List of works - Sisse Jongberg

4-Methylcatechol Inhibits Protein Oxidation in Meat but Not Disulfide Formation

article published in 2011

Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress

scientific article published on 17 June 2019

Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components

scientific article published on 27 November 2015

Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols

scientific article published on 10 November 2014

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

scientific article published on 12 February 2014

Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops

scientific article

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

scientific article published on 16 November 2012

Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties.

scientific article

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

scientific article published on 27 February 2015

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

scientific article published on 16 September 2014

Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere

scientific article published on 04 July 2019

Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation

scientific article published on 06 July 2019

Peptides as antioxidants and carbonyl quenchers in biological model systems

article

Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin

scientific article published on 27 November 2012

Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere

scientific article published on 15 January 2018

Protein Thiols Undergo Reversible and Irreversible Oxidation during Chill Storage of Ground Beef as Detected by 4,4′-Dithiodipyridine

scientific article published on 21 November 2014

Protein and Lipid Oxidation in Parma Ham during Production

article

Quantitation of Protein Cysteine-Phenol Adducts in Minced Beef Containing 4-Methyl Catechol

scientific article published on 17 February 2020

Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

scientific article

List of works by Sisse Jongberg

4-Methylcatechol Inhibits Protein Oxidation in Meat but Not Disulfide Formation

Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress

Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components

Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties.

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere

Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation

Peptides as antioxidants and carbonyl quenchers in biological model systems

Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin

Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere

Protein Thiols Undergo Reversible and Irreversible Oxidation during Chill Storage of Ground Beef as Detected by 4,4′-Dithiodipyridine

Protein and Lipid Oxidation in Parma Ham during Production

Quantitation of Protein Cysteine-Phenol Adducts in Minced Beef Containing 4-Methyl Catechol

Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

Thiol–Quinone Adduct Formation in Myofibrillar Proteins Detected by LC-MS