149 related articles for article (PubMed ID: 36673372)
1. Role of Stingray (
Panpipat W; Limsuwanmanee J; Cheong LZ; Chaijan M
Foods; 2023 Jan; 12(2):. PubMed ID: 36673372
[TBL] [Abstract][Full Text] [Related]
2. Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage.
Wongwichian C; Klomklao S; Panpipat W; Benjakul S; Chaijan M
Food Chem; 2015 May; 174():279-85. PubMed ID: 25529681
[TBL] [Abstract][Full Text] [Related]
3. Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage.
Wang Z; He Z; Gan X; Li H
Meat Sci; 2018 Dec; 146():131-139. PubMed ID: 30142509
[TBL] [Abstract][Full Text] [Related]
4. Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H(2)O(2) and superoxide anion.
Chan WK; Faustman C; Yin M; Decker EA
Meat Sci; 1997 Jun; 46(2):181-90. PubMed ID: 22062041
[TBL] [Abstract][Full Text] [Related]
5. Impact of myoglobin oxygenation level on color stability of frozen beef steaks.
Henriott ML; Herrera NJ; Ribeiro FA; Hart KB; Bland NA; Calkins CR
J Anim Sci; 2020 Jul; 98(7):. PubMed ID: 32516410
[TBL] [Abstract][Full Text] [Related]
6. Oxymyoglobin oxidation and membranal lipid peroxidation initiated by iron redox cycle.
Gorelik S; Kanner J
J Agric Food Chem; 2001 Dec; 49(12):5939-44. PubMed ID: 11743789
[TBL] [Abstract][Full Text] [Related]
7. Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp.
Cao J; Yan H; Ye B; Shen Y; Liu L
Food Chem; 2024 Feb; 434():137465. PubMed ID: 37716148
[TBL] [Abstract][Full Text] [Related]
8. Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin.
Zhou F; Jongberg S; Zhao M; Sun W; Skibsted LH
J Agric Food Chem; 2016 Jun; 64(22):4618-26. PubMed ID: 27217062
[TBL] [Abstract][Full Text] [Related]
9. Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna (
Palanisamy S; Singh A; Zhang B; Zhao Q; Benjakul S
Foods; 2024 Apr; 13(8):. PubMed ID: 38672909
[TBL] [Abstract][Full Text] [Related]
10. Effects of pyruvate on lipid oxidation and ground beef color.
Ramanathan R; Mancini RA; Van Buiten CB; Suman SP; Beach CM
J Food Sci; 2012 Aug; 77(8):C886-92. PubMed ID: 22860580
[TBL] [Abstract][Full Text] [Related]
11. Oxymyoglobin oxidation and membrane lipid peroxidation initiated by iron redox cycle: prevention of oxidation by enzymic and nonenzymic antioxidants.
Gorelik S; Kanner J
J Agric Food Chem; 2001 Dec; 49(12):5945-50. PubMed ID: 11743790
[TBL] [Abstract][Full Text] [Related]
12. RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef.
Cooper JV; Wiegand BR; Koc AB; Schumacher L; Grün I; Lorenzen CL
J Anim Sci; 2016 Oct; 94(10):4457-4462. PubMed ID: 27898846
[TBL] [Abstract][Full Text] [Related]
13. Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display.
Henriott ML; Herrera NJ; Ribeiro FA; Hart KB; Bland NA; Eskridge K; Calkins CR
Meat Sci; 2020 Dec; 170():108232. PubMed ID: 32712347
[TBL] [Abstract][Full Text] [Related]
14. Impact of Washing with Antioxidant-Infused Soda-Saline Solution on Gel Functionality of Mackerel (
Thongkam P; Chaijan M; Cheong LZ; Panpipat W
Foods; 2023 Aug; 12(17):. PubMed ID: 37685111
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant effect of coenzyme Q on hydrogen peroxide-activated myoglobin.
Mordente A; Martorana GE; Santini SA; Miggiano GA; Petitti T; Giardina B; Battino M; Littarru GP
Clin Investig; 1993; 71(8 Suppl):S92-6. PubMed ID: 8241712
[TBL] [Abstract][Full Text] [Related]
16. Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes.
Bou R; Guardiola F; Codony R; Faustman C; Elias RJ; Decker EA
J Agric Food Chem; 2008 Oct; 56(20):9612-20. PubMed ID: 18816061
[TBL] [Abstract][Full Text] [Related]
17. A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display.
Wang Z; Tu J; Zhou H; Lu A; Xu B
Meat Sci; 2021 Feb; 172():108359. PubMed ID: 33160212
[TBL] [Abstract][Full Text] [Related]
18. Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle.
Monahan FJ; Skibsted LH; Andersen ML
J Agric Food Chem; 2005 Jul; 53(14):5734-8. PubMed ID: 15998141
[TBL] [Abstract][Full Text] [Related]
19. Porcine oxymyoglobin and lipid oxidation in vitro.
Lee S; Phillips AL; Liebler DC; Faustman C
Meat Sci; 2003 Feb; 63(2):241-7. PubMed ID: 22062184
[TBL] [Abstract][Full Text] [Related]
20. Kinetics and mechanism of *NO2 reacting with various oxidation states of myoglobin.
Goldstein S; Merenyi G; Samuni A
J Am Chem Soc; 2004 Dec; 126(48):15694-701. PubMed ID: 15571391
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
