Comparative Antioxidant Activity of Maillard- and Oxidized Lipid-Damaged Bovine Serum Albumin
- 1 August 1997
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (8), 3250-3254
- https://doi.org/10.1021/jf970217l
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Antioxidative Activity of Lysine/13-Hydroperoxy-9(Z),11(E)-octadecadienoic Acid Reaction ProductsJournal of Agricultural and Food Chemistry, 1996
- Determination of lysine modification product ε‐N‐pyrrolylnorleucine in hydrolyzed proteins and trout muscle microsomes by micellar electrokinetic capillary chromatographyLipids, 1995
- In vitro production of long chain pyrrole fatty esters from carbonyl-amine reactions.Journal of Lipid Research, 1995
- Natural antioxidants in grapes and winesJournal of Agricultural and Food Chemistry, 1994
- Inhibition of malonaldehyde formation from lipids by an isoflavonoid isolated from young green barley leavesJournal of Oil & Fat Industries, 1993
- Non-enzymatic Browning and Fluorescence Development in a (E)-4,5-Epoxy-(E)-2-heptenal/Lysine Model SystemJournal of Food Science, 1993
- Amino acid analysis by high-performance liquid chromatography after derivatization with diethyl ethoxymethylenemalonateJournal of Chromatography A, 1992
- New Aspects of the Maillard Reaction in Foods and in the Human BodyAngewandte Chemie International Edition in English, 1990
- Thiobarbituric acid‐reactive substances from peroxidized lipidsLipids, 1989
- Role of lipoxygenase and lipid oxidation in quality of oilseedsJournal of Agricultural and Food Chemistry, 1979