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Journal Abstract Search

189 related items for PubMed ID: 36746992

  • 1. Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat.
    Kajiya K, Arino M, Koshio A, Minami Y.
    Sci Rep; 2023 Feb 06; 13(1):2125. PubMed ID: 36746992
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  • 2. Desorption electrospray ionization-mass spectrometry imaging of carnitine and imidazole dipeptides in pork chop tissues.
    Enomoto H, Zaima N.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2023 Feb 01; 1216():123601. PubMed ID: 36680959
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  • 4. The anserine to carnosine ratio: an excellent discriminator between white and red meats consumed by free-living overweight participants of the PREVIEW study.
    Cuparencu C, Rinnan Å, Silvestre MP, Poppitt SD, Raben A, Dragsted LO.
    Eur J Nutr; 2021 Feb 01; 60(1):179-192. PubMed ID: 32246262
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  • 5. A simple and reliable new microchip electrophoresis method for fast measurements of imidazole dipeptides in meat from different animal species.
    Jozanović M, Sakač N, Sak-Bosnar M, Carrilho E.
    Anal Bioanal Chem; 2018 Jul 01; 410(18):4359-4369. PubMed ID: 29707755
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  • 7. LC-ESI-MS/MS quantification of carnosine, anserine, and balenine in meat samples.
    Uenoyama R, Miyazaki M, Miyazaki T, Shigeno Y, Tokairin Y, Konno H, Yamashita T.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2019 Nov 15; 1132():121826. PubMed ID: 31675678
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  • 13. 2-Oxo-imidazole dipeptides inhibit peroxynitrite-dependent tyrosine nitration.
    Matsukura K, Komae S, Kasamatsu S, Ihara H.
    Biochem Biophys Res Commun; 2023 Aug 06; 668():77-81. PubMed ID: 37244038
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  • 17. Carnosine and anserine in chicken can quench toxic acrylamide under cooking conditions: Mass spectrometric studies on adduct formation and characterization.
    Takama A, Matsubara H, Lee SH, Oe T.
    Food Chem; 2020 Dec 15; 333():127480. PubMed ID: 32688306
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  • 18. Isolation of balenine from opah (Lampris megalopsis) muscle and comparison of antioxidant and iron-chelating activities with other major imidazole dipeptides.
    Ishihara K, Watanabe R, Kato T, Seko T, Matsuda T, Omura Y, Shigemura Y, Kawabata Y, Maegawa T.
    Food Chem; 2021 Dec 01; 364():130343. PubMed ID: 34246912
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  • 20. Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat.
    Peiretti PG, Medana C, Visentin S, Dal Bello F, Meineri G.
    Food Chem; 2012 May 01; 132(1):80-5. PubMed ID: 26434266
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