Lipid oxidation on foods (Q41067810)

26 September 2017

title

Lipid oxidation on foods (English)

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26 September 2017

St Angelo AJ

1

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26 September 2017

publication date

1 February 1996

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Critical Reviews in Food Science and Nutrition

26 September 2017

published in

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26 September 2017

volume

36

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26 September 2017

issue

3

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26 September 2017

page(s)

175-224

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Activated oxygen species and oxidation of food constituents

26 September 2017

cites work

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Singlet oxygen oxidation of foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Chemistry of free radical and singlet oxidation of lipids

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Recent developments in singlet molecular oxygen chemistry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Determination of malondialdehyde by ion-pairing high-performance liquid chromatography

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

High-performance liquid chromatography analysis of the thiobarbituric acid adducts of malonaldehyde and trans,trans-muconaldehyde

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Preparation, isolation, and characterization of a derivative of malonaldehyde

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A review

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Instrumental determination of flavor stability of fatty foods and its correlation with sensory flavor responses

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Volatile constituents of southernpea seed [Vigna unguiculata (L.) Walp.]

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Identification of lipoxygenase-linoleate decomposition products by direct gas chromatography-mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

21 January 2018

Phenolic antioxidants

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Antioxidant activity of beta-carotene-related carotenoids in solution

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Maillard Reaction Products and Lipid Oxidation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Superoxide ion as a primary reductant in ascorbate-mediated ferritin iron release

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Initiation of lipid peroxidation in biological systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Recent advances in the high performance liquid chromatography of lipids

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

Food analysis on silica-bound HPLC phases

21 January 2018

1 reference

https://api.crossref.org/works/10.1080/10408399609527723

10.1080/10408399609527723

21 January 2018

Identifiers

DOI

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26 September 2017

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