Antioxidant Properties of Methionine Esters-Reference-Cited by-同舟云学术

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Antioxidant Properties of Methionine Esters

Published:1968-05 Issue:5141 Volume:218 Page:571-572
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

NJAA LEIF REIN,UTNE FINN,BRÆKKAN OLAF R.

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/218571a0.pdf

Reference11 articles.

1. Årsberetn. Norg. Fisk., No. 3 (1965).

2. Njaa, L. R., Myklestad, H., Utne, F., and Brækkan, O. R., Tidsskr. Kjemi, Bergv., Metall., 25, 290 (1965).

3. Njaa, L. R., Tidsskr. Kjemi, Bergv., Metall., 26, 151 (1966).

4. Astrup, H., Herring Oil and Meal Research Institute, Report No. 52 (Bergen, 1957).

5. Stull, J. W., Herreid, E. O., and Tracy, P. H., J. Dairy Sci., 34, 187 (1951).

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. L-methionine protects against nephrotoxicity induced by methotrexate through modulation of redox status and inflammation;Redox Report;2023-11-06

2. Methionine Ameliorates Polymyxin-Induced Nephrotoxicity by Attenuating Cellular Oxidative Stress;Antimicrobial Agents and Chemotherapy;2018-01

3. Modification of Histidine Residues in Bovine Serum Albumin by Reaction with (E)-2-Octenal;Journal of Agricultural and Food Chemistry;1994-10

4. Effects of hydrogen peroxide and of sulphite and humidity on the amino acid composition and digestibility of fish protein;Journal of the Science of Food and Agriculture;1983-06

5. AUTOXIDATION-INITIATED REACTIONS IN FOODS;Water Activity: Influences on Food Quality;1981

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