Editorial: Dietary Lipid Oxidation and Fried Food Toxicology
Author:
Publisher
Frontiers Media SA
Subject
Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science
Reference3 articles.
1. One hundred years of diet-heart research: Good science, junk science and honest mistakes;Addis;G Med Sci.,2021
2. Omega-6 vegetable oils as a driver of coronary heart disease: the oxidized linoleic acid hypothesis;Di Nicolantonio;BMJ Openheart.,2018
3. Estimation of toxic hazard–a decision tree approach;Cramer;Food Cosmet Toxicol.,1978
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1. Cloning and Expression of Acetaldehyde Dehydrogenase from Archaea and Its Application in Acrylamide Elimination from Fried Foods;Food and Bioprocess Technology;2024-07-08
2. Cognition of diet quality and dietary management in elderly patients with coronary and other atherosclerotic vascular disease in western China, a qualitative research study;BMC Geriatrics;2024-06-17
3. Cloning and expression of acetaldehyde dehydrogenase from archaea and its application in acrylamide elimination from fried foods;2024-02-22
4. Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls;Foods;2023-11-20
5. Protective effects of Fagopyrum dibotrys on oxidized oil-induced oxidative stress, intestinal barrier impairment, and altered cecal microbiota in broiler chickens;Poultry Science;2023-04
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