Artigos de revistas sobre o tema "Oxidation des lipides"
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Tenyang, Noël, Roger Ponka e 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, n.º 4 (17 de agosto de 2020): 1124–27. http://dx.doi.org/10.4314/ijbcs.v14i4.5.
Texto completo da fonteBarkova, D. A., N. A. Pudovkin e 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, n.º 2 (5 de junho de 2018): 40–44. http://dx.doi.org/10.31588/2413-4201-1883-234-2-40-44.
Texto completo da fonteBayburina, G. A., E. A. Nurgaleeva, E. F. Agletdinov e 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, n.º 6 (15 de dezembro de 2017): 949–54. http://dx.doi.org/10.17750/kmj2017-949.
Texto completo da fonteTonda, Rachel, Arlene Lamptey e 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 de maio de 2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.
Texto completo da fonteKohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng e 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, n.º 16 (14 de agosto de 2023): 24–36. http://dx.doi.org/10.51745//najfnr.7.16.24-36.
Texto completo da fonteKohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng e 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, n.º 16 (14 de agosto de 2023): 26–34. http://dx.doi.org/10.51745/najfnr.7.16.24-36.
Texto completo da fonteHaman, François, François Péronnet, Glen P. Kenny, Éric Doucet, Denis Massicotte, Carole Lavoie e Jean-Michel Weber. "Effects of carbohydrate availability on sustained shivering I. Oxidation of plasma glucose, muscle glycogen, and proteins". Journal of Applied Physiology 96, n.º 1 (janeiro de 2004): 32–40. http://dx.doi.org/10.1152/japplphysiol.00427.2003.
Texto completo da fonteMilovanovic, Ljiljana, Ivanka Popovic, Dejan Skala e 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, n.º 12 (2006): 1281–88. http://dx.doi.org/10.2298/jsc0612281m.
Texto completo da fonteNacak, B., H. S. Kavuşan e 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, n.º 1 (1 de outubro de 2021): 012062. http://dx.doi.org/10.1088/1755-1315/854/1/012062.
Texto completo da fonteTribble, Diane L., Berbie M. Chu, Gerri A. Levine, Ronald M. Krauss e Elaine L. Gong. "Selective Resistance of LDL Core Lipids to Iron-Mediated Oxidation". Arteriosclerosis, Thrombosis, and Vascular Biology 16, n.º 12 (dezembro de 1996): 1580–87. http://dx.doi.org/10.1161/01.atv.16.12.1580.
Texto completo da fonteSalminen, H., R. Kivikari e M. Heinonen. "Protein-lipid interactions during oxidation of liposomes". Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (1 de janeiro de 2004): S133—S135. http://dx.doi.org/10.17221/10636-cjfs.
Texto completo da fonteWang, Xie, Li, Miao e 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, n.º 9 (12 de setembro de 2019): 407. http://dx.doi.org/10.3390/foods8090407.
Texto completo da fontePokorná, I., V. Filip e J. Šmidrkal. "Lipid oxidation in margarine emulsions". Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (1 de janeiro de 2004): S140—S143. http://dx.doi.org/10.17221/10638-cjfs.
Texto completo da fonteKhitab, Umar, Ikram Ullah, Ali Zaman, Shakeeb Ullah, Muhammad Inamullah Malik, Muhammad Shoaib Khan, Naimat Ullah, Khalid Muhammad, Shumaila Noreen Malik e Ghulam Jilani. "Biochemical Parameters and Protein Oxidation Relationship for Hepatitis C Patients and Healthy Ones". Biological Sciences - PJSIR 65, n.º 1 (23 de fevereiro de 2022): 50–54. http://dx.doi.org/10.52763/pjsir.biol.sci.65.1.2022.50.54.
Texto completo da fonteHernández, José A., Rosa C. López-Sánchez e 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.
Texto completo da fonteSpěváčková, V., I. Hrádková, M. Ebrtová, V. Filip e M. Tesařová. "Lipid Oxidation in Dispersive Systems with Monoacylglycerols". Czech Journal of Food Sciences 27, Special Issue 1 (24 de junho de 2009): S169—S172. http://dx.doi.org/10.17221/1059-cjfs.
Texto completo da fonteAtkin, Mark A., Amy Gasper, Raj Ullegaddi e Hilary J. Powers. "Oxidative Susceptibility of Unfractionated Serum or Plasma: Response to Antioxidants in Vitro and to Antioxidant Supplementation". Clinical Chemistry 51, n.º 11 (1 de novembro de 2005): 2138–44. http://dx.doi.org/10.1373/clinchem.2005.051078.
Texto completo da fonteQuinlan, Roy A., e Philip J. Hogg. "γ-Crystallin redox–detox in the lens". Journal of Biological Chemistry 293, n.º 46 (16 de novembro de 2018): 18010–11. http://dx.doi.org/10.1074/jbc.h118.006240.
Texto completo da fonteBaksheeva, Viktoriia, Veronika Tiulina, Natalia Tikhomirova, Olga Gancharova, Sergey Komarov, Pavel Philippov, Andrey Zamyatnin, Ivan Senin e Evgeni Zernii. "Suppression of Light-Induced Oxidative Stress in the Retina by Mitochondria-Targeted Antioxidant". Antioxidants 8, n.º 1 (21 de dezembro de 2018): 3. http://dx.doi.org/10.3390/antiox8010003.
Texto completo da fonteMay-Zhang, Linda S., Annet Kirabo, Jiansheng Huang, MacRae F. Linton, Sean S. Davies e Katherine T. Murray. "Scavenging Reactive Lipids to Prevent Oxidative Injury". Annual Review of Pharmacology and Toxicology 61, n.º 1 (6 de janeiro de 2021): 291–308. http://dx.doi.org/10.1146/annurev-pharmtox-031620-035348.
Texto completo da fonteBlache, Denis, Laurence Gesquière, Nadine Loreau e Phillipe Durand. "Oxidant stress: the role of nutrients in cell-lipoprotein interactions". Proceedings of the Nutrition Society 58, n.º 3 (agosto de 1999): 559–63. http://dx.doi.org/10.1017/s0029665199000737.
Texto completo da fonteChoromańska, 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 de junho de 2021): 1–19. http://dx.doi.org/10.1155/2021/5543531.
Texto completo da fonteDomínguez, Rubén, Mirian Pateiro, Mohammed Gagaoua, Francisco J. Barba, Wangang Zhang e José M. Lorenzo. "A Comprehensive Review on Lipid Oxidation in Meat and Meat Products". Antioxidants 8, n.º 10 (25 de setembro de 2019): 429. http://dx.doi.org/10.3390/antiox8100429.
Texto completo da fonteBrouns, Fred, e Ger J. van der Vusse. "Utilization of lipids during exercise in human subjects: metabolic and dietary constraints". British Journal of Nutrition 79, n.º 2 (fevereiro de 1998): 117–28. http://dx.doi.org/10.1079/bjn19980022.
Texto completo da fonteDesbruslais, Alexandra, e Alexandra L. Wealleans. "Oxidation in Poultry Feed: Impact on the Bird and the Efficacy of Dietary Antioxidant Mitigation Strategies". Poultry 1, n.º 4 (7 de novembro de 2022): 246–77. http://dx.doi.org/10.3390/poultry1040022.
Texto completo da fonteFeng, Xiaohui, Jing Li, Longchao Zhang, Zhenghua Rao, Shengnan Feng, Yujiao Wang, Hai Liu e Qingshi Meng. "Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids". Metabolites 12, n.º 10 (16 de outubro de 2022): 977. http://dx.doi.org/10.3390/metabo12100977.
Texto completo da fonteGou, Fengjie, Song Gao e 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, n.º 4 (14 de fevereiro de 2024): 583. http://dx.doi.org/10.3390/foods13040583.
Texto completo da fonteJokanovic, M., M. Ivic, S. Skaljac, V. Tomovic, B. Sojic, B. Pavlic, P. Ikonic, T. Peulic e 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, n.º 1 (1 de outubro de 2021): 012040. http://dx.doi.org/10.1088/1755-1315/854/1/012040.
Texto completo da fonteDragoev, Stefan G. "Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health". Foods 13, n.º 5 (4 de março de 2024): 797. http://dx.doi.org/10.3390/foods13050797.
Texto completo da fonteKobiela, Jarek, Jacek Krajewski, Beata Kalińska-Błach e Tomasz Stefaniak. "Selectivity of oxidative stress targeting in estrogen-induced experimental nephrocarcinogenesis." Acta Biochimica Polonica 49, n.º 1 (31 de março de 2002): 51–58. http://dx.doi.org/10.18388/abp.2002_3820.
Texto completo da fonteSorokin, Alexander V., Alan T. Remaley e Nehal N. Mehta. "Oxidized Lipids and Lipoprotein Dysfunction in Psoriasis". Journal of Psoriasis and Psoriatic Arthritis 5, n.º 4 (26 de agosto de 2020): 139–46. http://dx.doi.org/10.1177/2475530320950268.
Texto completo da fonteBurakowska, Monika, Tadeusz Sarna e Anna M. Pawlak. "Comparison of photodynamic efficiency of cholesterol, selected cholesterol esters, metabolites and oxidation products on lipid peroxidation processes". Acta Biochimica Polonica 68, n.º 4 (15 de novembro de 2021): 527–33. http://dx.doi.org/10.18388/abp.2020_5994.
Texto completo da fonteWang, Qingling, Guofeng Jin, Ning Wang, Yongguo Jin, Meihu Ma e Xin Guo. "Lipolysis and oxidation of lipids during egg storage at different temperatures". Czech Journal of Food Sciences 35, No. 3 (28 de junho de 2017): 229–35. http://dx.doi.org/10.17221/174/2016-cjfs.
Texto completo da fonteWen, Jikai, Peiqiang Mu e Yiqun Deng. "Mycotoxins: cytotoxicity and biotransformation in animal cells". Toxicology Research 5, n.º 2 (2016): 377–87. http://dx.doi.org/10.1039/c5tx00293a.
Texto completo da fonteZhizhin, 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, n.º 3 (19 de outubro de 2020): 170–75. http://dx.doi.org/10.20914/2310-1202-2020-3-170-175.
Texto completo da fonteBelli, Dominique C., Robert Albrecht, Giorgio C. La Scala, Jehan‐François Desjeux e 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, n.º 2 (fevereiro de 2003): 200–205. http://dx.doi.org/10.1002/j.1536-4801.2003.tb07990.x.
Texto completo da fonteKalinowski, Carmen Tatiana, Monica B. Betancor, Silvia Torrecillas, Matthew Sprague, Laurence Larroquet, Vincent Véron, Stéphane Panserat, María Soledad Izquierdo, Sadasivam J. Kaushik e 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, n.º 1 (6 de janeiro de 2023): 136. http://dx.doi.org/10.3390/antiox12010136.
Texto completo da fonteCheserek, Maureen Jepkorir, Gui-Rong Wu, Arsene Ntazinda, Yong-Hui Shi, Li-Ye Shen e 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, n.º 3 (1 de julho de 2015): 323–31. http://dx.doi.org/10.2478/jomb-2014-0044.
Texto completo da fonteMorawska, Katarzyna, Mateusz Maciejczyk, Łukasz Popławski, Anna Popławska-Kita, Adam Krętowski e Anna Zalewska. "Enhanced Salivary and General Oxidative Stress in Hashimoto’s Thyroiditis Women in Euthyreosis". Journal of Clinical Medicine 9, n.º 7 (3 de julho de 2020): 2102. http://dx.doi.org/10.3390/jcm9072102.
Texto completo da fonteHeropolitanska-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, n.º 5 (9 de maio de 2020): 1397. http://dx.doi.org/10.3390/jcm9051397.
Texto completo da fonteTokarczyk, Grzegorz, Grzegorz Bienkiewicz e 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 de agosto de 2021): 1–7. http://dx.doi.org/10.1155/2021/7191639.
Texto completo da fonteMajkić, Tatjana, Ljilja Torović, Ljiljana Milovanović, Nikoleta Molnar e Ivana Beara. "Red wine concentrates as inhibitors of lipid oxidation in compound butter". Hrana i ishrana 63, n.º 1 (2022): 26–32. http://dx.doi.org/10.5937/hraish2201026m.
Texto completo da fonteEnser, 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.
Texto completo da fonteCoppolino, Giuseppe, Giuseppe Leonardi, Michele Andreucci e Davide Bolignano. "Oxidative Stress and Kidney Function: A Brief Update". Current Pharmaceutical Design 24, n.º 40 (15 de março de 2019): 4794–99. http://dx.doi.org/10.2174/1381612825666190112165206.
Texto completo da fonteRol, N. V., S. I. Tsekhmistrenko, A. G. Vovkogon, V. M. Polishchuk, S. A. Polishchuk, N. V. Ponomarenko e M. M. Fedorchenko. "PEROXIDATION PROCESSES IN THE RABBIT ORGANISM DURING POSTNATAL ONTOGENESIS". Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, n.º 1(156) (25 de maio de 2020): 63–68. http://dx.doi.org/10.33245/2310-9270-2020-157-1-63-68.
Texto completo da fonteMaciejczyk, Mateusz, Julita Szulimowska, Katarzyna Taranta-Janusz, Anna Wasilewska e Anna Zalewska. "Salivary Gland Dysfunction, Protein Glycooxidation and Nitrosative Stress in Children with Chronic Kidney Disease". Journal of Clinical Medicine 9, n.º 5 (29 de abril de 2020): 1285. http://dx.doi.org/10.3390/jcm9051285.
Texto completo da fonteSpickett, Corinne M., e Norsyahida Mohd Fauzi. "Analysis of oxidized and chlorinated lipids by mass spectrometry and relevance to signalling". Biochemical Society Transactions 39, n.º 5 (21 de setembro de 2011): 1233–39. http://dx.doi.org/10.1042/bst0391233.
Texto completo da fonteRinaldi, Simona, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto e Carmela Tripaldi. "Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd". Molecules 26, n.º 5 (5 de março de 2021): 1405. http://dx.doi.org/10.3390/molecules26051405.
Texto completo da fonteFatih Aydın, Abdurrahman, Canan Küçükgergin, İlknur Bingül, Işın Doğan-Ekici, Semra Doğru-Abbasoğlu e 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, n.º 05 (13 de abril de 2017): 282–89. http://dx.doi.org/10.1055/s-0043-100117.
Texto completo da fonteSpěváčková, V., I. Hrádková, J. Šmidrkal e V. Filip. "Lipid oxidation of fat blends modified by monoacylglycerol". Czech Journal of Food Sciences 30, No. 6 (1 de dezembro de 2012): 527–33. http://dx.doi.org/10.17221/459/2011-cjfs.
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