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Items: 1 to 20 of 168

1.

Genistein Binding to Copper(II)-Solvent Dependence and Effects on Radical Scavenging.

Yang J, Xu Y, Liu HY, Han RM, Zhang JP, Skibsted LH.

Molecules. 2017 Oct 18;22(10). pii: E1757. doi: 10.3390/molecules22101757.

PMID:
29057848
2.

Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands.

Tang N, Skibsted LH.

J Agric Food Chem. 2017 Oct 4;65(39):8727-8743. doi: 10.1021/acs.jafc.7b02998. Epub 2017 Sep 25.

PMID:
28905624
3.

Mate extract as feed additive for improvement of beef quality.

de Zawadzki A, Arrivetti LOR, Vidal MP, Catai JR, Nassu RT, Tullio RR, Berndt A, Oliveira CR, Ferreira AG, Neves-Junior LF, Colnago LA, Skibsted LH, Cardoso DR.

Food Res Int. 2017 Sep;99(Pt 1):336-347. doi: 10.1016/j.foodres.2017.05.033. Epub 2017 May 30.

PMID:
28784491
4.

Sequential Proton Loss Electron Transfer in Deactivation of Iron(IV) Binding Protein by Tyrosine Based Food Components.

Tang N, Skibsted LH.

J Agric Food Chem. 2017 Aug 2;65(30):6195-6210. doi: 10.1021/acs.jafc.7b02420. Epub 2017 Jul 18.

PMID:
28681604
5.

Singlet Fission Reaction of Light-Exposed β-Carotene Bound to Bovine Serum Albumin. A Novel Mechanism in Protection of Light-Exposed Tissue by Dietary Carotenoids.

Chang HT, Chang YQ, Han RM, Wang P, Zhang JP, Skibsted LH.

J Agric Food Chem. 2017 Jul 26;65(29):6058-6062. doi: 10.1021/acs.jafc.7b01616. Epub 2017 Jul 10.

PMID:
28669184
6.

Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding.

Tang N, Skibsted LH.

Food Res Int. 2016 Nov;89(Pt 1):749-755. doi: 10.1016/j.foodres.2016.10.002. Epub 2016 Oct 5.

PMID:
28460975
7.

Regeneration of β-Carotene from Radical Cation by Eugenol, Isoeugenol, and Clove Oil in the Marcus Theory Inverted Region for Electron Transfer.

Chang HT, Cheng H, Han RM, Wang P, Zhang JP, Skibsted LH.

J Agric Food Chem. 2017 Feb 1;65(4):908-912. doi: 10.1021/acs.jafc.6b04708. Epub 2017 Jan 17.

PMID:
28061030
8.

Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts.

Melo PS, Arrivetti LOR, Alencar SM, Skibsted LH.

Food Chem. 2016 Dec 15;213:440-449. doi: 10.1016/j.foodchem.2016.06.101. Epub 2016 Jun 30.

PMID:
27451202
9.

Binding to Bovine Serum Albumin Protects β-Carotene against Oxidative Degradation.

Chang HT, Cheng H, Han RM, Zhang JP, Skibsted LH.

J Agric Food Chem. 2016 Jul 27;64(29):5951-7. doi: 10.1021/acs.jafc.6b02436. Epub 2016 Jul 18.

PMID:
27399620
10.

Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin.

Zhou F, Jongberg S, Zhao M, Sun W, Skibsted LH.

J Agric Food Chem. 2016 Jun 8;64(22):4618-26. doi: 10.1021/acs.jafc.6b01168. Epub 2016 May 31.

PMID:
27217062
11.

Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation.

Paganelli MO, Grossi AB, Dores-Silva PR, Borges JC, Cardoso DR, Skibsted LH.

Food Chem. 2016 Nov 1;210:491-9. doi: 10.1016/j.foodchem.2016.04.109. Epub 2016 Apr 23.

12.

Calcium Binding to Amino Acids and Small Glycine Peptides in Aqueous Solution: Toward Peptide Design for Better Calcium Bioavailability.

Tang N, Skibsted LH.

J Agric Food Chem. 2016 Jun 1;64(21):4376-89. doi: 10.1021/acs.jafc.6b01534. Epub 2016 May 16.

PMID:
27159329
13.

Calcium d-Saccharate: Aqueous Solubility, Complex Formation, and Stabilization of Supersaturation.

Garcia AC, Vavrusova M, Skibsted LH.

J Agric Food Chem. 2016 Mar 23;64(11):2352-60. doi: 10.1021/acs.jafc.6b00166. Epub 2016 Mar 9.

PMID:
26934422
14.

Short-term effects of dietary advanced glycation end products in rats.

Poulsen MW, Andersen JM, Hedegaard RV, Madsen AN, Krath BN, Monošík R, Bak MJ, Nielsen J, Holst B, Skibsted LH, Larsen LH, Dragsted LO.

Br J Nutr. 2016 Feb 28;115(4):629-36. doi: 10.1017/S0007114515004833.

PMID:
26824730
15.

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

Jongberg S, Lund MN, Pattison DI, Skibsted LH, Davies MJ.

Food Chem. 2016 May 15;199:36-41. doi: 10.1016/j.foodchem.2015.11.120. Epub 2015 Nov 27.

PMID:
26775941
16.

Astaxanthin Protecting Membrane Integrity against Photosensitized Oxidation through Synergism with Other Carotenoids.

Du HH, Liang R, Han RM, Zhang JP, Skibsted LH.

J Agric Food Chem. 2015 Oct 21;63(41):9124-30. doi: 10.1021/acs.jafc.5b03658. Epub 2015 Oct 7.

PMID:
26429551
17.

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

Jongberg S, Utrera M, Morcuende D, Lund MN, Skibsted LH, Estévez M.

J Agric Food Chem. 2015 Sep 30;63(38):8501-9. doi: 10.1021/acs.jafc.5b02551. Epub 2015 Sep 17.

PMID:
26348706
18.

Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High-Pressure Processed Fish.

Figueirêdo BC, Bragagnolo N, Skibsted LH, Orlien V.

J Food Sci. 2015 Aug;80(8):C1646-53. doi: 10.1111/1750-3841.12964. Epub 2015 Jul 28.

PMID:
26219922
19.

pH dependent antioxidant activity of lettuce (L. sativa) and synergism with added phenolic antioxidants.

Altunkaya A, Gökmen V, Skibsted LH.

Food Chem. 2016 Jan 1;190:25-32. doi: 10.1016/j.foodchem.2015.05.069. Epub 2015 May 16.

PMID:
26212937
20.

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

Wang Y, Hougaard AB, Paulander W, Skibsted LH, Ingmer H, Andersen ML.

Appl Environ Microbiol. 2015 Sep;81(18):6393-8. doi: 10.1128/AEM.01199-15. Epub 2015 Jul 6.

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