Insight into synergistic antioxidation mechanisms of butyl hydroxyanisole with common synthetic antioxidants-Reference-Cited by-同舟云学术

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Insight into synergistic antioxidation mechanisms of butyl hydroxyanisole with common synthetic antioxidants

Published:2022-09 Issue:3 Volume:5 Page:114-130
ISSN:2590-2598
Container-title:Grain & Oil Science and Technology
language:en
Short-container-title:Grain & Oil Science and Technology

Author:

Li Jun,Chen Jiali,Bi Yanlan,Yang Huifang

Funder

Henan University of Technology Doctoral Scientific Research Start-up Foundation

National Natural Science Foundation of China

Henan University of Technology

Publisher

Elsevier BV

Subject

General Medicine

Reference26 articles.

1. Dietary oxidized frying oil causes oxidative damage of pancreatic islets and impairment of insulin secretion, effects associated with vitamin E deficiency;Chiang;Br. J. Nutr.,2011

2. Effects of dietary thermoxidized fats on expression and activities of hepatic lipogenic enzymes in rats;Eder;Lipids,2003

3. Thermally oxidized dietary fat upregulates the expression of target genes of PPARα in rat liver;Sülzle;J. Nutr.,2004

4. Role of by-products of lipid oxidation in Alzheimer’s disease brain: a focus on acrolein;Singh;J. Alzheimers Dis.,2010

5. Analytical strategies to evaluate antioxidants in food: a review;André;Trends Food Sci. Technol.,2010

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1. Characterization of selenium-containing broccoli (Brassica oleracea L. var. italica planch) proteins and evaluation of antioxidant activity by electron spin resonance;Food Chemistry;2024-10

2. Spectrofluorimetric determination of butylated hydroxytoluene and butylated hydroxyanisole in their combined formulation: application to butylated hydroxyanisole residual analysis in milk and butter;Scientific Reports;2024-02-24

3. Predicting Antioxidant Synergism via Artificial Intelligence and Benchtop Data;Journal of Agricultural and Food Chemistry;2023-10-05

4. Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review;Critical Reviews in Food Science and Nutrition;2023-03-12

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