Keyword Connections

lipid oxidation

Journals

7

1 Scientific reports

2 Molecules (Basel, Switzerland)

3 Food chemistry

4 food research international (ottawa, ont)

5 Foods (Basel, Switzerland)

6 Meat science

7 lipids in health and disease

Research Groups

0

No Research Group Connected

Bibliographies

29

1 Antioxidant Effect of Extracts from Native Chilean Plants on the Lipoperoxidation and Protein Oxidation of Bovine Muscle.

2 Fatty acids characterization and oxidative stability of spray dried designer egg powder.

3 Morphological evolution of upconversion nanoparticles and their biomedical signal generation.

4 Substitution effects of NaCl by KCl and CaCl on Lipolysis of Salted Meat.

5 Sulphur amino acids, muscle redox status and meat quality: More than building blocks - Invited review.

6 desenvolvimento de terminologia descritiva para warmed-over flavor em carne assada bovina

7 evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

8 <b>reactions of 1-stearoyl-2-(13'-oxo-9',11'-tridecadienoyl)-<i>sn</i>-glycero-3-phosphocholine with amino acids and peptides and its differential generation from hydroperoxides of 1-stearoyl-2-α-linolenoyl--<i>sn</i>-glycero-3-phosphocholine and 1-stearoyl-2-linoleoyl--<i>sn</i>-glycero-3-phosphocholine</b>

9 dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage

10 effect of natural antioxidants on the quality of frozen sardine fillets (<i>sardina pilchardus</i>)

11 lipid oxidation in oil-in-water emulsions: a mini review

12 dose-dependent effects of green tea or maté extracts on lipid and protein oxidation in brine-injected retail-packed pork chops

13 inhibition of oxidation of aqueous emulsions of omega-3 fatty acids and fish oil by phloretin and phloridzin

14 effect of previous chilling storage on quality loss in frozen (–20 °c) sierra (scomberomorus sierra) muscle packed with a low-density polyethylene film containing butylated hydroxytoluene

15 Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

16 Dietary oxidised lipids, health consequences and novel food technologies that thwart food lipid oxidation: an update

17 Effects of dietary fat source, breed and vitamin E level on lipid oxidation of muscles from sheep

18 Effects of dietary fat source, breed and vitamin E level on lipid oxidation of muscles from sheep

19 Effect of Plant Extracts on Lipid Oxidation and Changes in Nutritive Value of Protein in Frozen-Stored Meat Products

20 Effect of ethanolic flax (Linum usitatissimum L.) extracts on lipid oxidation and changes in nutritive value of frozen-stored meat products

21 The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats

22 Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution

23 Glutathione suppresses lipid oxidation of Clanis bilineata larvae meat during frozen storage

24 Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage.

25 Metabolic Evidence of Diminished Lipid Oxidation in Women With Polycystic Ovary Syndrome

26 comparison of different levels of vitamin premix on meat lipid oxidation in floor and battery cage broiler raising systems

27 an overview of training methods that promote the highest lipid oxidation during and after a single exercise session

28 inhibition of the lipid oxidation processes by the kazakhstani-soil endemic plants

29 The investigation of the use of dried Morchella conica powder on lipid oxidation, colour, textural and sensory properties of sucuks during fermentation