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 *

134 related articles for article (PubMed ID: 22937878)

  • 1. Protein and lipid oxidation in Parma ham during production.
    Koutina G; Jongberg S; Skibsted LH
    J Agric Food Chem; 2012 Sep; 60(38):9737-45. PubMed ID: 22937878
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.
    Gratacós-Cubarsí M; Sárraga C; Castellari M; Valero A; García Regueiro JA; Arnau J
    Food Chem; 2013 Dec; 141(3):3207-14. PubMed ID: 23871079
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure.
    Fuentes V; Ventanas J; Morcuende D; Estévez M; Ventanas S
    Meat Sci; 2010 Jul; 85(3):506-14. PubMed ID: 20416822
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Proteolysis and protein oxidation throughout the smoked dry-cured ham process.
    Poljanec I; Marušić Radovčić N; Petričević S; Karolyi D; Listeš E; Medić H
    Food Chem; 2021 Nov; 362():130207. PubMed ID: 34090047
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Screening for increased protein thiol oxidation in oxidatively stressed muscle tissue.
    El-Shafey AF; Armstrong AE; Terrill JR; Grounds MD; Arthur PG
    Free Radic Res; 2011 Sep; 45(9):991-9. PubMed ID: 21696323
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages.
    Berardo A; De Maere H; Stavropoulou DA; Rysman T; Leroy F; De Smet S
    Meat Sci; 2016 Nov; 121():359-364. PubMed ID: 27424306
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham.
    Gallego M; Mora L; Fraser PD; Aristoy MC; Toldrá F
    Food Chem; 2014 Apr; 149():121-8. PubMed ID: 24295685
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods.
    Papastergiadis A; Mubiru E; Van Langenhove H; De Meulenaer B
    J Agric Food Chem; 2012 Sep; 60(38):9589-94. PubMed ID: 22950760
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon.
    Huang Y; Li H; Huang T; Li F; Sun J
    Food Chem; 2014 Apr; 149():31-9. PubMed ID: 24295673
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork.
    Jongberg S; Tørngren MA; Gunvig A; Skibsted LH; Lund MN
    Meat Sci; 2013 Mar; 93(3):538-46. PubMed ID: 23273462
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Monitoring chemical changes of dry-cured Parma ham during processing by surface autofluorescence spectroscopy.
    Møller JK; Parolari G; Gabba L; Christensen J; Skibsted LH
    J Agric Food Chem; 2003 Feb; 51(5):1224-30. PubMed ID: 12590459
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage.
    Zhang L; Lin YH; Leng XJ; Huang M; Zhou GH
    Meat Sci; 2013 Oct; 95(2):145-50. PubMed ID: 23739264
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.
    Harkouss R; Astruc T; Lebert A; Gatellier P; Loison O; Safa H; Portanguen S; Parafita E; Mirade PS
    Food Chem; 2015 Jan; 166():522-530. PubMed ID: 25053089
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Gender difference as regards myocardial protein oxidation in aged rats: male rats have increased oxidative protein damage.
    Kayali R; Cakatay U; Uzun H; Genç H
    Biogerontology; 2007 Dec; 8(6):653-61. PubMed ID: 17846913
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Antioxidant properties of differently processed spinach products.
    Castenmiller JJ; Linssen JP; Heinonen IM; Hopia AI; Schwarz K; Hollmann PC; West CE
    Nahrung; 2002 Aug; 46(4):290-3. PubMed ID: 12224427
    [TBL] [Abstract][Full Text] [Related]  

  • 16. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization.
    Kim YH; Huff-Lonergan E; Sebranek JG; Lonergan SM
    Meat Sci; 2010 Aug; 85(4):759-67. PubMed ID: 20444557
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages.
    Fuentes V; Estévez M; Ventanas J; Ventanas S
    Food Chem; 2014 Mar; 147():70-7. PubMed ID: 24206687
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging.
    Xiao S; Zhang WG; Lee EJ; Ma CW; Ahn DU
    J Food Sci; 2011 May; 76(4):C612-7. PubMed ID: 22417343
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham.
    Ripollés S; Campagnol PC; Armenteros M; Aristoy MC; Toldrá F
    Meat Sci; 2011 Sep; 89(1):58-64. PubMed ID: 21531513
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham.
    Gallego M; Mora L; Toldrá F
    Food Res Int; 2018 Jul; 109():343-349. PubMed ID: 29803458
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.