Studies of Differently Induced Peroxidation Phenomena in Lecithins-Reference-Cited by-同舟云学术

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Studies of Differently Induced Peroxidation Phenomena in Lecithins

Published:1996-01-01 Issue:9 Volume:44 Page:2814-2817
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Memoli Adriana¹,Palermiti Luisa G.¹,Travagli Valter¹,Alhaique Franco¹

Affiliation:

1. Dipartimento di Studi di Chimica e Tecnologia delle Sostanze Biologicamente Attive, Facoltà di Farmacia, Università di Roma (La Sapienza), P.le A. Moro 5, 00185 Rome, Italy, and Dipartimento Farmaco Chimico Tecnologico, Università di Siena, Siena, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960003o

Reference18 articles.

1. pH dependence of lipid peroxidation and albumin oxidative modification: possible implications to the pH paradox

Cited by 4 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. Effect of methylene blue on the formation of oxidized phospholipid vesicles;2018-08-29

2. Effect of d-α-tocopheryl polyethylene glycol 1000 succinate (TPGS) on surfactant monolayers;Colloids and Surfaces B: Biointerfaces;2011-07

3. Effect of membrane composition on lipid oxidation in liposomes;Chemistry and Physics of Lipids;2011-02

4. Covalent Modification of Emulsified β-Casein Resulting from Lipid Peroxidation;Journal of Colloid and Interface Science;1999-02

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