Protein oxidation: basic principles and implications for meat quality.
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A Review of Antioxidant Peptides Derived from Meat Muscle and By-ProductsArtocarpin, an isoprenyl flavonoid, induces p53-dependent or independent apoptosis via ROS-mediated MAPKs and Akt activation in non-small cell lung cancer cells.Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning.Peroxynitrite Sensor Based on a Screen Printed Carbon Electrode Modified with a Poly(2,6-dihydroxynaphthalene) Film.Bioactive Peptides in Animal Food Products.Cudraflavone C Induces Apoptosis of A375.S2 Melanoma Cells through Mitochondrial ROS Production and MAPK Activation.Effect of under- and overfeeding on sheep and goat milk and plasma enzymes activities related to oxidation.2013 Early Career Achievement Award--Proteomics of muscle- and species-specificity in meat color stability.Structural and Functional Properties Changes of β-Conglycinin Exposed to Hydroxyl Radical-Generating Systems.Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments.Protein Extraction from Porcine Myocardium Using Ultrasonication.Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles.Effects of dietary supplementation with carnosine on growth performance, meat quality, antioxidant capacity and muscle fiber characteristics in broiler chickens.Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens.Meat quality traits as a function of cow maturity.Novel Feed Including Olive Oil Mill Wastewater Bioactive Compounds Enhanced the Redox Status of Lambs.Characteristics of herring marinated in reused brines after microfiltrationMechanism of Lakoochin A Inducing Apoptosis of A375.S2 Melanoma Cells through Mitochondrial ROS and MAPKs Pathway
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Protein oxidation: basic principles and implications for meat quality.
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article científic
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article scientifique
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articol științific
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articolo scientifico
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artigo científico
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artigo científico
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artigo científico
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artikel ilmiah
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artikull shkencor
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artículo científico
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name
Protein oxidation: basic principles and implications for meat quality.
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type
label
Protein oxidation: basic principles and implications for meat quality.
@en
prefLabel
Protein oxidation: basic principles and implications for meat quality.
@en
P2093
P2860
P1476
Protein oxidation: basic principles and implications for meat quality.
@en
P2093
Dong U Ahn
Wangang Zhang
P2860
P304
P356
10.1080/10408398.2011.577540
P577
2013-01-01T00:00:00Z