about
Antioxidant activity of a combinatorial library of emulsifier-antioxidant bioconjugates.Protein oxidation in muscle foods: a review.Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.Quinone-induced protein modifications: Kinetic preference for reaction of 1,2-benzoquinones with thiol groups in proteins.Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components.The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage.Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage.Beer thiol-containing compounds and redox stability: kinetic study of 1-hydroxyethyl radical scavenging ability.Antioxidant properties of carnosine re-evaluated in a ferrylmyoglobin model system and in cooked pork patties.Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork.Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone: A new mechanism to control Nε-(carboxymethyl)lysine levels in foods.Kinetics and mechanism of lactosylation of alpha-lactalbumin.Key role of cysteine residues and sulfenic acids in thermal- and H2O2-mediated modification of β-lactoglobulin.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.Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols.Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links.Kinetic Models for the Role of Protein Thiols during Oxidation in Beer.Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort.Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking.Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin.The immunoproteasome is induced by cytokines and regulates apoptosis in human islets.Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties.Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-LactoglobulinEmulsifier-phenol bioconjugates as antioxidants. Molecular descriptors based on density functional theory in quantitative structure–activity relationships4-Methylcatechol Inhibits Protein Oxidation in Meat but Not Disulfide FormationThiol–Quinone Adduct Formation in Myofibrillar Proteins Detected by LC-MSEffect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsiHigh-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storageDetermination of Sulfite in Beer Based on Fluorescent Derivatives and Liquid Chromatographic SeparationControl of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and CysteineReduction of N ε -(carboxymethyl) lysine by (−)-epicatechin and (−)-epigallocatechin gallate: The involvement of a possible trapping mechanism by catechin quinonesEffect of free cysteine on the denaturation and aggregation of holo α-lactalbuminCharacterization and quantification of protein oxidative modifications and amino acid racemization in powdered infant milk formulaThe Antibacterial Effect of Honey Derived from Various Danish FloraEffects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systemsKey role of cysteine residues in thermal- and H2O2-mediated modification of beta-lactoglobulinQuantification of Protein-Derived Thiols during Atmosphere-Controlled Brewing in Laboratory ScaleSelection of Protease for Increased Solubilization of Protein Derived Thiols during Mashing with Limited Release of Free Amino Acids in Beer
P50
Q33368386-1122B80B-4CD2-4562-B10F-B29D871D5FFAQ37826167-E16DD05B-2586-494F-8F72-4E65D969D978Q39324528-6650CFDA-BE38-46F7-A307-91A740DC896DQ39745282-2A8B22F3-2273-4A53-97D2-54E7A3935B29Q40098768-BBECEA51-42DF-4557-A67C-A1968B3E5C93Q42724177-A223FF57-071F-40E7-8FD7-6C0239B6E43CQ42724743-9268089E-1373-4BD2-AD9D-E7C11705ADFCQ43363278-B96082D3-A527-4D1C-BF74-1957B3B42EBDQ44214342-86F4A93E-8A35-4E0B-9E15-31831444908FQ44439939-4E18C6E8-8FD5-4906-972E-2E4AEBD5257FQ46264894-A6332AE9-285B-417B-A0C1-014C954F23ACQ46380347-71544E66-3B8C-4C52-9D31-9508224B3BDEQ46514707-4C8B1A31-9071-4F90-8642-59C3407EE4D3Q46660766-CDE41D6D-61E9-4C01-B875-7B0B27FB5924Q46676459-6C9DDCBB-58CD-4DF0-83AA-ADAB2EAC9072Q46821840-5B33C982-5DB1-462C-B66D-4ACAA766E50CQ46881780-3325E451-00D6-4591-A09A-F904921C555BQ47412417-ECD752D6-3A1F-484E-9D16-93B0129E2DECQ47422348-07B06DB3-9262-43B7-8ABB-9C2BDD10BC46Q47583822-D799BD6F-97BB-4E63-954C-75F8FF4D8392Q50448515-4A6E333C-D5CF-419A-9326-6ECAEFD35A37Q50487800-9B11B5DE-5F4F-4186-BE39-7A880C5DDF94Q51037424-9E0A2DA1-3181-4481-95AA-633FB4A60CC4Q54544236-F439C25D-3C13-4ABA-B16A-7A9493A8C1F1Q57237007-013D077B-71B6-4098-B8A9-4FC487155576Q57237040-C8A6B228-ABFB-469D-B822-80A4A66FA461Q57237070-C24D1458-76EE-46C7-A2A6-A795AFD8FC19Q57237099-31B72A26-152C-4ACF-B03E-38B27AE470F9Q57237142-90076B0E-73C6-4C00-AF6F-37F87BE26F81Q57237175-76023493-009C-4BF2-B68B-281731BF9D73Q58474223-9D4CC2F0-1799-480D-8A57-7DDE2C7961F7Q63418648-D6067764-74D3-414E-86EF-015F3C6B346BQ63418666-7EA0DE52-637D-4F8D-BB66-523FCCEDCDE0Q63418689-54CAAD5E-5BBB-4E40-80C9-2D64479A3B1DQ63418722-CDE8D927-34FD-4229-BF00-7A7CBE944339Q63418736-FF9A8842-750A-43EA-9CAE-BD5C9BC5B9A9Q63418845-BE2DEB34-3719-408B-89D8-F0BF736A5238Q63418874-5FAFFCF0-4B87-4C74-9776-BE7D831806F4Q63418890-0C0123D0-FBC4-4CCC-9138-981E4807305FQ63418918-1B7E230B-8FA1-4525-8252-13C911833704
P50
description
hulumtuese
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Marianne N. Lund
@ast
Marianne N. Lund
@en
Marianne N. Lund
@es
Marianne N. Lund
@nl
Marianne N. Lund
@sl
ماريان إن. لوند
@ar
type
label
Marianne N. Lund
@ast
Marianne N. Lund
@en
Marianne N. Lund
@es
Marianne N. Lund
@nl
Marianne N. Lund
@sl
ماريان إن. لوند
@ar
altLabel
Marianne Lund Lametsch
@en
prefLabel
Marianne N. Lund
@ast
Marianne N. Lund
@en
Marianne N. Lund
@es
Marianne N. Lund
@nl
Marianne N. Lund
@sl
ماريان إن. لوند
@ar
P1053
F-3003-2014
P106
P1153
12807864200
P21
P31
P3829
P496
0000-0001-8708-2210