Artykuły w czasopismach na temat „Oxidation des lipides”
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Tenyang, Noël, Roger Ponka i 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.
Pełny tekst źródłaBarkova, D. A., N. A. Pudovkin i 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 (5.06.2018): 40–44. http://dx.doi.org/10.31588/2413-4201-1883-234-2-40-44.
Pełny tekst źródłaBayburina, G. A., E. A. Nurgaleeva, E. F. Agletdinov i 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.
Pełny tekst źródłaTonda, Rachel, Arlene Lamptey i 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 (1.05.2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.
Pełny tekst źródłaKohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng i 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.
Pełny tekst źródłaKohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng i 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.
Pełny tekst źródłaHaman, François, François Péronnet, Glen P. Kenny, Éric Doucet, Denis Massicotte, Carole Lavoie i 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 (styczeń 2004): 32–40. http://dx.doi.org/10.1152/japplphysiol.00427.2003.
Pełny tekst źródłaMilovanovic, Ljiljana, Ivanka Popovic, Dejan Skala i 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.
Pełny tekst źródłaNacak, B., H. S. Kavuşan i 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 (1.10.2021): 012062. http://dx.doi.org/10.1088/1755-1315/854/1/012062.
Pełny tekst źródłaTribble, Diane L., Berbie M. Chu, Gerri A. Levine, Ronald M. Krauss i Elaine L. Gong. "Selective Resistance of LDL Core Lipids to Iron-Mediated Oxidation". Arteriosclerosis, Thrombosis, and Vascular Biology 16, nr 12 (grudzień 1996): 1580–87. http://dx.doi.org/10.1161/01.atv.16.12.1580.
Pełny tekst źródłaSalminen, H., R. Kivikari i M. Heinonen. "Protein-lipid interactions during oxidation of liposomes". Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (1.01.2004): S133—S135. http://dx.doi.org/10.17221/10636-cjfs.
Pełny tekst źródłaWang, Xie, Li, Miao i 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.
Pełny tekst źródłaPokorná, I., V. Filip i J. Šmidrkal. "Lipid oxidation in margarine emulsions". Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (1.01.2004): S140—S143. http://dx.doi.org/10.17221/10638-cjfs.
Pełny tekst źródłaKhitab, Umar, Ikram Ullah, Ali Zaman, Shakeeb Ullah, Muhammad Inamullah Malik, Muhammad Shoaib Khan, Naimat Ullah, Khalid Muhammad, Shumaila Noreen Malik i 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.
Pełny tekst źródłaHernández, José A., Rosa C. López-Sánchez i 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.
Pełny tekst źródłaSpěváčková, V., I. Hrádková, M. Ebrtová, V. Filip i 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.
Pełny tekst źródłaAtkin, Mark A., Amy Gasper, Raj Ullegaddi i Hilary J. Powers. "Oxidative Susceptibility of Unfractionated Serum or Plasma: Response to Antioxidants in Vitro and to Antioxidant Supplementation". Clinical Chemistry 51, nr 11 (1.11.2005): 2138–44. http://dx.doi.org/10.1373/clinchem.2005.051078.
Pełny tekst źródłaQuinlan, Roy A., i 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.
Pełny tekst źródłaBaksheeva, Viktoriia, Veronika Tiulina, Natalia Tikhomirova, Olga Gancharova, Sergey Komarov, Pavel Philippov, Andrey Zamyatnin, Ivan Senin i 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.
Pełny tekst źródłaMay-Zhang, Linda S., Annet Kirabo, Jiansheng Huang, MacRae F. Linton, Sean S. Davies i Katherine T. Murray. "Scavenging Reactive Lipids to Prevent Oxidative Injury". Annual Review of Pharmacology and Toxicology 61, nr 1 (6.01.2021): 291–308. http://dx.doi.org/10.1146/annurev-pharmtox-031620-035348.
Pełny tekst źródłaBlache, Denis, Laurence Gesquière, Nadine Loreau i Phillipe Durand. "Oxidant stress: the role of nutrients in cell-lipoprotein interactions". Proceedings of the Nutrition Society 58, nr 3 (sierpień 1999): 559–63. http://dx.doi.org/10.1017/s0029665199000737.
Pełny tekst źródłaChoromańska, Barbara, Piotr Myśliwiec, Tomasz Kozłowski, Magdalena Łuba, Piotr Wojskowicz, Jacek Dadan, Hanna Myśliwiec i in. "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.
Pełny tekst źródłaDomínguez, Rubén, Mirian Pateiro, Mohammed Gagaoua, Francisco J. Barba, Wangang Zhang i 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.
Pełny tekst źródłaBrouns, Fred, i Ger J. van der Vusse. "Utilization of lipids during exercise in human subjects: metabolic and dietary constraints". British Journal of Nutrition 79, nr 2 (luty 1998): 117–28. http://dx.doi.org/10.1079/bjn19980022.
Pełny tekst źródłaDesbruslais, Alexandra, i Alexandra L. Wealleans. "Oxidation in Poultry Feed: Impact on the Bird and the Efficacy of Dietary Antioxidant Mitigation Strategies". Poultry 1, nr 4 (7.11.2022): 246–77. http://dx.doi.org/10.3390/poultry1040022.
Pełny tekst źródłaFeng, Xiaohui, Jing Li, Longchao Zhang, Zhenghua Rao, Shengnan Feng, Yujiao Wang, Hai Liu i 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.
Pełny tekst źródłaGou, Fengjie, Song Gao i 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.
Pełny tekst źródłaJokanovic, M., M. Ivic, S. Skaljac, V. Tomovic, B. Sojic, B. Pavlic, P. Ikonic, T. Peulic i 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 (1.10.2021): 012040. http://dx.doi.org/10.1088/1755-1315/854/1/012040.
Pełny tekst źródłaDragoev, Stefan G. "Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health". Foods 13, nr 5 (4.03.2024): 797. http://dx.doi.org/10.3390/foods13050797.
Pełny tekst źródłaKobiela, Jarek, Jacek Krajewski, Beata Kalińska-Błach i 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.
Pełny tekst źródłaSorokin, Alexander V., Alan T. Remaley i 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.
Pełny tekst źródłaBurakowska, Monika, Tadeusz Sarna i 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.
Pełny tekst źródłaWang, Qingling, Guofeng Jin, Ning Wang, Yongguo Jin, Meihu Ma i 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.
Pełny tekst źródłaWen, Jikai, Peiqiang Mu i Yiqun Deng. "Mycotoxins: cytotoxicity and biotransformation in animal cells". Toxicology Research 5, nr 2 (2016): 377–87. http://dx.doi.org/10.1039/c5tx00293a.
Pełny tekst źródłaZhizhin, 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.
Pełny tekst źródłaBelli, Dominique C., Robert Albrecht, Giorgio C. La Scala, Jehan‐François Desjeux i 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 (luty 2003): 200–205. http://dx.doi.org/10.1002/j.1536-4801.2003.tb07990.x.
Pełny tekst źródłaKalinowski, Carmen Tatiana, Monica B. Betancor, Silvia Torrecillas, Matthew Sprague, Laurence Larroquet, Vincent Véron, Stéphane Panserat, María Soledad Izquierdo, Sadasivam J. Kaushik i 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 (6.01.2023): 136. http://dx.doi.org/10.3390/antiox12010136.
Pełny tekst źródłaCheserek, Maureen Jepkorir, Gui-Rong Wu, Arsene Ntazinda, Yong-Hui Shi, Li-Ye Shen i 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 (1.07.2015): 323–31. http://dx.doi.org/10.2478/jomb-2014-0044.
Pełny tekst źródłaMorawska, Katarzyna, Mateusz Maciejczyk, Łukasz Popławski, Anna Popławska-Kita, Adam Krętowski i Anna Zalewska. "Enhanced Salivary and General Oxidative Stress in Hashimoto’s Thyroiditis Women in Euthyreosis". Journal of Clinical Medicine 9, nr 7 (3.07.2020): 2102. http://dx.doi.org/10.3390/jcm9072102.
Pełny tekst źródłaHeropolitanska-Pliszka, Edyta, Klaudia Berk, Mateusz Maciejczyk, Jolanta Sawicka-Powierza, Ewa Bernatowska, Beata Wolska-Kusnierz, Malgorzata Pac i in. "Systemic Redox Imbalance in Patients with Chronic Granulomatous Disease". Journal of Clinical Medicine 9, nr 5 (9.05.2020): 1397. http://dx.doi.org/10.3390/jcm9051397.
Pełny tekst źródłaTokarczyk, Grzegorz, Grzegorz Bienkiewicz i 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.
Pełny tekst źródłaMajkić, Tatjana, Ljilja Torović, Ljiljana Milovanović, Nikoleta Molnar i 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.
Pełny tekst źródłaEnser, 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.
Pełny tekst źródłaCoppolino, Giuseppe, Giuseppe Leonardi, Michele Andreucci i 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.
Pełny tekst źródłaRol, N. V., S. I. Tsekhmistrenko, A. G. Vovkogon, V. M. Polishchuk, S. A. Polishchuk, N. V. Ponomarenko i 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.
Pełny tekst źródłaMaciejczyk, Mateusz, Julita Szulimowska, Katarzyna Taranta-Janusz, Anna Wasilewska i 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.
Pełny tekst źródłaSpickett, Corinne M., i 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.
Pełny tekst źródłaRinaldi, Simona, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto i Carmela Tripaldi. "Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd". Molecules 26, nr 5 (5.03.2021): 1405. http://dx.doi.org/10.3390/molecules26051405.
Pełny tekst źródłaFatih Aydın, Abdurrahman, Canan Küçükgergin, İlknur Bingül, Işın Doğan-Ekici, Semra Doğru-Abbasoğlu i 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.
Pełny tekst źródłaSpěváčková, V., I. Hrádková, J. Šmidrkal i V. Filip. "Lipid oxidation of fat blends modified by monoacylglycerol". Czech Journal of Food Sciences 30, No. 6 (1.12.2012): 527–33. http://dx.doi.org/10.17221/459/2011-cjfs.
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