Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular docking

Lipid oxidation and antioxidant delivery systems in muscle food

(2022) Haizhou Wu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution

(2021) Haizhou Wu et al.   FOOD CONTROL

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage

(2021) Haizhou Wu et al.   Food and Bioprocess Technology

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones

(2021) Haizhou Wu et al.   FOOD CHEMISTRY

Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions

(2020) Haizhou Wu et al.   FOOD CHEMISTRY

Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle

(2020) Haizhou Wu et al.   FOOD CHEMISTRY

Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle

(2020) Haizhou Wu et al.   FOOD CHEMISTRY

Lipid oxidation and its implications to meat quality and human health

(2019) Xi Huang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

(2019) Tran Hong Quan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant properties of catechins: Comparison with other antioxidants

(2018) Michalina Grzesik et al.   FOOD CHEMISTRY

Attributes of lipid oxidation due to bovine myoglobin, hemoglobin and hemolysate

(2017) Jie Yin et al.   FOOD CHEMISTRY

Protein-polyphenol particles for delivering structural and health functionality

(2017) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Factors Affecting Lipid Oxidation Due to Pig and Turkey Hemolysate

(2017) Haizhou Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessing Low Redox Stability of Myoglobin Relative to Rapid Hemin Loss from Hemoglobin

(2015) He Cai et al.   JOURNAL OF FOOD SCIENCE

X-ray Crystal Structure of a Xanthine Oxidase Complex with the Flavonoid Inhibitor Quercetin

(2014) Hongnan Cao et al.   JOURNAL OF NATURAL PRODUCTS

Novel interactions of caffeic acid with different hemoglobins: Effects on discoloration and lipid oxidation in different washed muscles

(2013) Sung Yong Park et al.   MEAT SCIENCE

Mechanisms by which flavonol aglycones inhibit lipid oxidation better than glycosylated flavonols in comminuted muscle tissue

(2009) Priya Kathirvel et al.   FOOD CHEMISTRY

Identification of the compound in a potent cranberry juice extract that inhibits lipid oxidation in comminuted muscle

(2009) Priya Kathirvel et al.   FOOD CHEMISTRY