Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review |
Min, B.
(Department of Animal Science, Iowa State University)
Ahn, D.U. (Department of Animal Science, Iowa State University) |
1 |
Comparison of the capacities of the perhydroxyl and the superoxide radicals to initiate chain oxidation of linoleic acid
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2 |
Effect of superoxide and superoxidegenerating systems on the prooxidant effect of iron in oil emulsion and raw turkey homogenates
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3 |
The production of hydroxyl radicals by adriamycin in red blood cells
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4 |
Fundamental radiation chemistry of food components;Recent Advances in the Chemistry of Meat
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5 |
The effect of oxygen level and exogenous <TEX>${\alpha}-tocopherol$</TEX> on the oxidative stability of minced beef in modified atmosphere packs
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6 |
Lipid peroxidation potential of beef, chicken, and pork
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7 |
Lipid peroxidation in turkey meat as influenced by salt metal cations and antioxidants
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8 |
Volatile profiles, lipid peroxidation and sensory characteristics of irradiated meat from different animal species
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9 |
Use of oxygen sensors to non-destructively measure the oxygen content in modified atmosphere and vacuum packed beef: impact of oxygen content on lipid peroxidation
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10 |
Kinetic and mechanism of vesicle lipoperoxide decomposition by Fe(II)
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11 |
Site-specific mechanisms of initiation by chelated iron and inhibition by alpha-tocopherol of lipid peroxide-dependent lipid peroxidation in charged micelles
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12 |
Iron (III) stimulation of lipid hydroperoxide-dependent lipid peroxidation
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13 |
The mechanism of Fe(2+)initiated lipid peroxidation in liposomes: the dual function of ferrous ions, the roles of the pre-existing lipid peroxides and the lipid peroxyl radical
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14 |
Microsomal lipid peroxidation: The role of NADPH - Cytochrome P450 reductase and cytochrome P450
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15 |
Cytochrome P450-dependent formation of reactive oxygen radicals: isozymespecific inhibition of P-450-mediated reduction of oxygen and carbon tetrachloride
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DOI ScienceOn |
16 |
Mechanism of nonenzymic lipid peroxidation in muscle foods;Lipid Peroxidation in Foods, ACS Symposium Series 500
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17 |
Cytochrome P-450 mediates tissuedamaging hydroxyl radical formation during reoxygenation of the kidney
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18 |
Hydroxyl radicals are not involved in NADPH dependent microsomal lipid peroxidation
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19 |
Myoglobin-catalyzed bis-Allylic hydroxylation and epoxidation of linoleic acid
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20 |
Catalysis of lipid peroxidation in raw and cooked beef by <TEX>$metmyoglobin-H_2O_2$</TEX>, nonheme iron, and enzyme systems
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21 |
Peroxidation of linoleate at physiological pH: hemichrome formation by substrate binding protects against metmyoglobin activation by hydrogen peroxide
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22 |
Concentration effects in myoglobin-catalyzed peroxidation of linoleate
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23 |
Lipid peroxidation in retail beef, pork and chicken muscles as affected by concentrations of heme pigments and nonheme iron and microsomal enzymic lipid peroxidation activity
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24 |
Iron release from metmyoglobin, methaemoglobin and cytochrome c by a system generating hydrogen peroxide
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25 |
Studies on the metal-ion and lipoxygenase-catalysed breakdown of hydroperoxides using electronspin-resonance spectroscopy
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26 |
Role of deoxyhemoglobin in lipid peroxidation of washed cod muscle mediated by trout, poultry and beef hemoglobins
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27 |
Muscle lipid peroxidation dependent on oxygen and free metal ions
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28 |
Antioxidant activity of ceruloplasmin in muscle membrane and in situ lipid peroxidation
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29 |
The effect of free and bound iron on lipid peroxidation in turkey meat
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30 |
Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked meat homogenates are different from those in raw-meat homogenates
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31 |
Intracellular free iron in liver tissue and liver homogenate: Studies with electron paramagnetic resonance on the formation of paramagnetic complexes with desferal and nitric oxide
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32 |
Effect of haemoglobin and ferritin on lipid peroxidation in raw and cooked muscle systems
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33 |
Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin
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34 |
The lipoxygenase activity of myoglobin. Oxidation of linoleic acid by the ferryl oxygen rather than protein radical
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35 |
Mitochondrial iron not bound in heme and ironsulfur centers and its availability for heme synthesis in vivo
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36 |
Catalytic 'free' iron ions in muscle foods
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37 |
Catalytic metals, ascorbate and free radicals: Combinations to avoid
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38 |
Lipid peroxidation of muscle food as affected by NaCI
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39 |
Catalysis of lipid peroxidation in muscle model systems by haem and inorganic iron
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40 |
Catalysts of lipid peroxidation in meat products
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41 |
Lipid stability of beef model systems with heating and iron fractions
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42 |
Factors affecting catalysis of lipid peroxidation by a ferritin-containing extract of beef muscle
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43 |
Role of ferritin as a lipid peroxidation catalyst in muscle food
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44 |
Ferritin in turkey muscle tissue: A source of catalytic iron ions for lipid peroxidation
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45 |
Superoxide ion as a primary reductant in ascorbate-mediated ferritin iron release
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46 |
Low molecular weight iron and the oxygen paradox in isolated rat hearts
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47 |
Formation of hydroxyl radicals in the presence of ferritin and haemosiderin. Is haemosiderin formation a biological protective mechanism?
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48 |
Iron-catalyzed hydroxyl radical formation. Stringent requirement for free iron coordination site
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49 |
Non-ferritin, non-heme iron pools in rat tissues
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50 |
ESR spin-trapping studies of free radicals generated by hydrogen peroxide activation of metmyoglobin
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51 |
Deleterious iron-mediated oxidation of biomolecules
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52 |
Inorganic Biochemistry of Iron Metabolisrn
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53 |
Measurement and content of nonheme and total iron in muscle
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54 |
Iron transport and storage
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55 |
Iron and zinc compounds in the muscle meats of beef, lamb, pork and chicken
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56 |
Effects of cooking and chemical treatment on heme and nonheme iron in meat
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57 |
Iron distribution in heated beef and chicken muscles
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58 |
Ferritin as a source of iron for oxidative damage
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59 |
Lipolysisinduced iron release from diferric transferrin: possible role of lipoprotein lipase in LDL oxidation
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60 |
Binding of iron to human red blood cell membranes
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61 |
Reactivity of hydroxyl and hydroxyl-like radicals discriminated by release of thiobarbituric acid-reactive material from deoxy sugars, nucleosides, and benzoate
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62 |
Studies of hypervalent iron
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63 |
The reaction of ferrous EDTA with hydrogen peroxide: Evidence against hydroxyl radical formation
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64 |
The generation of ferryl of hydroxyl radicals during interaction of haemproteins with hydrogen peroxide
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65 |
The role of iron in ascorbate-dependent deoxyribose degradation. Evidence consistent with a site-specific hydroxyl radical generation caused by iron ions bound to the deoxyribose molecule
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66 |
Fenton reactions may not initiate lipid peroxidation in an emulsified linoleic acid model system
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67 |
Free radical produced in the reaction of metmyoglobin with hydrogen peroxide
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68 |
Direct detection of peroxyl radicals formed in the reactions of metmyoglobin and methaemoglobin with t-butyl hydroperoxide
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69 |
Formation of compound I in the reaction of native myoglobins with hydrogen peroxide
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70 |
Spectral characterization of lipid peroxidation in rabbit lens membranes induced by hydrogen peroxide in the presence of <TEX>$Fe^{2+}/Fe^{3+}$</TEX> cations: A site specific catalyzed oxidation
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71 |
Why is the hydroxyl radical the only radical that commonly adds to DNA? Hypothesis: It has a rare combination of high electrophilicity, high thermochemical reactivity, and a mode of production that can occur near DNA
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72 |
Scavenging of OH radicals produced in the sonolysis of water
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73 |
Determination of rate constants for the reactions of hydroxyl radicals with some purines and pyrimidines using sunlight
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74 |
Hydroxyl free radical mediated formation of 8-hydroxyguanine in isolated DNA
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75 |
Kinetics and Mechanisms of hypochlorous acid reactions
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76 |
Action of some hydroxyl radical scavengers on radiation-induced haemolysis
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77 |
Perhydroxyl radical (HOO) initiated lipid peroxidation. The role of fatty acid hydroperoxides
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78 |
Hydrodioxyl (perhydroxyl), peroxyl, and hydroxyl radical-initiated lipid peroxidation of large unilamellar vesicles (liposomes): comparative and mechanistic studies
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79 |
The role of <TEX>$O_2$</TEX> in the production of OH': in vitro and in vivo
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DOI ScienceOn |
80 |
Superoxide radical and superoxide dismutase
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81 |
Free radicals in biology and medicine
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82 |
Hydrogen peroxide production by red blood cells
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83 |
Lipid peroxidation induced by oxymyoglobin and metrnyoglobin with involvement of <TEX>$H_2O_2$</TEX> and superoxide anion
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84 |
Hydrogen peroxide generation in ground muscle tissues
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85 |
Oxygen radicals and the nervous systern
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86 |
The role of free radicals and antioxidants: How do we know that they are working?
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87 |
Production of superoxide from hemoglobin-bound oxygen under hypoxic conditions
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88 |
Superoxide-dependent oxidation of extracellular reducing agents by isolated neutrophils
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89 |
Myoglobin-induced lipid peroxidation. A review
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90 |
NADH oxidase activity of human xanthine oxidoreductase: Generation of superoxide anion
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91 |
Membrane surface charges and potentials in relation to photosynthesis
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92 |
Can superoxide organic chemistry be observed within the liposomal bilayer?
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93 |
A study of the reactivity of <TEX>$HO_2/O_2$</TEX> with unsaturated fatty acids
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94 |
Formation of headspace volatiles by thermal decom-position of oxidized fish oils vs. oxidized vegetable oils
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95 |
Effect of aldehyde lipid peroxidation products on myoglobin
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96 |
Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes
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97 |
Detection of lipid-derived aldehydes and aldehyde: protein adducts in vitro and in beef
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98 |
Secondary products of lipid peroxidation
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99 |
Hexanal as an indicator of meat flavor deterioration
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100 |
4-Hydroxy-2-nonenal-mediated impairment of intracellular proteolysis during oxidative stress
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101 |
Generation of superoxide anion by the NADH dehydrogenase of bovine heart mitochondria
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102 |
Influences on food choice perceived to be important by nationally-representative samples of adults in the European Union
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103 |
Occurrence of lipid peroxidation products in foods
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104 |
The effect of metal chelators, hydroxyl radical scavengers, and enzyme systems on the lipid peroxidation of raw turkey meat
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DOI ScienceOn |
105 |
Lipid peroxidation in Foods
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106 |
Lipid peroxidation in muscle foods via redox iron;Lipid Peroxidation in Foods, ACS Symposium Series 500
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107 |
Lipid peroxidation in muscle foods:A review
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108 |
Oxidative processes in meat and meat products: Quality implications
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DOI ScienceOn |
109 |
Free radical-mediated lipid peroxidation in cells: Oxidizability is a function of cell lipid bis-allylic hydrogen content
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110 |
Oxyradical reactions: from bond-dissociation energies to reduction potentials
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111 |
The pecking order of free radicals and antioxidants: lipid peroxidation, alpha-tocopherol, and ascorbate
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112 |
Mass spectrometric detection of cross-linked fatty acids formed during radical-induced lesion of lipid membranes
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113 |
Lipid peroxidation and gel to liquid-crystalline transition temperatures of synthetic polyunsaturated mixed-acid phosphatidylcholines
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114 |
Oxygen radical chemistry of polyunsaturated fatty acids
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115 |
Mechanisms of free radical oxidation of unsaturated lipids
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116 |
Lipid hydroperoxide generation, turnover, and effector action in biological systems
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117 |
Role of free radicals and catalytic metal ions in human disease: An overview
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118 |
Lipid peroxidation of muscle food: the role of the cytosolic fraction
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119 |
Storage stability of meat products as affected by organic acid and inorganic additives and functional ingredients;Quality Attributes of Muscle Foods
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120 |
Effect of reduction and replacement of sodium chloride on rancidity development in raw and cooked ground pork
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121 |
Pro-oxidant effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken
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122 |
Influence of sodium chloride on antioxidant enzyme activity and lipid peroxidation in frozen ground pork
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123 |
Chloride salt type/ionic strength, muscle site and refrigeration effects on antioxidant enzymes and lipid peroxidation in pork
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124 |
Designing foods-Animal product options in the marketplace. Existing technological options and future research needs
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125 |
Some factors influencing the nonheme iron content of meat and its implications in oxidation
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126 |
Lipid peroxidation and chemical changes in catfish (lctalurus punctatus) muscle micro somes during frozen storage
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127 |
Packaging cooked turkey meat patties while hot reduces lipid peroxidation
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128 |
Prevention of lipid peroxidation in pre-cooked turkey meat patties with hot packaging and antioxidant combinations
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129 |
Kinetic studies of oxygen dependence during initial lipid peroxidation in rapeseed oil
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130 |
Perspectives on warmed-over flavor
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131 |
Lipid peroxidation in cooked turkey as affected by added antioxidant enzymes
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132 |
Oxygen availability affects prooxidant catalyzed lipid peroxidation of cooked turkey patties
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133 |
Mechanisms by which nitrite inhibits the development of warmed-over flavor in cure meat
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134 |
Development of lipid peroxidation and inactivation of antioxidant enzymes in cooked pork and beef
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135 |
Enzymic lipid peroxidation in microsomal fractions from beef skeletal muscle
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136 |
Muscle membranal lipid peroxidation by an 'iron redox cycle' system: Initiation by oxy radicals and site-specific mechanism
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137 |
Enzymic and nonenzymic catalysis of lipid peroxidation in muscle foods
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138 |
Lipid peroxidation in fish tissue. Enzymatic initiation via lipoxygenase
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139 |
12-Lipoxygenase activity in the muscle tissue of Atlantic mackerel (Scomber scombrus) and its prevention by antioxidants
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140 |
Mammalian lipoxygenase: molecular structures and functions
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141 |
Regulation of enzymatic lipid peroxidation: the interplay of peroxidizing and peroxide reducing enzymes
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142 |
Lipid stability in meat and meat products
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143 |
Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysis
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144 |
Relative role of phospholipids, triacylglycerols, and cholesterol esters on malonaldehyde formation in fat extracted from chicken meat
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145 |
Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage
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146 |
The influence of microsomal and cytosolic components on the oxidation of myoglobin and lipid in vitro
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147 |
Relationship between lipid peroxidation and fat content in Japanese Black beef Longissimus muscle during storage
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148 |
Dietary a-linoleic acid and mixed tocopherols, and packaging influences on lipid stability in broiler chicken breast and leg muscle
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DOI ScienceOn |
149 |
Membrane lipid peroxidation and proteolytic activity in thigh muscles from broilers fed different diets
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150 |
Enhanced level of n-3 fatty acid in membrane phospholipids induces lipid peroxidation in rats fed dietary docosahexaenoic acid oil
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