Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil-Reference-Cited by-同舟云学术

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Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil

Published:2023-10 Issue: Volume:19 Page:100869
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Mo Jiao,Zhao Yuanyuan,Wu Runlin,Hu Benlun,Jia Caihua,Rong Jianhua,Liu Ru,Zhao Siming

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference40 articles.

1. Modification of Casein by the Lipid Oxidation Product Malondialdehyde;Adams;Journal of Agricultural & Food Chemistry,2008

2. Nε-(Carboxyethyl)lysine, a product of the chemical modification of proteins by methylglyoxal, increases with age in human lens proteins;Ahmed;Biochemical Journal,1997

3. Assay of advanced glycation endproducts (AGEs): surveying AGEs by chromatographic assay with derivatization by 6-aminoquinolyl-N-hydroxysuccinimidyl-carbamate and application to N∊-carboxymethyl-lysine- and N∊-(1-carboxyethyl)lysine-modified albumin

4. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content;Aladedunye;Food Chemistry,2013

5. Improvement of Crunchiness of Battered Fish Nuggets;Albert;European Food Research and Technology,2009

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. Formation and kinetic analysis of AGEs in Pacific white shrimp during frying;Food Chemistry;2024-12

2. Enzymatic Deacidification and Aroma Characteristics Analysis of Rapeseed Oil Using Self-Made Immobilized Lipase CALB@MCM-41-C8;Foods;2024-08-14

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