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1.
Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review.
Compr Rev Food Sci Food Saf
; 17(6): 1465-1483, 2018 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-33350141
2.
Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives.
Food Res Int
; 173(Pt 1): 113314, 2023 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-37803625
3.
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing.
Food Chem
; 403: 134347, 2023 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36179636
4.
Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets.
Food Res Int
; 156: 111199, 2022 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-35651051
5.
Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna.
Food Chem
; 352: 129334, 2021 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33657479
6.
Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis).
Food Res Int
; 132: 109091, 2020 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-32331636
7.
The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling.
J Food Sci
; 85(8): 2416-2426, 2020 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-32681539
8.
Microencapsulation of sacha inchi oil using emulsion-based delivery systems.
Food Res Int
; 99(Pt 1): 612-622, 2017 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-28784524
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