Activated oxygen species and oxidation of food constituents. - Wikidata - wikimedia - TriplyDB

Activated oxygen species and oxidation of food constituents.

Activated oxygen species and oxidation of food constituents.

http://www.wikidata.org/entity/Q37871490

about

Apple peel polyphenols and their beneficial actions on oxidative stress and inflammation.Phenolic antioxidants.Singlet oxygen oxidation of foods.Chemistry and reactions of reactive oxygen species in foods.Aflatoxins in food: occurrence, biosynthesis, effects on organisms, detection, and methods of control.Light-induced changes in bottled white wine and underlying photochemical mechanisms.OPTIMAL GROWTH CONDITIONS AND ANTIOXIDATIVE ACTIVITIES OF CYLINDROTHECA CLOSTERIUM (BACILLARIOPHYCEAE)(1).Structural features, kinetics and SAR study of radical scavenging and antioxidant activities of phenolic and anilinic compounds.Fish silage: a review.Lipid oxidation on foods.Purification and Structural Characterization of Sulfated Polysaccharide from Sargassum myriocystum and its Efficacy in Scavenging Free Radicals.Leaf extracts from Moricandia arvensis promote antiproliferation of human cancer cells, induce apoptosis, and enhance antioxidant activity.Vitamins, phytochemicals, diets, and their implementation in cancer chemoprevention The food additives inulin and stevioside counteract oxidative stress Quantitative assessment of the shelf life of ozonated apple juice New advances in active packaging incorporated with essential oils or their main components for food preservation Stability of 40 phenolic compounds during ultrasound-assisted extractions (UAE)

P2860

Q34570932-3487ADDB-6BA7-4559-B80B-2D1BAF4370FC Q35194989-B9197630-3874-418C-9FE1-5614F963AE6D Q36041571-18173457-9B55-4301-A002-E8AC7641F792 Q36364936-95AFB69E-574E-4225-85DB-0AED64435A7D Q37357204-5350BA37-5355-4C13-97CE-8232D34AAAB2 Q38423626-52F9BC74-CEE4-4082-879B-1C35276A3EED Q38861544-81011B36-7928-4189-BC01-4E0591CE9C2F Q39607191-458044DB-BCF5-4729-BBCF-B8DCD395B4CB Q40334038-61FE7F97-25ED-4095-B94C-07E74AC9667F Q41067810-A4C8DD7E-C0E6-4EC8-9134-4C66B996AF96 Q43120672-E8F6075B-16B2-4877-9B2D-06BD9C41A29B Q43227522-C10053BD-2BB4-48BF-BA29-F9A72BC8A889 Q57214430-613CCB66-9289-4651-9AD3-35F86CB517B4 Q57260129-E98041EB-BFC0-4B2E-AE15-BE9500DB148B Q58196501-981832DB-C7E4-48B2-86A5-BAAD00CE557B Q58758771-BDA3A215-AD1F-4C94-A6DC-67984BE2D9ED Q58860916-DB5AAA4B-96B2-4F31-8E3B-C462781E87DC

P2860

Activated oxygen species and oxidation of food constituents.

http://www.wikidata.org/entity/Q37871490

description

article científic

@ca

article scientifique

@fr

articolo scientifico

@it

artigo científico

@pt

bilimsel makale

@tr

scientific article published on January 1978

@en

vedecký článok

@sk

vetenskaplig artikel

@sv

videnskabelig artikel

@da

vědecký článek

@cs

name

Activated oxygen species and oxidation of food constituents.

@en

Activated oxygen species and oxidation of food constituents.

@nl

type

label

Activated oxygen species and oxidation of food constituents.

@en

Activated oxygen species and oxidation of food constituents.

@nl

prefLabel

Activated oxygen species and oxidation of food constituents.

@en

Activated oxygen species and oxidation of food constituents.

@nl

P1433

Q37871490-27D7C1C9-C72E-4CBB-950C-F7022E9BDBBE

P1476

Q37871490-8DA4DC89-EBC5-40D4-8137-107C0D6FFF1A

P2093

Q37871490-835EECC7-F63E-40AD-BA62-0168B09460DA

Q37871490-88634AA0-68F0-4793-BB93-64C2242DBD36

P2860

Q37871490-009A5829-325C-460C-AE7E-7AAFC579BC67

Q37871490-02DF9D01-4A0E-450D-A493-95026B491EC3

Q37871490-0A6B0DA9-B34E-4060-966E-ECBBF58EB041

Q37871490-0B94C76A-E429-48F7-B6AC-3B6D1284DBB8

Q37871490-0D5E9CE5-FDE0-427D-B3A0-F218F576A0AA

Q37871490-20EE586F-DC2C-495F-9E7D-2685AE366A16

Q37871490-238796E0-9CA9-427B-8F0D-3B308BA18632

Q37871490-2B29D792-120C-4535-ABD6-FF63C94D6BCD

Q37871490-2FC81468-D8A9-46A6-8946-665EFADED32F

Q37871490-342839AD-9A0F-4697-BA55-7363DB2B4B74

P304

Q37871490-CD2731A5-C420-445B-9CC6-671A5E3FD6D5

P31

Q37871490-40EBDFEA-C979-4606-8BAE-1B51AF201668

Q37871490-f92db625-69ed-4aae-b4d9-40a3ab3ed293

P356

Q37871490-8D643385-C9ED-4236-9968-928CD3E64D62

P433

Q37871490-C34682D7-6561-43D4-8FE9-47FF74B10A16

P478

Q37871490-1B040546-B4D3-4C5A-BAB5-7E103FB5B52E

P577

Q37871490-42E2B543-D6A0-44E5-8057-292924FCE952

P698

Q37871490-9BA819FF-60AE-4EE5-B4DB-B1E639AF5747

P356

10408397809527250

P1433

Critical Reviews in Food Science and Nutrition

P1476

Activated oxygen species and oxidation of food constituents.

@en

P2093

Korycka-Dahl MB

http://www.w3.org/2001/XMLSchema#string

Richardson T

http://www.w3.org/2001/XMLSchema#string

P2860

Superoxide dismutase: improved assays and an assay applicable to acrylamide gels

The interaction of bovine erythrocyte superoxide dismutase with hydrogen peroxide: inactivation of the enzyme.

Superoxide dismutases.

The role of superoxide anion generation in phagocytic bactericidal activity. Studies with normal and chronic granulomatous disease leukocytes.

Biological defense mechanisms. The production by leukocytes of superoxide, a potential bactericidal agent.

Evidence that the superoxide-generating system of human leukocytes is associated with the cell surface.

Purification and enzymatic identity of mitochondrial contraction-factors I and II.

An attempt to demonstrate a reaction between superoxide and hydrogen peroxide.

Superoxide formation in spinach chloroplasts: electron spin resonance detection by spin trapping.

The oxidation of tiron by superoxide anion. Kinetics of the reaction in aqueous solution in chloroplasts.

P304

209-241

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1080/10408397809527250

http://www.w3.org/2001/XMLSchema#string

P433

3

http://www.w3.org/2001/XMLSchema#string

P478

10

http://www.w3.org/2001/XMLSchema#string

P577

1978-01-01T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

215383

http://www.w3.org/2001/XMLSchema#string