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Free Radical Biology & Medicine
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June 27, 2001
Comparison of low-density lipoprotein modification by myeloperoxidase-derived hypochlorous and hypobromous acids
A C Carr, E A Decker, Y Park, et al.
Analytical Biochemistry
|
July 31, 1998
Identification of hydrazine in commercial preparations of carnosine and its influence on carnosine's antioxidative properties
S Zhou, L C Dickinson, L Yang, et al.
Journal of Agricultural and Food Chemistry
|
September 20, 2000
Impact of dietary conjugated linoleic acid on the oxidative stability of rat liver microsomes and skeletal muscle homogenates
S A Livisay, S Zhou, C Ip, et al.
Meat Science
|
November 9, 2011
Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids
S Lee, C Faustman, D Djordjevic, et al.
Journal of Agricultural and Food Chemistry
|
May 23, 2000
Mechanisms of the antioxidant activity of a high molecular weight fraction of whey
L M Tong, S Sasaki, D J McClements, et al.
Meat Science
|
November 9, 2011
Influence of dietary β-alanine and histidine on the oxidative stability of pork
L Mei, G L Cromwell, A D Crum, et al.
Meat Science
|
April 27, 2010
Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat
G Pignoli, R Bou, M T Rodriguez-Estrada, et al.
Journal of Agricultural and Food Chemistry
|
August 24, 2000
Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions
W Chaiyasit, M P Silvestre, D J McClements, et al.
Journal of the American College of Nutrition
|
June 30, 2000
Potential of wheat-based breakfast cereals as a source of dietary antioxidants
A J Baublis, C Lu, F M Clydesdale, et al.
Meat Science
|
April 9, 2010
Effect of natural pigments on the oxidative stability of sausages stored under refrigeration
A Z Mercadante, C D Capitani, E A Decker, et al.
Page
of 5
Search research articles
Search
Showing results (31-40 of 45) with videos related to
Sort By:
Page
of 5
Free Radical Biology & Medicine
|
June 27, 2001
Comparison of low-density lipoprotein modification by myeloperoxidase-derived hypochlorous and hypobromous acids
A C Carr, E A Decker, Y Park, et al.
Analytical Biochemistry
|
July 31, 1998
Identification of hydrazine in commercial preparations of carnosine and its influence on carnosine's antioxidative properties
S Zhou, L C Dickinson, L Yang, et al.
Journal of Agricultural and Food Chemistry
|
September 20, 2000
Impact of dietary conjugated linoleic acid on the oxidative stability of rat liver microsomes and skeletal muscle homogenates
S A Livisay, S Zhou, C Ip, et al.
Meat Science
|
November 9, 2011
Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids
S Lee, C Faustman, D Djordjevic, et al.
Journal of Agricultural and Food Chemistry
|
May 23, 2000
Mechanisms of the antioxidant activity of a high molecular weight fraction of whey
L M Tong, S Sasaki, D J McClements, et al.
Meat Science
|
November 9, 2011
Influence of dietary β-alanine and histidine on the oxidative stability of pork
L Mei, G L Cromwell, A D Crum, et al.
Meat Science
|
April 27, 2010
Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat
G Pignoli, R Bou, M T Rodriguez-Estrada, et al.
Journal of Agricultural and Food Chemistry
|
August 24, 2000
Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions
W Chaiyasit, M P Silvestre, D J McClements, et al.
Journal of the American College of Nutrition
|
June 30, 2000
Potential of wheat-based breakfast cereals as a source of dietary antioxidants
A J Baublis, C Lu, F M Clydesdale, et al.
Meat Science
|
April 9, 2010
Effect of natural pigments on the oxidative stability of sausages stored under refrigeration
A Z Mercadante, C D Capitani, E A Decker, et al.
Page
of 5