BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

119 related articles for article (PubMed ID: 23017393)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Assessment of washing with antioxidant on the oxidative stability of fatty fish mince during processing and storage.
    Eymard S; Jacobsen C; Baron CP
    J Agric Food Chem; 2010 May; 58(10):6182-9. PubMed ID: 20423096
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microbial activity inhibition in chilled mackerel (Scomber scombrus) by employment of an organic acid-icing system.
    Sanjuás-Rey M; Gallardo JM; Barros-Velázquez J; Aubourg SP
    J Food Sci; 2012 May; 77(5):M264-9. PubMed ID: 22510040
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage.
    Larsson KJ; Undeland IK
    J Sci Food Agric; 2010 Nov; 90(14):2531-40. PubMed ID: 20812382
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates.
    Chanarat S; Benjakul S
    Food Chem; 2013 Jan; 136(2):929-37. PubMed ID: 23122146
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice.
    Balange AK; Benjakul S; Maqsood S
    J Food Sci; 2009 Oct; 74(8):C619-27. PubMed ID: 19799658
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Proteomic analysis of processing by-products from canned and fresh tuna: identification of potentially functional food proteins.
    Sanmartín E; Arboleya JC; Iloro I; Escuredo K; Elortza F; Moreno FJ
    Food Chem; 2012 Sep; 134(2):1211-9. PubMed ID: 23107750
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel.
    Yarnpakdee S; Benjakul S; Kristinsson HG; Maqsood S
    Food Chem; 2012 Dec; 135(4):2474-82. PubMed ID: 22980831
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Role of the raw composition of pelagic fish muscle on the development of lipid oxidation and rancidity during storage.
    Maestre R; Pazos M; Medina I
    J Agric Food Chem; 2011 Jun; 59(11):6284-91. PubMed ID: 21534628
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Proteomics analysis in frozen horse mackerel previously high-pressure processed.
    Pazos M; Méndez L; Vázquez M; Aubourg SP
    Food Chem; 2015 Oct; 185():495-502. PubMed ID: 25952898
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Enhancement of gel properties of Scomberomorus niphonius myofibrillar protein using phlorotannin extracts under UVA irradiation.
    Jiang D; Shen P; Pu Y; Jin M; Yu C; Qi H
    J Food Sci; 2020 Jul; 85(7):2050-2059. PubMed ID: 32572982
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. FTSC-Labeling Coupled with 2DE-LC-MS/MS Analysis of Complex Protein Mixtures for Identification and Relative Quantification of Tissue Carbonylome.
    Méndez L; Barros L; Muñoz S; Medina I
    Methods Mol Biol; 2021; 2259():227-246. PubMed ID: 33687719
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of molecular structure of phenolic families as hydroxycinnamic acids and catechins on their antioxidant effectiveness in minced fish muscle.
    Medina I; Gallardo JM; Gonzalez MJ; Lois S; Hedges N
    J Agric Food Chem; 2007 May; 55(10):3889-95. PubMed ID: 17451250
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein.
    Prodpran T; Benjakul S; Phatcharat S
    Int J Biol Macromol; 2012 Dec; 51(5):774-82. PubMed ID: 22824469
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast.
    Martelo-Vidal MJ; Mesas JM; Vázquez M
    Food Sci Technol Int; 2012 Jun; 18(3):251-9. PubMed ID: 22701058
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Oxidation of myofibrillar proteins and impaired functionality: underlying mechanisms of the carbonylation pathway.
    Utrera M; Estévez M
    J Agric Food Chem; 2012 Aug; 60(32):8002-11. PubMed ID: 22838408
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of brown seaweed polyphenols, α-tocopherol, and ascorbic acid on protein oxidation and textural properties of fish mince (Pagrosomus major) during frozen storage.
    Wang T; Li Z; Yuan F; Lin H; Pavase TR
    J Sci Food Agric; 2017 Mar; 97(4):1102-1107. PubMed ID: 27282659
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.