Epoxide Value—A Novel Marker for the Quality Assessment of Food Lipids-Reference-Cited by-同舟云学术

Epoxide Value—A Novel Marker for the Quality Assessment of Food Lipids

Published:2018-05-08 Issue:20 Volume:66 Page:5039-5040
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Grüneis Verena¹,Pignitter Marc¹²^ORCID

Affiliation:

1. Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Althanstraße 14, 1090 Vienna, Austria

2. South Australian Node of Metabolomics Australia, The Australian Wine Research Institute, Waite Precinct, Corner of Hartley Grove and Paratoo Road, Urrbrae, South Australia 5064, Australia

Funder

Hochschuljubil?umsstiftung der Stadt Wien

Department of Education and Training

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b02037

Reference5 articles.

1. Lipid oxidation

2. Regioisomeric distribution of 9- and 13-hydroperoxy linoleic acid in vegetable oils during storage and heating

3. Thinking outside the classical chain reaction box of lipid oxidation: Evidence for alternate pathways and the importance of epoxides

4. Techniques for the Analysis of Minor Lipid Oxidation Products Derived from Triacylglycerols: Epoxides, Alcohols, and Ketones

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4. Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy;Food Chemistry;2022-10

5. Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach;Antioxidants;2020-10-15