Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses
Author:
Affiliation:
1. Meat and Meat Products Research Institute, TECAL Research Group; Univ. of Extremadura; Avda. Universidad s/n 10003 Cáceres Spain
2. Depart. of Animal and Food Sciences; Univ. of Kentucky; Lexington KY 40546-0215 U.S.A
Funder
Spanish Ministry of Economics and Competitiveness
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14460/fullpdf
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3. Benefits of wine-based marination of strip steaks prior to roasting: Inhibition of protein oxidation and impact on sensory properties;Arcanjo;Journal of the Science of Food and Agriculture,2019
4. The implications of oxidative stress and antioxidant therapies in Inflammatory Bowel Disease: Clinical aspects and animal models;Balmus;Saudi Journal of Gastroenterology,2016
5. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding;Bao;Meat Science,2018
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