Zeitschriftenartikel zum Thema „Oxidation des lipides“
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Tenyang, Noël, Roger Ponka und Hilaire Macaire Womeni. „Effect of local hot smoking on proximate composition, lipid oxidation, fatty acid profile and minerals content of Chrysichthys nigrodigitatus from Lake Maga in Cameroon“. International Journal of Biological and Chemical Sciences 14, Nr. 4 (17.08.2020): 1124–27. http://dx.doi.org/10.4314/ijbcs.v14i4.5.
Der volle Inhalt der QuelleBarkova, D. A., N. A. Pudovkin und V. V. Salautin. „FEATURES OF FREE-RADICAL OXIDATION OF LIPIDES IN CHRONIC CYRROSIS OF THE LIVER“. Scientific Notes Kazan Bauman State Academy of Veterinary Medicine 234, Nr. 2 (05.06.2018): 40–44. http://dx.doi.org/10.31588/2413-4201-1883-234-2-40-44.
Der volle Inhalt der QuelleBayburina, G. A., E. A. Nurgaleeva, E. F. Agletdinov und A. F. Samigullina. „Effect of hypoxia tolerance on the relation between indicators of free radical oxidation of lipides and proteins in murine kidneys during the post-resuscitation period“. Kazan medical journal 98, Nr. 6 (15.12.2017): 949–54. http://dx.doi.org/10.17750/kmj2017-949.
Der volle Inhalt der QuelleTonda, Rachel, Arlene Lamptey und Brenda Reid. „PSV-15 Variability in the Oxidative Status of Fats and Oils Used in Livestock Diets in North America“. Journal of Animal Science 99, Supplement_1 (01.05.2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.
Der volle Inhalt der QuelleKohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng und Hilaire Macaire Womeni. „Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes“. North African Journal of Food and Nutrition Research 7, Nr. 16 (14.08.2023): 24–36. http://dx.doi.org/10.51745//najfnr.7.16.24-36.
Der volle Inhalt der QuelleKohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng und Hilaire Macaire Womeni. „Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes“. North African Journal of Food and Nutrition Research 7, Nr. 16 (14.08.2023): 26–34. http://dx.doi.org/10.51745/najfnr.7.16.24-36.
Der volle Inhalt der QuelleHaman, François, François Péronnet, Glen P. Kenny, Éric Doucet, Denis Massicotte, Carole Lavoie und Jean-Michel Weber. „Effects of carbohydrate availability on sustained shivering I. Oxidation of plasma glucose, muscle glycogen, and proteins“. Journal of Applied Physiology 96, Nr. 1 (Januar 2004): 32–40. http://dx.doi.org/10.1152/japplphysiol.00427.2003.
Der volle Inhalt der QuelleMilovanovic, Ljiljana, Ivanka Popovic, Dejan Skala und Snezana Saicic. „Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L)“. Journal of the Serbian Chemical Society 71, Nr. 12 (2006): 1281–88. http://dx.doi.org/10.2298/jsc0612281m.
Der volle Inhalt der QuelleNacak, B., H. S. Kavuşan und M. Serdaroğlu. „Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages“. IOP Conference Series: Earth and Environmental Science 854, Nr. 1 (01.10.2021): 012062. http://dx.doi.org/10.1088/1755-1315/854/1/012062.
Der volle Inhalt der QuelleTribble, Diane L., Berbie M. Chu, Gerri A. Levine, Ronald M. Krauss und Elaine L. Gong. „Selective Resistance of LDL Core Lipids to Iron-Mediated Oxidation“. Arteriosclerosis, Thrombosis, and Vascular Biology 16, Nr. 12 (Dezember 1996): 1580–87. http://dx.doi.org/10.1161/01.atv.16.12.1580.
Der volle Inhalt der QuelleSalminen, H., R. Kivikari und M. Heinonen. „Protein-lipid interactions during oxidation of liposomes“. Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (01.01.2004): S133—S135. http://dx.doi.org/10.17221/10636-cjfs.
Der volle Inhalt der QuelleWang, Xie, Li, Miao und Wu. „Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride—Structured Lipids Using DHA as sn-2 Acyl-Site Donors“. Foods 8, Nr. 9 (12.09.2019): 407. http://dx.doi.org/10.3390/foods8090407.
Der volle Inhalt der QuellePokorná, I., V. Filip und J. Šmidrkal. „Lipid oxidation in margarine emulsions“. Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (01.01.2004): S140—S143. http://dx.doi.org/10.17221/10638-cjfs.
Der volle Inhalt der QuelleKhitab, Umar, Ikram Ullah, Ali Zaman, Shakeeb Ullah, Muhammad Inamullah Malik, Muhammad Shoaib Khan, Naimat Ullah, Khalid Muhammad, Shumaila Noreen Malik und Ghulam Jilani. „Biochemical Parameters and Protein Oxidation Relationship for Hepatitis C Patients and Healthy Ones“. Biological Sciences - PJSIR 65, Nr. 1 (23.02.2022): 50–54. http://dx.doi.org/10.52763/pjsir.biol.sci.65.1.2022.50.54.
Der volle Inhalt der QuelleHernández, José A., Rosa C. López-Sánchez und Adela Rendón-Ramírez. „Lipids and Oxidative Stress Associated with Ethanol-Induced Neurological Damage“. Oxidative Medicine and Cellular Longevity 2016 (2016): 1–15. http://dx.doi.org/10.1155/2016/1543809.
Der volle Inhalt der QuelleSpěváčková, V., I. Hrádková, M. Ebrtová, V. Filip und M. Tesařová. „Lipid Oxidation in Dispersive Systems with Monoacylglycerols“. Czech Journal of Food Sciences 27, Special Issue 1 (24.06.2009): S169—S172. http://dx.doi.org/10.17221/1059-cjfs.
Der volle Inhalt der QuelleAtkin, Mark A., Amy Gasper, Raj Ullegaddi und Hilary J. Powers. „Oxidative Susceptibility of Unfractionated Serum or Plasma: Response to Antioxidants in Vitro and to Antioxidant Supplementation“. Clinical Chemistry 51, Nr. 11 (01.11.2005): 2138–44. http://dx.doi.org/10.1373/clinchem.2005.051078.
Der volle Inhalt der QuelleQuinlan, Roy A., und Philip J. Hogg. „γ-Crystallin redox–detox in the lens“. Journal of Biological Chemistry 293, Nr. 46 (16.11.2018): 18010–11. http://dx.doi.org/10.1074/jbc.h118.006240.
Der volle Inhalt der QuelleBaksheeva, Viktoriia, Veronika Tiulina, Natalia Tikhomirova, Olga Gancharova, Sergey Komarov, Pavel Philippov, Andrey Zamyatnin, Ivan Senin und Evgeni Zernii. „Suppression of Light-Induced Oxidative Stress in the Retina by Mitochondria-Targeted Antioxidant“. Antioxidants 8, Nr. 1 (21.12.2018): 3. http://dx.doi.org/10.3390/antiox8010003.
Der volle Inhalt der QuelleMay-Zhang, Linda S., Annet Kirabo, Jiansheng Huang, MacRae F. Linton, Sean S. Davies und Katherine T. Murray. „Scavenging Reactive Lipids to Prevent Oxidative Injury“. Annual Review of Pharmacology and Toxicology 61, Nr. 1 (06.01.2021): 291–308. http://dx.doi.org/10.1146/annurev-pharmtox-031620-035348.
Der volle Inhalt der QuelleBlache, Denis, Laurence Gesquière, Nadine Loreau und Phillipe Durand. „Oxidant stress: the role of nutrients in cell-lipoprotein interactions“. Proceedings of the Nutrition Society 58, Nr. 3 (August 1999): 559–63. http://dx.doi.org/10.1017/s0029665199000737.
Der volle Inhalt der QuelleChoromańska, Barbara, Piotr Myśliwiec, Tomasz Kozłowski, Magdalena Łuba, Piotr Wojskowicz, Jacek Dadan, Hanna Myśliwiec et al. „Antioxidant Barrier and Oxidative Damage to Proteins, Lipids, and DNA/RNA in Adrenal Tumor Patients“. Oxidative Medicine and Cellular Longevity 2021 (22.06.2021): 1–19. http://dx.doi.org/10.1155/2021/5543531.
Der volle Inhalt der QuelleDomínguez, Rubén, Mirian Pateiro, Mohammed Gagaoua, Francisco J. Barba, Wangang Zhang und José M. Lorenzo. „A Comprehensive Review on Lipid Oxidation in Meat and Meat Products“. Antioxidants 8, Nr. 10 (25.09.2019): 429. http://dx.doi.org/10.3390/antiox8100429.
Der volle Inhalt der QuelleBrouns, Fred, und Ger J. van der Vusse. „Utilization of lipids during exercise in human subjects: metabolic and dietary constraints“. British Journal of Nutrition 79, Nr. 2 (Februar 1998): 117–28. http://dx.doi.org/10.1079/bjn19980022.
Der volle Inhalt der QuelleDesbruslais, Alexandra, und Alexandra L. Wealleans. „Oxidation in Poultry Feed: Impact on the Bird and the Efficacy of Dietary Antioxidant Mitigation Strategies“. Poultry 1, Nr. 4 (07.11.2022): 246–77. http://dx.doi.org/10.3390/poultry1040022.
Der volle Inhalt der QuelleFeng, Xiaohui, Jing Li, Longchao Zhang, Zhenghua Rao, Shengnan Feng, Yujiao Wang, Hai Liu und Qingshi Meng. „Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids“. Metabolites 12, Nr. 10 (16.10.2022): 977. http://dx.doi.org/10.3390/metabo12100977.
Der volle Inhalt der QuelleGou, Fengjie, Song Gao und Bo Li. „Lipid-Induced Oxidative Modifications Decrease the Bioactivities of Collagen Hydrolysates from Fish Skin: The Underlying Mechanism Based on the Proteomic Strategy“. Foods 13, Nr. 4 (14.02.2024): 583. http://dx.doi.org/10.3390/foods13040583.
Der volle Inhalt der QuelleJokanovic, M., M. Ivic, S. Skaljac, V. Tomovic, B. Sojic, B. Pavlic, P. Ikonic, T. Peulic und J. Delic. „Wild thyme (Thymus serpyllum L.) supercritical extract as antioxidant in precooked pork chops during chilled storage“. IOP Conference Series: Earth and Environmental Science 854, Nr. 1 (01.10.2021): 012040. http://dx.doi.org/10.1088/1755-1315/854/1/012040.
Der volle Inhalt der QuelleDragoev, Stefan G. „Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health“. Foods 13, Nr. 5 (04.03.2024): 797. http://dx.doi.org/10.3390/foods13050797.
Der volle Inhalt der QuelleKobiela, Jarek, Jacek Krajewski, Beata Kalińska-Błach und Tomasz Stefaniak. „Selectivity of oxidative stress targeting in estrogen-induced experimental nephrocarcinogenesis.“ Acta Biochimica Polonica 49, Nr. 1 (31.03.2002): 51–58. http://dx.doi.org/10.18388/abp.2002_3820.
Der volle Inhalt der QuelleSorokin, Alexander V., Alan T. Remaley und Nehal N. Mehta. „Oxidized Lipids and Lipoprotein Dysfunction in Psoriasis“. Journal of Psoriasis and Psoriatic Arthritis 5, Nr. 4 (26.08.2020): 139–46. http://dx.doi.org/10.1177/2475530320950268.
Der volle Inhalt der QuelleBurakowska, Monika, Tadeusz Sarna und Anna M. Pawlak. „Comparison of photodynamic efficiency of cholesterol, selected cholesterol esters, metabolites and oxidation products on lipid peroxidation processes“. Acta Biochimica Polonica 68, Nr. 4 (15.11.2021): 527–33. http://dx.doi.org/10.18388/abp.2020_5994.
Der volle Inhalt der QuelleWang, Qingling, Guofeng Jin, Ning Wang, Yongguo Jin, Meihu Ma und Xin Guo. „Lipolysis and oxidation of lipids during egg storage at different temperatures“. Czech Journal of Food Sciences 35, No. 3 (28.06.2017): 229–35. http://dx.doi.org/10.17221/174/2016-cjfs.
Der volle Inhalt der QuelleWen, Jikai, Peiqiang Mu und Yiqun Deng. „Mycotoxins: cytotoxicity and biotransformation in animal cells“. Toxicology Research 5, Nr. 2 (2016): 377–87. http://dx.doi.org/10.1039/c5tx00293a.
Der volle Inhalt der QuelleZhizhin, N. A. „Effect of uht treatment on the composition and oxidation of lipids in the fat phase of dairy products during storage“. Proceedings of the Voronezh State University of Engineering Technologies 82, Nr. 3 (19.10.2020): 170–75. http://dx.doi.org/10.20914/2310-1202-2020-3-170-175.
Der volle Inhalt der QuelleBelli, Dominique C., Robert Albrecht, Giorgio C. La Scala, Jehan‐François Desjeux und Marie‐Agnes Pelissier. „Homocysteine Prevents Total Parenteral Nutrition (TPN)–Induced Cholestasis Without Changes in Hepatic Oxidative Stress in the Rat“. Journal of Pediatric Gastroenterology and Nutrition 36, Nr. 2 (Februar 2003): 200–205. http://dx.doi.org/10.1002/j.1536-4801.2003.tb07990.x.
Der volle Inhalt der QuelleKalinowski, Carmen Tatiana, Monica B. Betancor, Silvia Torrecillas, Matthew Sprague, Laurence Larroquet, Vincent Véron, Stéphane Panserat, María Soledad Izquierdo, Sadasivam J. Kaushik und Stéphanie Fontagné-Dicharry. „More Than an Antioxidant: Role of Dietary Astaxanthin on Lipid and Glucose Metabolism in the Liver of Rainbow Trout (Oncorhynchus mykiss)“. Antioxidants 12, Nr. 1 (06.01.2023): 136. http://dx.doi.org/10.3390/antiox12010136.
Der volle Inhalt der QuelleCheserek, Maureen Jepkorir, Gui-Rong Wu, Arsene Ntazinda, Yong-Hui Shi, Li-Ye Shen und Guo-Wei Le. „Association Between Thyroid Hormones, Lipids and Oxidative Stress Markers in Subclinical Hypothyroidism / Povezanost Izme\U Tireoidnih Hormona, Lipida I Markera Oksidativnog Stresa U SubkliniĉKoj Hipotireozi“. Journal of Medical Biochemistry 34, Nr. 3 (01.07.2015): 323–31. http://dx.doi.org/10.2478/jomb-2014-0044.
Der volle Inhalt der QuelleMorawska, Katarzyna, Mateusz Maciejczyk, Łukasz Popławski, Anna Popławska-Kita, Adam Krętowski und Anna Zalewska. „Enhanced Salivary and General Oxidative Stress in Hashimoto’s Thyroiditis Women in Euthyreosis“. Journal of Clinical Medicine 9, Nr. 7 (03.07.2020): 2102. http://dx.doi.org/10.3390/jcm9072102.
Der volle Inhalt der QuelleHeropolitanska-Pliszka, Edyta, Klaudia Berk, Mateusz Maciejczyk, Jolanta Sawicka-Powierza, Ewa Bernatowska, Beata Wolska-Kusnierz, Malgorzata Pac et al. „Systemic Redox Imbalance in Patients with Chronic Granulomatous Disease“. Journal of Clinical Medicine 9, Nr. 5 (09.05.2020): 1397. http://dx.doi.org/10.3390/jcm9051397.
Der volle Inhalt der QuelleTokarczyk, Grzegorz, Grzegorz Bienkiewicz und Patrycja Biernacka. „Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary Supplements“. International Journal of Food Science 2021 (20.08.2021): 1–7. http://dx.doi.org/10.1155/2021/7191639.
Der volle Inhalt der QuelleMajkić, Tatjana, Ljilja Torović, Ljiljana Milovanović, Nikoleta Molnar und Ivana Beara. „Red wine concentrates as inhibitors of lipid oxidation in compound butter“. Hrana i ishrana 63, Nr. 1 (2022): 26–32. http://dx.doi.org/10.5937/hraish2201026m.
Der volle Inhalt der QuelleEnser, M. „Muscle lipids and meat quality“. Proceedings of the British Society of Animal Science 2001 (2001): 243–46. http://dx.doi.org/10.1017/s1752756200006189.
Der volle Inhalt der QuelleCoppolino, Giuseppe, Giuseppe Leonardi, Michele Andreucci und Davide Bolignano. „Oxidative Stress and Kidney Function: A Brief Update“. Current Pharmaceutical Design 24, Nr. 40 (15.03.2019): 4794–99. http://dx.doi.org/10.2174/1381612825666190112165206.
Der volle Inhalt der QuelleRol, N. V., S. I. Tsekhmistrenko, A. G. Vovkogon, V. M. Polishchuk, S. A. Polishchuk, N. V. Ponomarenko und M. M. Fedorchenko. „PEROXIDATION PROCESSES IN THE RABBIT ORGANISM DURING POSTNATAL ONTOGENESIS“. Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, Nr. 1(156) (25.05.2020): 63–68. http://dx.doi.org/10.33245/2310-9270-2020-157-1-63-68.
Der volle Inhalt der QuelleMaciejczyk, Mateusz, Julita Szulimowska, Katarzyna Taranta-Janusz, Anna Wasilewska und Anna Zalewska. „Salivary Gland Dysfunction, Protein Glycooxidation and Nitrosative Stress in Children with Chronic Kidney Disease“. Journal of Clinical Medicine 9, Nr. 5 (29.04.2020): 1285. http://dx.doi.org/10.3390/jcm9051285.
Der volle Inhalt der QuelleSpickett, Corinne M., und Norsyahida Mohd Fauzi. „Analysis of oxidized and chlorinated lipids by mass spectrometry and relevance to signalling“. Biochemical Society Transactions 39, Nr. 5 (21.09.2011): 1233–39. http://dx.doi.org/10.1042/bst0391233.
Der volle Inhalt der QuelleRinaldi, Simona, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto und Carmela Tripaldi. „Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd“. Molecules 26, Nr. 5 (05.03.2021): 1405. http://dx.doi.org/10.3390/molecules26051405.
Der volle Inhalt der QuelleFatih Aydın, Abdurrahman, Canan Küçükgergin, İlknur Bingül, Işın Doğan-Ekici, Semra Doğru-Abbasoğlu und Müjdat Uysal. „Effect of Carnosine on Renal Function, Oxidation and Glycation Products in the Kidneys of High-Fat Diet/Streptozotocin-Induced Diabetic Rats“. Experimental and Clinical Endocrinology & Diabetes 125, Nr. 05 (13.04.2017): 282–89. http://dx.doi.org/10.1055/s-0043-100117.
Der volle Inhalt der QuelleSpěváčková, V., I. Hrádková, J. Šmidrkal und V. Filip. „Lipid oxidation of fat blends modified by monoacylglycerol“. Czech Journal of Food Sciences 30, No. 6 (01.12.2012): 527–33. http://dx.doi.org/10.17221/459/2011-cjfs.
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