BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

322 related articles for article (PubMed ID: 23057833)

  • 1. Singlet oxygen-related photooxidative stability and antioxidant changes of diacylglycerol-rich oil derived from mixture of olive and perilla oil.
    Kim N; Choe E
    J Food Sci; 2012 Nov; 77(11):C1185-91. PubMed ID: 23057833
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Studies of reaction variables for lipase-catalyzed production of alpha-linolenic acid enriched structured lipid and oxidative stability with antioxidants.
    Mitra K; Shin JA; Lee JH; Kim SA; Hong ST; Sung CK; Xue CL; Lee KT
    J Food Sci; 2012 Jan; 77(1):C39-45. PubMed ID: 22122200
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of Triacylglycerol Molecular Species on the Oxidation Behavior of Oils Containing α-Linolenic Acid.
    Dote S; Yamamoto Y; Hara S
    J Oleo Sci; 2016; 65(3):193-9. PubMed ID: 26935948
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of roasting on the chemical composition and oxidative stability of perilla oil.
    Zhao T; Hong SI; Lee J; Lee JS; Kim IH
    J Food Sci; 2012 Dec; 77(12):C1273-8. PubMed ID: 23140339
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Chemical properties and oxidative stability of perilla oils obtained from roasted perilla seeds as affected by extraction methods.
    Jung DM; Yoon SH; Jung MY
    J Food Sci; 2012 Dec; 77(12):C1249-55. PubMed ID: 23106331
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Luminescence spectroscopic observation of singlet oxygen formation in extra virgin olive oil as affected by irradiation light wavelengths, 1,4-diazabicyclo[2.2.2]octane, irradiation time, and oxygen bubbling.
    Jung MY; Choi DS; Park KH; Lee B; Min DB
    J Food Sci; 2011; 76(1):C59-63. PubMed ID: 21535654
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of fatty acid composition and β-carotene on the chlorophyll photosensitized oxidation of W/O emulsion affected by phosphatidylcholine.
    Lee Y; Choe E
    J Food Sci; 2013 Jan; 78(1):C31-6. PubMed ID: 23278500
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Relative oxidative stability of diacylglycerol and triacylglycerol oils.
    Qi JF; Wang XY; Shin JA; Lee YH; Jang YS; Lee JH; Hong ST; Lee KT
    J Food Sci; 2015 Mar; 80(3):C510-4. PubMed ID: 25678328
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Olive oil stability under deep-frying conditions.
    Casal S; Malheiro R; Sendas A; Oliveira BP; Pereira JA
    Food Chem Toxicol; 2010 Oct; 48(10):2972-9. PubMed ID: 20678538
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects and prooxidant mechanisms of oxidized alpha-tocopherol on the oxidative stability of soybean oil.
    Kim HJ; Lee HO; Min DB
    J Food Sci; 2007 May; 72(4):C223-30. PubMed ID: 17995765
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Nutritionally enriched 1,3-diacylglycerol-rich oil: Low calorie fat with hypolipidemic effects in rats.
    Prabhavathi Devi BLA; Gangadhar KN; Prasad RBN; Sugasini D; Rao YPC; Lokesh BR
    Food Chem; 2018 May; 248():210-216. PubMed ID: 29329846
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Chemical stability of extra-virgin olive oil added with oregano essential oil.
    Asensio CM; Nepote V; Grosso NR
    J Food Sci; 2011 Sep; 76(7):S445-50. PubMed ID: 22417562
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of phosphatidylcholine and phosphatidylethanolamine on the photooxidation of canola oil.
    Lee J; Choe E
    J Food Sci; 2009 Aug; 74(6):C481-6. PubMed ID: 19723186
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Greater fat oxidation with diacylglycerol oil consumption for 14 days compared with triacylglycerol oil consumption in overweight men and women.
    Hibi M; Takase H; Yasunaga K; Yamaguchi T; Shiiba D; Saito S; Yokoyama R; Kudo N; Katsuragi Y; Meguro S; Shimizu A; Tokimitsu I
    Int J Obes (Lond); 2008 Dec; 32(12):1841-7. PubMed ID: 18936764
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Process optimization of enzyme catalyzed production of dietary diacylglycerol (DAG) using TLIM as biocatalyst.
    Dhara R; Singhal RS
    J Oleo Sci; 2014; 63(2):169-76. PubMed ID: 24500104
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effects of phospholipids on the antioxidant activity of α-tocopherol in the singlet oxygen oxidation of canola oil.
    Lee J; Choe E
    N Biotechnol; 2011 Oct; 28(6):691-7. PubMed ID: 21621019
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Interaction of phosphatidylcholine and α-tocopherol on the oxidation of sunflower oil and content changes of phosphatidylcholine and tocopherol in the emulsion under singlet oxygen.
    Lee Y; Choe E
    J Food Sci; 2011 Apr; 76(3):C498-503. PubMed ID: 21535820
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matrices.
    Mateos R; Trujillo M; Pérez-Camino MC; Moreda W; Cert A
    J Agric Food Chem; 2005 Jul; 53(14):5766-71. PubMed ID: 15998146
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.