Lista de obras - Mogens L Andersen - Dominio Público Uruguay

A role for taurine in mitochondrial function.

artículo científico publicado en 2010

Acid-catalysed autoreduction of ferrylmyoglobin in aqueous solution studied by freeze quenching and ESR spectroscopy

artículo científico publicado en 1999

Amino Acid and Protein Scavenging of Radicals Generated by Iron/Hydroperoxide System: An Electron Spin Resonance Spin Trapping Study

scientific article published on 01 December 2006

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

Caffeic acid as antioxidant in fish muscle: mechanism of synergism with endogenous ascorbic acid and alpha-tocopherol

artículo científico publicado en 2009

Catalase Expression Is Modulated by Vancomycin and Ciprofloxacin and Influences the Formation of Free Radicals in Staphylococcus aureus Cultures

artículo científico publicado en 2015

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

Characterization and reactivity of soot from fast pyrolysis of lignocellulosic compounds and monolignols

artículo científico publicado en 2018

Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology

artículo científico publicado en 2014

Cross-linking proteins by laccase-catalyzed oxidation: importance relative to other modifications

artículo científico publicado en 2008

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

Detection of radicals in single droplets of oil-in-water emulsions with the lipophilic fluorescent probe BODIPY(665/676) and confocal laser scanning microscopy.

artículo científico publicado en 2014

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

ESR spin trapping for characterization of radical formation in Lactobacillus acidophilus NCFM and Listeria innocua

artículo científico publicado en 2013

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

scientific article published on 27 June 2019

Effect of temperature and glassy states on the molecular mobility of solutes in frozen tuna muscle as studied by electron spin resonance spectroscopy with spin probe detection.

artículo científico publicado en 2004

Efficiency of Natural Phenolic Compounds Regenerating α-Tocopherol from α-Tocopheroxyl Radical

artículo científico publicado en 2007

Efficiency of hemoglobin from rainbow trout, cod, and herring in promotion of hydroperoxide-derived free radicals

artículo científico publicado en 2009

Electron spin resonance spin trapping for analysis of lipid oxidation in oils: inhibiting effect of the spin trap alpha-phenyl-N-tert-butylnitrone on lipid oxidation.

artículo científico publicado en 2005

Enzymatic cellulose oxidation is linked to lignin by long-range electron transfer

artículo científico publicado en 2015

Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose.

artículo científico publicado en 2013

Evidence for transfer of radicals between oil-in-water emulsion droplets as detected by the probe (E,E)-3,5-bis(4-phenyl-1,3-butadienyl)-4,4-difluoro-4-bora-3a,4a-diaza-s-indacene, BODIPY(665/676.).

artículo científico publicado en 2014

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

scientific article published on 27 February 2015

Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor

artículo científico publicado en 2006

Formation of radicals during heating lysine and glucose in solution with an intermediate water activity

artículo científico publicado en 2013

Galloylated polyphenols efficiently reduce alpha-tocopherol radicals in a phospholipid model system composed of sodium dodecyl sulfate (SDS) micelles.

artículo científico publicado en 2009

Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems

artículo científico publicado en 2012

Heat induced formation of free radicals in wheat flour

Heme-mediated production of free radicals via preformed lipid hydroperoxide fragmentation

artículo científico publicado en 2008

Heterometallic manganese/zinc-phytate complex as a model compound for metal storage in wheat grains.

artículo científico publicado en 2005

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

scientific article published on 20 January 2020

Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping

artículo científico publicado en 2009

In vivo ESR spin trapping detection of carbon-centered alpha-Farnesene radicals

artículo científico publicado en 2008

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 mediators on laccase catalyzed radical formation in lignin

Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma

artículo científico publicado en 2004

Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach.

artículo científico publicado en 2017

Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment

artículo científico publicado en 2018

Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media

scientific article published on 13 November 2018

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

artículo científico publicado en 2017

Liquid-core nanocellulose-shell capsules with tunable oxygen permeability

artículo científico publicado en 2015

Localized lipid autoxidation initiated by two-photon irradiation within single oil droplets in oil-in-water emulsions

artículo científico publicado en 2015

Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle

artículo científico publicado en 2005

Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.

artículo científico publicado en 2013

Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing

artículo científico publicado en 2001

Modifications of amino acids during ferulic acid-mediated, laccase-catalysed cross-linking of peptides

artículo científico publicado en 2009

Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathways

artículo científico publicado en 2013

Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (-)-epigallocatechin-3-gallate (EGCG) and green tea flavanols

scientific article published on 19 June 2020

Morphology and Structure of Solid Lipid Nanoparticles Loaded with High Concentrations of β-Carotene

artículo científico publicado en 2019

Multiresponse Kinetic Modeling of Heat-Induced Equilibrium of β-Carotene cis-trans Isomerization in Medium-Chain Triglyceride Oil

scientific article published on 07 January 2020

Oxidation of bovine serum albumin initiated by the Fenton reaction--effect of EDTA, tert-butylhydroperoxide and tetrahydrofuran

artículo científico publicado en 2006

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

artículo científico publicado en 2008

Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping

artículo científico publicado en 2008

Oxidative stability of whole wheat bread during storage

article published in 2011

Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil.

artículo científico publicado en 2013

Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: Effect of dextran and glucose syrup as main encapsulating materials

artículo científico publicado en 2019

Photooxidative degradation of beer bittering principles: a key step on the route to lightstruck flavor formation in beer

artículo científico publicado en 2005

Potential Antioxidants in Beer Assessed by ESR Spin Trapping

artículo científico publicado en 2000

Puerarin and Conjugate Bases as Radical Scavengers and Antioxidants: Molecular Mechanism and Synergism with β-Carotene

artículo científico publicado en 2007

Quality of pilsner malt and roasted malt during storage

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

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

artículo científico publicado en 2016

Radicaloid-type oxidative decomposition of beer bittering agents revealed.

artículo científico publicado en 2003

Reactivity of bovine whey proteins, peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis.

artículo científico publicado en 2004

Reduction of ferrylmyoglobin by the spin trapN-tert-butyl-α-phenylnitrone (PBN) in aqueous solution and during freezing

scientific article published on 01 April 2000

Reduction of ferrylmyoglobin by theanine and green tea catechins. Importance of specific Acid catalysis

artículo científico publicado en 2013

Storage stability of pasteurized non-filtered beer

article

The Question of High- or Low-Temperature Glass Transition in Frozen Fish. Construction of the Supplemented State Diagram for Tuna Muscle by Differential Scanning Calorimetry

scientific article published on 01 January 2003

The effect of pH on the oxidation of bovine serum albumin by hypervalent myoglobin species

artículo científico publicado en 2003

The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces.

artículo científico publicado en 2013

The role of phenolic compounds during formation of turbidity in an aromatic bitter

Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

artículo científico publicado en 2013

Volatile monoterpenes in black currant (Ribes nigrum L.) juice: effects of heating and enzymatic treatment by beta-glucosidase

artículo científico publicado en 2006

Lista de obras de Mogens L Andersen

A role for taurine in mitochondrial function.

Acid-catalysed autoreduction of ferrylmyoglobin in aqueous solution studied by freeze quenching and ESR spectroscopy

Amino Acid and Protein Scavenging of Radicals Generated by Iron/Hydroperoxide System: An Electron Spin Resonance Spin Trapping Study

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

Caffeic acid as antioxidant in fish muscle: mechanism of synergism with endogenous ascorbic acid and alpha-tocopherol

Catalase Expression Is Modulated by Vancomycin and Ciprofloxacin and Influences the Formation of Free Radicals in Staphylococcus aureus Cultures

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

Characterization and reactivity of soot from fast pyrolysis of lignocellulosic compounds and monolignols

Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology

Cross-linking proteins by laccase-catalyzed oxidation: importance relative to other modifications

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

Detection of radicals in single droplets of oil-in-water emulsions with the lipophilic fluorescent probe BODIPY(665/676) and confocal laser scanning microscopy.

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

ESR spin trapping for characterization of radical formation in Lactobacillus acidophilus NCFM and Listeria innocua

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

Effect of temperature and glassy states on the molecular mobility of solutes in frozen tuna muscle as studied by electron spin resonance spectroscopy with spin probe detection.

Efficiency of Natural Phenolic Compounds Regenerating α-Tocopherol from α-Tocopheroxyl Radical

Efficiency of hemoglobin from rainbow trout, cod, and herring in promotion of hydroperoxide-derived free radicals

Electron spin resonance spin trapping for analysis of lipid oxidation in oils: inhibiting effect of the spin trap alpha-phenyl-N-tert-butylnitrone on lipid oxidation.

Enzymatic cellulose oxidation is linked to lignin by long-range electron transfer

Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose.

Evidence for transfer of radicals between oil-in-water emulsion droplets as detected by the probe (E,E)-3,5-bis(4-phenyl-1,3-butadienyl)-4,4-difluoro-4-bora-3a,4a-diaza-s-indacene, BODIPY(665/676.).

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

Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor

Formation of radicals during heating lysine and glucose in solution with an intermediate water activity

Galloylated polyphenols efficiently reduce alpha-tocopherol radicals in a phospholipid model system composed of sodium dodecyl sulfate (SDS) micelles.

Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems

Heat induced formation of free radicals in wheat flour

Heme-mediated production of free radicals via preformed lipid hydroperoxide fragmentation

Heterometallic manganese/zinc-phytate complex as a model compound for metal storage in wheat grains.

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping

In vivo ESR spin trapping detection of carbon-centered alpha-Farnesene radicals

Influence of Barley Varieties on Wort Quality and Performance

Influence of Malt Roasting on the Oxidative Stability of Sweet Wort

Influence of mediators on laccase catalyzed radical formation in lignin

Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma

Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach.

Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment

Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media

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

Liquid-core nanocellulose-shell capsules with tunable oxygen permeability

Localized lipid autoxidation initiated by two-photon irradiation within single oil droplets in oil-in-water emulsions

Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle

Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.

Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing

Modifications of amino acids during ferulic acid-mediated, laccase-catalysed cross-linking of peptides

Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathways

Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (-)-epigallocatechin-3-gallate (EGCG) and green tea flavanols

Morphology and Structure of Solid Lipid Nanoparticles Loaded with High Concentrations of β-Carotene

Multiresponse Kinetic Modeling of Heat-Induced Equilibrium of β-Carotene cis-trans Isomerization in Medium-Chain Triglyceride Oil

Oxidation of bovine serum albumin initiated by the Fenton reaction--effect of EDTA, tert-butylhydroperoxide and tetrahydrofuran

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

Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping

Oxidative stability of whole wheat bread during storage

Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil.

Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: Effect of dextran and glucose syrup as main encapsulating materials

Photooxidative degradation of beer bittering principles: a key step on the route to lightstruck flavor formation in beer

Potential Antioxidants in Beer Assessed by ESR Spin Trapping

Puerarin and Conjugate Bases as Radical Scavengers and Antioxidants: Molecular Mechanism and Synergism with β-Carotene

Quality of pilsner malt and roasted malt during storage

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

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

Radicaloid-type oxidative decomposition of beer bittering agents revealed.

Reactivity of bovine whey proteins, peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis.

Reduction of ferrylmyoglobin by the spin trapN-tert-butyl-α-phenylnitrone (PBN) in aqueous solution and during freezing

Reduction of ferrylmyoglobin by theanine and green tea catechins. Importance of specific Acid catalysis

Storage stability of pasteurized non-filtered beer

The Question of High- or Low-Temperature Glass Transition in Frozen Fish. Construction of the Supplemented State Diagram for Tuna Muscle by Differential Scanning Calorimetry

The effect of pH on the oxidation of bovine serum albumin by hypervalent myoglobin species

The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces.

The role of phenolic compounds during formation of turbidity in an aromatic bitter

Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

Volatile monoterpenes in black currant (Ribes nigrum L.) juice: effects of heating and enzymatic treatment by beta-glucosidase