-
1
-
-
0003995078
-
-
15th edn. Association of Official Analytical Chemists, Arlington, VA, USA
-
AOAC. 1990. Official Methods of Analysis, 15th edn. Association of Official Analytical Chemists, Arlington, VA, USA.
-
(1990)
Official Methods of Analysis
-
-
AOAC1
-
2
-
-
84881562899
-
Effects of dietary concentrations of methionine on growth performance and oxidative status of broiler chickens with different hatching weight
-
Chen, Y. P., X. Chen, H. Zhang, and Y. M. Zhou. 2013. Effects of dietary concentrations of methionine on growth performance and oxidative status of broiler chickens with different hatching weight. Br. Poult. Sci. 54:531-537.
-
(2013)
Br. Poult. Sci.
, vol.54
, pp. 531-537
-
-
Chen, Y.P.1
Chen, X.2
Zhang, H.3
Zhou, Y.M.4
-
3
-
-
0020589017
-
Kinetic enzymatic method for automated determination of total cholesterol in serum
-
Deeg, R. and J. Ziegenhorn. 1983. Kinetic enzymatic method for automated determination of total cholesterol in serum. Clin. Chem. 29:1798-1802.
-
(1983)
Clin. Chem.
, vol.29
, pp. 1798-1802
-
-
Deeg, R.1
Ziegenhorn, J.2
-
5
-
-
0019949179
-
Serum triglycerides determined colorimetrically with an enzyme that produces hydrogen peroxide
-
Fossati, P. and L. Prencipe. 1982. Serum triglycerides determined colorimetrically with an enzyme that produces hydrogen peroxide. Clin. Chem. 28:2077-2080.
-
(1982)
Clin. Chem.
, vol.28
, pp. 2077-2080
-
-
Fossati, P.1
Prencipe, L.2
-
6
-
-
70249127867
-
Use of meat fluorescence emission as a marker of oxidation promoted by cooking
-
Gatellier, P., V. Santé-Lhoutellier, S. Portanguen, and A. Kondjoyan. 2009. Use of meat fluorescence emission as a marker of oxidation promoted by cooking. Meat Sci. 83:651-656.
-
(2009)
Meat Sci.
, vol.83
, pp. 651-656
-
-
Gatellier, P.1
Santé-Lhoutellier, V.2
Portanguen, S.3
Kondjoyan, A.4
-
7
-
-
78650977532
-
Effect of oxidative damage due to excessive protein ingestion on pancreas function in mice
-
Gu, C. and H. Xu. 2010. Effect of oxidative damage due to excessive protein ingestion on pancreas function in mice. Int. J. Mol. Sci. 11:4591-4600.
-
(2010)
Int. J. Mol. Sci.
, vol.11
, pp. 4591-4600
-
-
Gu, C.1
Xu, H.2
-
8
-
-
1842685103
-
Markers of protein oxidation: Different oxidants give rise to variable yields of bound and released carbonyl products
-
Headlam, H. A. and M. J. Davies. 2004. Markers of protein oxidation: Different oxidants give rise to variable yields of bound and released carbonyl products. Free Radic. Biol. Med. 36:1175-1184.
-
(2004)
Free Radic. Biol. Med.
, vol.36
, pp. 1175-1184
-
-
Headlam, H.A.1
Davies, M.J.2
-
9
-
-
0032422201
-
Impact of processing on bioactive proteins and peptides
-
Korhonen, H., A. Pihlanto-Leppäla, P. Rantamäki, and T. Tupasela. 1998. Impact of processing on bioactive proteins and peptides. Trends Food Sci. Technol. 9:307-319.
-
(1998)
Trends Food Sci. Technol.
, vol.9
, pp. 307-319
-
-
Korhonen, H.1
Pihlanto-Leppäla, A.2
Rantamäki, P.3
Tupasela, T.4
-
11
-
-
0041155267
-
Effects of salseed (Shorea robusta) tannins, restricted feed intake and age on relative pancreas weight and activity of digestive enzymes in male broilers
-
Mahmood, S., R. Smithard, and M. Sarwar. 1997. Effects of salseed (Shorea robusta) tannins, restricted feed intake and age on relative pancreas weight and activity of digestive enzymes in male broilers. Anim. Feed Sci. Technol. 65:215-230.
-
(1997)
Anim. Feed Sci. Technol.
, vol.65
, pp. 215-230
-
-
Mahmood, S.1
Smithard, R.2
Sarwar, M.3
-
12
-
-
76749154955
-
Evaluation of protein aggregation in cooked meat
-
Promeyrat, A., P. Gatellier, B. Lebret, K. Kajak-Siemaszko, L. Aubry, and V. Santé-Lhoutellier. 2010. Evaluation of protein aggregation in cooked meat. Food Chem. 121:412-417.
-
(2010)
Food Chem.
, vol.121
, pp. 412-417
-
-
Promeyrat, A.1
Gatellier, P.2
Lebret, B.3
Kajak-Siemaszko, K.4
Aubry, L.5
Santé-Lhoutellier, V.6
-
13
-
-
0037048720
-
Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions
-
Renkema, J. M. S., H. Gruppen, and T. van Vliet. 2002. Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions. J. Agric. Food Chem. 50:6064-6071.
-
(2002)
J. Agric. Food Chem.
, vol.50
, pp. 6064-6071
-
-
Renkema, J.M.S.1
Gruppen, H.2
Van Vliet, T.3
-
14
-
-
0020649187
-
Activities of amylase, trypsin and lipase in the pancreas and small intestine of the laying hen during egg formation
-
Rideau, N., Z. Nitzan, and P. Mongin. 1983. Activities of amylase, trypsin and lipase in the pancreas and small intestine of the laying hen during egg formation. Br. Poult. Sci. 24:1-9.
-
(1983)
Br. Poult. Sci.
, vol.24
, pp. 1-9
-
-
Rideau, N.1
Nitzan, Z.2
Mongin, P.3
-
15
-
-
34447301257
-
Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins
-
Sante-Lhoutellier, V., L. Aubry, and P. Gatellier. 2007. Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins. J. Agric. Food Chem. 55:5343-5348.
-
(2007)
J. Agric. Food Chem.
, vol.55
, pp. 5343-5348
-
-
Sante-Lhoutellier, V.1
Aubry, L.2
Gatellier, P.3
-
16
-
-
0034545719
-
Quantification and significance of protein oxidation in biological samples
-
Shacter, E. 2000. Quantification and significance of protein oxidation in biological samples. Drug Metab. Rev. 32:307-326.
-
(2000)
Drug Metab. Rev.
, vol.32
, pp. 307-326
-
-
Shacter, E.1
-
17
-
-
49449084645
-
Lipid and protein oxidation of broiler meat as influenced by dietary natural antioxidant supplementation
-
Smet, K., K. Raes, G. Huyghebaert, L. Haak, S. Arnouts, and S. De Smet. 2008. Lipid and protein oxidation of broiler meat as influenced by dietary natural antioxidant supplementation. Poult. Sci. 87:1682-1688.
-
(2008)
Poult. Sci.
, vol.87
, pp. 1682-1688
-
-
Smet, K.1
Raes, K.2
Huyghebaert, G.3
Haak, L.4
Arnouts, S.5
De Smet, S.6
-
18
-
-
0025674536
-
Metal ion-catalyzed oxidation of proteins: Biochemical mechanism and biological consequences
-
Stadtman, E. R. 1990. Metal ion-catalyzed oxidation of proteins: biochemical mechanism and biological consequences. Free Radic. Bio. Med. 9: 315-325.
-
(1990)
Free Radic. Bio. Med.
, vol.9
, pp. 315-325
-
-
Stadtman, E.R.1
-
19
-
-
55549102634
-
Effect of high pressure treatment on aggregation and structural properties of soy protein isolate
-
Tang, C. H. and C. Y. Ma. 2009. Effect of high pressure treatment on aggregation and structural properties of soy protein isolate. LWT-Food Sci. Technol. 42:606-611.
-
(2009)
LWT-Food Sci.Technol.
, vol.42
, pp. 606-611
-
-
Tang, C.H.1
Ma, C.Y.2
-
20
-
-
84856032175
-
Structural and antioxidant modification of wheat peptides modified by the heat and lipid peroxidation product malondialdehyde
-
Tang, X., Q. Wu, G. Le, J. Wang, K. Yin, and Y. Shi. 2012a. Structural and antioxidant modification of wheat peptides modified by the heat and lipid peroxidation product malondialdehyde. J. Food Sci. 77:H16-H22.
-
(2012)
J. Food Sci.
, vol.77
, pp. H16-H22
-
-
Tang, X.1
Wu, Q.2
Le, G.3
Wang, J.4
Yin, K.5
Shi, Y.6
-
21
-
-
84867218581
-
Effects of heat treatment on structural modification and in vivo antioxidant capacity of soy protein
-
Tang, X., Q. Wu, G. Le, and Y. Shi. 2012b. Effects of heat treatment on structural modification and in vivo antioxidant capacity of soy protein. Nutrition 28:1180-1185.
-
(2012)
Nutrition
, vol.28
, pp. 1180-1185
-
-
Tang, X.1
Wu, Q.2
Le, G.3
Shi, Y.4
-
22
-
-
0020458421
-
Evaluation of a quantitative solid phase reagent system for determination of blood analytes. Experiences with the analytes: LDH, bilirubin, BUN, glucose, and uric acid
-
Thomas, L., W. Plischke, and G. Storz. 1982. Evaluation of a quantitative solid phase reagent system for determination of blood analytes. Experiences with the analytes: LDH, bilirubin, BUN, glucose, and uric acid. Ann. Clin. Biochem. 19:214-223.
-
(1982)
Ann. Clin. Biochem.
, vol.19
, pp. 214-223
-
-
Thomas, L.1
Plischke, W.2
Storz, G.3
-
23
-
-
0037406364
-
Are advanced oxidation protein products potential uremic toxins?
-
Witko-Sarsat, V., V. Gausson, and B. Descamps-Latscha. 2003. Are advanced oxidation protein products potential uremic toxins? Kidney Int. 63:S11-S14.
-
(2003)
Kidney Int.
, vol.63
, pp. S11-S14
-
-
Witko-Sarsat, V.1
Gausson, V.2
Descamps-Latscha, B.3
-
24
-
-
84857452466
-
Effect of enzyme preparation on egg production, nutrient retention, digestive enzyme activities and pancreatic enzyme messenger RNA expression of late-phase laying hens
-
Wen, C., L. C. Wang, Y. M. Zhou, Z. Y. Jiang, and T. Wang. 2012. Effect of enzyme preparation on egg production, nutrient retention, digestive enzyme activities and pancreatic enzyme messenger RNA expression of late-phase laying hens. Anim. Feed Sci. Technol. 172:180-186.
-
(2012)
Anim. Feed Sci. Technol.
, vol.172
, pp. 180-186
-
-
Wen, C.1
Wang, L.C.2
Zhou, Y.M.3
Jiang, Z.Y.4
Wang, T.5
-
25
-
-
84893817197
-
Effects of heat treatment of soy protein isolate on the growth performance and immune function of broiler chickens
-
Wu, D. W., X. Chen, X. Yang, Z. X. Leng, P. S. Yan, and Y. M. Zhou. 2014. Effects of heat treatment of soy protein isolate on the growth performance and immune function of broiler chickens. Poult. Sci. 93:326-334.
-
(2014)
Poult. Sci.
, vol.93
, pp. 326-334
-
-
Wu, D.W.1
Chen, X.2
Yang, X.3
Leng, Z.X.4
Yan, P.S.5
Zhou, Y.M.6
-
26
-
-
0035543057
-
Inhibition of proteolysis in oxidized lipid-damaged proteins
-
Zamora, R. and F. J. Hidalgo. 2001. Inhibition of proteolysis in oxidized lipid-damaged proteins. J. Agric. Food Chem. 49: 6006-6011.
-
(2001)
J. Agric. Food Chem.
, vol.49
, pp. 6006-6011
-
-
Zamora, R.1
Hidalgo, F.J.2
-
27
-
-
84922966303
-
Efects of dietary oxidation on the quality of broiler breast meat
-
ASL R2624
-
Zhang, W., S. Xiao, E. J. Lee, and D. U. Ahn. 2011. Efects of dietary oxidation on the quality of broiler breast meat. Anim. Ind. Rep. AS 657, ASL R2624.
-
(2011)
Anim. Ind. Rep. AS
, vol.657
-
-
Zhang, W.1
Xiao, S.2
Lee, E.J.3
Ahn, D.U.4
|