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Identification of Glyoxal and Arabinose as Intermediates in the Autoxidative Modification of Proteins by Glucose

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Life Sciences, Biochemistry, Molecular Biology +6

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

Yungang Cao, Youling L. Xiong · Food Chemistry · 2015 · 558 citations

Life Sciences, Biochemistry, Biophysics +14

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

Olugbenga P. Soladoye, M. L. Hidalgo Juárez, J.L. Aalhus et al. · Comprehensive Reviews in Food Science and Food Safety · 2015 · 523 citations

Agriculture, Biochemistry, Food Science +17

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

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Agriculture, Biochemistry, Food Science +16

Effect of Oxidation on In Vitro Digestibility of Skeletal Muscle Myofibrillar Proteins

Véronique Santé-Lhoutellier, Laurent Aubry, Philippe Gatellier · Journal of Agricultural and Food Chemistry · 2007 · 295 citations

Life Sciences, Biochemistry, Food Science +17