Mechanisms of the Formation of Nonvolatile and Volatile Oxidation Products from Methyl Linoleic Acid at High Temperatures-Reference-Cited by-同舟云学术

Mechanisms of the Formation of Nonvolatile and Volatile Oxidation Products from Methyl Linoleic Acid at High Temperatures

Published:2023-12-22 Issue:1 Volume:72 Page:704-714
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yao Yunping¹,Wang Tianliang¹,Qiang Zhiyuan¹,Du Wenqi¹,Li Changmo¹^ORCID

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China

Funder

Tianjin Municipal Science and Technology Program

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c04405

Reference34 articles.

1. Dietary Intake of Linoleic Acid, Its Concentrations, and the Risk of Type 2 Diabetes: A Systematic Review and Dose-Response Meta-analysis of Prospective Cohort Studies

2. Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication

3. Quality and shelf life of tree nuts: A review

4. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

5. Detailed temperature‐dependent study of linoleic acid oxidative decomposition into volatile compounds in the heating process

Cited by 5 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. Effects of natural and synthetic antioxidants addition on the characteristic flavor and metabolites of walnut oil during oxidation;Food Bioscience;2024-10

2. Novel theoretical database-assisted UHPLC-Q-TOF/MS strategy for profiling and identifying oxidized triglycerides in pharmaceutical excipient soybean oil;Journal of Pharmaceutical and Biomedical Analysis;2024-10

3. Kinetics of Squalene Quenching Singlet Oxygen and the Thermal Degradation Products Identification;Journal of Agricultural and Food Chemistry;2024-07-02

4. Thermal oxidation mechanism of palmitic aicd;Food Research International;2024-06

5. L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods;International Journal of Nutrition and Food Sciences;2024-04-29