about
Reactivity of bovine whey proteins, peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis.Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor.Detection of radicals in single droplets of oil-in-water emulsions with the lipophilic fluorescent probe BODIPY(665/676) and confocal laser scanning microscopy.Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach.Quinone-induced protein modifications: Kinetic preference for reaction of 1,2-benzoquinones with thiol groups in proteins.Liquid-core nanocellulose-shell capsules with tunable oxygen permeability.A role for taurine in mitochondrial function.Catalase Expression Is Modulated by Vancomycin and Ciprofloxacin and Influences the Formation of Free Radicals in Staphylococcus aureus Cultures.Enzymatic cellulose oxidation is linked to lignin by long-range electron transfer.Modifications of amino acids during ferulic acid-mediated, laccase-catalysed cross-linking of peptides.Efficiency of hemoglobin from rainbow trout, cod, and herring in promotion of hydroperoxide-derived free radicals.Beer thiol-containing compounds and redox stability: kinetic study of 1-hydroxyethyl radical scavenging ability.The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces.Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathways.Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing.The effect of pH on the oxidation of bovine serum albumin by hypervalent myoglobin species.Radicaloid-type oxidative decomposition of beer bittering agents revealed.Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping.Effect of temperature and glassy states on the molecular mobility of solutes in frozen tuna muscle as studied by electron spin resonance spectroscopy with spin probe detection.Electron spin resonance spin trapping for analysis of lipid oxidation in oils: inhibiting effect of the spin trap alpha-phenyl-N-tert-butylnitrone on lipid oxidation.Photooxidative degradation of beer bittering principles: a key step on the route to lightstruck flavor formation in beer.Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic.Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose.Galloylated polyphenols efficiently reduce alpha-tocopherol radicals in a phospholipid model system composed of sodium dodecyl sulfate (SDS) micelles.Caffeic acid as antioxidant in fish muscle: mechanism of synergism with endogenous ascorbic acid and alpha-tocopherol.Cross-linking proteins by laccase-catalyzed oxidation: importance relative to other modifications.Heme-mediated production of free radicals via preformed lipid hydroperoxide fragmentation.Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping.In vivo ESR spin trapping detection of carbon-centered alpha-Farnesene radicals.Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle.Heterometallic manganese/zinc-phytate complex as a model compound for metal storage in wheat grains.Reduction of ferrylmyoglobin by theanine and green tea catechins. Importance of specific Acid catalysis.Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups.Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in Beer.Oxidation of bovine serum albumin initiated by the Fenton reaction--effect of EDTA, tert-butylhydroperoxide and tetrahydrofuran.Volatile monoterpenes in black currant (Ribes nigrum L.) juice: effects of heating and enzymatic treatment by beta-glucosidase.Kinetic Models for the Role of Protein Thiols during Oxidation in Beer.Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology.Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems.
P50
Q33207836-D25C8ED3-0BC7-4F6E-82E3-7D015BD96CA8Q33259285-DB322D02-3BF6-4F6E-A673-DB700C777939Q35121254-A4446A93-F4E4-4FB5-87F7-0F89B508BB04Q38648957-059E7508-3B30-4699-BCC5-E1C3C2347F4AQ39745282-82D6C398-9302-4D55-B7B9-4740AF435C34Q40318214-8798C9B3-556C-4278-835C-4FA242DCC961Q41393710-63742A02-2A1A-4CDB-84A9-4B891F769DBCQ41824547-2522FAE7-6FB1-4FB1-B2B4-AFF7B21238EAQ42657146-DEBAD95D-FED9-49D2-BA2C-4F858C1144B0Q43244387-BC2A0887-7A81-4DFB-9185-77D03165E4C0Q43286451-24A3645C-8286-4073-8434-20844D10295AQ43363278-D9A7D56D-3A13-40E7-8737-B8FA9CC3AB50Q43450765-8AA4649A-C9A0-4A81-9213-EBF336BAEA15Q43698275-B4F12754-946E-4A95-A94E-0B68359994A8Q43803244-B1A13BA7-575B-42DA-B10A-104E65789DFEQ44534011-F03946DD-2E9D-40DB-A348-EE7157A27FD7Q44623611-B93CB042-C766-437C-9698-2DA94AAFA8AEQ44778531-3D11AC19-1419-4C97-A3A4-45F1EDD8973BQ44841078-260475CB-8015-48F6-A1AB-00385718253CQ45288912-C111FED3-13B0-4C7F-B6AC-FA25BF146D74Q45288999-6E3A9929-6723-4354-9C48-4F7A3C0EB38CQ45341565-27E7803B-4F1E-45C2-94E1-9DAD0D7E5852Q45394721-22CC7641-7E91-423A-8405-C46EF49F95E2Q45964036-FAA7ED71-B86E-4D00-9E5D-5DB0286D387AQ46021988-E434710A-F9A6-42C8-857D-B0468C4F52E0Q46178701-C82EBD9C-E42B-4BC0-99C6-9E4ECDA49E7CQ46216487-3D29E9E6-61E9-484C-AD07-57331BEAE36BQ46254457-9016985F-4FFB-43EB-8CFF-CDE131B42939Q46409239-E1800787-9BA6-4B27-B569-1BDD56D8774FQ46577918-435C2E4E-05D5-4646-882D-58221BC4A20BQ46584183-17A3F1E6-220E-4659-8C12-D60A622FEC27Q46626595-4C3943AA-3241-4880-9742-F2C45548C8ADQ46649831-0C18D076-E0FA-4AD4-9FB1-54A291AD63B3Q46660766-49BD9482-A765-44F9-BDEC-B20789023701Q46676459-FBFDC7C6-78A7-4CF8-B0EC-2A6EAB210552Q46975837-E465C694-6489-41B5-A9CB-2A3BCFF7C2C7Q46989973-49FCDAEC-F0D7-422C-A375-27A54DFA0DC0Q47412417-820FAD79-126D-4AB3-BEAB-389676E94727Q47449114-6DB092DB-914F-408A-9913-E35AC31D1B24Q50490691-96B77DB3-184E-4A5E-AAB0-0AEFE792C5B3
P50
description
hulumtues
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Mogens L Andersen
@es
Mogens L. Andersen
@en
Mogens L. Andersen
@nl
Mogens L. Andersen
@sl
type
label
Mogens L Andersen
@es
Mogens L. Andersen
@en
Mogens L. Andersen
@nl
Mogens L. Andersen
@sl
prefLabel
Mogens L Andersen
@es
Mogens L. Andersen
@en
Mogens L. Andersen
@nl
Mogens L. Andersen
@sl
P1053
M-9742-2014
P106
P1153
35560884300
P21
P31
P3829
P496
0000-0003-4694-486X
P569
2000-01-01T00:00:00Z