88 related articles for article (PubMed ID: 22321954)
1. Quantitative analysis of hydroperoxy-, keto- and hydroxy-dienes in refined vegetable oils.
Morales A; Marmesat S; Dobarganes MC; Márquez-Ruiz G; Velasco J
J Chromatogr A; 2012 Mar; 1229():190-7. PubMed ID: 22321954
[TBL] [Abstract][Full Text] [Related]
2. Quantitative determination of major oxidation products in edible oils by direct NP-HPLC-DAD analysis.
Velasco J; Morales-Barroso A; Ruiz-Méndez MV; Márquez-Ruiz G
J Chromatogr A; 2018 Apr; 1547():62-70. PubMed ID: 29559268
[TBL] [Abstract][Full Text] [Related]
3. Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperatures.
Marmesat S; Velasco J; Dobarganes MC
J Chromatogr A; 2008 Nov; 1211(1-2):129-34. PubMed ID: 18849035
[TBL] [Abstract][Full Text] [Related]
4. Evaporative light scattering detector in normal-phase high-performance liquid chromatography determination of FAME oxidation products.
Morales A; Marmesat S; Dobarganes MC; Márquez-Ruiz G; Velasco J
J Chromatogr A; 2012 Sep; 1254():62-70. PubMed ID: 22840820
[TBL] [Abstract][Full Text] [Related]
5. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content.
Aladedunye F; Przybylski R
Food Chem; 2013 Dec; 141(3):2373-8. PubMed ID: 23870970
[TBL] [Abstract][Full Text] [Related]
6. Prooxidant activity of oxidized alpha-tocopherol in vegetable oils.
Chapman TM; Kim HJ; Min DB
J Food Sci; 2009 Sep; 74(7):C536-42. PubMed ID: 19895457
[TBL] [Abstract][Full Text] [Related]
7. Quantitative gas chromatography-mass spectrometry isomer-specific measurement of hydroxy fatty acids in biological samples and food as a marker of lipid peroxidation.
Wilson R; Smith R; Wilson P; Shepherd MJ; Riemersma RA
Anal Biochem; 1997 May; 248(1):76-85. PubMed ID: 9177726
[TBL] [Abstract][Full Text] [Related]
8. Oxidative stability of tree nut oils.
Miraliakbari H; Shahidi F
J Agric Food Chem; 2008 Jun; 56(12):4751-9. PubMed ID: 18494484
[TBL] [Abstract][Full Text] [Related]
9. Oils from improved high stearic acid sunflower seeds.
Fernández-Moya V; Martínez-Force E; Garcés R
J Agric Food Chem; 2005 Jun; 53(13):5326-30. PubMed ID: 15969513
[TBL] [Abstract][Full Text] [Related]
10. Determination of the fatty acid composition of saponified vegetable oils using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.
Ayorinde FO; Garvin K; Saeed K
Rapid Commun Mass Spectrom; 2000; 14(7):608-15. PubMed ID: 10775096
[TBL] [Abstract][Full Text] [Related]
11. Comparative study of high-linoleic acid vegetable oils for the production of conjugated linoleic acid.
Gammill W; Proctor A; Jain V
J Agric Food Chem; 2010 Mar; 58(5):2952-7. PubMed ID: 20136082
[TBL] [Abstract][Full Text] [Related]
12. Self-organizing maps and learning vector quantization networks as tools to identify vegetable oils.
Torrecilla JS; Rojo E; Oliet M; Domínguez JC; Rodríguez F
J Agric Food Chem; 2009 Apr; 57(7):2763-9. PubMed ID: 19267437
[TBL] [Abstract][Full Text] [Related]
13. Determination of underivatized long chain fatty acids using RP-HPLC with capacitively coupled contactless conductivity detection.
Makahleh A; Saad B; Siang GH; Saleh MI; Osman H; Salleh B
Talanta; 2010 Apr; 81(1-2):20-4. PubMed ID: 20188881
[TBL] [Abstract][Full Text] [Related]
14. Payne rearrangement during analysis of epoxyalcohols of linoleic and alpha-linolenic acids by normal phase liquid chromatography with tandem mass spectrometry.
Oliw EH; Garscha U; Nilsson T; Cristea M
Anal Biochem; 2006 Jul; 354(1):111-26. PubMed ID: 16712763
[TBL] [Abstract][Full Text] [Related]
15. Oxidative fragmentation of hydroxy octadecadienoates generates biologically active gamma-hydroxyalkenals.
Sun M; Salomon RG
J Am Chem Soc; 2004 May; 126(18):5699-708. PubMed ID: 15125662
[TBL] [Abstract][Full Text] [Related]
16. Temperature dependence of autoxidation of perilla oil and tocopherol degradation.
Wang S; Hwang H; Yoon S; Choe E
J Food Sci; 2010 Aug; 75(6):C498-505. PubMed ID: 20722903
[TBL] [Abstract][Full Text] [Related]
17. Determination of olive oil acidity by CE.
Balesteros MR; Tavares MF; Ribeiro SJ; Polachini FC; Messaddeq Y; de Oliveira MA
Electrophoresis; 2007 Oct; 28(20):3731-6. PubMed ID: 17941122
[TBL] [Abstract][Full Text] [Related]
18. Quantification of underivatized fatty acids from vegetable oils by HPLC with UV detection.
Guarrasi V; Mangione MR; Sanfratello V; Martorana V; Bulone D
J Chromatogr Sci; 2010 Sep; 48(8):663-8. PubMed ID: 20819296
[TBL] [Abstract][Full Text] [Related]
19. Oxidative stability of high-oleic sunflower oil in a porous starch carrier.
Belingheri C; Giussani B; Rodriguez-Estrada MT; Ferrillo A; Vittadini E
Food Chem; 2015 Jan; 166():346-351. PubMed ID: 25053066
[TBL] [Abstract][Full Text] [Related]
20. Regioisomeric distribution of 9- and 13-hydroperoxy linoleic acid in vegetable oils during storage and heating.
Pignitter M; Zaunschirm M; Lach J; Unterberger L; Kopic A; Keßler C; Kienesberger J; Pischetsrieder M; Eggersdorfer M; Riegger C; Somoza V
J Sci Food Agric; 2018 Feb; 98(3):1240-1247. PubMed ID: 29095495
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
