Effect of Freezing Methods on the Physical and Chemical Properties and Protein Oxidation of Porcine Liver by Ge ZHANG, Juan YOU, Hong YANG

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Effect of Supplementation with Bacillus subtilis in the Diet of Pigs on Protein and Lipid Oxidation of Pork Stored in High-oxygen Modified Atmosphere Packaging by ZHANG Yue, YU Jiang, LIU Fei, ZHANG Yuyu, ZHANG Yimin, MAO Yanwei

Subjects: “…bacillus subtilis; pork; antioxidant capacity; lipid oxidation; protein oxidation…”
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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content by Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen

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Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat by Natalia Kasałka-Czarna, Róża Biegańska-Marecik, Jędrzej Proch, Aleksandra Orłowska, Magdalena Montowska

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The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation by Zongshuai Zhu, Anthony Pius Bassey, Ming Huang, Iftikhar Ali Khan

Subjects: “…Protein oxidation;…”
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Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides) by Keyu Wang, Yulong Bao, Hongxu Yang, Yong Wang, Dongpo Chen, Joe M. Regenstein, Peng Zhou

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