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Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose

Food chemistry, 2014-03, Vol.146, p.48-55

2014

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Potentials to differentiate milk composition by different feeding strategies

Journal of dairy science, 2009-05, Vol.92 (5), p.2057-2066

2009

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The Interaction of Dietary Carotenoids with Radical Species

Archives of Biochemistry and Biophysics, 2001-01, Vol.385 (1), p.13-19

2001

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Comparison of Descriptive Sensory Analysis and Chemical Analysis for Oxidative Changes in Milk

Journal of dairy science, 2006-02, Vol.89 (2), p.495-504

2006

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Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products

Food and bioproducts processing, 2012-07, Vol.90 (3), p.499-505

2012

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Potential Antioxidants in Beer Assessed by ESR Spin Trapping

Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3106-3111

2000

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High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

European food research & technology, 2006-03, Vol.222 (5-6), p.486-491

2006

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Green tea extract only affects markers of oxidative status postprandially: lasting antioxidant effect of flavonoid-free diet

British journal of nutrition, 2002-04, Vol.87 (4), p.343-355

2002

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Kinetics and Mechanism of the Primary Steps of Degradation of Carotenoids by Acid in Homogeneous Solution

Journal of agricultural and food chemistry, 2000-02, Vol.48 (2), p.279-286

2000

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Light-Induced Oxidative Changes in a Model Dairy Spread. Wavelength Dependence of Quantum Yields

Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3090-3094

2000

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Antioxidant Mechanism of Flavonoids. Solvent Effect on Rate Constant for Chain-Breaking Reaction of Quercetin and Epicatechin in Autoxidation of Methyl Linoleate

Journal of agricultural and food chemistry, 2001-06, Vol.49 (6), p.3034-3040

2001

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Effect of hop β-acids as dietary supplement for broiler chickens on meat composition and redox stability

Food research international, 2018-03, Vol.105, p.210-220

2018

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Comparison of Three Methods Based on Electron Spin Resonance Spectrometry for Evaluation of Oxidative Stability of Processed Cheese

Journal of agricultural and food chemistry, 1999-08, Vol.47 (8), p.3099-3104

1999

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Identification and quantification of radical reaction intermediates by electron spin resonance spectrometry of laccase-catalyzed oxidation of wood fibers from beech (Fagus sylvatica)

Applied microbiology and biotechnology, 1997-10, Vol.48 (4), p.459-464

1997

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Caffeine metabolites not caffeine protect against riboflavin photosensitized oxidative damage related to skin and eye health

Journal of photochemistry and photobiology. B, Biology, 2016-10, Vol.163, p.277-283

2016

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Effect of high hydrostatic pressure on the conformation of β-lactoglobulin A as assessed by proteolytic peptide profiling

International dairy journal, 2002, Vol.12 (10), p.791-803

2002

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Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat

Meat science, 1997-04, Vol.45 (4), p.491-500

1997

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Influence of the oxidative quality of dietary oil on broiler meat storage stability

Meat science, 1997-11, Vol.47 (3), p.211-222

1997

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Formation of radicals during heating lysine and glucose in solution with an intermediate water activity

Free radical research, 2013-08, Vol.47 (8), p.643-650

2013

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Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere

Meat science, 2000-04, Vol.54 (4), p.399-405

2000

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Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere

International dairy journal, 2000, Vol.10 (1), p.95-103

2000

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Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

Grasas y aceites (Sevilla), 2018-10, Vol.69 (4), p.283-e283

2018

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Astaxanthin diferulate as a bifunctional antioxidant

Free radical research, 2015-01, Vol.49 (1), p.102-111

2015

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Reduction of ferrylmyoglobin by cysteine as affected by pH

RSC advances, 2014-01, Vol.4 (105), p.60953-60958

2014

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Radical scavenging by dietary flavonoids. A kinetic study of antioxidant efficiencies

European food research & technology, 2000-09, Vol.211 (4), p.240-246

2000

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Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose

Potentials to differentiate milk composition by different feeding strategies

The Interaction of Dietary Carotenoids with Radical Species

Comparison of Descriptive Sensory Analysis and Chemical Analysis for Oxidative Changes in Milk

Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products

Potential Antioxidants in Beer Assessed by ESR Spin Trapping

High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

Green tea extract only affects markers of oxidative status postprandially: lasting antioxidant effect of flavonoid-free diet

Kinetics and Mechanism of the Primary Steps of Degradation of Carotenoids by Acid in Homogeneous Solution

Light-Induced Oxidative Changes in a Model Dairy Spread. Wavelength Dependence of Quantum Yields

Antioxidant Mechanism of Flavonoids. Solvent Effect on Rate Constant for Chain-Breaking Reaction of Quercetin and Epicatechin in Autoxidation of Methyl Linoleate

Effect of hop β-acids as dietary supplement for broiler chickens on meat composition and redox stability

Comparison of Three Methods Based on Electron Spin Resonance Spectrometry for Evaluation of Oxidative Stability of Processed Cheese

Identification and quantification of radical reaction intermediates by electron spin resonance spectrometry of laccase-catalyzed oxidation of wood fibers from beech (Fagus sylvatica)

Caffeine metabolites not caffeine protect against riboflavin photosensitized oxidative damage related to skin and eye health

Effect of high hydrostatic pressure on the conformation of β-lactoglobulin A as assessed by proteolytic peptide profiling

Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat

Influence of the oxidative quality of dietary oil on broiler meat storage stability

Formation of radicals during heating lysine and glucose in solution with an intermediate water activity

Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere

Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere

Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

Astaxanthin diferulate as a bifunctional antioxidant

Reduction of ferrylmyoglobin by cysteine as affected by pH

Radical scavenging by dietary flavonoids. A kinetic study of antioxidant efficiencies

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