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Journal Abstract Search

181 related items for PubMed ID: 32330829

  • 1. Effects of iron-catalyzed and metmyoglobin oxidizing systems on biochemical properties of yak muscle myofibrillar protein.
    Wang H, Song Y, Liu Z, Li M, Zhang L, Yu Q, Guo Z, Wei J.
    Meat Sci; 2020 Aug; 166():108041. PubMed ID: 32330829
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  • 4. Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems.
    Park D, Xiong YL, Alderton AL, Ooizumi T.
    J Agric Food Chem; 2006 Jun 14; 54(12):4445-51. PubMed ID: 16756379
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  • 13. Particulate metmyoglobin reducing activity and its relationship with meat color.
    Bekhit Ael-D, Geesink GH, Ilian MA, Morton JD, Sedcole R, Bickerstaffe R.
    J Agric Food Chem; 2003 Sep 24; 51(20):6026-35. PubMed ID: 13129312
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  • 16. Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation.
    Feng X, Li C, Ullah N, Hackman RM, Chen L, Zhou G.
    J Agric Food Chem; 2015 Dec 30; 63(51):10957-64. PubMed ID: 26593775
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  • 18. Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway.
    Wang X, Xiong YL, Sato H.
    J Agric Food Chem; 2017 Sep 27; 65(38):8451-8458. PubMed ID: 28876922
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  • 19. Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age.
    Wen W, Luo X, Xia B, Guan J, Nie Y, Li L, Duan J, Suman SP, Sun Q.
    Meat Sci; 2015 Jul 27; 105():121-5. PubMed ID: 25839885
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  • 20. Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radical oxidizing systems.
    Ooizumi T, Xiong YL.
    J Agric Food Chem; 2004 Jun 30; 52(13):4303-7. PubMed ID: 15212484
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