-
1
-
-
25844517160
-
Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration
-
Estévez, M.; Ventanas, S.; Cava, R. Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: effect on colour and texture deterioration J. Food Sci. 2005, 70, 427 - 432 (Pubitemid 41393204)
-
(2005)
Journal of Food Science
, vol.70
, Issue.7
-
-
Estevez, M.1
Ventanas, S.2
Cava, R.3
-
2
-
-
30844459050
-
Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
-
DOI 10.1016/j.meatsci.2005.09.011, PII S0309174005003517
-
Ventanas, S.; Estévez, M.; Tejeda, J. F.; Ruiz, J. Protein and lipid oxidation in longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet Meat Sci. 2006, 72, 647 - 655 (Pubitemid 43106753)
-
(2006)
Meat Science
, vol.72
, Issue.4
, pp. 647-655
-
-
Ventanas, S.1
Estevez, M.2
Tejeda, J.F.3
Ruiz, J.4
-
3
-
-
34347378854
-
Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits
-
DOI 10.1016/j.meatsci.2007.03.010, PII S0309174007000927
-
Ventanas, S.; Ventanas, J.; Tovar, J.; García, C.; Estévez, M. Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: effect on chemical composition, oxidative status and sensory traits Meat Sci. 2007, 77, 246 - 256 (Pubitemid 47021343)
-
(2007)
Meat Science
, vol.77
, Issue.2
, pp. 246-256
-
-
Ventanas, S.1
Ventanas, J.2
Tovar, J.3
Garcia, C.4
Estevez, M.5
-
4
-
-
34547471557
-
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
-
DOI 10.1016/j.meatsci.2007.03.016, PII S0309174007000988
-
Lund, M. N.; Lametsch, R.; Hviid, M. S.; Jensen, O. N.; Skibsted, L. H. High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage Meat Sci. 2007, 77, 295 - 303 (Pubitemid 47176218)
-
(2007)
Meat Science
, vol.77
, Issue.3
, pp. 295-303
-
-
Lund, M.N.1
Lametsch, R.2
Hviid, M.S.3
Jensen, O.N.4
Skibsted, L.H.5
-
5
-
-
67349086867
-
Analysis of protein carbonyls in meat products by using the DNPH method, fluorescence spectroscopy and liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS)
-
Armenteros, M.; Heinonen, M.; Ollilainen, V.; Toldrá, F.; Estévez, M. Analysis of protein carbonyls in meat products by using the DNPH method, fluorescence spectroscopy and liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS) Meat Sci. 2009, 83, 104 - 112
-
(2009)
Meat Sci.
, vol.83
, pp. 104-112
-
-
Armenteros, M.1
Heinonen, M.2
Ollilainen, V.3
Toldrá, F.4
Estévez, M.5
-
6
-
-
66149126095
-
Analysis of protein oxidation markers - α-aminoadipic and γ-glutamic semialdehydes - In food proteins by using LC-ESI-multi-stage tandem MS
-
Estévez, M.; Ollilainen, V.; Heinonen, M. Analysis of protein oxidation markers-α-aminoadipic and γ-glutamic semialdehydes-in food proteins by using LC-ESI-multi-stage tandem MS J. Agric. Food Chem. 2009, 57, 3901 - 3910
-
(2009)
J. Agric. Food Chem.
, vol.57
, pp. 3901-3910
-
-
Estévez, M.1
Ollilainen, V.2
Heinonen, M.3
-
7
-
-
0035793088
-
Glutamic and aminoadipic semialdehydes are the main carbonyl products of metal-catalyzed oxidation of proteins
-
Requena, J. R.; Chao, C.-C.; Levine, R. L.; Stadtman, E. R. Glutamic and aminoadipic semialdehydes are the main carbonyl products of metal-catalyzed oxidation of proteins Proc. Nat. Acad. Sci. U.S.A. 2001, 98, 69 - 74
-
(2001)
Proc. Nat. Acad. Sci. U.S.A.
, vol.98
, pp. 69-74
-
-
Requena, J.R.1
Chao, C.-C.2
Levine, R.L.3
Stadtman, E.R.4
-
8
-
-
23744453195
-
Formation of α-aminoadipic and γ-glutamic semialdehydes in proteins by the Maillard reaction
-
DOI 10.1196/annals.1333.016
-
Akagawa, K.; Sasaki, D.; Kurota, Y.; Suyama, K. Formation of α-aminoadipic and γ-glutamic semialdehydes in proteins by the Maillard reaction Ann. N.Y. Acad. Sci. 2005, 1043, 129 - 134 (Pubitemid 41123898)
-
(2005)
Annals of the New York Academy of Sciences
, vol.1043
, pp. 129-134
-
-
Akagawa, M.1
Sasaki, D.2
Kurota, Y.3
Suyama, K.4
-
9
-
-
0016126189
-
Metmyoglobin and nonheme iron as prooxidants in cooked meat
-
Love, J. D.; Pearson, A. M. Metmyoglobin and nonheme iron as prooxidants in cooked meat J. Agric. Food Chem. 1974, 22, 1032 - 1034
-
(1974)
J. Agric. Food Chem.
, vol.22
, pp. 1032-1034
-
-
Love, J.D.1
Pearson, A.M.2
-
10
-
-
0031721802
-
Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance
-
Bravo, L. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance Nutr. Rev. 1998, 56, 317 - 333
-
(1998)
Nutr. Rev.
, vol.56
, pp. 317-333
-
-
Bravo, L.1
-
11
-
-
57849084888
-
Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: Interaction with lipids and effect of selected phenolic compounds
-
Estévez, M.; Kylli, P.; Puolanne, E.; Kivikari, R.; Heinonen, M. Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds J. Agric. Food Chem. 2008, 56, 10933 - 10940
-
(2008)
J. Agric. Food Chem.
, vol.56
, pp. 10933-10940
-
-
Estévez, M.1
Kylli, P.2
Puolanne, E.3
Kivikari, R.4
Heinonen, M.5
-
12
-
-
52049119358
-
Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions
-
Estévez, M.; Kylli, P.; Puolanne, E.; Kivikari, R.; Heinonen, M. Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions Meat Sci. 2008, 80, 1290 - 1296
-
(2008)
Meat Sci.
, vol.80
, pp. 1290-1296
-
-
Estévez, M.1
Kylli, P.2
Puolanne, E.3
Kivikari, R.4
Heinonen, M.5
-
14
-
-
33748670503
-
New method for the quantitative determination of major protein carbonyls, α-aminoadipic and γ-glutamic semialdehydes: Investigation of the formation mechanism and chemical nature in vitro and in vivo
-
DOI 10.1021/tx060026p
-
Akagawa, M.; Sasaki, D.; Ishii, Y.; Kurota, Y.; Yotsu-Yamashita, M.; Uchida, K.; Suyuma, K. New methods for the quantitative determination of mayor protein carbonyls, α-aminoadipic and γ-glutamic semialdehydes: Investigation of the formation mechanism and chemical nature in vitro and in vivo Chem. Res. Toxicol. 2006, 19, 1059 - 1065 (Pubitemid 44384836)
-
(2006)
Chemical Research in Toxicology
, vol.19
, Issue.8
, pp. 1059-1065
-
-
Akagawa, M.1
Sasaki, D.2
Ishii, Y.3
Kurota, Y.4
Yotsu-Yamashita, M.5
Uchida, K.6
Suyama, K.7
-
15
-
-
0036441178
-
Oxidative deamination of lysine residue in plasma protein of diabetic rats
-
Akagawa, M.; Sasaki, T.; Suyama, K. Oxidative deamination of lysine residue in plasma protein of diabetic rats Eur. J. Biochem. 2002, 269, 5451 - 5458
-
(2002)
Eur. J. Biochem.
, vol.269
, pp. 5451-5458
-
-
Akagawa, M.1
Sasaki, T.2
Suyama, K.3
-
17
-
-
0029028452
-
Early destruction of tryptophan residues of apolipoprotein B is a vitamin e independent process during copper-mediated oxidation of LDL
-
Giessauf, A.; Steiner, E.; Esterbauer, H. Early destruction of tryptophan residues of apolipoprotein B is a vitamin E independent process during copper-mediated oxidation of LDL Biochim. Biophys. Acta 1995, 1256, 221 - 232
-
(1995)
Biochim. Biophys. Acta
, vol.1256
, pp. 221-232
-
-
Giessauf, A.1
Steiner, E.2
Esterbauer, H.3
-
18
-
-
1542377346
-
Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds
-
Viljanen, K.; Kivikari, R.; Heinonen, M. Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds J. Agric. Food Chem. 2004, 52, 1104 - 1111
-
(2004)
J. Agric. Food Chem.
, vol.52
, pp. 1104-1111
-
-
Viljanen, K.1
Kivikari, R.2
Heinonen, M.3
-
19
-
-
0025674536
-
Metal ion-catalyzed oxidation of proteins: Biochemical mechanism and biological consequences
-
Stadtman, E. R. Metal ion-catalyzed oxidation of proteins: biochemical mechanism and biological consequences Free Radical Biol. Med. 1990, 9, 315 - 325
-
(1990)
Free Radical Biol. Med.
, vol.9
, pp. 315-325
-
-
Stadtman, E.R.1
-
20
-
-
0031045361
-
Oxidative damage to collagen and related substrates by metal ion/hydrogen peroxide systems: Random attack or site-specific damage?
-
Hawkins, C. L.; Davies, M. J. Oxidative damage to collagen and related substrates by metal ion/hydrogen peroxide systems: random attack or site-specific damage? Biochim. Biophys. Acta 1997, 1360, 84 - 96
-
(1997)
Biochim. Biophys. Acta
, vol.1360
, pp. 84-96
-
-
Hawkins, C.L.1
Davies, M.J.2
-
21
-
-
0037092057
-
Comparative time-courses of copper-ion-mediated protein and lipid oxidation in low-density lipoprotein
-
DOI 10.1016/S0003-9861(02)00018-8, PII S0003986102000188
-
Knott, H. M.; Baoutina, A.; Davies, M. J.; Dean, R. T. Comparative time-courses of copper-ion-mediated protein and lipid oxidation in low density lipoprotein ABB 2002, 400, 223 - 232 (Pubitemid 34852403)
-
(2002)
Archives of Biochemistry and Biophysics
, vol.400
, Issue.2
, pp. 223-232
-
-
Knott, H.M.1
Baoutina, A.2
Davies, M.J.3
Dean, R.T.4
-
22
-
-
21144466779
-
Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron
-
Monahan, F. J.; Crackel, R. L.; Gray, J. I.; Buckley, D. J.; Morrissey, P. A. Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron Meat Sci. 1993, 34, 95 - 106
-
(1993)
Meat Sci.
, vol.34
, pp. 95-106
-
-
Monahan, F.J.1
Crackel, R.L.2
Gray, J.I.3
Buckley, D.J.4
Morrissey, P.A.5
-
23
-
-
0037014283
-
Myoglobin-induced lipid oxidation. A review
-
Baron, C. P.; Andersen, H. J. Myoglobin-induced lipid oxidation. A review J. Agric. Food Chem. 2002, 50, 3887 - 3897
-
(2002)
J. Agric. Food Chem.
, vol.50
, pp. 3887-3897
-
-
Baron, C.P.1
Andersen, H.J.2
-
24
-
-
44349188157
-
Oxidation of porcine myosin by hypervalent myoglobin: The role of thiol groups
-
Frederiksen, A. M.; Lund, M. N.; Andersen, M. L.; Skibsted, L. H. Oxidation of porcine myosin by hypervalent myoglobin: the role of thiol groups J. Agric. Food Chem. 2008, 56, 3297 - 3304
-
(2008)
J. Agric. Food Chem.
, vol.56
, pp. 3297-3304
-
-
Frederiksen, A.M.1
Lund, M.N.2
Andersen, M.L.3
Skibsted, L.H.4
-
25
-
-
0037098877
-
Reaction between protein radicals and other biomolecules
-
DOI 10.1016/S0891-5849(02)00785-2, PII S0891584902007852
-
Ostdal, H.; Davies, M. J.; Andersen, H. J. Reaction between protein radicals and other biomolecules Free Radical Biol. Med. 2002, 33, 201 - 209 (Pubitemid 34775192)
-
(2002)
Free Radical Biology and Medicine
, vol.33
, Issue.2
, pp. 201-209
-
-
Ostdal, H.1
Davies, M.J.2
Andersen, H.J.3
-
26
-
-
0000522990
-
Catalysts of lipid oxidation in meat-products
-
Johns, A. M.; Birkinshaw, L. H.; Ledward, D. A. Catalysts of lipid oxidation in meat-products Meat Sci. 1989, 25, 209 - 220
-
(1989)
Meat Sci.
, vol.25
, pp. 209-220
-
-
Johns, A.M.1
Birkinshaw, L.H.2
Ledward, D.A.3
-
27
-
-
77949824878
-
Tryptophan depletion and formation of α-aminoadipic and γ-glutamic semialdehydes in porcine burger patties with added phenolic-rich fruit extracts
-
[Online early access]. DOI: 10.1021/jf903356m. Published Online: Feb 19
-
Ganhão, R.; Morcuende, D.; Estévez, M. Tryptophan depletion and formation of α-aminoadipic and γ-glutamic semialdehydes in porcine burger patties with added phenolic-rich fruit extracts. J. Agric. Food Chem. [Online early access]. DOI: 10.1021/jf903356m. Published Online: Feb 19, 2010.
-
(2010)
J. Agric. Food Chem.
-
-
Ganhão, R.1
Morcuende, D.2
Estévez, M.3
-
28
-
-
0033805608
-
The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants: Review
-
Frankel, E. N.; Meyer, A. S. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants: review J. Sci. Food Agric. 2000, 80, 1925 - 1941
-
(2000)
J. Sci. Food Agric.
, vol.80
, pp. 1925-1941
-
-
Frankel, E.N.1
Meyer, A.S.2
-
29
-
-
0034856552
-
Amine oxidase-like activity of polyphenols: Mechanism and properties
-
DOI 10.1046/j.1432-1327.2001.02068.x
-
Akagawa, M.; Suyama, K. Aminooxidase-like activity of polyphenols. Mechanism and properties Eur. J. Biochem. 2001, 268, 1953 - 1963 (Pubitemid 32852936)
-
(2001)
European Journal of Biochemistry
, vol.268
, Issue.7
, pp. 1953-1963
-
-
Akagawa, M.1
Suyama, K.2
-
30
-
-
27144523499
-
Oxidative deamination of benzylamine and lysine residue in bovine serum albumin by green tea, black tea, and coffee
-
DOI 10.1021/jf050843f
-
Akagawa, M.; Shigemitsu, T.; Suyama, K. Oxidative deamination of benzylamine and lysine residue in bovine serum albumin by green tea, black tea, and coffee J. Agric. Food Chem. 2005, 53, 8019 - 8024 (Pubitemid 41499653)
-
(2005)
Journal of Agricultural and Food Chemistry
, vol.53
, Issue.20
, pp. 8019-8024
-
-
Akagawa, M.1
Shigemitsu, T.2
Suyama, K.3
-
31
-
-
18444367388
-
The pro-oxidant chemistry of the natural antioxidants vitamin C, vitamin E, carotenoids and flavonoids
-
DOI 10.1016/S1382-6689(02)00003-0, PII S1382668902000030
-
Rietjens, I.; Boersma, M.; de Haan, L.; Spenkelink, B.; Awad, H.; Cnubben, N.; van Zanden, J. J.; van der Woude, H; Alink, G. M.; Koeman, J. H. The pro-oxidant chemistry of the natural antioxidants vitamin C, vitamin E, carotenoids and flavonoids Environ. Toxicol. Pharmacol. 2002, 11, 321 - 333 (Pubitemid 34694012)
-
(2002)
Environmental Toxicology and Pharmacology
, vol.11
, Issue.3-4
, pp. 321-333
-
-
Rietjens, I.M.C.M.1
Boersma, M.G.2
Haan, L.D.3
Spenkelink, B.4
Awad, H.M.5
Cnubben, N.H.P.6
Van Zanden, J.J.7
Woude, H.V.D.8
Alink, G.M.9
Koeman, J.H.10
-
32
-
-
0031812255
-
Flavonoid deactivation of ferrylmyoglobin in relation to ease of oxidation as determined by cyclic voltammetry
-
Jorgensen, L. V.; Skibsted, L. H. Flavonoid deactivation of ferrylmyoglobin in relation to ease of oxidation as determined by cyclic voltammetry Free Radical Res. 1998, 28, 335 - 351
-
(1998)
Free Radical Res.
, vol.28
, pp. 335-351
-
-
Jorgensen, L.V.1
Skibsted, L.H.2
-
33
-
-
15444362256
-
Anthocyanin antioxidant activity and partition behavior in whey protein emulsion
-
DOI 10.1021/jf047975d
-
Viljanen, K.; Kylli, P.; Hubbermann, E-.M.; Schwarz, K.; Heinonen, M. Anthocyanin antioxidant activity and partition behavior in whey protein activity J. Agric. Food Chem. 2005, 53, 2022 - 2027 (Pubitemid 40395768)
-
(2005)
Journal of Agricultural and Food Chemistry
, vol.53
, Issue.6
, pp. 2022-2027
-
-
Viljanen, K.1
Kylli, P.2
Hubbermann, E.-M.3
Schwarz, K.4
Heinonen, M.5
|