Peroxyl radicals participate in multiple processes involved in critical changes to cells,
tissues, pharmacueticals and foods. Some of these reactions explain their association with …

The effects of hot air drying (HAD), vacuum hot air drying (VHAD), microwave drying (MWD),
and vacuum freeze drying (VFD) on free amino acids (FAAs) and flavor nucleotides in …

The concept of oxidative distress had arisen from the assessment of cellular response to
high concentrations of reactive species that result from an imbalance between oxidants and …

Doxorubicin (Dox), a chemotherapeutic agent frequently used to treat cancer, elicits
cardiotoxicity, a condition referred to as Dox-induced cardiotoxicity (DIC), and ferroptosis …

In this study, the effect of temperature fluctuations on the taste quality of tilapia fillets during
frozen storage was investigated. Major temperature-responsive factors included free amino …

Among protein oxidative damages, di-tyrosine bridges formation has been evidenced in
many neuropathological diseases. Combining oxidative radical production by gamma …

This study investigated the effects of ultrasound–assisted immersion freezing (UIF) at
different power rates (0, 200, 400, and 600 W) on the changes in beef quality and flavor after …

A simple and effective method for detecting the antioxidant activity by utilizing oxidative
damage of pigment proteins was developed. In this method, phycocyanin and bovine …