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Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins: The carbonylation pathway

Food chemistry, 2013-12, Vol.141 (4), p.4000-4009

2013

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

Journal of agricultural and food chemistry, 2012-08, Vol.60 (32), p.8002-8011

2012

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Protein oxidation during frozen storage and subsequent processing of different beef muscles

Meat science, 2014-02, Vol.96 (2), p.812-820

2014

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Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties

Meat science, 2014-03, Vol.96 (3), p.1250-1257

2014

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Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing

Food and bioprocess technology, 2015-04, Vol.8 (4), p.854-864

2015

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Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties

Food science & technology, 2014-04, Vol.56 (1), p.62-68

2014

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Oxidative Damage to Poultry, Pork, and Beef during Frozen Storage through the Analysis of Novel Protein Oxidation Markers

Journal of agricultural and food chemistry, 2013-08, Vol.61 (33), p.7987-7993

2013

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

Food chemistry, 2012-11, Vol.135 (1), p.88-93

2012

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

European food research & technology, 2014-05, Vol.238 (5), p.741-751

2014

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Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins

Food chemistry, 2016-11, Vol.211, p.784-790

2016

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Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham

Meat science, 2014-08, Vol.97 (4), p.468-474

2014

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

Journal of agricultural and food chemistry, 2012-04, Vol.60 (15), p.3917-3926

2012

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

Meat science, 2012-12, Vol.92 (4), p.451-457

2012

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

Meat science, 2011-12, Vol.89 (4), p.500-506

2011

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Influence of the Oxidation States of 4‑Methylcatechol and Catechin on the Oxidative Stability of β‑Lactoglobulin

Journal of agricultural and food chemistry, 2015-09, Vol.63 (38), p.8501-8509

2015

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Antileishmanial Activity, Toxicity and Mechanism of Action of Complexes of Sodium Usnate with Lanthanide Ions: Eu(III), Sm(III), Gd(III), Nd(III), La(III) and Tb(III)

International journal of molecular sciences, 2023-12, Vol.25 (1), p.413

2023

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A low-cost breast cancer prognosis tool for developing countries using AI

Journal of clinical oncology, 2023-06, Vol.41 (16_suppl), p.e13536-e13536

2023

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Antileishmanial Activity, Toxicity and Mechanism of Action of Complexes of Sodium Usnate with Lanthanide Ions: Eu

International journal of molecular sciences, 2023-12, Vol.25 (1)

2023

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Observational analysis of clinical and pathological characteristics and their prognostic impact in Mexican patients with breast cancer: A multi-center study

Breast disease, 2023-10, Vol.42 (1), p.305-313

2023

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Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins: The carbonylation pathway

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

Protein oxidation during frozen storage and subsequent processing of different beef muscles

Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties

Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing

Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties

Oxidative Damage to Poultry, Pork, and Beef during Frozen Storage through the Analysis of Novel Protein Oxidation Markers

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

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

Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins

Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham

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

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

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

Influence of the Oxidation States of 4‑Methylcatechol and Catechin on the Oxidative Stability of β‑Lactoglobulin

Antileishmanial Activity, Toxicity and Mechanism of Action of Complexes of Sodium Usnate with Lanthanide Ions: Eu(III), Sm(III), Gd(III), Nd(III), La(III) and Tb(III)

A low-cost breast cancer prognosis tool for developing countries using AI

Antileishmanial Activity, Toxicity and Mechanism of Action of Complexes of Sodium Usnate with Lanthanide Ions: Eu

Observational analysis of clinical and pathological characteristics and their prognostic impact in Mexican patients with breast cancer: A multi-center study

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