Spring til hovednavigation
Spring til søgning
Spring til hovedindhold
Københavns Universitets forskningsportal Forside
Hjælp og OSS
Dansk
English
Forside
Profiler
Publikation
Forskningsenheder
Presse/medier
Aktiviteter
Priser
???studenttheses???
Forskningsdatasæt
Søg efter ekspertise, navn eller tilknytning
Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine
Longissimus dorsi
subjected to iron-induced oxidative stress
Feibai Zhou, Sisse Jongberg, Mouming Zhao, Weizheng Sun,
Leif H. Skibsted
*
*
Corresponding author af dette arbejde
Institut for Fødevarevidenskab
9
Citationer (Scopus)
Oversigt
Fingeraftryk
Fingeraftryk
Dyk ned i forskningsemnerne om 'Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine
Longissimus dorsi
subjected to iron-induced oxidative stress'. Sammen danner de et unikt fingeraftryk.
Sorter
Vægt
Alfabetisk
Landbrug og biologi
rosemary
100%
green tea
97%
longissimus muscle
84%
thiols
80%
oxygen consumption
78%
oxidative stress
64%
iron
59%
antioxidants
53%
swine
52%
extracts
43%
oxidation
40%
chelation
33%
myoglobin
33%
quinones
28%
thiobarbituric acid-reactive substances
28%
proteins
27%
plant extracts
25%
phenol
24%
lipid peroxidation
22%
dosage
14%
Medicin og biovidenskab
Tea
89%
Sulfhydryl Compounds
88%
Oxygen Consumption
80%
Iron
68%
Swine
64%
Antioxidants
60%
Oxidative Stress
60%
Myoglobin
34%
quinone
32%
Phenol
31%
Plant Extracts
31%
Proteins
30%
Lipids
17%
Kemiske forbindelser
Oxidative Stress
81%
Antioxidant Agent
62%
Green
56%
Thiol
46%
Dioxygen
39%
Oxidation Reaction
36%
Myoglobin
29%
Protein
22%
Lipid
18%