Results 141 to 150 of about 3,027,900 (258)

Differences in storage stability of cow's milk-based and goat's milk-based infant formulas. [PDF]

Food Chem X
Wan L, Tu W, Zhang J, Yang J, Wang X, He J, Man C, Zhao Q, Zhao F, Jiang Y.   +9 more
europepmc   +1 more source

SULFHYDRYL COMPOUNDS IN MELANOCYTES OF YELLOW (Ay/a), NONAGOUTI (a/a), AND AGOUTI (A/A) MICE [PDF]

, 1976
Donald B. Galbraith, Alan M Patrignani
openalex   +1 more source

Effect of Low-Temperature Plasma Sterilization on the Quality of Pre-Prepared Tomato-Stewed Beef Brisket During Storage: Microorganism, Freshness, Protein Oxidation and Flavor Characteristics. [PDF]

Foods
Shi Q, Xiao Y, Zhou Y, Wu J, Zhou X, Chen Y, Liu X.   +6 more
europepmc   +1 more source

PNH-like red cells: Mechanism of action of sulfhydryl compounds on normal red cells [PDF]

, 1972
G. Sirchia, Alberto Zanella, Michele Perrella, F. Mercuriali, Soldano Ferrone   +4 more
openalex   +1 more source

Effects of Eucommia ulmoides Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage. [PDF]

Foods
Zhao Y, Wang W, Wu Y, Sun Q, Pan J, Dong X, Li S.   +6 more
europepmc   +1 more source

COMPLEXES OF DEHYDROASCORBIC ACID WITH THREE SULFHYDRYL COMPOUNDS

, 1942
Brian Drake, C.V. Smythe, C. G. King
openalex   +1 more source

Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review. [PDF]

Food Chem X
Wang J, Wu N, Yao Y, Chen S, Xu L, Zhao Y, Tu Y.   +6 more
europepmc   +1 more source

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin [PDF]

, 2016
De Meulenaer, Bruno, Diah Setiowati, Arima, Martins, José, Van der Meeren, Paul, Vermeir, Lien   +4 more
core   +1 more source

EFFECT OF COLD AND RESTRAINT ON TISSUE NON-PROTEIN SULFHYDRYL COMPOUNDS IN METHIONINE-DEFICIENT RATS

, 1955
U. D. Register, R. G. Bartlett
openalex   +1 more source

Enhancing the Textural Properties of Tibetan Pig Sausages via <i>Zanthoxylum bungeanum</i> Aqueous Extract: Polyphenol-Mediated Quality Improvements. [PDF]

Foods
Huang J, Wei H, Luo Z, Li L, Liu Z, Xie N.   +5 more
europepmc   +1 more source