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Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Food Chemistry: X, 2022-06, Vol.14, p.100317-100317, Article 100317

2022

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Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality

Animals (Basel), 2020-12, Vol.10 (12), p.2272

2020

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Lysine Depletion during Different Feeding Phases: Effects on Growth Performances and Meat Quality of Broiler Chickens

Animals (Basel), 2021-05, Vol.11 (6), p.1499

2021

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Antioxidant activity of fractionated pigmented Thai Hawm Gra Dang Ngah 59 rice bran hydrolysates: Pretreatment-assisted enzymatic extraction

Functional foods in health and disease, 2024-06, Vol.14 (6), p.430-444

2024

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Redox Instability and Hemin Loss of Mutant Sperm Whale Myoglobins Induced by 4‑Hydroxynonenal in Vitro

Journal of agricultural and food chemistry, 2012-08, Vol.60 (34), p.8473-8483

2012

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Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Critical reviews in food science and nutrition, 2024, Vol.64 (15), p.4921-4939

2024

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Factors influencing the antioxidant effect of phospholipase A2 against lipid oxidation promoted by trout hemoglobin and hemin in washed muscle

Food chemistry, 2021-05, Vol.343, p.128428-128428, Article 128428

2021

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Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

Critical reviews in food science and nutrition, 2024, Vol.64 (1), p.153-171

2024

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Mechanisms involved in hemoglobin‐mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2

Journal of the science of food and agriculture, 2018-05, Vol.98 (7), p.2816-2823

2018

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Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinity

Food chemistry, 2017-07, Vol.227, p.289-297

2017

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Hemolysis, tocopherol, and lipid oxidation in erythrocytes and muscle tissue in chickens, ducks, and turkeys

Poultry science, 2019-01, Vol.98 (1), p.456-463

2019

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The effects of HNE on ovine oxymyoglobin redox stability in a microsome model

Meat science, 2013-10, Vol.95 (2), p.224-228

2013

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Myoglobin and haemoglobin-mediated lipid oxidation in washed muscle: Observations on crosslinking, ferryl formation, porphyrin degradation, and haemin loss rate

Food chemistry, 2015-01, Vol.167, p.258-263

2015

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Assessing Low Redox Stability of Myoglobin Relative to Rapid Hemin Loss from Hemoglobin

Journal of food science, 2016-01, Vol.81 (1), p.C42-C48

2016

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Role of Cytochrome P450 Hydroxylase in the Decreased Accumulation of Vitamin E in Muscle from Turkeys Compared to that from Chickens

Journal of agricultural and food chemistry, 2016-01, Vol.64 (3), p.671-680

2016

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Role of cytochrome P450 hydroxylase in the decreased accumulation of vitamin E in muscle from turkeys compared to that from chickens

Journal of agricultural and food chemistry, 2015-12, Vol.64 (3)

2015

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Effect of Porcine Pancreatic Phospholipase A2 on Lipid Oxidation in Muscle Matrices

Tatiyaborworntham, Nantawat

2016

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Species-Specific Myoglobin Oxidation

Journal of agricultural and food chemistry, 2011-11, Vol.59 (22), p.12198-12203

2011

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Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction

Food chemistry, 2011-05, Vol.126 (1), p.166-171

2011

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Mass Spectrometric Characterization and Redox Instability of Turkey and Chicken Myoglobins As Induced by Unsaturated Aldehydes

Journal of agricultural and food chemistry, 2009-09, Vol.57 (18), p.8668-8676

2009

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Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins

Tatiyaborworntham, Nantawat

2011

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Investigating the use of PLA2 in ground proteins

National Provisioner, 2015-01, Vol.229 (1), p.22

2015

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Investigating the use of PLA2 in ground proteins: the effect of phospholipase A2 from pig pancreas on lipid oxidation in minced muscles from fish, poultry and pork

The National provisioner, 2015-01, p.22

2015

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Oxidation in Foods and Beverages and Antioxidant Applications, 2010, p.xi-xiv

2010

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Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality

Lysine Depletion during Different Feeding Phases: Effects on Growth Performances and Meat Quality of Broiler Chickens

Antioxidant activity of fractionated pigmented Thai Hawm Gra Dang Ngah 59 rice bran hydrolysates: Pretreatment-assisted enzymatic extraction

Redox Instability and Hemin Loss of Mutant Sperm Whale Myoglobins Induced by 4‑Hydroxynonenal in Vitro

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Factors influencing the antioxidant effect of phospholipase A2 against lipid oxidation promoted by trout hemoglobin and hemin in washed muscle

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

Mechanisms involved in hemoglobin‐mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2

Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinity

Hemolysis, tocopherol, and lipid oxidation in erythrocytes and muscle tissue in chickens, ducks, and turkeys

The effects of HNE on ovine oxymyoglobin redox stability in a microsome model

Myoglobin and haemoglobin-mediated lipid oxidation in washed muscle: Observations on crosslinking, ferryl formation, porphyrin degradation, and haemin loss rate

Assessing Low Redox Stability of Myoglobin Relative to Rapid Hemin Loss from Hemoglobin

Role of Cytochrome P450 Hydroxylase in the Decreased Accumulation of Vitamin E in Muscle from Turkeys Compared to that from Chickens

Role of cytochrome P450 hydroxylase in the decreased accumulation of vitamin E in muscle from turkeys compared to that from chickens

Effect of Porcine Pancreatic Phospholipase A2 on Lipid Oxidation in Muscle Matrices

Species-Specific Myoglobin Oxidation

Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction

Mass Spectrometric Characterization and Redox Instability of Turkey and Chicken Myoglobins As Induced by Unsaturated Aldehydes

Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins

Investigating the use of PLA2 in ground proteins

Investigating the use of PLA2 in ground proteins: the effect of phospholipase A2 from pig pancreas on lipid oxidation in minced muscles from fish, poultry and pork

Contributor contact details

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