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Journal of Agricultural and Food Chemistry
|
April 22, 2011
Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging
Mario Estévez, Sonia Ventanas, Marina Heinonen, et al.
Journal of Agricultural and Food Chemistry
|
May 18, 2012
A novel LC-MS application to investigate oxidation of peptides isolated from β-lactoglobulin
Tuuli Koivumäki, Göker Gürbüz, Marjo Poutanen, et al.
Journal of Agricultural and Food Chemistry
|
November 26, 2004
Inhibition of protein and lipid oxidation in liposomes by berry phenolics
Kaarina Viljanen, Petri Kylli, Riitta Kivikari, et al.
Foods (Basel, Switzerland)
|
March 29, 2023
Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability
Xiaocui Han, Binbin Li, Eero Puolanne, et al.
Journal of Agricultural and Food Chemistry
|
May 24, 2019
Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions
Chang Liu, Mamata Bhattarai, Kirsi S Mikkonen, et al.
Molecular Nutrition & Food Research
|
January 6, 2011
Protein oxidation in muscle foods: a review
Marianne N Lund, Marina Heinonen, Caroline P Baron, et al.
Meat Science
|
November 9, 2011
Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions
Mario Estévez, Petri Kylli, Eero Puolanne, et al.
Mediators of Inflammation
|
February 16, 2008
Anti-inflammatory effects of flavonoids: genistein, kaempferol, quercetin, and daidzein inhibit STAT-1 and NF-kappaB activations, whereas flavone, isorhamnetin, naringenin, and pelargonidin inhibit only NF-kappaB activation along with their inhibitory effect on iNOS expression and NO production in activated macrophages
Mari Hämäläinen, Riina Nieminen, Pia Vuorela, et al.
Journal of Agricultural and Food Chemistry
|
November 4, 2008
Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds
Mario Estévez, Petri Kylli, Eero Puolanne, et al.
Journal of Agricultural and Food Chemistry
|
May 16, 2014
Protein-phenolic interaction of tryptic digests of β-lactoglobulin and cloudberry ellagitannin
Bei Wang, Tuuli Koivumäki, Petri Kylli, et al.
Page
of 23
Search research articles
Search
Showing results (21-30 of 225) with videos related to
Sort By:
Page
of 23
Journal of Agricultural and Food Chemistry
|
April 22, 2011
Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging
Mario Estévez, Sonia Ventanas, Marina Heinonen, et al.
Journal of Agricultural and Food Chemistry
|
May 18, 2012
A novel LC-MS application to investigate oxidation of peptides isolated from β-lactoglobulin
Tuuli Koivumäki, Göker Gürbüz, Marjo Poutanen, et al.
Journal of Agricultural and Food Chemistry
|
November 26, 2004
Inhibition of protein and lipid oxidation in liposomes by berry phenolics
Kaarina Viljanen, Petri Kylli, Riitta Kivikari, et al.
Foods (Basel, Switzerland)
|
March 29, 2023
Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability
Xiaocui Han, Binbin Li, Eero Puolanne, et al.
Journal of Agricultural and Food Chemistry
|
May 24, 2019
Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions
Chang Liu, Mamata Bhattarai, Kirsi S Mikkonen, et al.
Molecular Nutrition & Food Research
|
January 6, 2011
Protein oxidation in muscle foods: a review
Marianne N Lund, Marina Heinonen, Caroline P Baron, et al.
Meat Science
|
November 9, 2011
Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions
Mario Estévez, Petri Kylli, Eero Puolanne, et al.
Mediators of Inflammation
|
February 16, 2008
Anti-inflammatory effects of flavonoids: genistein, kaempferol, quercetin, and daidzein inhibit STAT-1 and NF-kappaB activations, whereas flavone, isorhamnetin, naringenin, and pelargonidin inhibit only NF-kappaB activation along with their inhibitory effect on iNOS expression and NO production in activated macrophages
Mari Hämäläinen, Riina Nieminen, Pia Vuorela, et al.
Journal of Agricultural and Food Chemistry
|
November 4, 2008
Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds
Mario Estévez, Petri Kylli, Eero Puolanne, et al.
Journal of Agricultural and Food Chemistry
|
May 16, 2014
Protein-phenolic interaction of tryptic digests of β-lactoglobulin and cloudberry ellagitannin
Bei Wang, Tuuli Koivumäki, Petri Kylli, et al.
Page
of 23