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N Lund

Showing results (121-130 of 361) with videos related to

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The Biochemical Journal|November 28, 2007
Oxidation of myosin by haem proteins generates myosin radicals and protein cross-linksMarianne N Lund, Catherine Luxford, Leif H Skibsted, et al.
Food Chemistry|March 9, 2020
The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxalHongkai Zhu, Mahesha M Poojary, Mogens L Andersen, et al.
World Journal of Surgery|May 24, 2023
The Impact of Surgeon Speciality Interest on Outcomes of Emergency Laparotomy in IBDJ A Bunce, B Doleman, J N Lund, et al.
Journal of Agricultural and Food Chemistry|August 25, 2011
4-methylcatechol inhibits protein oxidation in meat but not disulfide formationSisse Jongberg, Marianne N Lund, Andrew L Waterhouse, et al.
Journal of Agricultural and Food Chemistry|June 30, 2020
Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT MilkHongkai Zhu, Mahesha M Poojary, Mogens L Andersen, et al.
Annals of the Royal College of Surgeons of England|January 25, 2018
NICE guidance on sepsis is of limited value in postoperative colorectal patients: the scores that cry 'wolf!'Pjj Herrod, M Cox, H Keevil, et al.
Techniques in Coloproctology|May 15, 2015
Forming a consensus opinion on exercise prehabilitation in elderly colorectal cancer patients: a Delphi studyC L Boereboom, J P Williams, P Leighton, et al.
Food Chemistry|July 5, 2019
Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic studyHongkai Zhu, Mahesha M Poojary, Mogens L Andersen, et al.
Meat Science|October 6, 2014
Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linkingSisse Jongberg, Linda de S Terkelsen, Rikke Miklos, et al.
Comprehensive Reviews in Food Science and Food Safety|June 26, 2024
Chemical and physical changes induced by cold plasma treatment of foods: A critical reviewMohammad Bayati, Marianne N Lund, Brijesh K Tiwari, et al.
Pageof 37

Showing results (121-130 of 361) with videos related to

Sort By:
Pageof 37
The Biochemical Journal|November 28, 2007
Oxidation of myosin by haem proteins generates myosin radicals and protein cross-linksMarianne N Lund, Catherine Luxford, Leif H Skibsted, et al.
Food Chemistry|March 9, 2020
The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxalHongkai Zhu, Mahesha M Poojary, Mogens L Andersen, et al.
World Journal of Surgery|May 24, 2023
The Impact of Surgeon Speciality Interest on Outcomes of Emergency Laparotomy in IBDJ A Bunce, B Doleman, J N Lund, et al.
Journal of Agricultural and Food Chemistry|August 25, 2011
4-methylcatechol inhibits protein oxidation in meat but not disulfide formationSisse Jongberg, Marianne N Lund, Andrew L Waterhouse, et al.
Journal of Agricultural and Food Chemistry|June 30, 2020
Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT MilkHongkai Zhu, Mahesha M Poojary, Mogens L Andersen, et al.
Annals of the Royal College of Surgeons of England|January 25, 2018
NICE guidance on sepsis is of limited value in postoperative colorectal patients: the scores that cry 'wolf!'Pjj Herrod, M Cox, H Keevil, et al.
Techniques in Coloproctology|May 15, 2015
Forming a consensus opinion on exercise prehabilitation in elderly colorectal cancer patients: a Delphi studyC L Boereboom, J P Williams, P Leighton, et al.
Food Chemistry|July 5, 2019
Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic studyHongkai Zhu, Mahesha M Poojary, Mogens L Andersen, et al.
Meat Science|October 6, 2014
Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linkingSisse Jongberg, Linda de S Terkelsen, Rikke Miklos, et al.
Comprehensive Reviews in Food Science and Food Safety|June 26, 2024
Chemical and physical changes induced by cold plasma treatment of foods: A critical reviewMohammad Bayati, Marianne N Lund, Brijesh K Tiwari, et al.
Pageof 37