Characterization of Carbonyl–Phenol Adducts Produced by Food Phenolic Trapping of 4-Hydroxy-2-hexenal and 4-Hydroxy-2-nonenal-Reference-Cited by-同舟云学术

Characterization of Carbonyl–Phenol Adducts Produced by Food Phenolic Trapping of 4-Hydroxy-2-hexenal and 4-Hydroxy-2-nonenal

Published:2019-01-31 Issue:7 Volume:67 Page:2043-2051
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hidalgo Francisco J.¹^ORCID,Zamora Rosario¹^ORCID

Affiliation:

1. Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Carretera de Utrera km 1, Campus Universitario, Edificio 46, 41013 Seville, Spain

Funder

European Regional Development Fund

Ministerio de Econom?a y Competitividad

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b07091

Reference35 articles.

1. Changes in Lipid Profiles of Dried Clams (Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life

2. Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies

3. Gas Chromatography–Mass Spectrometry–Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times

4. Identification and Characterization of Volatile Components Causing the Characteristic Flavor of Wagyu Beef (Japanese Black Cattle)

5. Role of 4-hydroxy-2-nonenal (HNE) in the pathogenesis of alzheimer disease and other selected age-related neurodegenerative disorders

Cited by 16 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. Malondialdehyde trapping by food phenolics;Food Chemistry;2023-08

3. Detoxification of the Lipid Peroxidation Aldehyde, 4-Hydroxynonenal, by Apple Phloretin In Vitro and in Mice;Journal of Agricultural and Food Chemistry;2023-07-07

4. Food polyphenols and Maillard reaction: regulation effect and chemical mechanism;Critical Reviews in Food Science and Nutrition;2022-11-16

5. Editorial: Chemical and biological changes of polyphenols caused by food thermal processing;Frontiers in Nutrition;2022-07-29