BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

220 related articles for article (PubMed ID: 33615508)

  • 1. Protective effects of dietary carnosine during in-vitro digestion of pork differing in fat content and cooking conditions.
    Li YY; Yaylayan V; Palin MF; Sullivan B; Fortin F; Cliche S; Sabik H; Gariépy C
    J Food Biochem; 2021 Feb; 45(2):e13624. PubMed ID: 33615508
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork.
    Goethals S; Van Hecke T; Vossen E; Vanhaecke L; Van Camp J; De Smet S
    Food Res Int; 2020 Oct; 136():109585. PubMed ID: 32846614
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon.
    Steppeler C; Haugen JE; Rødbotten R; Kirkhus B
    J Agric Food Chem; 2016 Jan; 64(2):487-96. PubMed ID: 26654171
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Dual effects of dietary carnosine during in vitro digestion of a Western meal model with added ascorbic acid.
    Li YY; Yaylayan V; Palin MF; Ngapo TM; Cliche S; Sabik H; Gariépy C
    J Food Sci; 2024 Jan; 89(1):710-726. PubMed ID: 38146794
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of linseed and antioxidant-rich diets in pig nutrition on lipid oxidation during cooking and in vitro digestion of pork.
    Martini S; Tagliazucchi D; Minelli G; Lo Fiego DP
    Food Res Int; 2020 Nov; 137():109528. PubMed ID: 33233160
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork.
    Jiang S; Xue D; Zhang Z; Shan K; Ke W; Zhang M; Zhao D; Nian Y; Xu X; Zhou G; Li C
    Food Chem; 2022 May; 375():131683. PubMed ID: 34865922
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications.
    Mitra B; Kristensen L; Lametsch R; Ruiz-Carrascal J
    Meat Sci; 2022 Oct; 192():108924. PubMed ID: 35878433
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion.
    Sobral MMC; Casal S; Faria MA; Cunha SC; Ferreira IMPLVO
    Food Chem Toxicol; 2020 Jul; 141():111401. PubMed ID: 32437894
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat.
    Peiretti PG; Medana C; Visentin S; Dal Bello F; Meineri G
    Food Chem; 2012 May; 132(1):80-5. PubMed ID: 26434266
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer.
    Van Hecke T; Vossen E; Hemeryck LY; Vanden Bussche J; Vanhaecke L; De Smet S
    Food Chem; 2015 Nov; 187():29-36. PubMed ID: 25976994
    [TBL] [Abstract][Full Text] [Related]  

  • 11. In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolites.
    Van Hecke T; Vossen E; Goethals S; Boon N; De Vrieze J; De Smet S
    Food Res Int; 2021 Apr; 142():110203. PubMed ID: 33773678
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Lipid and Protein Oxidation during in Vitro Gastrointestinal Digestion of Pork under Helicobacter pylori Gastritis Conditions.
    Van Hecke T; Basso V; De Smet S
    J Agric Food Chem; 2018 Dec; 66(49):13000-13010. PubMed ID: 30411892
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion.
    Liu S; Zhang R; Fan L; Ma Y; Xiang Q
    J Sci Food Agric; 2020 Mar; 100(4):1735-1740. PubMed ID: 31821565
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion.
    Tian X; Vossen E; De Smet S; Van Hecke T
    Food Chem; 2024 Sep; 453():139662. PubMed ID: 38762946
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion.
    Martini S; Conte A; Tagliazucchi D
    J Proteomics; 2019 Sep; 208():103500. PubMed ID: 31454557
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins.
    Luo J; Taylor C; Nebl T; Ng K; Bennett LE
    Food Chem; 2018 Jul; 254():292-301. PubMed ID: 29548456
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of cooking on vitamin D
    Neill HR; Gill CIR; McDonald EJ; McRoberts WC; Loy R; Pourshahidi LK
    Food Chem; 2022 Dec; 397():133839. PubMed ID: 35947937
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of edible oil type on the formation of protein-bound N
    Li N; Wu X; Liu H; Xie D; Hao S; Lu Z; Quan W; Chen J; Xu H; Li M
    Food Res Int; 2023 Dec; 174(Pt 1):113628. PubMed ID: 37986479
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.
    Latoch A; Libera J; Stasiak DM
    Acta Sci Pol Technol Aliment; 2019; 18(2):163-171. PubMed ID: 31256544
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of fiber-bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion.
    Li J; Zhang H; Yang X; Zhu L; Wu G; Qi X; Zhang H; Wang Y; Chen X
    J Sci Food Agric; 2023 Aug; 103(10):5070-5076. PubMed ID: 36987556
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.