Oxidative lipidomics to elucidate the non-volatile derivatives of four typical triglycerides in vegetable oils under simulated frying conditions-Reference-Cited by-同舟云学术

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Oxidative lipidomics to elucidate the non-volatile derivatives of four typical triglycerides in vegetable oils under simulated frying conditions

Published:2023-06 Issue: Volume:410 Page:135414
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hu Qian,Zhang Jiukai,Li Guoping,Wei Liyang,Zhong Chenchun,Chen Ying

Funder

National Key Research and Development Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Structural identification of triacylglycerol isomers using electron impact excitation of ions from organics (EIEIO);Baba;Journal of Lipid Research,2016

2. Thermal oxidation of synthetic triglycerides I. composition of oxidized triglycerides;Endres;Journal of the American Oil Chemists Society,1962

3. Lipid oxidation;Frankel,2005

4. Simultaneous analysis of epoxidized and hydroperoxidized triacylglycerols in canola oil and margarine by LC-MS;Grüneis;Journal of Agricultural and Food Chemistry,2019

5. Epoxide value—A novel marker for the quality assessment of food lipids;Grüneis;Journal of Agricultural and Food Chemistry,2018

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4. Effect of radio frequency roasting on the lipid profile of peanut oil and the mechanism of lipids transformation: Revealed by untargeted lipidomics approach;Food Research International;2024-08

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