Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review

Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat

(2016) Azad Behnan Sabow et al.   ANIMAL SCIENCE JOURNAL

Bioprocess challenges to the isolation and purification of bioactive peptides

(2016) Dominic Agyei et al.   FOOD AND BIOPRODUCTS PROCESSING

Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases

(2016) Kate Ryder et al.   FOOD CHEMISTRY

The role of antioxidants in the chemistry of oxidative stress: A review

(2015) Aurelia Magdalena Pisoschi et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white

(2015) Chamila Nimalaratne et al.   FOOD CHEMISTRY

Evaluation of the in vitro antioxidant properties of a cod (Gadus morhua) protein hydrolysate and peptide fractions

(2015) Abraham T. Girgih et al.   FOOD CHEMISTRY

Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system

(2015) Chao-Zhi Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification of antioxidant peptides released from defatted walnut (Juglans Sigillata Dode) meal proteins with pancreatin

(2015) Mu Gu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mitochondrial Reactive Oxygen Species (ROS) and ROS-Induced ROS Release

(2014) Dmitry B. Zorov et al.   PHYSIOLOGICAL REVIEWS

The effects of quercetin dietary supplementation on broiler growth performance, meat quality, and oxidative stability

(2014) M. Goliomytis et al.   POULTRY SCIENCE

Healthy processed meat products – Regulatory, reformulation and consumer challenges

(2014) S. Grasso et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Natural antioxidants in meat and poultry products

(2013) Liz Karre et al.   MEAT SCIENCE

Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity

(2012) Yangying Sun et al.   FOOD AND CHEMICAL TOXICOLOGY

The restriction of grazing duration does not compromise lamb meat colour and oxidative stability

(2012) G. Luciano et al.   MEAT SCIENCE

Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambs

(2012) G. Ripoll et al.   MEAT SCIENCE

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of dietary rosemary extract on lamb spoilage under retail display conditions

(2011) Sancho Bañón et al.   MEAT SCIENCE

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage

(2011) S. Xiao et al.   POULTRY SCIENCE

Lipid oxidation and improving the oxidative stability

(2010) Fereidoon Shahidi et al.   CHEMICAL SOCIETY REVIEWS

Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products

(2010) Seung-Jae Lee et al.   FOOD CHEMISTRY

Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat

(2010) Hamid Reza Gheisari et al.   MEAT SCIENCE

Analytical strategies to evaluate antioxidants in food: a review

(2010) C. André et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins

(2009) Ali Bougatef et al.   FOOD CHEMISTRY

Classification of fruits and vegetables

(2009) Jean A.T. Pennington et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet

(2009) Gema Nieto et al.   MEAT SCIENCE

Effects of cryopreservation on phosphatidylserine translocation, intracellular hydrogen peroxide, and DNA integrity in canine sperm

(2009) Sue-Hee Kim et al.   THERIOGENOLOGY

Chicken meat quality: genetic variability and relationship with growth and muscle characteristics

(2008) Elisabeth Le Bihan-Duval et al.   BMC GENETICS

Antioxidant Activity of Proteins and Peptides

(2008) Ryan J. Elias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bioactive peptides and proteins from foods: indication for health effects

(2008) Niels Peter Möller et al.   EUROPEAN JOURNAL OF NUTRITION

Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate

(2008) Zhengjun Xie et al.   FOOD CHEMISTRY

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

(2008) Ana Zulueta et al.   FOOD CHEMISTRY

Reducing, Radical Scavenging, and Chelation Properties of in Vitro Digests of Alcalase-Treated Zein Hydrolysate

(2008) Lijuan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Different Dietary Doses of n-3- or n-6-Rich Vegetable Fats and α-Tocopheryl Acetate Supplementation on Raw and Cooked Rabbit Meat Composition and Oxidative Stability

(2008) Alba Tres et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

(2007) Dong Wang et al.   FOOD CHEMISTRY

Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

(2007) María A. Manso et al.   FOOD CHEMISTRY