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1.
Effectiveness of different antioxidants in suppressing the evolution of thermally induced peroxidation products in hemp seed oil.
Food Res Int
; 188: 114415, 2024 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-38823855
2.
High-resolution 1H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C.
J Food Drug Anal
; 31(1): 95-115, 2023 03 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-37224552
3.
Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing 1H and 1H-1H COSY and TOCSY Techniques.
Foods
; 11(13)2022 Jun 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-35804680
4.
The impact of partial oil substitution and trace metal ions on the evolution of peroxidation products in thermally stressed culinary oils.
Food Chem
; 375: 131823, 2022 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34920305
5.
The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-Oxidised Sunflower Oil: Influence of Stirring Processes.
Front Nutr
; 8: 721736, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-34447780
6.
"Real-World" Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants.
Front Nutr
; 8: 620952, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-33614697
7.
Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product.
Nutrients
; 12(3)2020 Mar 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-32178350
8.
Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes.
Food Funct
; 10(12): 7952-7966, 2019 Dec 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-31764926
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