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The stomach as a "bioreactor": When red meat meets red wine
Shlomit Gorelik
, Moshe Ligumsky
,
Ron Kohen
, Joseph Kanner
*
*
Corresponding author for this work
School of Pharmacy
Research output
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Contribution to journal
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Article
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peer-review
139
Scopus citations
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Keyphrases
Antioxidant
25%
Antioxidation
25%
Basal Level
25%
Bioreactor
100%
Cutlets
50%
Digestion
25%
Fold Increase
25%
Food Cans
25%
Food Oxidation
25%
Harmful Effects
25%
Hydroperoxides
25%
Lipid Peroxidation
25%
Lipid Peroxidation Products
25%
Malondialdehyde
100%
Malondialdehyde Level
75%
Oxidized Fat
25%
Polyphenols
25%
Pyloric Ligation
25%
Red Meat
100%
Red Wine
100%
Red Wine Polyphenols
50%
Stomach
100%
Stomach Contents
50%
Toxic Lipids
25%
Turkey Meat
50%
Agricultural and Biological Sciences
Antioxidant
16%
Bioreactor
100%
Blood Plasma
33%
Concentrates
16%
Lipid Peroxidation
33%
Polyphenol
50%
Rat
50%
Red Meat
100%
Red Wine
100%
Stomach
100%
Turkey Meat
33%
Food Science
Antioxidant
25%
Cutlet
50%
Lipid Peroxidation
50%
Polyphenol
75%
Red Meat
100%
Red Wine
100%
Turkey Meat
50%