Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts-Reference-Cited by-同舟云学术

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Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

Published:2016-04-30 Issue:2 Volume:36 Page:275-282
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Gil Juae,Kim Dongwook,Yoon Seok-Ki,Ham Jun-Sang,Jang Aera

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201613461360254.pdf

Reference32 articles.

1. Phenolics from monofloral honeys protect human erythrocyte membranes against oxidative damage

2. Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns

3. The acute phase response

4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

5. Antioxidant Determinations by the Use of a Stable Free Radical

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sprouting facilitates the antiglycative effect of black soybean (Glycine max (L.) Merr.) by promoting the accumulation of isoflavones;Current Research in Food Science;2024

2. Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat;International Journal of Molecular Sciences;2023-01-13

3. Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C;Food Science of Animal Resources;2022-05

4. 5-Dodecanolide, a Compound Isolated from Pig Lard, Presents Powerful Anti-Inflammatory Properties;Molecules;2021-12-04

5. Correlations between the levels of the bioactive compounds and quality traits in beef loin and round during cold storage;Food Control;2021-02

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