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Lipid oxidation studied by electron paramagnetic resonance (EPR)

• Authors : Andersen, Mogens L.

Subjects: EPR spectroscopy; Oxidation; Radicals

• Source: Andersen , M L 2021 , Lipid oxidation studied by electron paramagnetic resonance (EPR) . in Omega-3 Delivery Systems : Production,

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Analysis of lipid oxidation products by combination of chromatographic techniques

• Authors : Márquez Ruiz, Gloria; Dobarganes, M. Carmen

Subjects: capítulo de libro

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Effects of lipids with different oxidation levels on protein degradation and biogenic amines formation in Sichuan-style sausages

• Authors : Liu, Yuxuan; Yang, Yifang; Li, Binbin ...

Subjects: Lipid oxidation; Sichuan-style sausage; Protein degradation

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Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef

• Authors : Lee, Yee Eun; Lee, Hyun Jung; Kim, Cho Hyun ...

Subjects: WATER-HOLDING CAPACITY; VOLATILE COMPOUNDS; STARTER CULTURE

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Biochemistry of Foods

• Authors : N.A. Michael Eskin; Fereidoon Shahidi

Subjects: Biochemistry; FoodTECHNOLOGY & ENGINEERING / Food Science / General; SCIENCE / Life Sciences / Biochemistry

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Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison

• Authors : Rocchetti, Gabriele; Falasconi, Irene; Dallolio, Giuliano

Subjects: Fermented sausages; Foodomics; Lipid oxidation

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Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations

• Authors : Jedounková, Alena; Lazárková, Zuzana; Hampelová, Lucie

Subjects: dry matter content; fat content; Maillard reaction

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Mechanical wounding promotes local and long distance response in the halophyte Cakile maritima through the involvement of the ROS and RNS metabolism

• Authors : Ministerio de Economía y Competitividad (España); Junta de Andalucía; Houmani, H.

Subjects: Mechanical wounding; ROS; H(2)O(2)

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Use of amaranth, quinoa and kañiwa in extruded corn-based snacks

• Authors : University of Helsinki, Department of Food and Environmental Sciences; University of Helsinki, Department of Physics; Ramos Diaz, Jose Martin

Subjects: 416 Food Science; amaranth; quinoa

• Source: Ramos Diaz , J M , Kirjoranta , S , Tenitz , S , Penttilä , P A , Serimaa , R , Lampi , A-M & Jouppila , K 2013 , ' Use of amaranth, quinoa and kañiwa in extruded corn-based snacks ' Journal of

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Oxidative stability, volatile components and polycyclic aromatic hydrocarbons of cold-smoked sardine (Sardina pilchardus) and dolphinfish (Coryphaena hippurus)

• Authors : Gómez Estaca, Joaquín; Gómez Guillén, M. C.; Montero García, Pilar

Subjects: artículo

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