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1.
Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment.
J Sci Food Agric
; 101(4): 1554-1561, 2021 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32869299
2.
Effects of gallic acid alkyl esters and their combinations with other antioxidants on oxidative stability of DHA algae oil.
Food Res Int
; 143: 110280, 2021 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-33992380
3.
Improving the oxidative stability and lengthening the shelf life of DHA algae oil with composite antioxidants.
Food Chem
; 313: 126139, 2020 May 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-31927203
4.
Formation and disappearance of aldehydes during simulated gastrointestinal digestion of fried clams.
Food Funct
; 11(4): 3483-3492, 2020 Apr 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32242562
5.
Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method.
Food Chem
; 308: 125650, 2020 Mar 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-31655477
6.
Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process.
Food Chem
; 281: 251-260, 2019 May 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-30658755
7.
Lipid Profile and Glycerophospholipid Molecular Species in Two Species of Edible Razor Clams Sinonovacula constricta and Solen gouldi.
Lipids
; 54(5): 347-356, 2019 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-31087412
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