Direct 1H NMR Quantitation of Valuable Furan Fatty Acids in Fish Oils and Fish Oil Fractions-Reference-Cited by-同舟云学术

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Direct 1H NMR Quantitation of Valuable Furan Fatty Acids in Fish Oils and Fish Oil Fractions

Published:2019-09-28 Issue:42 Volume:67 Page:11788-11795
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gottstein Vera¹²,Müller Marco¹,Günther Johannes³,Kuballa Thomas²,Vetter Walter¹^ORCID

Affiliation:

1. Institute of Food Chemistry, Department of Food Chemistry (170b), University of Hohenheim, D-70593 Stuttgart, Germany

2. CVUA Karlsruhe, Weißenburgerstraße 3, 76187 Karlsruhe, Germany

3. Spectroscopy Unit, Core Facility Hohenheim, D-70593 Stuttgart, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b04711

Reference37 articles.

1. Health benefits and potential risks related to consumption of fish or fish oil

2. The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence

3. Hydroxyl Radical Scavenging Activity of Naturally Occurring Furan Fatty Acids.

4. Antioxidant effect of naturally occurring furan fatty acids on oxidation of linoleic acid in aqueous dispersion

5. Determination of Furan Fatty Acids in Food Samples

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1. NMR Analysis of Extra Virgin Olive Oil of the Epirus Region of Greece with Emphasis on Selected Phenolic Compounds;Molecules;2024-03-01

2. Comparative quantitative analysis of fruit oil from Hippophae rhamnoides (seabuckthorn) by qNMR, FTIR and GC–MS;Chinese Herbal Medicines;2023-10

3. Targeted quantitation of furan fatty acids in edible oils by gas chromatography/triple quadrupole tandem mass spectrometry (GC-TQ/MS);Food Chemistry;2023-03

4. Geometrical and positional isomers of unsaturated furan fatty acids in food;Lipids;2022-11-21

5. Furan Fatty Acids in Some 20 Fungi Species: Unique Profiles and Quantities;Journal of Agricultural and Food Chemistry;2022-09-26

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