ArticleFoods (Basel, Switzerland)2023
Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 10 citations in OpenAlex.
- Development of future-oriented alternative poultry livestock products utilizingFood science of animal resources · 2026Review
- Effects of different cooking methods on processing and digestive properties of broiler chicken breast.Poultry science · 2026Article
- Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota.Current research in food science · 2026Article
- The association between dietary iron intake and the incidence of cardiometabolic multimorbidity: the mediating role of biological age.BMC public health · 2025Article
- Yeast Pseudozyma hubeiensis potential for aflatoxin B1 decontamination and its genetic properties.World journal of microbiology & biotechnology · 2025Article
- Alkaline Amino Acids for Salt Reduction in Surimi: A Review.Foods (Basel, Switzerland) · 2025Review
- Comparative analysis of meat quality and flavor profiles between Bian chicken and Cobb broiler using FTIR and GC×GC-TOF MS technologies.Frontiers in nutrition · 2025Article
- Causal Relationship between Meat Intake and Biological Aging: Evidence from Mendelian Randomization Analysis.Nutrients · 2024Article
Corrections and comments
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Authors and funding
10 authors at 2 institutions in 3 countries.
Funding
Abstract
Meat digestion and intestinal flora fermentation characteristics are closely related to human dietary health. The present study investigated the effect of different cooking treatments, including boiling, roasting, microwaving, stir-frying, and deep-frying, on the oxidation of chicken protein as well as its structural and digestion characteristics. The results revealed that deep-fried and roasted chicken exhibited a relatively higher degree of protein oxidation, while that of boiled chicken was the lowest (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.