全部文献期刊学位论文会议报纸专利标准年鉴图书|学者科研项目
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作者:... Clemente Lemus-Flores , Jorge Galindo-García , Mario Estévez
来源:[J].Journal of Food Science and Technology(IF 1.123), 2016, Vol.53 (6), pp.2788-2796Springer
摘要:Abstract(#br)This study was conducted to analyze the impact of dietary avocado on the oxidative stability of lipids and proteins during pork processing. Loins from control (fed basic diet) and treated pigs (fed on avocado-supplemented diet) were roasted (102 °C/20 min) and s...
作者:... Valquíria C. S. Ferreira , Marta S. Madruga , Mario Estévez
来源:[J].Journal of Food Science and Technology(IF 1.123), 2016, Vol.53 (8), pp.3137-3146Springer
摘要:Abstract(#br)Broiler breast ( pectoralis major ) meat was submitted to salting with NaCl + NaNO3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide...
作者:... Fábio A. P. Silva , Sonia Ventanas , Mario Estévez
来源:[J].Journal of Food Science and Technology(IF 1.123), 2016, Vol.53 (6), pp.2760-2769Springer
摘要:Abstract(#br)The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlat...
作者:... Alicia Rodríguez , Marta S. Madruga , Mario Estévez
来源:[J].Free Radical Biology and Medicine(IF 5.271), 2019, Vol.135, pp.38-45Elsevier
摘要:Abstract(#br)Understanding of the mechanisms implicated in the protective role of probiotic bacteria is of the utmost scientific interest. This study provides original insight into the genetic and molecular basis of the responses of Lactobacillus reuteri PL503 against hydrog...
作者:Carolina Luna , Mario Estévez
来源:[J].Food Chemistry(IF 3.334), 2019, Vol.271, pp.87-93Elsevier
摘要:Abstract(#br)The ability of α-dicarbonyls, glyoxal (GO) and methyl-glyoxal (MGO) (2 M), to induce the formation of allysine in β-lactoglubulin (LAC), and myofibrillar proteins (MP) (2 mg/mL) during incubation at 80 °C for 48 h, was studied. Both GO and MGO induced the format...
作者:Tolga Akcan , Mario Estévez , Meltem Serdaroğlu
来源:[J].LWT - Food Science and Technology(IF 2.546), 2017, Vol.77, pp.323-331Elsevier
摘要:Abstract(#br)The aim of this study was to assess the effectiveness of whey protein isolate based edible films (WPFs) incorporated with natural antioxidant extracts (NAE) from laurel (LA, Laurus nobilis L.) or sage (SA, Salvia officinalis.) on the oxidative stability of cooke...
作者:... Sandra L. Martínez , Massami Shimokomaki , Mario Estévez
来源:[J].Food Chemistry(IF 3.334), 2017, Vol.215, pp.129-137Elsevier
摘要:Abstract(#br)The connections between the redox imbalance in post-mortem muscle, early protein oxidation and the onset of pale, soft and exudative (PSE) condition in chicken breast are studied. PSE was induced by incubation of post-mortem chicken carcasses at 37 °C for 200 mi...
作者:Mario Estévez , Phyllis K. Stein ...
来源:[J].Clinical Autonomic Research(IF 1.478), 2019, Vol.29 (6), pp.603-614Springer
摘要:Abstract(#br) Purpose(#br)Cardiac autonomic dysfunction manifests as reduced heart rate variability (HRV) in idiopathic Parkinson’s disease (PD), but no significant reduction has been found in PD patients who carry the LRRK2 mutation. Novel HRV features have not been investi...

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