Quantification of cholesterol oxidation products in commercial fish meals and their formation during storage-Reference-Cited by-同舟云学术

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Quantification of cholesterol oxidation products in commercial fish meals and their formation during storage

Published:2000-10 Issue:10 Volume:31 Page:785-791
ISSN:1355-557X
Container-title:Aquaculture Research
language:en
Short-container-title:

Author:

Scolari M,Luzzana U,Stefani L,Mentasti T,Moretti V M,Valfrè F,López C,Hardy R W

Publisher

Wiley

Subject

Aquatic Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2109.2000.00504.x/fullpdf

Reference49 articles.

1. Barlow , S.M. Pike , I.H. 1977 The Role of Fat in Fish Meals in Pig and Poultry nutrition

2. The effects of α-tocopherol on the immune response and non-specific resistance factors of rainbow trout (Salmo gairdneri Richardson);Blazer;Aquaculture,1984

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1. Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products;Frontiers in Nutrition;2022-02-16

2. Genotoxicity of lipid oxidation compounds;Free Radical Biology and Medicine;2017-10

3. Cholesterol Oxidation in Fish and Fish Products;Journal of Food Science;2015-11-10

4. High cholesterol oxidation in pickled mackerel ( Rastrelliger kanagurta ) from Sri Lanka;European Journal of Lipid Science and Technology;2012-06

5. Partial inhibition of cholesterol oxides formation in frozen fish pre-treated with a plant extract;International Journal of Food Science & Technology;2009-02

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