Kinetics of Oxidation of the Lipids and Proteins of Cod Sarcoplasmic Reticulum-Reference-Cited by-同舟云学术

Kinetics of Oxidation of the Lipids and Proteins of Cod Sarcoplasmic Reticulum

Published:2000-05-27 Issue:6 Volume:48 Page:2127-2134
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Soyer Ayla¹,Hultin Herbert O.¹

Affiliation:

1. Ankara University, Agricultural Faculty, Food Engineering Department, Diskapi, 06110 Ankara, Turkey, and Massachusetts Agricultural Experiment Station, Department of Food Science, University of Massachusetts/Amherst, Marine Station, Gloucester, Massachusetts 01930

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990780z

Reference41 articles.

1. Microsomal Lipid Peroxidation: Morphological Characterization

2. Functional alterations in sarcoplasmic reticulum membranes of magnesium-deficient rat skeletal muscle as consequences of free radical-mediated process

3. Sarcoplasmic reticulum from flounder muscle having improved lipid peroxidative activity

4. [31] Very long chain fatty acid α-hydroxylase from brain

5. The Pecking Order of Free Radicals and Antioxidants: Lipid Peroxidation, α-Tocopherol, and Ascorbate

Cited by 36 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. Quality changes in cod (Gadus morhua) and redfish (Sebastes marinus) loins and tails during frozen storage;Journal of Food Composition and Analysis;2024-06

2. Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects;Critical Reviews in Food Science and Nutrition;2022-08-02

3. Quality Traits of Montanera Iberian Dry-Cured lomito as Affected by Pre-Cure Freezing Practice;Foods;2021-06-30

4. Comparison of Quality Changes in Eurasian Perch (Perca fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage;Foods;2021-06-17

5. Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time;LWT;2021-04