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 *

148 related articles for article (PubMed ID: 23696369)

  • 41. Piperonyl butoxide increases oxidative toxicity of fenthion in the brain of Oreochromis niloticus.
    Üner N; Piner P; Temiz Ö
    J Biochem Mol Toxicol; 2014 Feb; 28(2):84-90. PubMed ID: 24497177
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability.
    Halldorsdottir SM; Sveinsdottir H; Freysdottir J; Kristinsson HG
    Food Chem; 2014 Jan; 142():201-9. PubMed ID: 24001832
    [TBL] [Abstract][Full Text] [Related]  

  • 43. 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]  

  • 44. Myoglobin and haemoglobin-mediated lipid oxidation in washed muscle: observations on crosslinking, ferryl formation, porphyrin degradation, and haemin loss rate.
    Lee SK; Tatiyaborworntham N; Grunwald EW; Richards MP
    Food Chem; 2015 Jan; 167():258-63. PubMed ID: 25148987
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil-in-water emulsion.
    Cheetangdee N; Benjakul S
    J Sci Food Agric; 2015 May; 95(7):1461-8. PubMed ID: 25060883
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
    Resconi VC; Escudero A; Beltrán JA; Olleta JL; Sañudo C; Campo Mdel M
    J Food Sci; 2012 Jan; 77(1):S10-8. PubMed ID: 22182210
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Effects of sulfur dioxide on formation of fishy off-odor and undesirable taste in wine consumed with seafood.
    Fujita A; Isogai A; Endo M; Utsunomiya H; Nakano S; Iwata H
    J Agric Food Chem; 2010 Apr; 58(7):4414-20. PubMed ID: 20218721
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Properties of tilapia carboxy- and oxyhemoglobin at postmortem pH.
    Kristinsson HG; Mony SS; Petty HT
    J Agric Food Chem; 2005 May; 53(9):3643-9. PubMed ID: 15853414
    [TBL] [Abstract][Full Text] [Related]  

  • 49. The protective role of l-carnitine against cylindrospermopsin-induced oxidative stress in tilapia (Oreochromis niloticus).
    Guzmán-Guillén R; Prieto AI; Vázquez CM; Vasconcelos V; Cameán AM
    Aquat Toxicol; 2013 May; 132-133():141-50. PubMed ID: 23501490
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Kinetic studies of lipid oxidation induced by hemoglobin measured by consumption of dissolved oxygen in a liposome model system.
    Carvajal AK; Rustad T; Mozuraityte R; Storrø I
    J Agric Food Chem; 2009 Sep; 57(17):7826-33. PubMed ID: 19691337
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression.
    Song S; Tang Q; Hayat K; Karangwa E; Zhang X; Xiao Z
    Meat Sci; 2014 Mar; 96(3):1191-200. PubMed ID: 24334040
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed.
    Gómez M; Lorenzo JM
    Meat Sci; 2013 Nov; 95(3):658-66. PubMed ID: 23811106
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Investigation of enzymatic hydrolysis conditions on the properties of protein hydrolysate from fish muscle (Collichthys niveatus) and evaluation of its functional properties.
    Shen Q; Guo R; Dai Z; Zhang Y
    J Agric Food Chem; 2012 May; 60(20):5192-8. PubMed ID: 22530872
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Effects of released iron, lipid peroxides, and ascorbate in trout hemoglobin-mediated lipid oxidation of washed cod muscle.
    Richards MP; Li R
    J Agric Food Chem; 2004 Jun; 52(13):4323-9. PubMed ID: 15212487
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle.
    Undeland I; Hultin HO; Richards MP
    J Agric Food Chem; 2002 Nov; 50(23):6847-53. PubMed ID: 12405786
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics.
    Czerner M; Tomás MC; Yeannes MI
    J Sci Food Agric; 2011 Mar; 91(4):609-15. PubMed ID: 21302314
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Galloylated polyphenols as inhibitors of hemoglobin-catalyzed lipid oxidation in fish muscle.
    Neira JI; Pazos M; Maestre R; Torres JL; Medina I
    J Agric Food Chem; 2011 May; 59(10):5684-91. PubMed ID: 21486001
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber.
    Sanchez-Alonso I; Borderías J; Larsson K; Undeland I
    J Agric Food Chem; 2007 Jun; 55(13):5299-305. PubMed ID: 17547416
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Oxidative and apoptotic effects of lambda-cyhalothrin modulated by piperonyl butoxide in the liver of Oreochromis niloticus.
    Piner P; Uner N
    Environ Toxicol Pharmacol; 2012 May; 33(3):414-20. PubMed ID: 22387602
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions.
    Sajib M; Wu H; Fristedt R; Undeland I
    Sci Rep; 2021 Sep; 11(1):19492. PubMed ID: 34593947
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.