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Refinado por: assunto: Lipid Peroxidation remover
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Measuring in vivo oxidative damage a practical approach
Measuring in vivo oxidative damage a practical approach
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Measuring in vivo oxidative damage a practical approach

J Lunec (Jo); H. R Griffiths (Helen R.)

Chichester Wiley New York c2000

Localização: FFCLRP - Fac. Fil. Ciên. Let. de R. Preto    (547.024 M484 )(Acessar)

2
Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models
Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models
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Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models

Lampi, Anna-Maija ; Yang, Zhen ; Mustonen, Otto ; Piironen, Vieno

Food chemistry, 2020-05, Vol.311, p.125982-125982, Article 125982 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion
Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion
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Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion

Larsson, Karin ; Cavonius, Lillie ; Alminger, Marie ; Undeland, Ingrid

Journal of agricultural and food chemistry, 2012-08, Vol.60 (30), p.7556-7564 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Contribution of Lipid Oxidation Products to Acrylamide Formation in Model Systems
Contribution of Lipid Oxidation Products to Acrylamide Formation in Model Systems
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Contribution of Lipid Oxidation Products to Acrylamide Formation in Model Systems

Zamora, Rosario ; Hidalgo, Francisco J.

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6075-6080 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Commentary: Iconoclastic Reflections on the ‘Safety’ of Polyunsaturated Fatty Acid-Rich Culinary Frying Oils: Some Cautions regarding the Laboratory Analysis and Dietary Ingestion of Lipid Oxidation Product Toxins
Commentary: Iconoclastic Reflections on the ‘Safety’ of Polyunsaturated Fatty Acid-Rich Culinary Frying Oils: Some Cautions regarding the Laboratory Analysis and Dietary Ingestion of Lipid Oxidation Product Toxins
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Commentary: Iconoclastic Reflections on the ‘Safety’ of Polyunsaturated Fatty Acid-Rich Culinary Frying Oils: Some Cautions regarding the Laboratory Analysis and Dietary Ingestion of Lipid Oxidation Product Toxins

Grootveld, Martin ; Percival, Benita C. ; Moumtaz, Sarah ; Gibson, Miles ; Woodason, Katy ; Akhtar, Azeem ; Wawire, Michael ; Edgar, Mark ; Grootveld, Kerry L.

Applied sciences, 2021-03, Vol.11 (5), p.2351 [Periódico revisado por pares]

Basel: MDPI AG

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6
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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7
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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8
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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9
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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10
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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Deste Autor:

  1. Griffiths, H
  2. Lunec, J

Neste Assunto:

  1. Lipid Peroxidation
  2. Lipid Peroxidation
  3. Science & Technology
  4. Life Sciences & Biomedicine
  5. Oxidation

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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