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11
Palmitic acid follows a different metabolic pathway than oleic acid in human skeletal muscle cells; lower lipolysis rate despite an increased level of adipose triglyceride lipase
Palmitic acid follows a different metabolic pathway than oleic acid in human skeletal muscle cells; lower lipolysis rate despite an increased level of adipose triglyceride lipase
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Palmitic acid follows a different metabolic pathway than oleic acid in human skeletal muscle cells; lower lipolysis rate despite an increased level of adipose triglyceride lipase

Bakke, Siril S. ; Moro, Cedric ; Nikolić, Nataša ; Hessvik, Nina P. ; Badin, Pierre-Marie ; Lauvhaug, Line ; Fredriksson, Katarina ; Hesselink, Matthijs K.C. ; Boekschoten, Mark V. ; Kersten, Sander ; Gaster, Michael ; Thoresen, G. Hege ; Rustan, Arild C.

Biochimica et biophysica acta. Molecular and cell biology of lipids, 2012-10, Vol.1821 (10), p.1323-1333 [Periódico revisado por pares]

Elsevier B.V

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12
Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage
Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage
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Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage

Maqsood, Sajid ; Benjakul, Soottawat

Food chemistry, 2011-02, Vol.124 (3), p.1056-1062 [Periódico revisado por pares]

Elsevier Ltd

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13
Effect of Kiam (Cotylelobium lanceolatum Craib) Wood Extract on the Haemoglobin-Mediated Lipid Oxidation of Washed Asian Sea Bass Mince
Effect of Kiam (Cotylelobium lanceolatum Craib) Wood Extract on the Haemoglobin-Mediated Lipid Oxidation of Washed Asian Sea Bass Mince
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Effect of Kiam (Cotylelobium lanceolatum Craib) Wood Extract on the Haemoglobin-Mediated Lipid Oxidation of Washed Asian Sea Bass Mince

Maqsood, Sajid ; Benjakul, Soottawat

Food and bioprocess technology, 2013, Vol.6 (1), p.61-72 [Periódico revisado por pares]

New York: Springer-Verlag

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14
Heterogeneous Aspects of Lipid Oxidation in Dried Microencapsulated Oils
Heterogeneous Aspects of Lipid Oxidation in Dried Microencapsulated Oils
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Heterogeneous Aspects of Lipid Oxidation in Dried Microencapsulated Oils

Velasco, Joaquín ; Marmesat, Susana ; Dobarganes, Carmen ; Márquez-Ruiz, Gloria

Journal of agricultural and food chemistry, 2006-03, Vol.54 (5), p.1722-1729 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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15
Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging
Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging
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Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging

Rizzolo, Anna ; Bianchi, Giulia ; Povolo, Milena ; Migliori, Carmela Anna ; Contarini, Giovanna ; Pelizzola, Valeria ; Cattaneo, Tiziana M.P.

Food packaging and shelf life, 2016-06, Vol.8, p.41-49 [Periódico revisado por pares]

Elsevier Ltd

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16
CHARACTERISTICS AND OXIDATIVE STABILITY OF BREAD FORTIFIED WITH ENCAPSULATED SHRIMP OIL
CHARACTERISTICS AND OXIDATIVE STABILITY OF BREAD FORTIFIED WITH ENCAPSULATED SHRIMP OIL
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CHARACTERISTICS AND OXIDATIVE STABILITY OF BREAD FORTIFIED WITH ENCAPSULATED SHRIMP OIL

Takeungwongtrakul, Sirima ; Benjakul, Soottawat ; H-Kittikun, Aran

Italian journal of food science, 2015-01, Vol.27 (4), p.476-486 [Periódico revisado por pares]

Pinerolo: Chiriotti Editori S.r.l

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17
Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage
Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage
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Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

Rui Ganhão ; Mario Estévez ; Mónica Armenteros ; David Morcuende

Journal of Integrative Agriculture, 2013-11, Vol.12 (11), p.1982-1992 [Periódico revisado por pares]

Elsevier

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18
Model Studies on the Degradation of Phenylalanine Initiated by Lipid Hydroperoxides and Their Secondary and Tertiary Oxidation Products
Model Studies on the Degradation of Phenylalanine Initiated by Lipid Hydroperoxides and Their Secondary and Tertiary Oxidation Products
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Model Studies on the Degradation of Phenylalanine Initiated by Lipid Hydroperoxides and Their Secondary and Tertiary Oxidation Products

Zamora, Rosario ; Gallardo, Emerenciana ; Hidalgo, Francisco J

Journal of agricultural and food chemistry, 2008-09, Vol.56 (17), p.7970-7975 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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19
A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina
A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina
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A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina

Descalzo, A.M. ; Sancho, A.M.

Meat science, 2008-07, Vol.79 (3), p.423-436 [Periódico revisado por pares]

England: Elsevier Ltd

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20
Role of Lipids in Food Flavor Generation
Role of Lipids in Food Flavor Generation
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Role of Lipids in Food Flavor Generation

Shahidi, Fereidoon ; Hossain, Abul

Molecules (Basel, Switzerland), 2022-08, Vol.27 (15), p.5014 [Periódico revisado por pares]

Basel: MDPI AG

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