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.
139 related articles for article (PubMed ID: 36603476)
1. Protein oxidation affected the digestibility and modification sites of myofibrillar proteins from bighead carp fillets treated with hydroxyl radicals and endogenous oxidizing system. Feng R; Liang W; Liu Y; Luo Y; Tan Y; Hong H Food Chem; 2023 May; 409():135279. PubMed ID: 36603476 [TBL] [Abstract][Full Text] [Related]
2. Protein oxidation-mediated changes in digestion profile and nutritional properties of myofibrillar proteins from bighead carp (Hypophthalmichthys nobilis). Liu Y; Fu Z; Tan Y; Luo Y; Li X; Hong H Food Res Int; 2023 Dec; 174(Pt 1):113546. PubMed ID: 37986513 [TBL] [Abstract][Full Text] [Related]
3. Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storage. Gao S; Fu Z; Zhang L; Li B; Tan Y; Hong H; Luo Y Food Chem; 2023 Dec; 428():136747. PubMed ID: 37413834 [TBL] [Abstract][Full Text] [Related]
4. Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system. Lu H; Zhang L; Li Q; Luo Y Food Chem; 2017 May; 223():96-103. PubMed ID: 28069130 [TBL] [Abstract][Full Text] [Related]
5. Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage. Gao S; Zhuang S; Zhang L; Lametsch R; Tan Y; Li B; Hong H; Luo Y Food Chem; 2024 Feb; 433():137312. PubMed ID: 37672946 [TBL] [Abstract][Full Text] [Related]
6. Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation. Gao S; Liu Y; Fu Z; Zhang H; Zhang L; Li B; Tan Y; Hong H; Luo Y Food Chem; 2023 Jul; 414():135714. PubMed ID: 36808024 [TBL] [Abstract][Full Text] [Related]
7. Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteins. Liu Y; Zhang L; Gao S; Zheng Y; Tan Y; Luo Y; Li X; Hong H Food Res Int; 2022 Jan; 151():110869. PubMed ID: 34980404 [TBL] [Abstract][Full Text] [Related]
8. Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage. Liu Y; Zhang L; Gao S; Bao Y; Tan Y; Luo Y; Li X; Hong H Food Chem; 2022 Feb; 370():131079. PubMed ID: 34788946 [TBL] [Abstract][Full Text] [Related]
9. Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions. Zhang L; Li Q; Hong H; Luo Y Food Chem; 2021 Dec; 365():130510. PubMed ID: 34252620 [TBL] [Abstract][Full Text] [Related]
10. Modeling relationship between protein oxidation and denaturation and texture, moisture loss of bighead carp (Aristichthys Nobilis) during frozen storage. Lu H; Liang Y; Zhang L; Shi J J Food Sci; 2021 Oct; 86(10):4430-4443. PubMed ID: 34549430 [TBL] [Abstract][Full Text] [Related]
11. Effects of Chilling and Partial Freezing on Rigor Mortis Changes of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils. Lu H; Liu X; Zhang Y; Wang H; Luo Y J Food Sci; 2015 Dec; 80(12):C2725-31. PubMed ID: 26555873 [TBL] [Abstract][Full Text] [Related]
12. Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem. Zhang L; Li Q; Jia S; Huang Z; Luo Y Food Chem; 2018 Apr; 246():121-128. PubMed ID: 29291830 [TBL] [Abstract][Full Text] [Related]
13. Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp ( Lu H; Liang Y; Zhang X; Wen G Foods; 2022 Jan; 11(3):. PubMed ID: 35159481 [TBL] [Abstract][Full Text] [Related]
14. Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets. Liu Y; Tan Y; Luo Y; Li X; Hong H Food Chem; 2024 Feb; 434():137396. PubMed ID: 37708574 [TBL] [Abstract][Full Text] [Related]
15. The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets. Li D; Zhao H; Muhammad AI; Song L; Guo M; Liu D Food Chem; 2020 Aug; 320():126614. PubMed ID: 32208187 [TBL] [Abstract][Full Text] [Related]
16. Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi. Lin J; Hong H; Zhang L; Zhang C; Luo Y Food Chem; 2019 Nov; 298():124868. PubMed ID: 31260976 [TBL] [Abstract][Full Text] [Related]
17. Sodium chloride-induced oxidation of bighead carp (Aristichthys nobilis) fillets: The role of mitochondria and underlying mechanisms. Gao S; Liu Y; Zhang L; Tan Y; Li B; Hong H; Luo Y Food Res Int; 2022 Feb; 152():110915. PubMed ID: 35181086 [TBL] [Abstract][Full Text] [Related]
18. Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage. Zhang Y; Yu Q; Liu Y; Sun X; Li Q; Fan H; Benjakul S; Tan Y; Luo Y; Hong H J Food Sci; 2023 Nov; 88(11):4560-4573. PubMed ID: 37815500 [TBL] [Abstract][Full Text] [Related]
19. Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles. Li Q; Sun X; Mubango E; Zheng Y; Liu Y; Zhang Y; Tan Y; Luo Y; Hong H Food Chem; 2023 Oct; 423():136238. PubMed ID: 37156139 [TBL] [Abstract][Full Text] [Related]
20. Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage. Yu Q; Liu J; Liu Y; Zheng Y; Pi R; Mubango E; Tan Y; Luo Y; Hong H Food Res Int; 2022 Nov; 161():111880. PubMed ID: 36192913 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]