These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
93 related articles for article (PubMed ID: 23871021)
1. Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix. Ansorena D; Barriuso B; Cardenia V; Astiasarán I; Lercker G; Rodriguez-Estrada MT Food Chem; 2013 Dec; 141(3):2757-64. PubMed ID: 23871021 [TBL] [Abstract][Full Text] [Related]
2. Kinetic model for studying the effect of quercetin on cholesterol oxidation during heating. Chien JT; Hsu DJ; Chen BH J Agric Food Chem; 2006 Feb; 54(4):1486-92. PubMed ID: 16478278 [TBL] [Abstract][Full Text] [Related]
3. Kinetic studies of cholesterol oxidation as inhibited by stearylamine during heating. Chien JT; Huang DY; Chen BH J Agric Food Chem; 2004 Nov; 52(23):7132-8. PubMed ID: 15537328 [TBL] [Abstract][Full Text] [Related]
4. Modeling of alpha-tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures. Verleyen T; Kamal-Eldin A; Dobarganes C; Verhe R; Dewettinck K; Huyghebaert A Lipids; 2001 Jul; 36(7):719-26. PubMed ID: 11521970 [TBL] [Abstract][Full Text] [Related]
5. Sterols heating: degradation and formation of their ring-structure polar oxidation products. Barriuso B; Otaegui-Arrazola A; Menéndez-Carreño M; Astiasarán I; Ansorena D Food Chem; 2012 Nov; 135(2):706-12. PubMed ID: 22868149 [TBL] [Abstract][Full Text] [Related]
6. Unsaturated lipid matrices protect plant sterols from degradation during heating treatment. Barriuso B; Astiasarán I; Ansorena D Food Chem; 2016 Apr; 196():451-8. PubMed ID: 26593514 [TBL] [Abstract][Full Text] [Related]
7. Thermal oxidation of cholesterol: Preliminary evaluation of 2-methyl-6-heptanone and 3-methylbutanal as volatile oxidation markers. Cardenia V; Olivero G; Rodriguez-Estrada MT Steroids; 2015 Jul; 99(Pt B):161-71. PubMed ID: 25846978 [TBL] [Abstract][Full Text] [Related]
8. Integral kinetic model for studying quercetin degradation and oxidation as affected by cholesterol during heating. Chien JT; Hsu DJ; Inbaraj BS; Chen BH Int J Mol Sci; 2010 Jul; 11(8):2805-20. PubMed ID: 21152275 [TBL] [Abstract][Full Text] [Related]
9. Gas chromatography-mass spectrometry determination of conjugated linoleic acids and cholesterol oxides and their stability in a model system. Yen TY; Inbaraj BS; Chien JT; Chen BH Anal Biochem; 2010 May; 400(1):130-8. PubMed ID: 20117071 [TBL] [Abstract][Full Text] [Related]
10. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar). Al-Saghir S; Thurner K; Wagner KH; Frisch G; Luf W; Razzazi-Fazeli E; Elmadfa I J Agric Food Chem; 2004 Aug; 52(16):5290-6. PubMed ID: 15291510 [TBL] [Abstract][Full Text] [Related]
11. cis-trans isomerization of carbon double bonds in monounsaturated triacylglycerols via generation of free radicals. Tsuzuki W Chem Phys Lipids; 2010 Sep; 163(7):741-5. PubMed ID: 20599852 [TBL] [Abstract][Full Text] [Related]
12. Formation of cholesterol oxidation products in marinated foods during heating. Lee HW; Chien JT; Chen BH J Agric Food Chem; 2006 Jun; 54(13):4873-9. PubMed ID: 16787042 [TBL] [Abstract][Full Text] [Related]
13. Inhibition of cholesterol oxidation products (COPs) formation in emulsified porcine patties by phenolic-rich avocado (Persea americana Mill.) extracts. Rodríguez-Carpena JG; Morcuende D; Petrón MJ; Estévez M J Agric Food Chem; 2012 Mar; 60(9):2224-30. PubMed ID: 22292505 [TBL] [Abstract][Full Text] [Related]
17. Formation and inhibition of cholesterol oxidation products in tea-leaf eggs during marinating. Chen LJ; Lu YF; Chien JT; Chen BH J Agric Food Chem; 2010 Oct; 58(19):10467-74. PubMed ID: 20828157 [TBL] [Abstract][Full Text] [Related]
18. Biodegradation kinetics and toxicity of vegetable oil triacylglycerols under aerobic conditions. Campo P; Zhao Y; Suidan MT; Venosa AD; Sorial GA Chemosphere; 2007 Aug; 68(11):2054-62. PubMed ID: 17383709 [TBL] [Abstract][Full Text] [Related]
19. Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation. Barriuso B; Ansorena D; Poyato C; Astiasarán I Steroids; 2015 Jul; 99(Pt B):155-60. PubMed ID: 25697057 [TBL] [Abstract][Full Text] [Related]
20. Increase of cholesterol oxidation and decrease of PUFA as a result of thermal processing and storage in eggs enriched with n-3 fatty acids. Mazalli MR; Bragagnolo N J Agric Food Chem; 2009 Jun; 57(11):5028-34. PubMed ID: 19438228 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]