Impact of dielectric barrier discharge cold plasma on the lipid oxidation, color stability, and protein structures of myoglobin-added washed pork muscle

Structure, functional properties and iron bioavailability of Pneumatophorus japonicus myoglobin and its glycosylation products

(2021) Beibei Tan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Metabolomics workflow for quality control of differently-processed pre-cooked chicken fillets

(2021) Oscar Daniel Rangel-Huerta 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

Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins

(2019) Atefeh Sharifian et al.   Innovative Food Science & Emerging Technologies

Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin

(2019) Ricard Bou et al.   FOOD CHEMISTRY

Physicochemical changes of myofibrillar proteins of squid (Argentinus ilex) induced by hydroxyl radical generating system

(2019) Bhoke Marwa Nyaisaba et al.   FOOD CHEMISTRY

Effects of low frequency magnetic field on myoglobin oxidation stability

(2019) Minquan Xia et al.   FOOD CHEMISTRY

Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon

(2019) Ji Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process

(2019) Minquan Xia et al.   FOOD CHEMISTRY

Effects of Atmospheric Pressure Plasma Jet on the Conformation and Physicochemical Properties of Myofibrillar Proteins from King Prawn (Litopenaeus vannamei)

(2018) Flora-Glad Chizoba Ekezie et al.   FOOD CHEMISTRY

Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage

(2018) Mingming Huang et al.   MEAT SCIENCE

Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein

(2017) Hui Ji et al.   Food and Bioprocess Technology

Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl

(2017) Xianchao Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Water Determines the Structure and Dynamics of Proteins

(2016) Marie-Claire Bellissent-Funel et al.   CHEMICAL REVIEWS

Effects of Dielectric Barrier Discharges (DBD) Cold Plasma Treatment on Physicochemical and Structural Properties of Zein Powders

(2016) Shuang Dong et al.   Food and Bioprocess Technology

Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl

(2016) Haizhou Wu et al.   FOOD CHEMISTRY

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

(2016) Jiamei Wang et al.   FOOD MICROBIOLOGY

Cold plasma interactions with enzymes in foods and model systems

(2016) N.N. Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage

(2015) Chantira Wongwichian et al.   FOOD CHEMISTRY

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

Myoglobin Chemistry and Meat Color

(2012) Surendranath P. Suman et al.   Annual Review of Food Science and Technology

Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus×O. niloticus) during iced storage

(2010) Yaowapa Thiansilakul et al.   FOOD CHEMISTRY

Phenylalanine Substitution at Site B10 (L29F) Inhibits Metmyoglobin Formation and Myoglobin-Mediated Lipid Oxidation in Washed Fish Muscle: Mechanistic Implications

(2009) Mark P. Richards et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation

(2009) Ricard Bou et al.   MEAT SCIENCE