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J Kanner

Showing results (1-10 of 40) with videos related to

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Meat Science|November 9, 2011
Oxidative processes in meat and meat products: Quality implicationsJ Kanner
Methods in Enzymology|January 1, 1996
Nitric oxide and metal-catalyzed reactionsJ Kanner
Journal of Agricultural and Food Chemistry|December 18, 2001
Oxymyoglobin oxidation and membrane lipid peroxidation initiated by iron redox cycle: prevention of oxidation by enzymic and nonenzymic antioxidantsS Gorelik, J Kanner
Poultry Science|August 1, 1996
Effect of high levels of dietary iron, iron injection, and dietary vitamin E on the oxidative stability of turkey meat during storageI Bartov, J Kanner
Free Radical Research Communications|January 1, 1989
Haemoglobin and myoglobin as inhibitors of hydroxyl radical generation in a model system of "iron redox" cycleS Harel, J Kanner
Free Radical Biology & Medicine|December 1, 2001
The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidantsJ Kanner, T Lapidot
Lipids|September 1, 1985
Lipid peroxidation and oxidation of several compounds by H2O2 activated metmyoglobinJ Kanner, S Harel
Free Radical Research Communications|January 1, 1987
Desferrioxamine as an electron donor. Inhibition of membranal lipid peroxidation initiated by H2O2-activated metmyoglobin and other peroxidizing systemsJ Kanner, S Harel
Journal of Agricultural and Food Chemistry|December 18, 2001
Oxymyoglobin oxidation and membranal lipid peroxidation initiated by iron redox cycleS Gorelik, J Kanner
Journal of Agricultural and Food Chemistry|May 1, 1976
Changes in lysozyme due to reactions with peroxidizing methyl linoleate in a dehydrated model systemJ Kanner, M Karel
Pageof 4

Showing results (1-10 of 40) with videos related to

Sort By:
Pageof 4
Meat Science|November 9, 2011
Oxidative processes in meat and meat products: Quality implicationsJ Kanner
Methods in Enzymology|January 1, 1996
Nitric oxide and metal-catalyzed reactionsJ Kanner
Journal of Agricultural and Food Chemistry|December 18, 2001
Oxymyoglobin oxidation and membrane lipid peroxidation initiated by iron redox cycle: prevention of oxidation by enzymic and nonenzymic antioxidantsS Gorelik, J Kanner
Poultry Science|August 1, 1996
Effect of high levels of dietary iron, iron injection, and dietary vitamin E on the oxidative stability of turkey meat during storageI Bartov, J Kanner
Free Radical Research Communications|January 1, 1989
Haemoglobin and myoglobin as inhibitors of hydroxyl radical generation in a model system of "iron redox" cycleS Harel, J Kanner
Free Radical Biology & Medicine|December 1, 2001
The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidantsJ Kanner, T Lapidot
Lipids|September 1, 1985
Lipid peroxidation and oxidation of several compounds by H2O2 activated metmyoglobinJ Kanner, S Harel
Free Radical Research Communications|January 1, 1987
Desferrioxamine as an electron donor. Inhibition of membranal lipid peroxidation initiated by H2O2-activated metmyoglobin and other peroxidizing systemsJ Kanner, S Harel
Journal of Agricultural and Food Chemistry|December 18, 2001
Oxymyoglobin oxidation and membranal lipid peroxidation initiated by iron redox cycleS Gorelik, J Kanner
Journal of Agricultural and Food Chemistry|May 1, 1976
Changes in lysozyme due to reactions with peroxidizing methyl linoleate in a dehydrated model systemJ Kanner, M Karel
Pageof 4