188 related articles for article (PubMed ID: 33773678)
21. The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product.
Van Hecke T; Ho PL; Goethals S; De Smet S
Food Res Int; 2017 Dec; 102():785-792. PubMed ID: 29196013
[TBL] [Abstract][Full Text] [Related]
22. Processed Meat Protein Promoted Inflammation and Hepatic Lipogenesis by Upregulating Nrf2/Keap1 Signaling Pathway in Glrx-Deficient Mice.
Ahmad MI; Zou X; Ijaz MU; Hussain M; Liu C; Xu X; Zhou G; Li C
J Agric Food Chem; 2019 Aug; 67(32):8794-8809. PubMed ID: 31345023
[TBL] [Abstract][Full Text] [Related]
23. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.
Mitsumoto M; O'Grady MN; Kerry JP; Joe Buckley D
Meat Sci; 2005 Apr; 69(4):773-9. PubMed ID: 22063156
[TBL] [Abstract][Full Text] [Related]
24. Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats.
Santarelli RL; Vendeuvre JL; Naud N; Taché S; Guéraud F; Viau M; Genot C; Corpet DE; Pierre FH
Cancer Prev Res (Phila); 2010 Jul; 3(7):852-64. PubMed ID: 20530708
[TBL] [Abstract][Full Text] [Related]
25. Effects of tannic acid on growth performance, carcass characteristics, digestibility, nitrogen volatilization, and meat lipid oxidation of steers fed steam-flaked corn-based finishing diets.
Tabke MC; Sarturi JO; Galyean ML; Trojan SJ; Brooks JC; Johnson BJ; Martin J; Baggerman J; Thompson AJ
J Anim Sci; 2017 Nov; 95(11):5124-5136. PubMed ID: 29293728
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats.
Hemeryck LY; Van Hecke T; Vossen E; De Smet S; Vanhaecke L
Food Chem; 2017 Sep; 230():378-387. PubMed ID: 28407925
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat.
Narciso-Gaytán C; Shin D; Sams AR; Keeton JT; Miller RK; Smith SB; Sánchez-Plata MX
Poult Sci; 2010 Dec; 89(12):2726-34. PubMed ID: 21076113
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. 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]
32. Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties.
Carballo DE; Caro I; Andrés S; Giráldez FJ; Mateo J
Food Res Int; 2018 Sep; 111():342-350. PubMed ID: 30007695
[TBL] [Abstract][Full Text] [Related]
33. Quality characteristics of pork loin cured with green nitrite source and some organic acids.
Kim TK; Hwang KE; Lee MA; Paik HD; Kim YB; Choi YS
Meat Sci; 2019 Jun; 152():141-145. PubMed ID: 30827821
[TBL] [Abstract][Full Text] [Related]
34. Addition of fermented and unfermented grape skin in broilers' diets: effect on digestion, growth performance, intestinal microbiota and oxidative stability of meat.
Nardoia M; Romero C; Brenes A; Arija I; Viveros A; Ruiz-Capillas C; Chamorro S
Animal; 2020 Jul; 14(7):1371-1381. PubMed ID: 31854283
[TBL] [Abstract][Full Text] [Related]
35. Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking.
Du M; Hur SJ; Nam KC; Ismail H; Ahn DU
Poult Sci; 2001 Dec; 80(12):1748-53. PubMed ID: 11771891
[TBL] [Abstract][Full Text] [Related]
36. Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish.
Wen S; Zhou G; Song S; Xu X; Voglmeir J; Liu L; Zhao F; Li M; Li L; Yu X; Bai Y; Li C
Proteomics; 2015 Nov; 15(21):3688-98. PubMed ID: 26227428
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat.
Tengilimoglu-Metin MM; Hamzalioglu A; Gokmen V; Kizil M
Food Res Int; 2017 Sep; 99(Pt 1):586-595. PubMed ID: 28784521
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.
Sohaib M; Anjum FM; Arshad MS; Imran M; Imran A; Hussain S
Lipids Health Dis; 2017 Feb; 16(1):27. PubMed ID: 28143531
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
