-
1
-
-
79956348308
-
Nitric oxide and quality and safety of muscle based foods
-
Skibsted, L. H. Nitric oxide and quality and safety of muscle based foods Nitric Oxide 2011, 24, 176-183
-
(2011)
Nitric Oxide
, vol.24
, pp. 176-183
-
-
Skibsted, L.H.1
-
2
-
-
36248980366
-
The use and control of nitrate and nitrite for the processing of meat products
-
Honikel, K.-O. The use and control of nitrate and nitrite for the processing of meat products Meat Sci. 2008, 78, 68-76
-
(2008)
Meat Sci.
, vol.78
, pp. 68-76
-
-
Honikel, K.-O.1
-
3
-
-
84855535300
-
Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver paîtés
-
Doolaege, E. H. A.; Vossen, E.; Raes, K.; De Meulenaer, B.; Verhé, R.; Paelinck, H.; De Smet, S. Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver paîtés Meat Sci. 2012, 90, 925-931
-
(2012)
Meat Sci.
, vol.90
, pp. 925-931
-
-
Doolaege, E.H.A.1
Vossen, E.2
Raes, K.3
De Meulenaer, B.4
Verhé, R.5
Paelinck, H.6
De Smet, S.7
-
4
-
-
84856384665
-
Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver paîtés
-
Vossen, E.; Doolaege, E. H. A.; Moges, H. D.; de Meulenaer, B.; Szczepaniak, S.; Raes, K.; de Smet, S. Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver paîtés Meat Sci. 2012, 91, 29-35
-
(2012)
Meat Sci.
, vol.91
, pp. 29-35
-
-
Vossen, E.1
Doolaege, E.H.A.2
Moges, H.D.3
De Meulenaer, B.4
Szczepaniak, S.5
Raes, K.6
De Smet, S.7
-
5
-
-
78650906669
-
Protein oxidation in muscle foods: A review
-
Lund, M. N.; Heinonen, M.; Baron, C. P.; Estévez, M. Protein oxidation in muscle foods: A review Mol. Nutr. Food Res. 2011, 55, 83-95
-
(2011)
Mol. Nutr. Food Res.
, vol.55
, pp. 83-95
-
-
Lund, M.N.1
Heinonen, M.2
Baron, C.P.3
Estévez, M.4
-
6
-
-
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. Natl. Acad. Sci. U. S. A. 2001, 98, 69-74
-
(2001)
Proc. Natl. 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
-
7
-
-
80955178318
-
Protein carbonyls in meat systems: A review
-
Estévez, M. Protein carbonyls in meat systems: A review Meat Sci. 2011, 89, 259-279
-
(2011)
Meat Sci.
, vol.89
, pp. 259-279
-
-
Estévez, M.1
-
8
-
-
84865115646
-
Oxidation of myofibrillar proteins and impaired functionality: Underlying mechanisms of the carbonylation pathway
-
Utrera, M.; Estévez, M. Oxidation of myofibrillar proteins and impaired functionality: Underlying mechanisms of the carbonylation pathway J. Agric. Food Chem. 2012, 60, 8002-8011
-
(2012)
J. Agric. Food Chem.
, vol.60
, pp. 8002-8011
-
-
Utrera, M.1
Estévez, M.2
-
9
-
-
34447301257
-
Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins
-
Santé-Lhoutellier, V.; Aubry, L.; Gatellier, P. Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins J. Agric. Food Chem. 2007, 55, 5343-5348
-
(2007)
J. Agric. Food Chem.
, vol.55
, pp. 5343-5348
-
-
Santé-Lhoutellier, V.1
Aubry, L.2
Gatellier, P.3
-
10
-
-
84887178572
-
Protein oxidation during frozen storage and subsequent processing of different beef muscles
-
Utrera, M.; Parra, V.; Estévez, M. Protein oxidation during frozen storage and subsequent processing of different beef muscles Meat Sci. 2014, 96, 812-820
-
(2014)
Meat Sci.
, vol.96
, pp. 812-820
-
-
Utrera, M.1
Parra, V.2
Estévez, M.3
-
11
-
-
34547471557
-
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
-
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
-
(2007)
Meat Sci.
, vol.77
, pp. 295-303
-
-
Lund, M.N.1
Lametsch, R.2
Hviid, M.S.3
Jensen, O.N.4
Skibsted, L.H.5
-
12
-
-
33846863589
-
Nitric oxide and peroxynitrite: In health and disease
-
Pacher, P.; Beckman, J. S.; Liaudet, L. Nitric oxide and peroxynitrite: In health and disease Physiol. Rev. 2007, 87, 315-424
-
(2007)
Physiol. Rev.
, vol.87
, pp. 315-424
-
-
Pacher, P.1
Beckman, J.S.2
Liaudet, L.3
-
13
-
-
0025612247
-
Nitrotyrosine as a new marker for endogenous nitrosation and nitration of proteins
-
Ohshima, H.; Friesen, M.; Brouet, I.; Bartsch, H. Nitrotyrosine as a new marker for endogenous nitrosation and nitration of proteins Food Chem. Toxicol. 1990, 28, 647-52
-
(1990)
Food Chem. Toxicol.
, vol.28
, pp. 647-652
-
-
Ohshima, H.1
Friesen, M.2
Brouet, I.3
Bartsch, H.4
-
14
-
-
6544238429
-
The use of nitrite in meat
-
Cassens, R. G.; Ito, I.; Lee, M.; Buege, D. The use of nitrite in meat Bioscience 1978, 28, 633-637
-
(1978)
Bioscience
, vol.28
, pp. 633-637
-
-
Cassens, R.G.1
Ito, I.2
Lee, M.3
Buege, D.4
-
15
-
-
0036441178
-
Oxidative deamination of lysine residue in plasma protein of diabetic rats. Novel mechanism via the Maillard reaction
-
Akagawa, M.; Sasaki, T.; Suyama, K. Oxidative deamination of lysine residue in plasma protein of diabetic rats. Novel mechanism via the Maillard reaction 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
-
16
-
-
66149126095
-
Analysis of protein oxidation markers α-aminoadipic and γ-glutamic semialdehydes in food proteins using liquid chromatography (LC)-electrospray ionization (ESI)-multistage tandem mass spectrometry (MS)
-
Estévez, M.; Ollilainen, V.; Heinonen, M. Analysis of protein oxidation markers α-aminoadipic and γ-glutamic semialdehydes in food proteins using liquid chromatography (LC)-electrospray ionization (ESI)-multistage tandem mass spectrometry (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
-
17
-
-
77951225062
-
Quantification of nitrotyrosine in nitrated proteins
-
Yang, H.; Zhang, Y.; Pöschl, U. Quantification of nitrotyrosine in nitrated proteins Anal. Bioanal. Chem. 2010, 397, 879-886
-
(2010)
Anal. Bioanal. Chem.
, vol.397
, pp. 879-886
-
-
Yang, H.1
Zhang, Y.2
Pöschl, U.3
-
18
-
-
0036413916
-
Oxidative modification of proteins: Oxidation of tryptophan and production of dityrosine in purified proteins using Fenton's system
-
Dubinina, E. E.; Gavrovskaya, S. V.; Kuzmich, E. V.; Leonova, N. V.; Morozova, M. G.; Kovrugina, S. V.; Smirnova, T. A. Oxidative modification of proteins: Oxidation of tryptophan and production of dityrosine in purified proteins using Fenton's system Biochemistry 2002, 67 (3) 343-350
-
(2002)
Biochemistry
, vol.67
, Issue.3
, pp. 343-350
-
-
Dubinina, E.E.1
Gavrovskaya, S.V.2
Kuzmich, E.V.3
Leonova, N.V.4
Morozova, M.G.5
Kovrugina, S.V.6
Smirnova, T.A.7
-
19
-
-
84862231635
-
Analysis of tryptophan oxidation by fluorescence spectroscopy: Effect of metal-catalyzed oxidation and selected phenolic compounds
-
Utrera, M.; Estévez, M. Analysis of tryptophan oxidation by fluorescence spectroscopy: Effect of metal-catalyzed oxidation and selected phenolic compounds Food Chem. 2012, 135, 88-93
-
(2012)
Food Chem.
, vol.135
, pp. 88-93
-
-
Utrera, M.1
Estévez, M.2
-
20
-
-
0000217491
-
Oxidation of free tryptophan and tryptophan residues in peptides and proteins
-
Simat, T. J.; Steinhart, H. Oxidation of free tryptophan and tryptophan residues in peptides and proteins J. Agric. Food Chem. 1998, 46, 490-498
-
(1998)
J. Agric. Food Chem.
, vol.46
, pp. 490-498
-
-
Simat, T.J.1
Steinhart, H.2
-
21
-
-
51649085641
-
Plant phenolics affect oxidation of tryptophan
-
Salminen, H.; Heinonen, M. Plant phenolics affect oxidation of tryptophan J. Agric. Food Chem. 2008, 56, 7472-7481
-
(2008)
J. Agric. Food Chem.
, vol.56
, pp. 7472-7481
-
-
Salminen, H.1
Heinonen, M.2
-
22
-
-
84859919502
-
Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado by products
-
Utrera, M.; Rodríguez-Carpena, J. G.; Morcuende, D.; Estévez, M. Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado by products J. Agric. Food Chem. 2012, 60, 3917-3926
-
(2012)
J. Agric. Food Chem.
, vol.60
, pp. 3917-3926
-
-
Utrera, M.1
Rodríguez-Carpena, J.G.2
Morcuende, D.3
Estévez, M.4
-
23
-
-
77949824878
-
Tryptophan depletion and formation of α-aminoadipic and γ-glutamic semialdehydes in porcine burger patties with added phenolic-rich fruit extracts
-
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. 2010, 58, 3541-3548
-
(2010)
J. Agric. Food Chem.
, vol.58
, pp. 3541-3548
-
-
Ganhão, R.1
Morcuende, D.2
Estévez, M.3
-
24
-
-
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
-
25
-
-
31544462306
-
Modification of tryptophan and tryptophan residues in proteins by reactive nitrogen species
-
Yamakura, F.; Ikeda, K. Modification of tryptophan and tryptophan residues in proteins by reactive nitrogen species Nitric Oxide 2006, 14, 152-161
-
(2006)
Nitric Oxide
, vol.14
, pp. 152-161
-
-
Yamakura, F.1
Ikeda, K.2
-
26
-
-
1842396220
-
Reaction of nitrite with tryptophyl residues of proteins
-
Ito, I.; Cassens, R. G.; Greaser, M. L. Reaction of nitrite with tryptophyl residues of proteins J. Food Sci. 1979, 44 (4) 1144-1146
-
(1979)
J. Food Sci.
, vol.44
, Issue.4
, pp. 1144-1146
-
-
Ito, I.1
Cassens, R.G.2
Greaser, M.L.3
-
27
-
-
0027251053
-
The pecking order of free radicals and antioxidants: Lipid peroxidation, α-tocopherol, and ascorbate
-
Buettner, G. R. The pecking order of free radicals and antioxidants: Lipid peroxidation, α-tocopherol, and ascorbate Arch. Biochem. Biophys. 1993, 300, 535-543
-
(1993)
Arch. Biochem. Biophys.
, vol.300
, pp. 535-543
-
-
Buettner, G.R.1
-
28
-
-
0001218860
-
Ascorbate is an outstanding antioxidant in human blood plasma
-
Frei, B.; England, L.; Ames, B. N. Ascorbate is an outstanding antioxidant in human blood plasma Proc. Natl. Acad. Sci. U. S. A. 1989, 86, 6377-6381
-
(1989)
Proc. Natl. Acad. Sci. U. S. A.
, vol.86
, pp. 6377-6381
-
-
Frei, B.1
England, L.2
Ames, B.N.3
-
29
-
-
0342714366
-
Copper chelation by tryptophan inhibits the copper-ascorbate oxidation of tryptophan
-
Moreaux, V.; Birlouez-Aragon, I.; Ducauze, C. Copper chelation by tryptophan inhibits the copper-ascorbate oxidation of tryptophan Redox Rep. 1996, 2, 191-197
-
(1996)
Redox Rep.
, vol.2
, pp. 191-197
-
-
Moreaux, V.1
Birlouez-Aragon, I.2
Ducauze, C.3
-
30
-
-
33845201164
-
On the mechanism of the ascorbic acid-induced release of nitric oxide from N-nitrosated tryptophan derivatives: Scavenging of NO by ascorbyl radicals
-
Kytzia, A.; Korth, H.-G.; Sustmann, R.; De Groot, H.; Kirsch, M. On the mechanism of the ascorbic acid-induced release of nitric oxide from N-nitrosated tryptophan derivatives: Scavenging of NO by ascorbyl radicals Chem.-Eur. J. 2006, 12, 8786-8797
-
(2006)
Chem. -Eur. J.
, vol.12
, pp. 8786-8797
-
-
Kytzia, A.1
Korth, H.-G.2
Sustmann, R.3
De Groot, H.4
Kirsch, M.5
-
31
-
-
77950664857
-
Effect of phenolic compounds on the formation of α-aminoadipic and γ-glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobin
-
Estévez, M.; Heinonen, M. Effect of phenolic compounds on the formation of α-aminoadipic and γ-glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobin J. Agric. Food Chem. 2010, 58, 4448-4455
-
(2010)
J. Agric. Food Chem.
, vol.58
, pp. 4448-4455
-
-
Estévez, M.1
Heinonen, M.2
-
32
-
-
84884654061
-
Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins: The carbonylation pathway
-
Utrera, M.; Estevez, M. Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins: The carbonylation pathway Food Chem. 2013, 141, 400-409
-
(2013)
Food Chem.
, vol.141
, pp. 400-409
-
-
Utrera, M.1
Estevez, M.2
-
33
-
-
0002509869
-
Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat
-
Igene, J. O.; Yamauchi, K.; Pearson, A. M.; Gray, J. I.; Aust, S. D. Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat Food Chem. 1985, 18, 1-18
-
(1985)
Food Chem.
, vol.18
, pp. 1-18
-
-
Igene, J.O.1
Yamauchi, K.2
Pearson, A.M.3
Gray, J.I.4
Aust, S.D.5
-
34
-
-
0038625073
-
The nature of heme/iron-induced protein tyrosine nitration
-
Bian, K.; Gao, Z.; Weisbrodt, N.; Murad, F. The nature of heme/iron-induced protein tyrosine nitration Proc. Natl. Acad. Sci. U. S. A. 2003, 100, 5712-5717
-
(2003)
Proc. Natl. Acad. Sci. U. S. A.
, vol.100
, pp. 5712-5717
-
-
Bian, K.1
Gao, Z.2
Weisbrodt, N.3
Murad, F.4
-
35
-
-
0033796250
-
Mitochondrial free radical generation, oxidative stress, and aging
-
Cadenas, E.; Davies, K. J. A. Mitochondrial free radical generation, oxidative stress, and aging Free Radical Biol. Med. 2000, 29, 222-230
-
(2000)
Free Radical Biol. Med.
, vol.29
, pp. 222-230
-
-
Cadenas, E.1
Davies, K.J.A.2
-
36
-
-
0032171410
-
Oxidative chemistry of nitric oxide: The roles of superoxide, peroxynitrite, and carbon dioxide
-
Squadrito, G. L.; Pryor, W. A. Oxidative chemistry of nitric oxide: The roles of superoxide, peroxynitrite, and carbon dioxide Free Radical Biol. Med. 1998, 25, 392-403
-
(1998)
Free Radical Biol. Med.
, vol.25
, pp. 392-403
-
-
Squadrito, G.L.1
Pryor, W.A.2
-
37
-
-
0036569412
-
Nitrogen dioxide and carbonate radical anion: Two emerging radicals in biology
-
Augusto, O.; Bonini, M. G.; Amanso, A. M.; Linares, E.; Santos, C. C. X.; De Menezes, S. L. Nitrogen dioxide and carbonate radical anion: Two emerging radicals in biology Free Radical Biol. Med. 2002, 32, 841-859
-
(2002)
Free Radical Biol. Med.
, vol.32
, pp. 841-859
-
-
Augusto, O.1
Bonini, M.G.2
Amanso, A.M.3
Linares, E.4
Santos, C.C.X.5
De Menezes, S.L.6
-
38
-
-
84985092660
-
The fate of nitrite: Reaction with protein
-
Woolford, G.; Cassens, R. G.; Greaser, M. L.; Sebranek, J. G. The fate of nitrite: Reaction with protein J. Food Sci. 1976, 41, 585-588
-
(1976)
J. Food Sci.
, vol.41
, pp. 585-588
-
-
Woolford, G.1
Cassens, R.G.2
Greaser, M.L.3
Sebranek, J.G.4
-
39
-
-
2942586687
-
Identification of specific oxidatively modified proteins in chicken muscles using a combined immunologic and proteomic approach
-
Stagsted, J.; Bendixen, E.; Andersen, H. J. Identification of specific oxidatively modified proteins in chicken muscles using a combined immunologic and proteomic approach J. Agric. Food Chem. 2004, 52, 3967-3974
-
(2004)
J. Agric. Food Chem.
, vol.52
, pp. 3967-3974
-
-
Stagsted, J.1
Bendixen, E.2
Andersen, H.J.3
-
40
-
-
84857423440
-
Nitrosylation of myoglobin and nitrosation of cysteine by nitrite in a model system simulating meat curing
-
Sullivan, G. A.; Sebranek, J. G. Nitrosylation of myoglobin and nitrosation of cysteine by nitrite in a model system simulating meat curing J. Agric. Food Chem. 2012, 60, 1748-1754
-
(2012)
J. Agric. Food Chem.
, vol.60
, pp. 1748-1754
-
-
Sullivan, G.A.1
Sebranek, J.G.2
|