Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles-Reference-Cited by-同舟云学术

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Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles

Published:2022-06 Issue:6 Volume:105 Page:4760-4771
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Cais-Sokolińska D.^ORCID,Walkowiak-Tomczak D.^ORCID,Rudzińska M.^ORCID

Funder

Ministry of Education and Science

Ministerstwo Nauki i Szkolnictwa Wyzszego

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference94 articles.

1. HPLC–ESI-Q-TOF-MS for a comprehensive characterization of bioactive phenolic compounds in cucumber whole fruit extract;Abu-Reidah;Food Res. Int.,2012

2. Effect of processing and storage of brined white (Nabulsi) cheese on fat and cholesterol oxidation;Al-Ismail;J. Sci. Food Agric.,2003

3. Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt;Aloğlu;J. Dairy Sci.,2011

4. Official Methods of Analysis;AOAC International,1995

5. In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk;Ayyash;Food Chem.,2018

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dietary exposure assessment of infant formula and baby foods’ oxidized lipids in the US population;Food and Chemical Toxicology;2023-02

2. Dietary Exposure to Oxidized Lipids in US Infants;2022-06-22

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