Lista de obras - Marianne N. Lund - Dominio Público Uruguay

4-Methylcatechol Inhibits Protein Oxidation in Meat but Not Disulfide Formation

article published in 2011

A Gently Processed Skim Milk‐Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs

artículo científico publicado en 2024

Antioxidant activity of a combinatorial library of emulsifier-antioxidant bioconjugates

artículo científico publicado en 2008

Antioxidant properties of carnosine re-evaluated in a ferrylmyoglobin model system and in cooked pork patties

artículo científico publicado en 2002

Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in Beer

artículo científico publicado en 2015

Beer thiol-containing compounds and redox stability: kinetic study of 1-hydroxyethyl radical scavenging ability

artículo científico publicado en 2013

Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula

scientific article published on 16 January 2019

Characterisation of a stable radical from dark roasted malt in wort and beer

Characterization and quantification of protein oxidative modifications and amino acid racemization in powdered infant milk formula

article

Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components

artículo científico publicado en 2015

Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols

artículo científico publicado en 2014

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

artículo científico publicado en 2017

Control of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and Cysteine

artículo científico publicado en 2018

Detection of Thiol Groups in Beer and Their Correlation with Oxidative Stability

Determination of Sulfite in Beer Based on Fluorescent Derivatives and Liquid Chromatographic Separation

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

artículo científico publicado en 2014

Dissociation and reduction of covalent β-lactoglobulin–quinone adducts by dithiothreitol, tris(2-carboxyethyl)phosphine, or sodium sulfite

artículo científico publicado en 2015

Effect of Pasteurization on the Protein Composition and Oxidative Stability of Beer during Storage

article

Effect of Protease Treatment during Mashing on Protein-Derived Thiol Content and Flavor Stability of Beer during Storage

Effect of free cysteine on the denaturation and aggregation of holo α-lactalbumin

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

artículo científico publicado en 2012

Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi

Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage

Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study

scientific article published on 27 June 2019

Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties.

artículo científico publicado en 2011

Effects of Protein-Derived Amino Acid Modification Products Present in Infant Formula on Metabolic Function, Oxidative Stress, and Intestinal Permeability in Cell Models

scientific article published on 06 May 2019

Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage

artículo científico publicado en 2007

Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems

article by Guanchen Liu et al published August 2016 in International Dairy Journal

Emulsifier-phenol bioconjugates as antioxidants. Molecular descriptors based on density functional theory in quantitative structure–activity relationships

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

scientific article published on 27 February 2015

Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C

scientific article published on 22 May 2019

Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage

scientific article published on 17 November 2020

Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

artículo científico publicado en 2017

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

artículo científico publicado en 2014

High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing

article

Influence of Barley Varieties on Wort Quality and Performance

artículo científico publicado en 2013

Influence of Malt Roasting on the Oxidative Stability of Sweet Wort

artículo científico publicado en 2012

Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin

Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems

scientific article published on 08 January 2019

Key role of cysteine residues and sulfenic acids in thermal- and H2O2-mediated modification of β-lactoglobulin

artículo científico publicado en 2016

Key role of cysteine residues in thermal- and H2O2-mediated modification of beta-lactoglobulin

Kinetic Models for the Role of Protein Thiols during Oxidation in Beer.

artículo científico publicado en 2017

Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone: A new mechanism to control Nε-(carboxymethyl)lysine levels in foods

artículo científico publicado en 2017

Kinetics and mechanism of lactosylation of alpha-lactalbumin

artículo científico publicado en 2005

Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere

scientific article published on 04 July 2019

Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production

scientific article published on 03 March 2020

Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices

scientific article published on 03 December 2019

Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links

artículo científico publicado en 2008

Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups

artículo científico publicado en 2008

Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin

artículo científico publicado en 2012

Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula

artículo científico publicado en 2022

Protein Thiols Undergo Reversible and Irreversible Oxidation during Chill Storage of Ground Beef as Detected by 4,4′-Dithiodipyridine

scientific article published on 21 November 2014

Protein oxidation in muscle foods: a review

scientific article published on December 2010

Quality of pilsner malt and roasted malt during storage

Quantification of Protein-Derived Thiols during Atmosphere-Controlled Brewing in Laboratory Scale

Quantification of protein thiols using ThioGlo 1 fluorescent derivatives and HPLC separation

scientific article published on 12 February 2013

Quantitation of Protein Cysteine-Phenol Adducts in Minced Beef Containing 4-Methyl Catechol

scientific article published on 17 February 2020

Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

scientific article published on 12 November 2019

Quinone-induced protein modifications: Kinetic preference for reaction of 1,2-benzoquinones with thiol groups in proteins

artículo científico publicado en 2016

Reduction of Nε-(carboxymethyl) lysine by (-)-epicatechin and (-)-epigallocatechin gallate: The involvement of a possible trapping mechanism by catechin quinones

Selection of Protease for Increased Solubilization of Protein Derived Thiols during Mashing with Limited Release of Free Amino Acids in Beer

Storage stability of pasteurized non-filtered beer

article

The Antibacterial Effect of Honey Derived from Various Danish Flora

artículo científico publicado en 2018

The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort

artículo científico publicado en 2017

The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage

artículo científico publicado en 2006

The immunoproteasome is induced by cytokines and regulates apoptosis in human islets

artículo científico publicado en 2017

Thiol–Quinone Adduct Formation in Myofibrillar Proteins Detected by LC-MS

Ultra‐high Temperature Treatment and Storage of Infant Formula Induces Dietary Protein Modifications, gut Dysfunction and Inflammation in Preterm Pigs

artículo científico publicado en 2022

Lista de obras de Marianne N. Lund

4-Methylcatechol Inhibits Protein Oxidation in Meat but Not Disulfide Formation

A Gently Processed Skim Milk‐Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs

Antioxidant activity of a combinatorial library of emulsifier-antioxidant bioconjugates

Antioxidant properties of carnosine re-evaluated in a ferrylmyoglobin model system and in cooked pork patties

Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in Beer

Beer thiol-containing compounds and redox stability: kinetic study of 1-hydroxyethyl radical scavenging ability

Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula

Characterisation of a stable radical from dark roasted malt in wort and beer

Characterization and quantification of protein oxidative modifications and amino acid racemization in powdered infant milk formula

Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components

Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

Control of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and Cysteine

Detection of Thiol Groups in Beer and Their Correlation with Oxidative Stability

Determination of Sulfite in Beer Based on Fluorescent Derivatives and Liquid Chromatographic Separation

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

Dissociation and reduction of covalent β-lactoglobulin–quinone adducts by dithiothreitol, tris(2-carboxyethyl)phosphine, or sodium sulfite

Effect of Pasteurization on the Protein Composition and Oxidative Stability of Beer during Storage

Effect of Protease Treatment during Mashing on Protein-Derived Thiol Content and Flavor Stability of Beer during Storage

Effect of free cysteine on the denaturation and aggregation of holo α-lactalbumin

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi

Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage

Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study

Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties.

Effects of Protein-Derived Amino Acid Modification Products Present in Infant Formula on Metabolic Function, Oxidative Stress, and Intestinal Permeability in Cell Models

Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage

Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems

Emulsifier-phenol bioconjugates as antioxidants. Molecular descriptors based on density functional theory in quantitative structure–activity relationships

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C

Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage

Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing

Influence of Barley Varieties on Wort Quality and Performance

Influence of Malt Roasting on the Oxidative Stability of Sweet Wort

Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin

Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems

Key role of cysteine residues and sulfenic acids in thermal- and H2O2-mediated modification of β-lactoglobulin

Key role of cysteine residues in thermal- and H2O2-mediated modification of beta-lactoglobulin

Kinetic Models for the Role of Protein Thiols during Oxidation in Beer.

Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone: A new mechanism to control Nε-(carboxymethyl)lysine levels in foods

Kinetics and mechanism of lactosylation of alpha-lactalbumin

Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere

Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production

Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices

Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links

Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups

Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin

Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula

Protein Thiols Undergo Reversible and Irreversible Oxidation during Chill Storage of Ground Beef as Detected by 4,4′-Dithiodipyridine

Protein oxidation in muscle foods: a review

Quality of pilsner malt and roasted malt during storage

Quantification of Protein-Derived Thiols during Atmosphere-Controlled Brewing in Laboratory Scale

Quantification of protein thiols using ThioGlo 1 fluorescent derivatives and HPLC separation

Quantitation of Protein Cysteine-Phenol Adducts in Minced Beef Containing 4-Methyl Catechol

Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

Quinone-induced protein modifications: Kinetic preference for reaction of 1,2-benzoquinones with thiol groups in proteins

Reduction of Nε-(carboxymethyl) lysine by (-)-epicatechin and (-)-epigallocatechin gallate: The involvement of a possible trapping mechanism by catechin quinones

Selection of Protease for Increased Solubilization of Protein Derived Thiols during Mashing with Limited Release of Free Amino Acids in Beer

Storage stability of pasteurized non-filtered beer

The Antibacterial Effect of Honey Derived from Various Danish Flora

The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort

The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage

The immunoproteasome is induced by cytokines and regulates apoptosis in human islets

Thiol–Quinone Adduct Formation in Myofibrillar Proteins Detected by LC-MS

Ultra‐high Temperature Treatment and Storage of Infant Formula Induces Dietary Protein Modifications, gut Dysfunction and Inflammation in Preterm Pigs