Use of NMR spectroscopy in the analysis of carnosine and free amino acids in fermented sausages during ripening

L-carnosine inhibits neuronal cell apoptosis through signal transducer and activator of transcription 3 signaling pathway after acute focal cerebral ischemia

(2013) Jian-Ping Wang et al.   BRAIN RESEARCH

Determination of free amino acids and 18 elements in freeze-dried strawberry and blueberry fruit using an Amino Acid Analyzer and ICP-MS with micro-wave digestion

(2013) Hua Zhang et al.   FOOD CHEMISTRY

Novel aspects of health promoting compounds in meat

(2013) J.F. Young et al.   MEAT SCIENCE

Carnosine has antinociceptive properties in the inflammation-induced nociceptive response in mice

(2012) Masahiro Ohsawa et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Quantitative determination of fatty acid chain composition in pork meat products by high resolution 1H NMR spectroscopy

(2012) Carlo Siciliano et al.   FOOD CHEMISTRY

NMR Study on Hydroxy Protons of κ- and κ/μ-Hybrid Carrageenan Oligosaccharides: Experimental Evidence of Hydrogen Bonding and Chemical Exchange Interactions in κ/μ Oligosaccharides

(2010) Eric Morssing Vilén et al.   BIOMACROMOLECULES

Effect of starter culture on proteolytic changes during processing of fermented beef sausages

(2009) K. Candogan et al.   FOOD CHEMISTRY

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY