Literature DB >> 5802594

Kinetics in linoleate oxidation in model systems.

T P Labuza, H Tsuyuki, M Karel.   

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Year:  1969        PMID： 5802594     DOI： 10.1007/bf02545625

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN： 0003-021X            Impact factor:   1.849


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  2 in total

1.  Studies of the mechanism of vitamin E action. III. In vitro copolymerization of oxidized fats with protein.

Authors:  A L TAPPEL
Journal:  Arch Biochem Biophys       Date:  1955-02       Impact factor: 4.013

2.  The influence of glyceride structure on the rate of autoxidation.

Authors:  K G Raghuveer; E G Hammond
Journal:  J Am Oil Chem Soc       Date:  1967-04       Impact factor: 1.849
  2 in total
  7 in total

1.  Effect of temperature and addition of alpha-tocopherol on the oxidation of trilinolein model systems.

Authors:  Gloria Márquez-Ruiz; Manuel Martín-Polvillo; Carmen Dobarganes
Journal:  Lipids       Date:  2003-03       Impact factor: 1.880

2.  Microcomputer-based system for data acquisition and analysis of oxygen uptake studies.

Authors:  E G Schanus; G O Caviness; J L Kahl; I W Herrick
Journal:  Lipids       Date:  1988-04       Impact factor: 1.880

3.  Metal-catalyzed oxidation in the presence of water in foods.

Authors:  T B Labuza; M Silver; M Cohn; N D Heidelbaugh; M Karel
Journal:  J Am Oil Chem Soc       Date:  1971-10       Impact factor: 1.849

4.  UV spectrophotometry of autoxidized lipid monolayers while on silica gel.

Authors:  W L Porter; L A Levasseur; J I Jeffers; A S Henick
Journal:  Lipids       Date:  1971-01       Impact factor: 1.880

5.  Influence of Button mushroom (Agaricus bisporus) on quality and refrigerated storage stability of patties prepared from sutchi catfish (Pangasius hypophthalmus).

Authors:  Prakash Chandra Nayak; C V Raju; I P Lakshmisha; Rajkumar Ratankumar Singh; Faisal Rashid Sofi
Journal:  J Food Sci Technol       Date:  2014-05-30       Impact factor: 2.701

6.  Autoxidation and effects of pro- and antioxidants in lyophilized red blood cell membranes.

Authors:  W L Porter; A S Henick; F Murphy; R Colgan; G Porfert
Journal:  Lipids       Date:  1978-02       Impact factor: 1.880

7.  Supplementing long-chain n-3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil.

Authors:  Trina J Lapis; Alexandra C M Oliveira; Charles A Crapo; Brian Himelbloom; Peter J Bechtel; Kristy A Long
Journal:  Food Sci Nutr       Date:  2013-01-08       Impact factor: 2.863
  7 in total

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