These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

155 related articles for article (PubMed ID: 20558008)

  • 1. Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat.
    Gheisari HR; Motamedi H
    Meat Sci; 2010 Oct; 86(2):377-83. PubMed ID: 20558008
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chloride salt type/ionic strength, muscle site and refrigeration effects on antioxidant enzymes and lipid oxidation in pork.
    Hernández P; Park D; Soon Rhee K
    Meat Sci; 2002 Aug; 61(4):405-10. PubMed ID: 22061069
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of supplementation with two sources and two levels of copper on meat lipid oxidation, meat colour and superoxide dismutase and glutathione peroxidase enzyme activities in Nellore beef cattle.
    Correa LB; Zanetti MA; Del Claro GR; de Paiva FA; da Luz e Silva S; Netto AS
    Br J Nutr; 2014 Oct; 112(8):1266-73. PubMed ID: 25313573
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing.
    Jin G; He L; Yu X; Zhang J; Ma M
    Food Chem; 2013 Dec; 141(3):2751-6. PubMed ID: 23871020
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels.
    Brannan RG
    J Food Sci; 2008 Jan; 73(1):C36-40. PubMed ID: 18211347
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef.
    Pastsart U; De Boever M; Claeys E; De Smet S
    Meat Sci; 2013 Mar; 93(3):681-6. PubMed ID: 23273481
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage.
    Kılıç B; Şimşek A; Claus JR; Karaca E; Bilecen D
    Food Sci Technol Int; 2020 Apr; 26(3):213-221. PubMed ID: 31604384
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Activity of glutathione peroxidase, superoxide dismutase and catalase and lipid peroxidation intensity in stallion semen during storage at 5 degrees C.
    Kankofer M; Kolm G; Aurich J; Aurich C
    Theriogenology; 2005 Mar; 63(5):1354-65. PubMed ID: 15725443
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The effects of topotecan on lipid peroxidation and antioxidant enzyme levels in rabbit liver tissue.
    Kisa U; Caglayan O; Kacmaz M
    Redox Rep; 2005; 10(2):79-82. PubMed ID: 15949127
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Marked changes in erythrocyte antioxidants and lipid peroxidation levels of rats exposed to acute, repeated and chronic restraint stress.
    Sahin E; Gümüşlü S; Oztürk O; Abidin I; Yargiçoğlu P; Ağar A
    Pharmazie; 2004 Dec; 59(12):961-4. PubMed ID: 15638087
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of pentylenetetrazol-induced epileptic seizure on the antioxidant enzyme activities, glutathione and lipid peroxidation levels in rat erythrocytes and liver tissues.
    Akbas SH; Yegin A; Ozben T
    Clin Biochem; 2005 Nov; 38(11):1009-14. PubMed ID: 16122723
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork.
    Lee SK; Mei L; Decker EA
    Meat Sci; 1997 Aug; 46(4):349-55. PubMed ID: 22062318
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Alterations in brain antioxidant status, protein oxidation and lipid peroxidation in response to different stress models.
    Sahin E; Gümüşlü S
    Behav Brain Res; 2004 Dec; 155(2):241-8. PubMed ID: 15364483
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl.
    Wu H; Yan W; Zhuang H; Huang M; Zhao J; Zhang J
    Food Chem; 2016 Jun; 201():237-42. PubMed ID: 26868571
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of curcumin on LDL oxidation in vitro, and lipid peroxidation and antioxidant enzymes in cholesterol fed rabbits.
    Mahfouz MM; Zhou Q; Kummerow FA
    Int J Vitam Nutr Res; 2011 Nov; 81(6):378-91. PubMed ID: 22673922
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat.
    Kılıç B; Şimşek A; Claus JR; Atılgan E; Aktaş N
    J Food Sci; 2015 Oct; 80(10):C2161-9. PubMed ID: 26317488
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Stress-dependent induction of protein oxidation, lipid peroxidation and anti-oxidants in peripheral tissues of rats: comparison of three stress models (immobilization, cold and immobilization-cold).
    Sahin E; Gümüşlü S
    Clin Exp Pharmacol Physiol; 2007; 34(5-6):425-31. PubMed ID: 17439411
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The effects of feeding with different levels of zinc and chromium on plasma thiobarbituric acid reactive substances and antioxidant enzymes in rats.
    Esen Gursel F; Tekeli SK
    Pol J Vet Sci; 2009; 12(1):35-9. PubMed ID: 19459437
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.