Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties

Analysis of tryptophan oxidation by fluorescence spectroscopy: Effect of metal-catalyzed oxidation and selected phenolic compounds

(2012) Mariana Utrera et al.   FOOD CHEMISTRY

Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenols and Health: Current State and Progress

(2012) Francisco A. Tomás-Barberán et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation

(2012) M. Utrera et al.   MEAT SCIENCE

Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite

(2012) Els Vossen et al.   MEAT SCIENCE

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage

(2012) Na Jia et al.   MEAT SCIENCE

Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties

(2011) Sisse Jongberg et al.   FOOD CHEMISTRY

Avocado (Persea americana Mill.) Phenolics, In Vitro Antioxidant and Antimicrobial Activities, and Inhibition of Lipid and Protein Oxidation in Porcine Patties

(2011) Javier-Germán Rodríguez-Carpena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescent HPLC for the detection of specific protein oxidation carbonyls – α-aminoadipic and γ-glutamic semialdehydes – in meat systems

(2011) Mariana Utrera et al.   MEAT SCIENCE

Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

(2011) J.G. Rodríguez-Carpena et al.   MEAT SCIENCE

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Exploration of pro-oxidant and antioxidant activities of the flavonoid myricetin

(2011) Vladimir Chobot et al.   REDOX REPORT

Effect of Phenolic Compounds on the Formation of α-Aminoadipic and γ-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin

(2010) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF APPLE POLYPHENOL ON OXIDATIVE STABILITY OF SLICED COOKED CURED BEEF AND PORK HAMS DURING CHILLED STORAGE

(2010) W.Q. SUN et al.   JOURNAL OF MUSCLE FOODS

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

(2010) Rui Ganhão et al.   MEAT SCIENCE

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Analysis of Protein Oxidation Markers α-Aminoadipic and γ-Glutamic Semialdehydes in Food Proteins Using Liquid Chromatography (LC)−Electrospray Ionization (ESI)−Multistage Tandem Mass Spectrometry (MS)

(2009) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems

(2009) J.E. Hayes et al.   MEAT SCIENCE

A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods

(2008) K.A. Ross et al.   FOOD CHEMISTRY

Polyphenol composition and antioxidant capacity of Epilobium species

(2008) Barbara Hevesi Tóth et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Mechanisms of oxidative browning of wine

(2007) Hua Li et al.   FOOD CHEMISTRY