Related]
17. Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle.
Undeland I; Hultin HO; Richards MP
J Agric Food Chem; 2002 Nov; 50(23):6847-53. PubMed ID: 12405786
[TBL] [Abstract][Full Text] [Related]
18. Phenylalanine substitution at site B10 (L29F) inhibits metmyoglobin formation and myoglobin-mediated lipid oxidation in washed fish muscle: mechanistic implications.
Richards MP; Cai H; Grunwald EW
J Agric Food Chem; 2009 Sep; 57(17):7997-8002. PubMed ID: 19678685
[TBL] [Abstract][Full Text] [Related]
19. Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber.
Sanchez-Alonso I; Borderías J; Larsson K; Undeland I
J Agric Food Chem; 2007 Jun; 55(13):5299-305. PubMed ID: 17547416
[TBL] [Abstract][Full Text] [Related]
20. Effects of oxidized dietary oil and vitamin E supplementation on lipid profile and oxidation of muscle and liver of juvenile atlantic cod (Gadus morhua).
Zhong Y; Lall SP; Shahidi F
J Agric Food Chem; 2007 Jul; 55(15):6379-86. PubMed ID: 17583348
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
