Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

Photo-oxidation of whey proteins: Molecular markers of modification

(2017) Jolon M. Dyer et al.   INTERNATIONAL DAIRY JOURNAL

Dietary protein oxidation: A silent threat to human health?

(2016) M. Estévez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Proteomic tracking of hydrothermal Maillard and redox modification in lactoferrin and β-lactoglobulin: Location of lactosylation, carboxymethylation, and oxidation sites

(2016) Jolon M. Dyer et al.   JOURNAL OF DAIRY SCIENCE

Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado

(2016) Silvia H. Hernández-López et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roasting

(2016) Tzer-Yang Yu et al.   MEAT SCIENCE

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

(2016) Claire Guyon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Role of 4-Hydroxynonenal-Protein Adducts in Human Diseases

(2015) Giuseppina Barrera et al.   ANTIOXIDANTS & REDOX SIGNALING

Formation of advanced glycation endproducts in ground beef under pasteurisation conditions

(2015) Xiaohua Sun et al.   FOOD CHEMISTRY

Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling

(2015) Tzer-Yang Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein lipoxidation: Detection strategies and challenges

(2015) Giancarlo Aldini et al.   Redox Biology

Effect of Cooking on Meat Proteins: Mapping Hydrothermal Protein Modification as a Potential Indicator of Bioavailability

(2014) Santanu Deb-Choudhury et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective

(2014) Siying Wen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

(2013) Mar Roldan et al.   FOOD CHEMISTRY

Advanced glycoxidation and lipoxidation end products (AGEs and ALEs): an overview of their mechanisms of formation

(2013) G. Vistoli et al.   FREE RADICAL RESEARCH

2-Aminoadipic acid is a biomarker for diabetes risk

(2013) Thomas J. Wang et al.   JOURNAL OF CLINICAL INVESTIGATION

Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties

(2013) Mariana Utrera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

(2013) Mehdi Nikoo et al.   Revista de Nutricao-Brazilian Journal of Nutrition

Does acute tryptophan depletion affect peripheral serotonin metabolism in the intestine?

(2012) Daniel Keszthelyi et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Characterization of protein aggregates following a heating and freezing process

(2011) K. Kajak-Siemaszko et al.   FOOD RESEARCH INTERNATIONAL

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Effect of heat treatment on protein oxidation in pig meat

(2011) S. Traore et al.   MEAT SCIENCE

Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

(2010) Rui Ganhão et al.   FOOD CHEMISTRY

Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork

(2010) Feng Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

(2010) Ph. Gatellier et al.   MEAT SCIENCE

Use of meat fluorescence emission as a marker of oxidation promoted by cooking

(2009) Ph. Gatellier et al.   MEAT SCIENCE

Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

(2008) Ph. Gatellier et al.   FOOD CHEMISTRY