Generation of lipid peroxidation products in culinary oils and fats during episodes of thermal stressing: A high field1H NMR study-Reference-Cited by-同舟云学术

Generation of lipid peroxidation products in culinary oils and fats during episodes of thermal stressing: A high field1H NMR study

Published:1994-11-21 Issue:1 Volume:355 Page:81-90
ISSN:0014-5793
Container-title:FEBS Letters
language:en
Short-container-title:

Author:

Claxson Andrew W.D.,Hawkes Geoffrey E.,Richardson David P.,Naughton Declan P.,Haywood Rachel M.,Chander Chaman L.,Atherton Martin,Lynch Edward J.,Grootveld Martin C.

Publisher

Wiley

Subject

Cell Biology,Genetics,Molecular Biology,Biochemistry,Structural Biology,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1016/0014-5793(94)01147-8/fullpdf

Reference25 articles.

1. Toxicity of dietary lipid peroxidation products

2. H. Esterbauer G. Poli K.H. Cheeseman M.U. Dianzani T.F. Slater Free Radicals in Liver Injury 1985 IRL Press Oxford 29 47

3. Autoxidation of human low density lipoprotein: loss of polyunsaturated fatty acids and vitamin E and generation of aldehydes

4. Occurrence of lipid oxidation products in foods

5. Two‐dimensional spectroscopy. Application to nuclear magnetic resonance

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