Results 201 to 210 of about 50,150 (276)

The effect of low-voltage electrostatic field combined with <i>Allium mongolicum regel</i> on the quality and protein stability of frozen sheep liver. [PDF]

Food Chem X
Li J, Ma S, Bai J, Dong T, Yun X.
europepmc   +1 more source

Catalytic Oxidation of Glutathione and Other Sulfhydryl Compounds by Selenite

, 1958
C. C. Tsen, Al L. Tappel
openalex   +1 more source

Mechanistic Investigation of Adociaquinone and Xestoquinone Derivatives in Breast Cancer Cells. [PDF]

Mar Drugs
Zhou YD, Mahdi F, Nagle NM, Jekabsons MB, Nagle DG.   +4 more
europepmc   +1 more source

Effects of <i>Macrococcus caseolyticus</i> on the Volatile Flavor Substances of Chinese-Style Sausage. [PDF]

Metabolites
Gu Y, Chen X, Mao J, Nie X, Zhu C, Zou Q, Luo Q, Zeng Y, Laghi L, Picone G, Zhao Z.   +10 more
europepmc   +1 more source

Mechanism of Action of Gliotoxin: Elimination of Activity by Sulfhydryl Compounds

, 1972
Patrick W. Trown, John A. Bilello
openalex   +2 more sources

Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic changes between rex and Hyla rabbits. [PDF]

Food Chem X
Liu S, Li H, Wen B, Zhang W, He Z.
europepmc   +1 more source

THE ADDITION OF SULFHYDRYL COMPOUNDS TO DIPHOSPHOPYRIDINE NUCLEOTIDE AND ITS ANALOGUES

, 1957
Jan van Eys, Nathan O. Kaplan
openalex   +1 more source

Influence of plasma-activated water treatment on the cold storage stability and flavor profile of duck fillets. [PDF]

Food Chem X
Ju S, Li J, Chen B, Niu L, Pan D, Qian Y, Du L.   +6 more
europepmc   +1 more source

THE EFFECT OF VITAMIN B12 ON THE LEVELS OF SOLUBLE SULFHYDRYL COMPOUNDS IN BLOOD

, 1953
Chiun T. Ling, Bacon F. Chow
openalex   +1 more source

Effects of Ultrasonic-Assisted Enzymatic Treatment on the Solubility and Stability of Myofibrillar Protein from Tilapia (<i>Oreochromis niloticus</i>). [PDF]

Foods
Zhao J, Xiang H, Huang H, Wei Y, Zhao Y, Hao S.   +5 more
europepmc   +1 more source