Protein Oxidation: Basic Principles and Implications for Meat Quality
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Title
Protein Oxidation: Basic Principles and Implications for Meat Quality
Authors
Keywords
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Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 53, Issue 11, Pages 1191-1201
Publisher
Informa UK Limited
Online
2013-09-06
DOI
10.1080/10408398.2011.577540
References
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- (2010) Ashley J. Smuder et al. FREE RADICAL BIOLOGY AND MEDICINE
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- Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality
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- (2009) M. Armenteros et al. MEAT SCIENCE
- Disulfide bond within µ-calpain active site inhibits activity and autolysis
- (2008) René Lametsch et al. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS
- Mechanisms of Protein Damage Induced by Cysteine Thiyl Radical Formation
- (2008) Christian Schöneich CHEMICAL RESEARCH IN TOXICOLOGY
- Effect of ionic strength and oxidation on the P-loop conformation of the protein tyrosine phosphatase-like phytase, PhyAsr
- (2008) Robert J. Gruninger et al. FEBS Journal
- Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments
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- (2008) Ina Clausen et al. PACKAGING TECHNOLOGY AND SCIENCE
- Oxidation of proteins: Basic principles and perspectives for blood proteomics
- (2008) Stefano Barelli et al. Proteomics Clinical Applications
- Reactivity of Sulfenic Acid in Human Serum Albumin†
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