Cholesterol photosensitized oxidation in muscle foods

about

Flavonoids protecting food and beverages against light.Cholesterol Oxidation in Fish and Fish Products.The chemical composition and sensory properties of raw, cooked and grilled thigh meat of broiler chickens fed with Fe-Gly chelate

P2860

Q38222865-4C8F795B-7701-44BE-B8C6-ED81E2E53825 Q38629851-9C344329-6913-4A69-B4B7-D9709F806C5F Q41647799-0F638072-3DBE-4305-91B8-8015A7A492C6

P2860

Cholesterol photosensitized oxidation in muscle foods

Item

http://www.wikidata.org/entity/Q58642930

description

im Mai 2012 veröffentlichter wissenschaftlicher Artikel

@de

wetenschappelijk artikel

@nl

наукова стаття, опублікована в травні 2012

@uk

name

Cholesterol photosensitized oxidation in muscle foods

@en

Cholesterol photosensitized oxidation in muscle foods

@nl

type

Item

label

Cholesterol photosensitized oxidation in muscle foods

@en

Cholesterol photosensitized oxidation in muscle foods

@nl

prefLabel

Cholesterol photosensitized oxidation in muscle foods

@en

Cholesterol photosensitized oxidation in muscle foods

@nl

P1476

Cholesterol photosensitized oxidation in muscle foods

@en

P2860

Concentrations of oxysterols in meat and meat products from pigs fed diets differing in the type of fat (palm oil or soybean oil) and vitamin E concentrations.

27-Hydroxycholesterol: the first identified endogenous SERM

Oxidized products of cholesterol: dietary and metabolic origin, and proatherosclerotic effects (review).

Structure-based thresholds of toxicological concern (TTC): guidance for application to substances present at low levels in the diet.

Photosensitized oxidation of cholesterol in biological systems: reaction pathways, cytotoxic effects and defense mechanisms.

Cholesterol oxidation products and disease: an emerging topic of interest in medicinal chemistry.

Interactions of oxysterols with membranes and proteins.

Cytotoxic effects of oxysterols associated with human diseases: Induction of cell death (apoptosis and/or oncosis), oxidative and inflammatory activities, and phospholipidosis.

Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.

Macrophages, oxysterols and atherosclerosis.

P304

644-655

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

P31

scholarly article

P356

10.1002/EJLT.201100352

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

P433

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

P478

114

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

P50

María Teresa Rodríguez-Estrada

Emanuele Boselli

Vladimiro Cardenia

P577

2012-05-02T00:00:00Z

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

P921

biotechnology

general chemistry

Cholesterol photosensitized oxidation in muscle foods

about

P2860

P2860

Cholesterol photosensitized oxidation in muscle foods

description

name

type

label

prefLabel

P1433

P1476

P2860

P304

P31

P356

P433

P478

P50

P577

P921

P356

P1433

P1476

P2860

P304

P31

P356

P433

P478

P50

P577

P921