Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions

Analysis of Protein Oxidation in Food and Feed Products

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Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

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In Vitro Susceptibility of Oxidized Myosin by μ-Calpain or Caspase-3 and the Determination of the Oxidation Sites of Myosin Heavy Chains

(2020) Qing-quan Fu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham

(2020) Chengliang Li et al.   FOOD CHEMISTRY

Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanisms

(2019) Longteng Zhang et al.   FOOD CHEMISTRY

Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere

(2019) Mohd Asraf Mohd Zainudin et al.   FOOD CHEMISTRY

Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork

(2018) Han Lu et al.   FOOD CHEMISTRY

Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp ( Hypophthalmichthys molitrix ) fillets during 72 h postmortem

(2018) Longteng Zhang et al.   FOOD CHEMISTRY

Conformation stability, in vitro digestibility and allergenicity of tropomyosin from shrimp ( Exopalaemon modestus ) as affected by high intensity ultrasound

(2018) Ziye Zhang et al.   FOOD CHEMISTRY

Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

(2018) Bhaskar Mitra et al.   MEAT SCIENCE

Stress Effects on Meat Quality: A Mechanistic Perspective

(2018) Tong Xing et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress

(2018) Longteng Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem

(2017) Longteng Zhang et al.   FOOD CHEMISTRY

Comparative proteomics to reveal muscle-specific beef color stability of Holstein cattle during post-mortem storage

(2017) Qianqian Yu et al.   FOOD CHEMISTRY

Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

(2017) Lyulin Hu et al.   RSC Advances

Effect of Mild Ozone Oxidation on Structural Changes of Silver Carp (Hypophthalmichthys molitrix) Myosin

(2016) Wenxin Jiang et al.   Food and Bioprocess Technology

Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties

(2016) Tine Rysman et al.   FOOD CHEMISTRY

Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham

(2015) Marta Gallego et al.   FOOD CHEMISTRY

Tripping up Trp: Modification of protein tryptophan residues by reactive oxygen species, modes of detection, and biological consequences

(2015) Marilyn Ehrenshaft et al.   FREE RADICAL BIOLOGY AND MEDICINE

Protein Analysis by Shotgun/Bottom-up Proteomics

(2013) Yaoyang Zhang et al.   CHEMICAL REVIEWS

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Post-translational Modifications and Mass Spectrometry Detection

(2013) André M.N. Silva et al.   FREE RADICAL BIOLOGY AND MEDICINE

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

(2012) Sisse Jongberg et al.   MEAT SCIENCE

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Pinpointing oxidative modifications in proteins—recent advances in analytical methods

(2010) Ulrika Törnvall   Analytical Methods

Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein

(2010) Youling L. Xiong et al.   JOURNAL OF FOOD SCIENCE

Protein oxidation in muscle foods: A review

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

Lipid peroxidation of membrane phospholipids generates hydroxy-alkenals and oxidized phospholipids active in physiological and/or pathological conditions

(2008) Angel Catalá   CHEMISTRY AND PHYSICS OF LIPIDS

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

(2008) Mario Estévez et al.   MEAT SCIENCE