Chronic non-communicable disease risks presented by lipid oxidation products in fried foods
Author:
Publisher
AME Publishing Company
Subject
General Medicine
Cited by 27 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. Suppressing thermo-induced peroxidation products in peroxidatively-susceptible frying oils by the employment of culinary oil blend formulations;Journal of Food Composition and Analysis;2024-01
2. Formation of the mutagenic DNA lesion 1,N2-ethenoguanine induced by heated cooking oil and identification of causative agents;Genes and Environment;2023-10-25
3. Low-Field Benchtop NMR Spectroscopy for Quantification of Aldehydic Lipid Oxidation Products in Culinary Oils during Shallow Frying Episodes;Foods;2023-03-15
4. High-resolution 1H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180℃;Journal of Food and Drug Analysis;2023-03-10
5. Type, density, and healthiness of food-outlets in a university foodscape: a geographical mapping and characterisation of food resources in a Ghanaian university campus;BMC Public Health;2022-10-13
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