Investigation of the effect of sodium nitrite on protein oxidation markers in food protein suspensions
Author:
Affiliation:
1. Faculty of Engineering Department of Food Engineering Near East University Lefkosa Turkey
2. Faculty of Engineering Department of Food Engineering Ege University Izmir Turkey
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13152
Reference44 articles.
1. 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
2. The involvement of dityrosine crosslinking in α-synuclein assembly and deposition in Lewy Bodies in Parkinson’s disease
3. Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)
4. Nitrogen dioxide and carbonate radical anion: two emerging radicals in biology
5. Peroxynitrite: a potential initiator of lipid oxidation in food
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