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2019 | 1 |
2021 | 1 |
2023 | 1 |
2024 | 0 |
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Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage.
RSC Adv. 2021 Nov 30;11(61):38565-38577. doi: 10.1039/d1ra06872e. eCollection 2021 Nov 29.
RSC Adv. 2021.
PMID: 35493245
Free PMC article.
The effect of alkaline extraction and drying techniques on the physicochemical, structural properties and functionality of rice bran protein concentrates.
Abd Rahim FN, Wan Ibadullah WZ, Saari N, Brishti FH, Mustapha NA, Ahmad N, Arulrajah B.
Abd Rahim FN, et al. Among authors: wan ibadullah wz.
Int J Biol Macromol. 2023 Jul 1;242(Pt 3):124908. doi: 10.1016/j.ijbiomac.2023.124908. Epub 2023 May 20.
Int J Biol Macromol. 2023.
PMID: 37217045
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Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products.
Wazir H, Chay SY, Zarei M, Hussin FS, Mustapha NA, Wan Ibadullah WZ, Saari N.
Wazir H, et al. Among authors: wan ibadullah wz.
Antioxidants (Basel). 2019 Oct 16;8(10):486. doi: 10.3390/antiox8100486.
Antioxidants (Basel). 2019.
PMID: 31623062
Free PMC article.
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