Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

Oxidative and Nitrosative Stress Induced in Myofibrillar Proteins by a Hydroxyl-Radical-Generating System: Impact of Nitrite and Ascorbate

(2014) Adriana Villaverde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages

(2013) Verónica Fuentes et al.   FOOD CHEMISTRY

Oxidative Damage to Poultry, Pork, and Beef during Frozen Storage through the Analysis of Novel Protein Oxidation Markers

(2013) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carbonylation of Myofibrillar Proteins through the Maillard Pathway: Effect of Reducing Sugars and Reaction Temperature

(2013) Adriana Villaverde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase

(2013) Chunqiang Li et al.   JOURNAL OF FOOD SCIENCE

Analysis of tryptophan oxidation by fluorescence spectroscopy: Effect of metal-catalyzed oxidation and selected phenolic compounds

(2012) Mariana Utrera et al.   FOOD CHEMISTRY

Nitrosylation of Myoglobin and Nitrosation of Cysteine by Nitrite in a Model System Simulating Meat Curing

(2012) Gary A. Sullivan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein and Lipid Oxidation in Parma Ham during Production

(2012) Glykeria Koutina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Strecker aldehydes between protein carbonyls – α-Aminoadipic and γ-glutamic semialdehydes – and leucine and isoleucine

(2011) Mario Estévez et al.   FOOD CHEMISTRY

Proteolysis, protein oxidation and protease activity in dry-cured Xuanwei ham during the salting stages

(2011) Zhenyu Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Morphological Examinations of Oxidatively Stressed Pork Muscle and Myofibrils upon Salt Marination and Cooking To Elucidate the Water-Binding Potential

(2011) Zelong Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescent HPLC for the detection of specific protein oxidation carbonyls – α-aminoadipic and γ-glutamic semialdehydes – in meat systems

(2011) Mariana Utrera et al.   MEAT SCIENCE

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés

(2011) Els Vossen et al.   MEAT SCIENCE

Nitric oxide and quality and safety of muscle based foods

(2011) Leif H. Skibsted   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

Quantification of nitrotyrosine in nitrated proteins

(2010) Hong Yang et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Effect of Phenolic Compounds on the Formation of α-Aminoadipic and γ-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin

(2010) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tryptophan Depletion and Formation of α-Aminoadipic and γ-Glutamic Semialdehydes in Porcine Burger Patties with Added Phenolic-Rich Fruit Extracts

(2010) Rui Ganhão et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

(2010) Verónica Fuentes et al.   MEAT SCIENCE

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

(2010) Rui Ganhão et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Analysis of Protein Oxidation Markers α-Aminoadipic and γ-Glutamic Semialdehydes in Food Proteins Using Liquid Chromatography (LC)−Electrospray Ionization (ESI)−Multistage Tandem Mass Spectrometry (MS)

(2009) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidation of Skeletal Muscle Myofibrillar Proteins in Oil-in-Water Emulsions: Interaction with Lipids and Effect of Selected Phenolic Compounds

(2008) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of O2 (1Δg)-derived oxidation products of tryptophan: A combination of tandem mass spectrometry analyses and isotopic labeling studies

(2008) Graziella Eliza Ronsein et al.   JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE