Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts-Reference-Cited by-同舟云学术

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Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts

Published:2024-01 Issue: Volume:432 Page:137046
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zamora Rosario,Alcon Esmeralda,Hidalgo Francisco J.

Funder

Consejo Superior de Investigaciones Científicas

Ministerio de Ciencia e Innovación

European Regional Development Fund

Gobierno de España Ministerio de Ciencia e Innovación

Agencia Estatal de Investigación

European Commission

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Fatty acid, triacylglycerol and minor component profiles affect oxidative stability of camelina and sophia seed oils;Abad;Food Bioscience,2021

2. Linseed oil: Characterization and study of its oxidative degradation;Berto;Grasas Aceites,2020

3. Methods of preparation of fatty acid methyl esters (FAME). Statistical assessment of the precission characteristics from a collaborative trial;Cert;Grasas y Aceites,2000

4. Analysis of free malondialdehyde in edible oils using gas-diffusion microextraction;Custodio-Mendoza;Journal of Food Composition and Analysis,2019

5. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat;Domínguez;Meat Science,2014

Cited by 3 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. Alkylresorcinols trap malondialdehyde in whole grain crackers;Food Chemistry;2025-01

2. Mitigation of malondialdehyde-induced protein lipoxidation by epicatechin in whey protein isolate;Food Chemistry;2024-10

3. Formation of phenazines, phenoxazines, and benzoxazoles in the browning reactions of o-quinones;Food Chemistry;2024-07

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