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Protein−Lipid Interactions during Liposome Oxidation with Added Anthocyanin and Other Phenolic Compounds

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Formation of dityrosine and other fluorescent amino acids by reaction of amino acids with lipid hydroperoxides

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Effect of droplet size on lipid oxidation rates of oil‐in‐water emulsions stabilized by protein

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Recent advances in assessment of marine lipid oxidation by using fluorescence

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Antioxidant activity of flavonol aglycones and their glycosides in methyl linoleate

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Free radical-lipid interactions and their pathological consequences

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Metabolic activation of mutagenic tryptophan pyrolysis products (Trp-P-1 and Trp-P-2) by a purified cytochrome P-450-dependent monooxygenase system

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Liver cancer and precancerous changes in rats induced by the basic fraction of tryptophan pyrolysate

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Fluorometric assay of proteins in the nanogram range

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Study on the Inhibitory Effect of Tannins and Flavonoids against the 1,1-Diphenyl-2-picrylhydrazyl Radical

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The specificity of proanthocyanidin-protein interactions.

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Characteristics of oil–water emulsions stabilised by an industrial α-lactalbumin concentrate, cross-linked before and after emulsification, by a microbial transglutaminase

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Inactivation of ribonuclease and other enzymes by peroxidizing lipids and by malonaldehyde

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Fluorescence formation by interaction of albacore (Thunnus alalunga) muscle with acetaldehyde in a model system

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Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions

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Oxidation of tryptophan in the presence of oxidizing methyl linoleate

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Changes induced in .beta.-lactoglobulin B following interactions with linoleic acid 13-hydroperoxide

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Inhibition of Low-Density Lipoprotein Oxidation by Carnosine and Histidine

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Elucidation of Protein−Lipid Interactions in a Lysozyme−Corn Oil System by Fourier Transform Raman Spectroscopy

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Interface Characterization and Aging of Bovine Serum Albumin Stabilized Oil-in-Water Emulsions As Revealed by Front-Surface Fluorescence

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Berry Phenolics and Their Antioxidant Activity

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Tannin−Protein Complexes as Radical Scavengers and Radical Sinks

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Antioxidant Activity of Anthocyanins and Their Aglycons

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Interaction of peroxidizing methyl linoleate with some proteins and amino acids

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Role of lipoxygenase and lipid oxidation in quality of oilseeds

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Reactivity of Lysine Moieties toward γ-Hydroxy-α,β-unsaturated Epoxides: A Model Study on Protein−Lipid Oxidation Product Interaction

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Antioxidative Activity of Lysine/13-Hydroperoxy-9(Z),11(E)-octadecadienoic Acid Reaction Products

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Oxidation of Free Tryptophan and Tryptophan Residues in Peptides and Proteins

inferredcites →https://doi.org/10.1021/jf980733ropenalex-snapshot

Effect of pH and Temperature on Comparative Antioxidant Activity of Nonenzymatically Browned Proteins Produced by Reaction with Oxidized Lipids and Carbohydrates

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Antioxidant Activity of Plant Extracts Containing Phenolic Compounds

inferredcites →https://doi.org/10.1021/tx980218nopenalex-snapshot

Modification of Histidine Residues by 4,5-Epoxy-2-alkenals

inferredcites →https://doi.org/10.1042/bj3050643openalex-snapshot

Protein hydroperoxides can give rise to reactive free radicals

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Oxidants and human disease: some new concepts 1

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Interactions Between Lipids and Milk Proteins in Emulsion

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FLUORESCENCE AND THE LOCATION OF TRYPTOPHAN RESIDUES IN PROTEIN MOLECULES

inferredcites →https://doi.org/10.1126/science.7244619openalex-snapshot

Carcinogenicity in Mice of Mutagenic Compounds from a Tryptophan Pyrolyzate

inferredcites →https://doi.org/10.1248/cpb.40.2138openalex-snapshot

Characteristics of Fluorescence Formed by the Reaction of Proteins with Unsaturated Aldehydes, Possible Degradation Products of Lipid Radicals.

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk

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Analysis of tryptophan oxidation by fluorescence spectroscopy: Effect of metal-catalyzed oxidation and selected phenolic compounds

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Lipid Bilayer Composition Affects Transmembrane Protein Orientation and Function

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Café (Coffea arabica, L.) submetido a diferentes condições de torrefação: caracterização química e avaliação da atividade antioxidante e sensorial

inferred← citeshttps://doi.org/10.11606/t.9.2016.tde-05122016-172803openalex-snapshot

Estudo das interações isoflavonas e proteínas da soja: efeitos sobre a digestibilidade e capacidade antioxidante

inferred← citeshttps://doi.org/10.1201/9781420045307.ch13openalex-snapshot

Determination of Oxidation

inferred← citeshttps://doi.org/10.1201/9781420045338.ch8openalex-snapshot

Determination of Oxidation

inferred← citeshttps://doi.org/10.1201/9781439822395.ch11openalex-snapshot

Analysis of Interaction Products of Oxidized Lipids with Amino Acids, Proteins, and Carbohydrates

inferred← citeshttps://doi.org/10.1515/pjfns-2016-0024openalex-snapshot

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

inferred← citeshttps://doi.org/10.1533/9780857097903.43openalex-snapshot

Antioxidant action in multiphase systems

inferred← citeshttps://doi.org/10.1533/9781845694784.2.263openalex-snapshot

Additives for environmentally compatible active food packaging

inferred← citeshttps://doi.org/10.1590/1981-6723.12324openalex-snapshot

Juçara (Euterpe edulis Martius) pulp drum drying: An alternative technology for premium fruit ingredients

inferred← citeshttps://doi.org/10.1590/s0101-20612013000500004openalex-snapshot

Changes in the physicochemical and microbiological properties of frozen araça pulp during storage

inferred← citeshttps://doi.org/10.17159/sajs.2015/20140347openalex-snapshot

Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract

inferred← citeshttps://doi.org/10.18174/634081openalex-snapshot

Spatiotemporal mapping of lipid and protein oxidation in food emulsions

inferred← citeshttps://doi.org/10.18174/640814openalex-snapshot

Iron encapsulation strategies to mitigate lipid oxidation in food emulsions

inferred← citeshttps://doi.org/10.21203/rs.3.rs-883530/v1openalex-snapshot

An Alternative to Increase Accumulation of Phenolic Compound in Grapevine Callus Cultures: Chemical Mutagen Applications

inferred← citeshttps://doi.org/10.2139/ssrn.5986075openalex-snapshot

The Effects of Different Thawing And Cooking Methods on Basa Fish Quality Properties

inferred← citeshttps://doi.org/10.2147/jep.s161782openalex-snapshot

Effects of blackberry (Morus nigra) fruit juice on levodopa-induced dyskinesia in a mice model of Parkinson's disease

inferred← citeshttps://doi.org/10.32712/2446-4775.2007.71openalex-snapshot

Estabilidade de Corantes e Pigmentos de Origem Vegetal

inferred← citeshttps://doi.org/10.3382/ps/pev094openalex-snapshot

Oxidative damage to poultry: from farm to fork

inferred← citeshttps://doi.org/10.3389/fsufs.2026.1870051openalex-snapshot

Development of low-calorie high protein cookies by replacing solid-fat with Brewer’s spent grains protein-based oleogel

inferred← citeshttps://doi.org/10.3390/app14156657openalex-snapshot

Oxidative Modifications of Proteins and Lipids of Dried Semen, Urine, and Saliva Stains as a Function of Age in Forensic Context

inferred← citeshttps://doi.org/10.3390/foods10102497openalex-snapshot

Physico-Chemical Characteristics and Lipid Oxidative Stability of Zebra (Equus Burchelli) Droëwors Made Using Different Levels of Sheep Fat

inferred← citeshttps://doi.org/10.3390/foods12193603openalex-snapshot

Advanced Insights into Walnut Protein: Structure, Physiochemical Properties and Applications

inferred← citeshttps://doi.org/10.3390/foods13213489openalex-snapshot

Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks

inferred← citeshttps://doi.org/10.3390/molecules23010026openalex-snapshot

Biochemical Properties and Neuroprotective Effects of Compounds in Various Species of Berries

inferred← citeshttps://doi.org/10.3390/molecules24183389openalex-snapshot

New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (Oryza sativa L.)

inferred← citeshttps://doi.org/10.3390/pr12071416openalex-snapshot

Harnessing the Potential of Harpin Proteins: Elicitation Strategies for Enhanced Secondary Metabolite Accumulation in Grapevine Callus Cultures

inferred← citeshttps://doi.org/10.3746/pnf.2018.23.1.35openalex-snapshot

Antioxidant Activities of Selected Berries and Their Free, Esterified, and Insoluble-Bound Phenolic Acid Contents

inferred← citeshttps://doi.org/10.38137/vftd.1096571openalex-snapshot

ENKAPSÜLASYON VE GIDA TEKNOLOJİSİNDE KULLANIMI

inferred← citeshttps://doi.org/10.3923/jbs.2007.1412.1417openalex-snapshot

Effect of Sugar Treatment on Stability of Anthocyanin Pigments in Berries

inferred← citeshttps://doi.org/10.47495/okufbed.1103541openalex-snapshot

Antosiyaninlerin Yapısı, Hücrede Biyosentezi, Etkinlikleri ve Kullanım Alanları

inferred← citeshttps://doi.org/10.5851/kosfa.2022.e23openalex-snapshot

Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage

inferred← citeshttps://doi.org/10.5897/jmpr12.135openalex-snapshot

Comparison of phenolic compounds content in indeciduous Quercus species

inferred← citeshttps://doi.org/10.5897/jmpr12.997openalex-snapshot

Polyphenolic content and antioxidant activity of leaf extracts from Quercus durifolia, Quercus eduardii, Quercus sideroxyla and Quercus resinosa

inferred← citeshttps://doi.org/10.7176/jbah/11-22-05openalex-snapshot

An Alternative to Increase Accumulation of Phenolic Compounds in Grapevine Callus Cultures: Chemical Mutagen Applications

inferred← citeshttps://doi.org/10.82308/50180openalex-snapshot

Optimization of microwave-assisted extraction of antioxidants from potato peels

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