Results 151 to 160 of about 43,668 (265)

Antioxidant and Preservative Effects of Epilobium angustifolium Extract in Beef Burgers Products: Physicochemical Properties, Color Stability, Lipid Oxidation, and Molecular Docking Analyses

Food Science &Nutrition, Volume 13, Issue 4, April 2025.
This study evaluates the antioxidant and preservative effects of Epilobium angustifolium extract in beef burgers during refrigerated storage. The extract influenced physicochemical properties, color stability, and lipid oxidation, with higher concentrations (900 ppm) exhibiting a prooxidant effect.
Nazik Meziyet Dilek, Abidin Gümrükçüoğlu, Gamze Demirel, Alper Durmaz, Emine Incilay Torunoğlu, Erdi Can Aytar, Kübra Ünal   +6 more
wiley   +1 more source

Mössbauer Spectroscopy on Oxygenated Sperm Whale Myoglobin: Evidence for an Fe³⁺-O₂ ^- Coupling at the Active Center [PDF]

, 1978
D. Bade, F. Parak
openalex   +1 more source

Oxygen-binding proteins aid oxygen diffusion to enhance fitness of a yeast model of multicellularity. [PDF]

PLoS Biol
Wong W, Bravo P, Yunker PJ, Ratcliff WC, Burnetti AJ.   +4 more
europepmc   +1 more source

Heat‐Treated Sucuk in Natural Casings: A Source of Higher Fermentative and Oxidative Volatile Compounds?

Food Science &Nutrition, Volume 13, Issue 4, April 2025.
The aim of this study was to determine the optimal casing material (natural or collagen) for use in the production of fermented or heat‐treated sucuk. Natural casing improved the products' redness but increased browning and oxidative‐derived volatile compounds in heat‐treated sucuk.
Ahmet Dursun, Dilek Türkmen, Zehra Güler   +2 more
wiley   +1 more source

The Orientation of the Electric Field Gradient Tensor in CO-Liganded Myoglobin [PDF]

, 1977
F. Parak, U. F. Thomanek, D. Bade, B. Wintergerst   +3 more
openalex   +1 more source

Evaluation of NO Synthase Activity in Meat-Brining Solutions: Implications for Meat Curing and Color Stability. [PDF]

Molecules
Zając M, Szram R.
europepmc   +1 more source

Impact of Organic and Conventional Vegetable‐Based Curing Ingredients on Frankfurter Quality and Sensory Attributes

Food Science &Nutrition, Volume 13, Issue 4, April 2025.
No significant differences in overall liking and purchase intent from consumers regarding conventional and organic cured frankfurters. Curing ingredients affect sensory aroma and non‐meat aftertaste. Distinct VOC profiles among all treatments. ABSTRACT Frankfurters, a widely consumed cured meat product in the United States, provide an ideal model for ...
Siyuan Sheng, Steven C. Ricke, Erin M. Silva, James R. Claus   +3 more
wiley   +1 more source

ON THE PROSTHETIC GROUP OF HEMOGLOBIN AND MYOGLOBIN OF TUNA

, 1961
Yuzo Yamaguchi, Fumio MATSUURA
openalex   +2 more sources

A case of hemodiafiltration dialysis preventing progression of acute kidney injury in a patient with hypermyoglobinemia in one kidney: a case report. [PDF]

J Med Case Rep
Minamiyama T, Yoshida S, Mizuno Y, Kitagaki H, Kimura K, Naito Y, Uchida A, Kuroda A, Kawasaki Y, Nishio A, Fukuda H, Yoshimura G, Kamidani R, Miyake T, Kanda N, Okada H.   +15 more
europepmc   +1 more source

Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review

Food Science &Nutrition, Volume 13, Issue 4, April 2025.
Since the consumption of sodium nitrite is harmful to humans and this substance is used as an additive in fermented sausages, it is suggested to use plant substitutes for nitrite. In this article, it deals with a comprehensive review of the proposed plant substitutes and the different effects of these substitutes on the technological characteristics of
Sima Tahmouzi, Behnam Alizadeh Salmani, Soheyl Eskandari, Masoumeh Arab   +3 more
wiley   +1 more source