The Experts below are selected from a list of 309 Experts worldwide ranked by ideXlab platform
C M Beach - One of the best experts on this subject based on the ideXlab platform.
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Lipid oxidation–induced oxidation in emu and ostrich myoglobins ☆
Meat Science, 2014Co-Authors: M N Nair, Surendranath P. Suman, P Joseph, S. Li, C M BeachAbstract:Emu and ostrich are Ratites gaining increasing popularity as sources of low-fat meats. Secondary products of lipid oxidation, such as 4-hydroxy-2-nonenal (HNE), compromise myoglobin redox stability in a species-specific manner. However, the molecular basis of lipid oxidation–induced oxidation in Ratite myoglobins has not been investigated. Therefore, our objective was to characterize lipid oxidation–induced oxidation in Ratite myoglobins, in comparison with beef myoglobin. At physiological condition (pH 7.4, 37 °C) HNE accelerated (P
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Lipid oxidation-induced oxidation in emu and ostrich myoglobins.
Meat science, 2013Co-Authors: M N Nair, Surendranath P. Suman, P Joseph, S. Li, C M BeachAbstract:Emu and ostrich are Ratites gaining increasing popularity as sources of low-fat meats. Secondary products of lipid oxidation, such as 4-hydroxy-2-nonenal (HNE), compromise myoglobin redox stability in a species-specific manner. However, the molecular basis of lipid oxidation-induced oxidation in Ratite myoglobins has not been investigated. Therefore, our objective was to characterize lipid oxidation-induced oxidation in Ratite myoglobins, in comparison with beef myoglobin. At physiological condition (pH7.4, 37 °C) HNE accelerated (P
M N Nair - One of the best experts on this subject based on the ideXlab platform.
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Lipid oxidation–induced oxidation in emu and ostrich myoglobins ☆
Meat Science, 2014Co-Authors: M N Nair, Surendranath P. Suman, P Joseph, S. Li, C M BeachAbstract:Emu and ostrich are Ratites gaining increasing popularity as sources of low-fat meats. Secondary products of lipid oxidation, such as 4-hydroxy-2-nonenal (HNE), compromise myoglobin redox stability in a species-specific manner. However, the molecular basis of lipid oxidation–induced oxidation in Ratite myoglobins has not been investigated. Therefore, our objective was to characterize lipid oxidation–induced oxidation in Ratite myoglobins, in comparison with beef myoglobin. At physiological condition (pH 7.4, 37 °C) HNE accelerated (P
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Lipid oxidation-induced oxidation in emu and ostrich myoglobins.
Meat science, 2013Co-Authors: M N Nair, Surendranath P. Suman, P Joseph, S. Li, C M BeachAbstract:Emu and ostrich are Ratites gaining increasing popularity as sources of low-fat meats. Secondary products of lipid oxidation, such as 4-hydroxy-2-nonenal (HNE), compromise myoglobin redox stability in a species-specific manner. However, the molecular basis of lipid oxidation-induced oxidation in Ratite myoglobins has not been investigated. Therefore, our objective was to characterize lipid oxidation-induced oxidation in Ratite myoglobins, in comparison with beef myoglobin. At physiological condition (pH7.4, 37 °C) HNE accelerated (P
S. Li - One of the best experts on this subject based on the ideXlab platform.
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Lipid oxidation–induced oxidation in emu and ostrich myoglobins ☆
Meat Science, 2014Co-Authors: M N Nair, Surendranath P. Suman, P Joseph, S. Li, C M BeachAbstract:Emu and ostrich are Ratites gaining increasing popularity as sources of low-fat meats. Secondary products of lipid oxidation, such as 4-hydroxy-2-nonenal (HNE), compromise myoglobin redox stability in a species-specific manner. However, the molecular basis of lipid oxidation–induced oxidation in Ratite myoglobins has not been investigated. Therefore, our objective was to characterize lipid oxidation–induced oxidation in Ratite myoglobins, in comparison with beef myoglobin. At physiological condition (pH 7.4, 37 °C) HNE accelerated (P
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Lipid oxidation-induced oxidation in emu and ostrich myoglobins.
Meat science, 2013Co-Authors: M N Nair, Surendranath P. Suman, P Joseph, S. Li, C M BeachAbstract:Emu and ostrich are Ratites gaining increasing popularity as sources of low-fat meats. Secondary products of lipid oxidation, such as 4-hydroxy-2-nonenal (HNE), compromise myoglobin redox stability in a species-specific manner. However, the molecular basis of lipid oxidation-induced oxidation in Ratite myoglobins has not been investigated. Therefore, our objective was to characterize lipid oxidation-induced oxidation in Ratite myoglobins, in comparison with beef myoglobin. At physiological condition (pH7.4, 37 °C) HNE accelerated (P
P Joseph - One of the best experts on this subject based on the ideXlab platform.
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Lipid oxidation–induced oxidation in emu and ostrich myoglobins ☆
Meat Science, 2014Co-Authors: M N Nair, Surendranath P. Suman, P Joseph, S. Li, C M BeachAbstract:Emu and ostrich are Ratites gaining increasing popularity as sources of low-fat meats. Secondary products of lipid oxidation, such as 4-hydroxy-2-nonenal (HNE), compromise myoglobin redox stability in a species-specific manner. However, the molecular basis of lipid oxidation–induced oxidation in Ratite myoglobins has not been investigated. Therefore, our objective was to characterize lipid oxidation–induced oxidation in Ratite myoglobins, in comparison with beef myoglobin. At physiological condition (pH 7.4, 37 °C) HNE accelerated (P
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Lipid oxidation-induced oxidation in emu and ostrich myoglobins.
Meat science, 2013Co-Authors: M N Nair, Surendranath P. Suman, P Joseph, S. Li, C M BeachAbstract:Emu and ostrich are Ratites gaining increasing popularity as sources of low-fat meats. Secondary products of lipid oxidation, such as 4-hydroxy-2-nonenal (HNE), compromise myoglobin redox stability in a species-specific manner. However, the molecular basis of lipid oxidation-induced oxidation in Ratite myoglobins has not been investigated. Therefore, our objective was to characterize lipid oxidation-induced oxidation in Ratite myoglobins, in comparison with beef myoglobin. At physiological condition (pH7.4, 37 °C) HNE accelerated (P
Surendranath P. Suman - One of the best experts on this subject based on the ideXlab platform.
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Lipid oxidation–induced oxidation in emu and ostrich myoglobins ☆
Meat Science, 2014Co-Authors: M N Nair, Surendranath P. Suman, P Joseph, S. Li, C M BeachAbstract:Emu and ostrich are Ratites gaining increasing popularity as sources of low-fat meats. Secondary products of lipid oxidation, such as 4-hydroxy-2-nonenal (HNE), compromise myoglobin redox stability in a species-specific manner. However, the molecular basis of lipid oxidation–induced oxidation in Ratite myoglobins has not been investigated. Therefore, our objective was to characterize lipid oxidation–induced oxidation in Ratite myoglobins, in comparison with beef myoglobin. At physiological condition (pH 7.4, 37 °C) HNE accelerated (P
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Lipid oxidation-induced oxidation in emu and ostrich myoglobins.
Meat science, 2013Co-Authors: M N Nair, Surendranath P. Suman, P Joseph, S. Li, C M BeachAbstract:Emu and ostrich are Ratites gaining increasing popularity as sources of low-fat meats. Secondary products of lipid oxidation, such as 4-hydroxy-2-nonenal (HNE), compromise myoglobin redox stability in a species-specific manner. However, the molecular basis of lipid oxidation-induced oxidation in Ratite myoglobins has not been investigated. Therefore, our objective was to characterize lipid oxidation-induced oxidation in Ratite myoglobins, in comparison with beef myoglobin. At physiological condition (pH7.4, 37 °C) HNE accelerated (P
