225 related articles for article (PubMed ID: 17147430)
1. Identification of carbonylated protein in frozen rainbow trout (Oncorhynchus mykiss) fillets and development of protein oxidation during frozen storage.
Kjaersgård IV; Nørrelykke MR; Baron CP; Jessen F
J Agric Food Chem; 2006 Dec; 54(25):9437-46. PubMed ID: 17147430
[TBL] [Abstract][Full Text] [Related]
2. Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss).
Baron CP; Kjaersgård IV; Jessen F; Jacobsen C
J Agric Food Chem; 2007 Oct; 55(20):8118-25. PubMed ID: 17713921
[TBL] [Abstract][Full Text] [Related]
3. Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage.
Geirsdottir M; Hlynsdottir H; Thorkelsson G; Sigurgisladottir S
J Food Sci; 2007 Sep; 72(7):C376-80. PubMed ID: 17995635
[TBL] [Abstract][Full Text] [Related]
4. Fish proteins as targets of ferrous-catalyzed oxidation: identification of protein carbonyls by fluorescent labeling on two-dimensional gels and MALDI-TOF/TOF mass spectrometry.
Pazos M; da Rocha AP; Roepstorff P; Rogowska-Wrzesinska A
J Agric Food Chem; 2011 Jul; 59(14):7962-77. PubMed ID: 21630660
[TBL] [Abstract][Full Text] [Related]
5. Changes in cod muscle proteins during frozen storage revealed by proteome analysis and multivariate data analysis.
Kjaersgård IV; Nørrelykke MR; Jessen F
Proteomics; 2006 Mar; 6(5):1606-18. PubMed ID: 16429459
[TBL] [Abstract][Full Text] [Related]
6. Pathway-oriented action of dietary essential oils to prevent muscle protein oxidation and texture deterioration of farmed rainbow trout.
Santos HMC; Méndez L; Secci G; Parisi G; Martelli R; Medina I
Animal; 2019 Sep; 13(9):2080-2091. PubMed ID: 30774047
[TBL] [Abstract][Full Text] [Related]
7. Two-dimensional gel electrophoresis detection of protein oxidation in fresh and tainted rainbow trout muscle.
Kjaersgård IV; Jessen F
J Agric Food Chem; 2004 Nov; 52(23):7101-7. PubMed ID: 15537324
[TBL] [Abstract][Full Text] [Related]
8. Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin.
Pazos M; Maestre R; Gallardo JM; Medina I
Food Chem; 2013 Jan; 136(1):64-72. PubMed ID: 23017393
[TBL] [Abstract][Full Text] [Related]
9. Does feed composition affect oxidation of rainbow trout (Oncorhynchus mykiss) during frozen storage?
Baron CP; Hyldig G; Jacobsen C
J Agric Food Chem; 2009 May; 57(10):4185-94. PubMed ID: 19397372
[TBL] [Abstract][Full Text] [Related]
10. Effect of a low-density polyethylene film containing butylated hydroxytoluene on lipid oxidation and protein quality of Sierra fish (Scomberomorus sierra) muscle during frozen storage.
Torres-Arreola W; Soto-Valdez H; Peralta E; Cardenas-López JL; Ezquerra-Brauer JM
J Agric Food Chem; 2007 Jul; 55(15):6140-6. PubMed ID: 17595103
[TBL] [Abstract][Full Text] [Related]
11. Identification and quantification of protein carbonylation using light and heavy isotope labeled Girard's P reagent.
Mirzaei H; Regnier F
J Chromatogr A; 2006 Nov; 1134(1-2):122-33. PubMed ID: 16996067
[TBL] [Abstract][Full Text] [Related]
12. Protein recovery from rainbow trout (Oncorhynchus mykiss) processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives.
Chen YC; Jaczynski J
J Agric Food Chem; 2007 Oct; 55(22):9079-88. PubMed ID: 17902629
[TBL] [Abstract][Full Text] [Related]
13. Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus).
Yagiz Y; Kristinsson HG; Balaban MO; Marshall MR
J Food Sci; 2007 Nov; 72(9):C509-15. PubMed ID: 18034712
[TBL] [Abstract][Full Text] [Related]
14. Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients.
Timm-Heinrich M; Eymard S; Baron CP; Nielsen HH; Jacobsen C
Food Chem; 2013 Feb; 136(3-4):1220-30. PubMed ID: 23194517
[TBL] [Abstract][Full Text] [Related]
15. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 degrees C.
Mexis SF; Chouliara E; Kontominas MG
Food Microbiol; 2009 Sep; 26(6):598-605. PubMed ID: 19527835
[TBL] [Abstract][Full Text] [Related]
16. Effects of postmortem storage temperature on sea bass (Dicentrarchus labrax) muscle protein degradation: analysis by 2-D DIGE and MS.
Terova G; Addis MF; Preziosa E; Pisanu S; Pagnozzi D; Biosa G; Gornati R; Bernardini G; Roggio T; Saroglia M
Proteomics; 2011 Jul; 11(14):2901-10. PubMed ID: 21656684
[TBL] [Abstract][Full Text] [Related]
17. Characterization of oxidative changes in salted herring (Clupea harengus) during ripening.
Andersen E; Andersen ML; Baron CP
J Agric Food Chem; 2007 Nov; 55(23):9545-53. PubMed ID: 17939737
[TBL] [Abstract][Full Text] [Related]
18. Heat shock protein (Hsp70) induced by a mild heat shock slightly moderates plasma osmolarity increases upon salinity transfer in rainbow trout (Oncorhynchus mykiss).
Niu CJ; Rummer JL; Brauner CJ; Schulte PM
Comp Biochem Physiol C Toxicol Pharmacol; 2008 Nov; 148(4):437-44. PubMed ID: 18565799
[TBL] [Abstract][Full Text] [Related]
19. Oxidative stress in the aging murine olfactory bulb: redox proteomics and cellular localization.
Vaishnav RA; Getchell ML; Poon HF; Barnett KR; Hunter SA; Pierce WM; Klein JB; Butterfield DA; Getchell TV
J Neurosci Res; 2007 Feb; 85(2):373-85. PubMed ID: 17131389
[TBL] [Abstract][Full Text] [Related]
20. The effect of freezing and aldehydes on the interaction between fish myoglobin and myofibrillar proteins.
Chaijan M; Benjakul S; Visessanguan W; Lee S; Faustman C
J Agric Food Chem; 2007 May; 55(11):4562-8. PubMed ID: 17488090
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]