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 *

136 related articles for article (PubMed ID: 33989878)

  • 21. Tocopherols in Seafood and Aquaculture Products.
    Afonso C; Bandarra NM; Nunes L; Cardoso C
    Crit Rev Food Sci Nutr; 2016; 56(1):128-40. PubMed ID: 24915325
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams.
    Santschi MV; Undeland I; Abdollahi M
    Ultrason Sonochem; 2023 Oct; 99():106539. PubMed ID: 37544170
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Lipid oxidation is inhibited by isoeugenol exposure in chinook Salmon (Oncorhynchus Tshawytscha) fillets during storage at 15 degrees C.
    Tuckey NP; Forster ME; Gieseg SP
    J Food Sci; 2009; 74(4):C333-8. PubMed ID: 19490320
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination.
    van Berlo E; Undeland I; Abdollahi M
    Food Chem; 2023 Jan; 398():133947. PubMed ID: 35988411
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha).
    Bower CK; Hietala KA; Oliveira AC; Wu TH
    J Food Sci; 2009 Apr; 74(3):C248-57. PubMed ID: 19397710
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product.
    Tahergorabi R; Beamer SK; Matak KE; Jaczynski J
    J Agric Food Chem; 2012 Jun; 60(23):5979-87. PubMed ID: 22624700
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Radiation induced lipid oxidation in fish.
    Snauwaert F; Tobback P; Maes E; Thyssen J
    Z Lebensm Unters Forsch; 1977 May; 164(1):28-30. PubMed ID: 878639
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of prefreezing storage.
    Undeland I; Lingnert H
    J Agric Food Chem; 1999 May; 47(5):2075-81. PubMed ID: 10552499
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Factors affecting the binding of trout HbI and HbIV to washed cod mince model system and their influence on lipid oxidation.
    Sannaveerappa T; Cai H; Richards MP; Undeland I
    Food Chem; 2014 Jan; 143():392-7. PubMed ID: 24054257
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef.
    Ismail HA; Lee EJ; Ko KY; Paik HD; Ahn DU
    J Food Sci; 2009; 74(1):C25-32. PubMed ID: 19200082
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon.
    Albishi T; Banoub JH; de Camargo AC; Shahidi F
    J Food Biochem; 2019 Mar; 43(3):e12760. PubMed ID: 31353548
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) fillets.
    Marmon SK; Undeland I
    Food Chem; 2013 May; 138(1):214-9. PubMed ID: 23265479
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage.
    Zhang M; Fu JJ; Mao JL; Dong XP; Chen YW
    Food Res Int; 2024 Jun; 186():114410. PubMed ID: 38729706
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: in vitro assays and evaluation in 5% fish oil-in-water emulsion.
    Farvin KH; Lystbæk Andersen L; Hauch Nielsen H; Jacobsen C; Jakobsen G; Johansson I; Jessen F
    Food Chem; 2014 Apr; 149():326-34. PubMed ID: 24295714
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Effect of annatto seed and coriander leaves as natural antioxidants in fish meatballs during frozen storage.
    Sancho RA; de Lima FA; Costa GG; Mariutti LR; Bragagnolo N
    J Food Sci; 2011 Aug; 76(6):C838-45. PubMed ID: 22417481
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Factors influencing the antioxidant effect of phospholipase A2 against lipid oxidation promoted by trout hemoglobin and hemin in washed muscle.
    Tatiyaborworntham N; Yin J; Richards MP
    Food Chem; 2021 May; 343():128428. PubMed ID: 33131955
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.