Published in J Agric Food Chem on May 04, 2005
Photo, thermal and chemical degradation of riboflavin. Beilstein J Org Chem (2014) 0.97
Photosensitized oxidation of hypoxanthine and xanthine by aluminum phthalocyanine tetrasulfonate. Role of the alkylating quinone 2,5-dichloro-diaziridinyl-1,4-benzoquinone. Photochem Photobiol (2008) 0.82
Optimally interacting minds. Science (2010) 4.01
Advanced glycation endproducts in food and their effects on health. Food Chem Toxicol (2013) 1.94
Coming to terms: quantifying the benefits of linguistic coordination. Psychol Sci (2012) 1.43
Activation of carbon dioxide by bicyclic amidines. J Org Chem (2004) 1.31
What failure in collective decision-making tells us about metacognition. Philos Trans R Soc Lond B Biol Sci (2012) 1.14
Hydroxyl radical reaction with trans-resveratrol: initial carbon radical adduct formation followed by rearrangement to phenoxyl radical. J Phys Chem B (2012) 1.10
Molecular gastronomy: a new emerging scientific discipline. Chem Rev (2010) 1.06
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Sci (2006) 1.06
Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. Meat Sci (2007) 1.02
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Sci (2007) 1.00
Together, slowly but surely: the role of social interaction and feedback on the build-up of benefit in collective decision-making. J Exp Psychol Hum Percept Perform (2011) 0.98
Comparison of flavonoids and isoflavonoids as antioxidants. J Agric Food Chem (2009) 0.98
Puerarin and conjugate bases as radical scavengers and antioxidants: molecular mechanism and synergism with beta-carotene. J Agric Food Chem (2007) 0.98
Nitric oxide donor trans-[RuCl([15]aneN)NO] as a possible therapeutic approach for Chagas' disease. Br J Pharmacol (2010) 0.96
The use of classification methods for modeling the antioxidant activity of flavonoid compounds. J Mol Model (2006) 0.96
Nitric oxide and myoglobins. Chem Rev (2002) 0.94
The basic antioxidant structure for flavonoid derivatives. J Mol Model (2012) 0.93
Profiles of polycyclic aromatic hydrocarbons in Brazilian sugar cane spirits: discrimination between Cachaças produced from nonburned and burned sugar cane crops. J Agric Food Chem (2007) 0.91
Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems. Food Chem (2012) 0.91
Antioxidant synergy and regeneration effect of quercetin, (-)-epicatechin, and (+)-catechin on alpha-tocopherol in homogeneous solutions of peroxidating methyl linoleate. J Agric Food Chem (2002) 0.90
Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic. Meat Sci (2013) 0.90
The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci (2004) 0.89
Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder. J Agric Food Chem (2005) 0.87
Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage. Meat Sci (2007) 0.87
Mechanism of nitrosylmyoglobin autoxidation: temperature and oxygen pressure effects on the two consecutive reactions. Chemistry (2004) 0.87
Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions. J Agric Food Chem (2008) 0.86
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat. Am J Clin Nutr (2003) 0.86
Experimental chemotherapy against Trypanosoma cruzi infection using ruthenium nitric oxide donors. Antimicrob Agents Chemother (2009) 0.86
Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite. Meat Sci (2005) 0.85
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Sci (2012) 0.85
Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in women. J Nutr (2003) 0.85
Non-peptidic cruzain inhibitors with trypanocidal activity discovered by virtual screening and in vitro assay. PLoS Negl Trop Dis (2013) 0.85
Flavonoid deactivation of excited state flavins: reaction monitoring by mass spectrometry. J Agric Food Chem (2012) 0.85
Evaluation of activity of selected antioxidants on proteins in solution and in emulsions. Free Radic Res (2005) 0.83
Reaction dynamics of flavonoids and carotenoids as antioxidants. Molecules (2012) 0.83
Storage stability of freeze-dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate. Cryobiology (2008) 0.83
Oxidative stability of chilled pork chops following long term freeze storage. Meat Sci (2004) 0.83
Oxidation of bovine serum albumin initiated by the Fenton reaction--effect of EDTA, tert-butylhydroperoxide and tetrahydrofuran. Free Radic Res (2006) 0.83
Light-induced oxidation of unsaturated lipids as sensitized by flavins. J Phys Chem B (2010) 0.83
Novel insights for dihydroorotate dehydrogenase class 1A inhibitors discovery. Eur J Med Chem (2010) 0.82
Molecular mechanism of antioxidant synergism of tocotrienols and carotenoids in palm oil. J Agric Food Chem (2006) 0.82
Pseudoperoxidase activity of myoglobin: kinetics and mechanism of the peroxidase cycle of myoglobin with H2O2 and 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonate) as substrates. J Agric Food Chem (2003) 0.82
Amino acid and protein scavenging of radicals generated by iron/hydroperoxide system: an electron spin resonance spin trapping study. J Agric Food Chem (2006) 0.81
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham. Meat Sci (2003) 0.81
Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham. Meat Sci (2006) 0.81
Electron spin resonance spin trapping for analysis of lipid oxidation in oils: inhibiting effect of the spin trap alpha-phenyl-N-tert-butylnitrone on lipid oxidation. J Agric Food Chem (2005) 0.81
Caffeic acid as antioxidant in fish muscle: mechanism of synergism with endogenous ascorbic acid and alpha-tocopherol. J Agric Food Chem (2009) 0.81
Structural analysis of hydroperoxy- and epoxy-triacylglycerols by liquid chromatography mass spectrometry. Chem Phys Lipids (2004) 0.81
Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systems. J Agric Food Chem (2007) 0.81
Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix. Biotechnol Prog (2007) 0.81
Density functional theory (DFT) study of edaravone derivatives as antioxidants. Int J Mol Sci (2012) 0.80
Reactivity of bovine whey proteins, peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. J Agric Food Chem (2004) 0.80
Thiol-quinone adduct formation in myofibrillar proteins detected by LC-MS. J Agric Food Chem (2011) 0.80
A chemometric study of the 5-HT(1A) receptor affinities presented by arylpiperazine compounds. Eur J Med Chem (2007) 0.80
Spontaneous supersaturation of calcium D-gluconate during isothermal dissolution of calcium L-lactate in aqueous sodium D-gluconate. Food Funct (2014) 0.80
Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups. J Agric Food Chem (2008) 0.80
Unexpected NO transfer reaction between trans-[Ru(II)(NO+)(NH3)4(L)]3+ and Fe(III) species: observation of a heterobimetallic NO-bridged intermediate. Inorg Chem (2014) 0.80
Light-induced oxidation of tryptophan and histidine. Reactivity of aromatic N-heterocycles toward triplet-excited flavins. J Am Chem Soc (2009) 0.80
Heme-mediated production of free radicals via preformed lipid hydroperoxide fragmentation. J Agric Food Chem (2008) 0.80
Characterization of major radical scavenger species in bovine milk through size exclusion chromatography and functional assays. J Agric Food Chem (2009) 0.80
Calcium hydroxy palmitate: possible precursor phase in calcium precipitation by palmitate. Food Chem (2012) 0.80
A study on the influence of molecular properties in the psychoactivity of cannabinoid compounds. J Mol Model (2005) 0.79
Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links. Biochem J (2008) 0.79
Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system. Int J Food Microbiol (2007) 0.79
Pharmacophore-based 3D QSAR studies on a series of high affinity 5-HT1A receptor ligands. Eur J Med Chem (2010) 0.79
The question of high- or low-temperature glass transition in frozen fish. Construction of the supplemented state diagram for tuna muscle by differential scanning calorimetry. J Agric Food Chem (2003) 0.79
Calcium binding to dipeptides of aspartate and glutamate in comparison with orthophosphoserine. J Agric Food Chem (2013) 0.79
DFT and electrochemical studies on nortriptyline oxidation sites. J Mol Model (2009) 0.78
Artificial neural networks and the study of the psychoactivity of cannabinoid compounds. Chem Biol Drug Des (2010) 0.78
Molecular properties of the PCO radical: heat of formation and the isomerization pathways. J Mol Model (2014) 0.78
Formation and hydrolysis of triacylglycerol and sterols epoxides: role of unsaturated triacylglycerol peroxyl radicals. Free Radic Biol Med (2004) 0.78
Heterometallic manganese/zinc-phytate complex as a model compound for metal storage in wheat grains. J Inorg Biochem (2005) 0.78
Fast regeneration of carotenoids from radical cations by isoflavonoid dianions: importance of the carotenoid keto group for electron transfer. J Phys Chem A (2010) 0.78
Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols. J Agric Food Chem (2014) 0.78
Effect of carbon dioxide on autoxidation and photooxidation of nitrosylmyoglobin. Meat Sci (2005) 0.78
Baicalin in radical scavenging and its synergistic effect with beta-carotene in antilipoxidation. J Agric Food Chem (2009) 0.78
Thermodynamic versus kinetic control of antioxidant synergism between β-carotene and (iso)flavonoids and their glycosides in liposomes. J Agric Food Chem (2010) 0.78
Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food Funct (2013) 0.78
Antioxidant activity of a combinatorial library of emulsifier-antioxidant bioconjugates. J Agric Food Chem (2008) 0.78
Oxidative stability of buttermilk as influenced by the fatty acid composition of cows' milk manipulated by diet. J Dairy Res (2004) 0.78
Characterization of peroxides formed by riboflavin and light exposure of milk. Detection of urate hydroperoxide as a novel oxidation product. J Agric Food Chem (2010) 0.78
The isomerization of dinitrogen tetroxide: O2N-NO2 --> ONO-NO2. J Phys Chem A (2007) 0.78
Radical cation generation from singlet and triplet excited states of all-trans-lycopene in chloroform. Photochem Photobiol (2004) 0.78
Water activity-temperature state diagrams of freeze-dried Lactobacillus acidophilus (La-5): influence of physical state on bacterial survival during storage. Biotechnol Prog (2009) 0.78
Efficiency of natural phenolic compounds regenerating alpha-tocopherol from alpha-tocopheroxyl radical. J Agric Food Chem (2007) 0.78
Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping. J Agric Food Chem (2009) 0.78
In situ measurements of pH changes in beta-lactoglobulin solutions under high hydrostatic pressure. J Agric Food Chem (2007) 0.78
Design and evaluation of 4-aminophenol and salicylate derivatives as free-radical scavenger. Chem Biol Drug Des (2013) 0.78
Direct observation of the β-carotene reaction with hydroxyl radical. J Phys Chem B (2011) 0.77
Nutritional aspects of β-carotene and resveratrol antioxidant synergism in giant unilamellar vesicles. Food Funct (2014) 0.77
β-carotene radical cation addition to green tea polyphenols. Mechanism of antioxidant antagonism in peroxidizing liposomes. J Agric Food Chem (2011) 0.77
Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure. J Agric Food Chem (2011) 0.77
Chain length effects in isoflavonoid daidzein alkoxy derivatives as antioxidants: a quantum mechanical approach. J Agric Food Chem (2011) 0.77
Reduction of ferrylmyoglobin by hydrogen sulfide. Kinetics in relation to meat greening. J Agric Food Chem (2013) 0.77