Lv3
306 积分 2026-06-08 加入
Oxidative Damage to Poultry, Pork, and Beef during Frozen Storage through the Analysis of Novel Protein Oxidation Markers
6天前
已完结
Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts
6天前
已完结
Pulsed Electric Field Processing of Fruit Juices
8天前
已完结
Protein oxidation affected the digestibility and modification sites of myofibrillar proteins from bighead carp fillets treated with hydroxyl radicals and endogenous oxidizing system
10天前
已完结
Protein Oxidation: Basic Principles and Implications for Meat Quality
10天前
已完结
Protein carbonylation and structural changes in porcine myofibrillar protein exposed to metal ion-H2O2-ascorbate and linoleic acid-lipoxidase oxidizing systems
11天前
已完结
Protein carbonylation and structural changes in porcine myofibrillar protein exposed to metal ion-H2O2-ascorbate and linoleic acid-lipoxidase oxidizing systems
12天前
已关闭
Formation of Strecker aldehydes between protein carbonyls – α-Aminoadipic and γ-glutamic semialdehydes – and leucine and isoleucine
12天前
已完结
Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway
22天前
已完结
New Method for the Quantitative Determination of Major Protein Carbonyls, α-Aminoadipic and γ-Glutamic Semialdehydes: Investigation of the Formation Mechanism and Chemical Nature in Vitro and in Vivo
25天前
已完结
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