Evaluation on the formation of lipid free radicals in the oxidation process of peanut oil-Reference-Cited by-同舟云学术

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Evaluation on the formation of lipid free radicals in the oxidation process of peanut oil

Published:2019-05 Issue: Volume:104 Page:24-29
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xie Yunfei,Jiang Shouhao,Li Mi,Guo Yahui^ORCID,Cheng Yuliang,Qian He,Yao Weirong

Funder

National Key R&D Program of China

Natural Science Foundation of Jiangsu Province

Yangtze River Delta Project of Shanghai

Forestry science and technology innovation and extension project of Jiangsu Province

National first-class discipline program of Food Science and Technology

Science and technology project of JiangsuBureau of Quality and Technical Supervision

China Postdoctoral Science Foundation funded project

Science and Technology Plan of Changzhou City

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract;Altunkaya;Food & Function,2013

2. Electron spin resonance spin trapping identification of radicals formed during aerobic forced aging of beer;Andersen;Journal of Agricultural and Food Chemistry,1998

3. Electron spin resonance studies on normal human uterus and cervix and on benign and malignant uterine tumors;Benedetto;Cancer Research,1981

4. Free radicals in velvet bean seeds (Mucuna pruriens L. DC.) and their status after γ-irradiation and conventional processing;Bhat;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2007

5. Time‐resolved microfluorimetry: An alternative method for free radical and metabolic rate detection in microalgae;Bijoux;Biotechnology Journal,2014

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