4.7 Article

Interaction between secondary lipid oxidation products and hemoglobin with multi-spectroscopic techniques and docking studies

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Effects of low frequency magnetic field on myoglobin oxidation stability

Minquan Xia et al.

FOOD CHEMISTRY (2020)

Review Biochemistry & Molecular Biology

Alkynes as Synthetic Equivalents of Ketones and Aldehydes: A Hidden Entry into Carbonyl Chemistry

Igor V. Alabugin et al.

MOLECULES (2019)

Article Chemistry, Analytical

Analysis of chicken breast meat freshness with an electrochemical approach

Li Fu et al.

JOURNAL OF ELECTROANALYTICAL CHEMISTRY (2019)

Article Agriculture, Multidisciplinary

Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress

Lin Wang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

Article Agriculture, Multidisciplinary

Factors Affecting Lipid Oxidation Due to Pig and Turkey Hemolysate

Haizhou Wu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Food Science & Technology

The effects of HNE on ovine oxymyoglobin redox stability in a microsome model

Shuang Yin et al.

MEAT SCIENCE (2013)

Review Physiology

Interaction of aldehydes derived from lipid peroxidation and membrane proteins

Stefania Pizzimenti et al.

FRONTIERS IN PHYSIOLOGY (2013)

Review Food Science & Technology

Haemoglobin-mediated lipid oxidation in the fish muscle: A review

Sajid Maqsood et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)

Review Food Science & Technology

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

Cameron Faustman et al.

MEAT SCIENCE (2010)

Article Agriculture, Dairy & Animal Science

The relationship between raw broiler breast meat color and composition

M Qiao et al.

POULTRY SCIENCE (2002)

Article Agriculture, Multidisciplinary

Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes

N Alizadeh-Pasdar et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)