Protein Oxidation in Muscle Foods: A Comprehensive Review
Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Wangang Zhang(Nanjing Agricultural University), Miguel A. Prieto(Universidade de Vigo), B. M. Bohrer(The Ohio State University), Paulo E. S. Munekata(Centro Tecnológico de Automoción de Galicia), Mirian Pateiro(Centro Tecnológico de Automoción de Galicia), Paula Garcia‐Oliveira(Universidade de Vigo), María Carpena(Universidade de Vigo)
Cited by 349
Related Papers
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
|Antioxidants|2019|1.9k
Protein Oxidation: Basic Principles and Implications for Meat Quality
|Critical Reviews in Food Science and Nutrition|2013|695
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
|Molecules|2021|531
Improving functional value of meat products
|Meat Science|2010|510
Active packaging films with natural antioxidants to be used in meat industry: A review
|Food Research International|2018|436