Related references
Note: Only part of the references are listed.Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants
Jianhua Yi et al.
FOOD HYDROCOLLOIDS (2019)
Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties
Narciza M. O. Arcanjo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility
Carolina Luna et al.
FOOD CHEMISTRY (2019)
Phytochemical treatments target kynurenine pathway induced oxidative stress
K. Parasram
REDOX REPORT (2018)
Antioxidant and pro-oxidant actions of resveratrol on human serum albumin in the presence of toxic diabetes metabolites: Glyoxal and methyl-glyoxal
N. M. O. Arcanjo et al.
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2018)
Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meat
Diane de la Pomelie et al.
FOOD CHEMISTRY (2018)
Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress
Jiayi Yang et al.
FOOD CHEMISTRY (2018)
Oxidative damage to food and human serum proteins: Radical-mediated oxidation vs. glyco-oxidation
Carolina Luna et al.
FOOD CHEMISTRY (2018)
Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties
Valquiria C. S. Ferreira et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin
Fang Geng et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Myofibrillar protein oxidation affects filament charges, aggregation and water-holding
Yulong Bao et al.
MEAT SCIENCE (2018)
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment
Bhaskar Mitra et al.
MEAT SCIENCE (2018)
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
Bhaskar Mitra et al.
MEAT SCIENCE (2018)
Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins
Goeker Gurbuz et al.
FOOD SCIENCE & NUTRITION (2018)
The Effects of Lipid Oxidation Product Acrolein on the Structure and Gel Properties of Rabbit Meat Myofibrillar Proteins
Zhaoming Wang et al.
FOOD BIOPHYSICS (2018)
Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions
Patricia Duque Estrada et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Lipid and Protein Oxidation during in Vitro Gastrointestinal Digestion of Pork under Helicobacter pylori Gastritis Conditions
Thomas Van Hecke et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Dietary oxidized tyrosine (O-Tyr) stimulates TGF-β1-induced extracellular matrix production via the JNK/p38 signaling pathway in rat kidneys
Zhuqing Leslie Li et al.
AMINO ACIDS (2017)
Dietary protein oxidation: A silent threat to human health?
M. Estevez et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress
Lin Wang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Impact of red meat consumption on the metabolome of rats
Louise M. A. Jakobsen et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2017)
Effect of the presence of protein on lipolysis and lipid oxidation occurring during in vitro digestion of highly unsaturated oils
Barbara Nieva-Echevarria et al.
FOOD CHEMISTRY (2017)
Protein carbonylation sites in bovine raw milk and processed milk products
Sanja Milkovska-Stamenova et al.
FOOD CHEMISTRY (2017)
Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon
O. P. Soladoye et al.
FOOD RESEARCH INTERNATIONAL (2017)
Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway
Xu Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Health Effects of Dietary Oxidized Tyrosine and Dityrosine Administration in Mice with Nutrimetabolomic Strategies
Yuhui Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Pathomechanisms of Oxidative Stress in Inflammatory Bowel Disease and Potential Antioxidant Therapies
Tian Tian et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2017)
Changes in Lipids and Inflammatory Markers after Consuming Diets High in Red Meat or Dairy for Four Weeks
Kirsty M. Turner et al.
NUTRIENTS (2017)
Metabolomic studies on the systemic responses of mice with oxidative stress induced by short-term oxidized tyrosine administration
Yuhui Yang et al.
RSC ADVANCES (2017)
Effect of dietary oxidized tyrosine products on insulin secretion via the oxidative stress-induced mitochondria damage in mice pancreas
Yin-Yi Ding et al.
RSC ADVANCES (2017)
Effects of dietary oxidized tyrosine products on insulin secretion via the thyroid hormone T3-regulated TRβ1-Akt-mTOR pathway in the pancreas
Yin-Yi Ding et al.
RSC ADVANCES (2017)
Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets
Lyulin Hu et al.
RSC ADVANCES (2017)
Dietary Heme Induces Gut Dysbiosis, Aggravates Colitis, and Potentiates the Development of Adenomas in Mice
Marco Constante et al.
FRONTIERS IN MICROBIOLOGY (2017)
The Kynurenine Pathway As a Novel Link between Allergy and the Gut Microbiome
Aaron P. van der Leek et al.
FRONTIERS IN IMMUNOLOGY (2017)
Redox homeostasis in stomach medium by foods: The Postprandial Oxidative Stress Index (POSI) for balancing nutrition and human health
Joseph Kanner et al.
REDOX BIOLOGY (2017)
Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus white meat discriminating metabolites
Caroline Rombouts et al.
SCIENTIFIC REPORTS (2017)
Oxidative Stress
Helmut Sies et al.
ANNUAL REVIEW OF BIOCHEMISTRY, VOL 86 (2017)
An evaluation of heat on protein oxidation of soy protein isolate or soy protein isolate mixed with soybean oil in vitro and its consequences on redox status of broilers at early age
Xianglun Zhang et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2017)
Dityrosine administration induces dysfunction of insulin secretion accompanied by diminished thyroid hormones T3 function in pancreas of mice
Yin-Yi Ding et al.
AMINO ACIDS (2017)
Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols
Youling L. Xiong
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES (2017)
Oxidative Stress Resulting From Helicobacter pylori Infection Contributes to Gastric Carcinogenesis
Lindsay D. Butcher et al.
CELLULAR AND MOLECULAR GASTROENTEROLOGY AND HEPATOLOGY (2017)
Oxidation During Digestion of Meat: Interactions with the Diet and Helicobacter pylori Gastritis, and Implications on Human Health
Thomas Van Hecke et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties
Tine Rysman et al.
FOOD CHEMISTRY (2016)
Impact of the Fenton process in meat digestion as assessed using an in vitro gastro-intestinal model
Khaled Oueslati et al.
FOOD CHEMISTRY (2016)
Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins
Tine Rysman et al.
FOOD CHEMISTRY (2016)
Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin
Feibai Zhou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-Type Sausages during Storage and in Vitro Digestion
Tine Rysman et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages
A. Berardo et al.
MEAT SCIENCE (2016)
The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein
Hongsheng Chen et al.
MEAT SCIENCE (2016)
Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage
Xianchao Feng et al.
MEAT SCIENCE (2016)
Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review
Jiang Jiang et al.
MEAT SCIENCE (2016)
Dityrosine administration induces novel object recognition deficits in young adulthood mice
Yumei Ran et al.
PHYSIOLOGY & BEHAVIOR (2016)
Proteomic based approach for characterizing 4-hydroxy-2-nonenal induced oxidation of buffalo (Bubalus bubalis) and goat (Capra hircus) meat myoglobins
Naveena B. Maheswarappa et al.
PROTEOME SCIENCE (2016)
Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments
Claire Guyon et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Gut microbiota role in dietary protein metabolism and health-related outcomes: The two sides of the coin
Kevin J. Portune et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Dietary Patterns are Associated with Helicobacter Pylori Infection in Chinese Adults: A Cross-Sectional Study
Yang Xia et al.
SCIENTIFIC REPORTS (2016)
The implications of oxidative stress and antioxidant therapies in Inflammatory Bowel Disease: Clinical aspects and animal models
Ioana Miruna Balmus et al.
SAUDI JOURNAL OF GASTROENTEROLOGY (2016)
Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects
Thomas Van Hecke et al.
FOOD & FUNCTION (2016)
LC-MS investigations on interactions between isolated β-lactoglobulin peptides and lipid oxidation product malondialdehyde
Goker Gurbuz et al.
FOOD CHEMISTRY (2015)
Epidemiology and Diagnosis of Helicobacter pylori infection
Andreas Mentis et al.
HELICOBACTER (2015)
Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein
Jiayi Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Protein Oxidation and Protein Nitration Influenced by Sodium Nitrite in Two Different Meat Model Systems
Els Vossen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Controlled Formation of Emulsion Gels Stabilized by Salted Myofibrillar Protein under Malondialdehyde (MDA)-Induced Oxidative Stress
Feibai Zhou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin
Sisse Jongberg et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
The deleterious effects of non-protein amino acids from desert plants on human and animal health
Rachael A. Dunlop et al.
JOURNAL OF ARID ENVIRONMENTS (2015)
Carcinogenicity of consumption of red and processed meat
Veronique Bouvard et al.
LANCET ONCOLOGY (2015)
Oxidative damage to poultry: from farm to fork
M. Estevez
POULTRY SCIENCE (2015)
Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing
Mariana Utrera et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health
O. P. Soladoye et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)
Oxidized casein impairs antioxidant defense system and induces hepatic and renal injury in mice
Zhuqing Leslie Li et al.
FOOD AND CHEMICAL TOXICOLOGY (2014)
Oxidative and Nitrosative Stress Induced in Myofibrillar Proteins by a Hydroxyl-Radical-Generating System: Impact of Nitrite and Ascorbate
Adriana Villaverde et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review
Ubaid ur Rahman et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Diet, Helicobacter pylori Strain-Specific Infection, and Gastric Cancer Risk Among Chinese Men
Meira Epplein et al.
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2014)
Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat
Thomas Van Hecke et al.
PLOS ONE (2014)
Carbonylation of Myofibrillar Proteins through the Maillard Pathway: Effect of Reducing Sugars and Reaction Temperature
Adriana Villaverde et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
2-Aminoadipic acid is a biomarker for diabetes risk
Thomas J. Wang et al.
JOURNAL OF CLINICAL INVESTIGATION (2013)
Coffee polyphenols protect human plasma from postprandial carbonyl modifications
Roman Sirota et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2013)
Oxidative Stress in the Pathogenesis of Colorectal Cancer: Cause or Consequence?
Martina Perse
BIOMED RESEARCH INTERNATIONAL (2013)
Chronic inflammation and oxidative stress The smoking gun for Helicobacter pylori-induced gastric cancer?
Dana M. Hardbower et al.
GUT MICROBES (2013)
Dietary oxidative stress and antioxidant defense with an emphasis on plant extract administration
Aristidis S. Veskoukis et al.
CELL STRESS & CHAPERONES (2012)
L-DOPA is incorporated into brain proteins of patients treated for Parkinson's disease, inducing toxicity in human neuroblastoma cells in vitro
Sandra W. Chan et al.
EXPERIMENTAL NEUROLOGY (2012)
Mass Spectrometric Evidence of Malonaldehyde and 4-Hydroxynonenal Adductions to Radical-Scavenging Soy Peptides
Jing Zhao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Increased protein carbonylation and decreased antioxidant status in anemic H. pylori infected patients: Effect of treatment
Soundravally Rajendiran et al.
SAUDI JOURNAL OF GASTROENTEROLOGY (2012)
Degradation and oxidation postmortem of myofibrillar proteins in porcine skeleton muscle revealed by high resolution mass spectrometric proteome analysis
Bogdan Bernevic et al.
INTERNATIONAL JOURNAL OF MASS SPECTROMETRY (2011)
Protein oxidation in muscle foods: A review
Marianne N. Lund et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
Protein carbonyls in meat systems: A review
Mario Estevez
MEAT SCIENCE (2011)
Nitric oxide and quality and safety of muscle based foods
Leif H. Skibsted
NITRIC OXIDE-BIOLOGY AND CHEMISTRY (2011)
Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies
Doris S. M. Chan et al.
PLOS ONE (2011)
A Large Prospective Study of Meat Consumption and Colorectal Cancer Risk: An Investigation of Potential Mechanisms Underlying this Association
Amanda J. Cross et al.
CANCER RESEARCH (2010)
Protein oxidative changes in whole and skim milk after ultraviolet or fluorescent light exposure
D. Scheidegger et al.
JOURNAL OF DAIRY SCIENCE (2010)
Oxidative Stress and Neurodegenerative Diseases: A Review of Upstream and Downstream Antioxidant Therapeutic Options
Bayani Uttara et al.
CURRENT NEUROPHARMACOLOGY (2009)
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)
Mario Estevez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments
Youling L. Xiong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Acrolein: Sources, metabolism, and biomolecular interactions relevant to human health and disease
Jan F. Stevens et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2008)
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
Marianne N. Lund et al.
MEAT SCIENCE (2007)
Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins
Veronique Sante-Lhoutellier et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Heme of consumed red meat can act as a catalyst of oxidative damage and could initiate colon, breast and prostate cancers, heart disease and other diseases
Al Tappel
MEDICAL HYPOTHESES (2007)
Dietary advanced lipid oxidation endproducts are risk factors to human health
Joseph Kanner
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Lipid peroxidation as a source of oxidative damage in Helicobacter pylori:: Protective roles of peroxiredoxins
Ge Wang et al.
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2006)
Misincorporation of free m-tyrosine cytotoxic mechanism for oxidized a into cellular proteins:: a potential amino acids
H Gurer-Orhan et al.
BIOCHEMICAL JOURNAL (2006)
Protein carbonylation, cellular dysfunction, and disease progression
Isabella Dalle-Donne et al.
JOURNAL OF CELLULAR AND MOLECULAR MEDICINE (2006)
Red meat consumption and risk of cancers of the proximal colon, distal colon and rectum: The Swedish Mammography Cohort
SC Larsson et al.
INTERNATIONAL JOURNAL OF CANCER (2005)
The oxidative environment and protein damage
MJ Davies
BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS (2005)
Malondialdehyde, a product of lipid peroxidation, is mutagenic in human cells
LJ Niedernhofer et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2003)
Increases in free radicals and cytoskeletal protein oxidation and nitration in the colon of patients with inflammatory bowel disease
A Keshavarzian et al.
GUT (2003)
Effect of white versus red meat on endogenous N-nitrosation in the human colon and further evidence of a dose response
SA Bingham et al.
JOURNAL OF NUTRITION (2002)
Lipid peroxidation and protein oxidation in Alzheimer's disease brain:: Potential causes and consequences involving amyloid β-peptide-associated free radical oxidative stress
DA Butterfield et al.
FREE RADICAL BIOLOGY AND MEDICINE (2002)
Increased oxidative and nitrative stress in human stomach associated with cagA+ Helicobacter pylori infection and inflammation
CQ Li et al.
DIGESTIVE DISEASES AND SCIENCES (2001)