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Protein oxidation in feed: Occurrence, monitoring, and mitigation strategies. [PDF]
Poult SciLu P, Wang P, Zhou Y, Yang C.
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Assessment of the participation of sulfhydryl proteins in the glutathione peroxidase mimicry of diphenyl diselenide in the presence of thiol alkylating agent. [PDF]
Sci RepAle EM +8 more
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THE ACTION OF SULFHYDRYL COMPOUNDS ON INSULIN
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Preservation of Atlantic Salmon (<i>Salmo salar</i>) Fillets Using Jasmine Essential Oil-Loaded Nanoemulsions Stabilized with a Whey Protein/Oxidized Corn Starch Complex. [PDF]
FoodsShen J, Li S, Shi P, Zheng Y, Mei J.
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NaCl-thermal synergy mediates structural transitions in hsian-tsao polysaccharide-myosin complexes to influence flavor-binding selectivity. [PDF]
Food Chem XNiu G, Zhou X, You G, Liu X.
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Ultrasound modification of a dual-protein hybrid: structural-functional synergy for developing low-fat, high-protein shrimp products. [PDF]
Ultrason SonochemZhang Y +5 more
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Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics. [PDF]
Food Chem XZhang Q +5 more
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Evaluation of total sulfhydryl levels and dietary habits in pemphigus vulgaris. [PDF]
Postepy Dermatol AlergolOzaydın Yavuz G +6 more
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In Situ Evaluation of the GSH Depletion Ability of Various Alkylating Agents and the Protective Effect of Several Active Thiol Compounds Based on High-Content Cell Analysis. [PDF]
ToxicsGuo J +7 more
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