Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle

Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking

(2022) Yafei Zhang et al.   FOOD CHEMISTRY

Cold plasma for the preservation of aquatic food products: An overview

(2021) Nikheel Bhojraj Rathod et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry

(2021) Xiushi Yang et al.   FOOD CHEMISTRY

Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage

(2021) Xiaoting Wang et al.   MEAT SCIENCE

Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation

(2021) Zhigang Ke et al.   FOOD CHEMISTRY

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

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

Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage

(2020) Qi Zhang et al.   FOOD MICROBIOLOGY

High voltage cold atmospheric plasma: Antibacterial properties and its effect on quality of Asian sea bass slices

(2019) Oladipupo Odunayo Olatunde et al.   Innovative Food Science & Emerging Technologies

Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends

(2019) Mohsen Gavahian et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of hydroxyl-radical on the biochemical properties and structure of myofibrillar protein from Alaska pollock (Theragra chalcogramma)

(2019) Bhoke Marwa Nyaisaba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere

(2019) Mohsen Zareian et al.   Food Packaging and Shelf Life

Fluorescent Heme Degradation Products Are Biomarkers of Oxidative Stress and Linked to Impaired Membrane Integrity in Avian Red Blood Cells

(2019) Christopher G. Goodchild et al.   PHYSIOLOGICAL AND BIOCHEMICAL ZOOLOGY

Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus ): biochemical and sensory attributes

(2018) Jing Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A critical analysis of the cold plasma induced lipid oxidation in foods

(2018) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advancements in the application of non-thermal plasma technology for the seafood industry

(2018) Piotr Kulawik et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Shelf-life extension of herring ( Clupea harengus ) using in-package atmospheric plasma technology

(2017) I. Albertos et al.   Innovative Food Science & Emerging Technologies

Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets

(2017) I. Albertos et al.   Innovative Food Science & Emerging Technologies

Antimicrobial seafood packaging: a review

(2016) Suman Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Myoglobin and haemoglobin-mediated lipid oxidation in washed muscle: Observations on crosslinking, ferryl formation, porphyrin degradation, and haemin loss rate

(2015) Sung Ki Lee et al.   FOOD CHEMISTRY

Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes

(2015) Dinesh D. Jayasena et al.   FOOD MICROBIOLOGY

Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil

(2015) Jeroen Vandamme et al.   FOOD RESEARCH INTERNATIONAL

Influence of reactive species on the modification of biomolecules generated from the soft plasma

(2015) Pankaj Attri et al.   Scientific Reports

Inactivation and Heme Degradation of Horseradish Peroxidase Induced by Discharge Plasma

(2013) Zhigang Ke et al.   Plasma Processes and Polymers

Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions

(2011) Yaowapa Thiansilakul et al.   JOURNAL OF FOOD SCIENCE

Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage

(2010) Sajid Maqsood et al.   FOOD CHEMISTRY

Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions

(2010) Binna Kim et al.   FOOD MICROBIOLOGY

Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

(2010) Trinidad Pérez-Palacios et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

(2010) Laetitia Théron et al.   MEAT SCIENCE

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)

(2008) S.F. Mexis et al.   Innovative Food Science & Emerging Technologies

Effect of Heating Oxymyoglobin and Metmyoglobin on the Oxidation of Muscle Microsomes

(2008) Ricard Bou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A