253 related articles for article (PubMed ID: 16277421)
1. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability.
Wang LL; Xiong YL
J Agric Food Chem; 2005 Nov; 53(23):9186-92. PubMed ID: 16277421
[TBL] [Abstract][Full Text] [Related]
2. Radical scavenging and reducing ability of tilapia (Oreochromis niloticus) protein hydrolysates.
Raghavan S; Kristinsson HG; Leeuwenburgh C
J Agric Food Chem; 2008 Nov; 56(21):10359-67. PubMed ID: 18828605
[TBL] [Abstract][Full Text] [Related]
3. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action.
Kong B; Xiong YL
J Agric Food Chem; 2006 Aug; 54(16):6059-68. PubMed ID: 16881717
[TBL] [Abstract][Full Text] [Related]
4. Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate.
Zhu L; Chen J; Tang X; Xiong YL
J Agric Food Chem; 2008 Apr; 56(8):2714-21. PubMed ID: 18376842
[TBL] [Abstract][Full Text] [Related]
5. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
Min B; Cordray JC; Ahn DU
J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983
[TBL] [Abstract][Full Text] [Related]
6. Relationships between free radical scavenging and antioxidant activity in foods.
Alamed J; Chaiyasit W; McClements DJ; Decker EA
J Agric Food Chem; 2009 Apr; 57(7):2969-76. PubMed ID: 19265447
[TBL] [Abstract][Full Text] [Related]
7. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.
Jiang J; Zhang X; True AD; Zhou L; Xiong YL
J Food Sci; 2013 Nov; 78(11):C1686-94. PubMed ID: 24245886
[TBL] [Abstract][Full Text] [Related]
8. Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates.
Theodore AE; Raghavan S; Kristinsson HG
J Agric Food Chem; 2008 Aug; 56(16):7459-66. PubMed ID: 18662014
[TBL] [Abstract][Full Text] [Related]
9. Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals.
Zhao J; Xiong YL; McNear DH
J Food Sci; 2013 Feb; 78(2):C152-9. PubMed ID: 23331209
[TBL] [Abstract][Full Text] [Related]
10. Effect of electron beam irradiation and storage at 5 degrees C on thiobarbituric acid reactive substances and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts.
Rababah T; Hettiarachchy N; Horax R; Eswaranandam S; Mauromoustakos A; Dickson J; Niebuhr S
J Agric Food Chem; 2004 Dec; 52(26):8236-41. PubMed ID: 15612823
[TBL] [Abstract][Full Text] [Related]
11. Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.
Mancini RA; Ramanathan R; Suman SP; Konda MK; Joseph P; Dady GA; Naveena BM; López-López I
Meat Sci; 2010 Jun; 85(2):339-46. PubMed ID: 20374909
[TBL] [Abstract][Full Text] [Related]
12. Antioxidant and bile acid binding activity of buckwheat protein in vitro digests.
Ma Y; Xiong YL
J Agric Food Chem; 2009 May; 57(10):4372-80. PubMed ID: 19320435
[TBL] [Abstract][Full Text] [Related]
13. Antioxidant properties of casein calcium peptides and their effects on lipid oxidation in beef homogenates.
Sakanaka S; Tachibana Y; Ishihara N; Juneja LR
J Agric Food Chem; 2005 Jan; 53(2):464-8. PubMed ID: 15656689
[TBL] [Abstract][Full Text] [Related]
14. Production and functional characterisation of antioxidative hydrolysates from corn protein via enzymatic hydrolysis and ultrafiltration.
Zhou K; Sun S; Canning C
Food Chem; 2012 Dec; 135(3):1192-7. PubMed ID: 22953842
[TBL] [Abstract][Full Text] [Related]
15. Effects of succinate on ground beef color and premature browning.
Mancini RA; Ramanathan R; Suman SP; Dady G; Joseph P
Meat Sci; 2011 Oct; 89(2):189-94. PubMed ID: 21663806
[TBL] [Abstract][Full Text] [Related]
16. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties.
Peña-Ramos EA; Xiong YL
Meat Sci; 2003 Jul; 64(3):259-63. PubMed ID: 22063011
[TBL] [Abstract][Full Text] [Related]
17. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
Min B; Chen MH; Green BW
J Food Sci; 2009 Apr; 74(3):C268-77. PubMed ID: 19397712
[TBL] [Abstract][Full Text] [Related]
18. Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation.
Zhang L; Li J; Zhou K
Bioresour Technol; 2010 Apr; 101(7):2084-9. PubMed ID: 20015640
[TBL] [Abstract][Full Text] [Related]
19. Chromatographic separation and tandem MS identification of active peptides in potato protein hydrolysate that inhibit autoxidation of soybean oil-in-water emulsions.
Cheng Y; Chen J; Xiong YL
J Agric Food Chem; 2010 Aug; 58(15):8825-32. PubMed ID: 20614939
[TBL] [Abstract][Full Text] [Related]
20. Antioxidant properties of Teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions.
Maisuthisakul P; Pongsawatmanit R; Gordon MH
J Agric Food Chem; 2006 Apr; 54(7):2719-25. PubMed ID: 16569066
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
