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Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

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Fish oil increases mitochondrial phospholipid unsaturation, upregulating reactive oxygen species and apoptosis in rat colonocytes

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Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

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The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product

Thomas Van Hecke, Phuong-Thao Ho, Sophie Goethals et al. · Food Research International · 2017 · 107 citations

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