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For: Bechaux J, de La Pomélie D, Théron L, Santé-lhoutellier V, Gatellier P. Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review. Food Chem 2018;268:27-39. [DOI: 10.1016/j.foodchem.2018.06.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 05/28/2018] [Accepted: 06/04/2018] [Indexed: 12/13/2022]
Number Cited by Other Article(s)
1
Bonifacie A, Aubry L, Sayd T, Bourillon S, Duval A, Kombolo M, Nassy G, Promeyrat A, Santé-Lhoutellier V, Théron L. Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation. Food Res Int 2024;195:114969. [PMID: 39277238 DOI: 10.1016/j.foodres.2024.114969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 08/12/2024] [Accepted: 08/20/2024] [Indexed: 09/17/2024]
2
Li F, Wu X, Liang Y, Wu W. Potential implications of oxidative modification on dietary protein nutritional value: A review. Compr Rev Food Sci Food Saf 2023;22:714-751. [PMID: 36527316 DOI: 10.1111/1541-4337.13090] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 11/06/2022] [Accepted: 11/21/2022] [Indexed: 12/23/2022]
3
In vitro digestion of nitrite and nitrate preserved fermented sausages - New understandings of nitroso-compounds' chemical reactivity in the digestive tract. Food Chem X 2022;16:100474. [PMID: 36263244 PMCID: PMC9574701 DOI: 10.1016/j.fochx.2022.100474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022]  Open
4
Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventional, Test Kit and Chromatographic Assays. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02376-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
5
Glucose boosts protein oxidation/nitration during simulated gastric digestion of myofibrillar proteins by creating a severe pro-oxidative environment. Food Chem 2022;397:133805. [PMID: 35914463 DOI: 10.1016/j.foodchem.2022.133805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 11/24/2022]
6
Hu S, Lin S, Liu Y, He X, Zhang S, Sun N. Exploration of Iron-Binding Mode, Digestion Kinetics, and Iron Absorption Behavior of Antarctic Krill–Derived Heptapeptide–Iron Complex. Food Res Int 2022;154:110996. [DOI: 10.1016/j.foodres.2022.110996] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 01/16/2022] [Accepted: 02/02/2022] [Indexed: 01/20/2023]
7
Bal-Prylypko L, Yancheva M, Paska M, Ryabovol M, Nikolaenko M, Israelian V, Pylypchuk O, Tverezovska N, Kushnir Y, Nazarenko M. The study of the intensification of technological parameters of the sausage production process. POTRAVINARSTVO 2022. [DOI: 10.5219/1712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]  Open
8
de La Pomelie D, Leroy S, Talon R, Ruiz P, Gatellier P, Santé-Lhoutellier V. Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion. Foods 2021;10:foods10102415. [PMID: 34681467 PMCID: PMC8535473 DOI: 10.3390/foods10102415] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 09/26/2021] [Accepted: 10/08/2021] [Indexed: 01/02/2023]  Open
9
Zhang Y, Tian X, Jiao Y, Liu Q, Li R, Wang W. An out of box thinking: the changes of iron-porphyrin during meat processing and gastrointestinal tract and some methods for reducing its potential health hazard. Crit Rev Food Sci Nutr 2021;63:1390-1405. [PMID: 34387535 DOI: 10.1080/10408398.2021.1963946] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
10
Hu S, Lin S, Wang D, Zhang S, Sun N. Antarctic krill-derived peptides with consecutive Glu residues enhanced iron binding, solubility, and absorption. Food Funct 2021;12:8615-8625. [PMID: 34346465 DOI: 10.1039/d1fo01405f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
11
Bonifacie A, Gatellier P, Promeyrat A, Nassy G, Picgirard L, Scislowski V, Santé-Lhoutellier V, Théron L. New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation. Foods 2021;10:852. [PMID: 33919785 PMCID: PMC8070781 DOI: 10.3390/foods10040852] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/09/2021] [Accepted: 04/10/2021] [Indexed: 01/02/2023]  Open
12
Huang Y, Cao D, Chen Z, Chen B, Li J, Guo J, Dong Q, Liu L, Wei Q. Red and processed meat consumption and cancer outcomes: Umbrella review. Food Chem 2021;356:129697. [PMID: 33838606 DOI: 10.1016/j.foodchem.2021.129697] [Citation(s) in RCA: 60] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 03/18/2021] [Accepted: 03/22/2021] [Indexed: 02/08/2023]
13
Man Y, Xu T, Adhikari B, Zhou C, Wang Y, Wang B. Iron supplementation and iron-fortified foods: a review. Crit Rev Food Sci Nutr 2021;62:4504-4525. [PMID: 33506686 DOI: 10.1080/10408398.2021.1876623] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
14
Bonifacie A, Promeyrat A, Nassy G, Gatellier P, Santé-Lhoutellier V, Théron L. Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation. Food Chem 2021;348:129073. [PMID: 33524692 DOI: 10.1016/j.foodchem.2021.129073] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 12/17/2020] [Accepted: 01/06/2021] [Indexed: 02/02/2023]
15
Estévez M, Geraert PA, Liu R, Delgado J, Mercier Y, Zhang W. Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review. Meat Sci 2020;163:108087. [DOI: 10.1016/j.meatsci.2020.108087] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 01/21/2020] [Accepted: 02/10/2020] [Indexed: 12/31/2022]
16
Bechaux J, Gatellier P, Le Page JF, Drillet Y, Sante-Lhoutellier V. A comprehensive review of bioactive peptides obtained from animal byproducts and their applications. Food Funct 2020;10:6244-6266. [PMID: 31577308 DOI: 10.1039/c9fo01546a] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
17
Suami RB, Al Salah DMM, Kabala CD, Otamonga JP, Mulaji CK, Mpiana PT, Poté JW. Assessment of metal concentrations in oysters and shrimp from Atlantic Coast of the Democratic Republic of the Congo. Heliyon 2019;5:e03049. [PMID: 32083201 PMCID: PMC7019083 DOI: 10.1016/j.heliyon.2019.e03049] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 09/08/2019] [Accepted: 12/11/2019] [Indexed: 11/23/2022]  Open
18
Hellwig M. Die Chemie der Proteinoxidation in Lebensmitteln. Angew Chem Int Ed Engl 2019. [DOI: 10.1002/ange.201814144] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
19
Kanner J, Shpaizer A, Nelgas L, Tirosh O. S-Nitroso-N-acetylcysteine (NAC-SNO) as an Antioxidant in Cured Meat and Stomach Medium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019;67:10930-10936. [PMID: 31496247 DOI: 10.1021/acs.jafc.9b03741] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
20
Hellwig M. The Chemistry of Protein Oxidation in Food. Angew Chem Int Ed Engl 2019;58:16742-16763. [PMID: 30919556 DOI: 10.1002/anie.201814144] [Citation(s) in RCA: 116] [Impact Index Per Article: 23.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Indexed: 12/17/2022]
21
de La Pomélie D, Santé-Lhoutellier V, Sayd T, Théron L, Gatellier P. Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transit. Food Chem 2019;281:231-235. [DOI: 10.1016/j.foodchem.2018.12.094] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 11/16/2018] [Accepted: 12/18/2018] [Indexed: 12/11/2022]
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