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Publications by Chang Wei Ma
Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging
Journal of Food Science
Food Science
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Effects of Diet, Packaging and Irradiation on Protein Oxidation, Lipid Oxidation of Raw Broiler Thigh Meat
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Influence of Dietary Plant Fats and Antioxidant Supplementations on Performance, Apparent Metabolizable Energy and Protein Digestibility, Lipid Oxidation and Fatty Acid Composition of Meat in Broiler Chicken
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Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin
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Aromatic Indolinic Aminoxyls as Antioxidants in Cardiac Sarcoplasmic Reticulum Lipid and Protein Oxidation.
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Dietary Glycemic Index Influences Lipid Oxidation but Not Muscle or Liver Glycogen Oxidation During Exercise
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Lipid and Protein Oxidation in Newborn Infants After Lutein Administration
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Chemical Nature of Stochastic Generation of Protein-Based Carbonyls: Metal-Catalyzed Oxidation vs Modification by Products of Lipid Oxidation
Lipid Oxidation and Lamb Meat Quality
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