Literature DB >> 6045083

Characterization of the nonvolatile compounds formed during the thermal oxidation of corn oil. II. Phthalate esters.

E G Perkins.   

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Year:  1967        PMID: 6045083     DOI: 10.1007/bf02545265

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


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  1 in total

1.  Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions.

Authors:  R G Krishnamurthy; T Kawada; S S Chang
Journal:  J Am Oil Chem Soc       Date:  1965-10       Impact factor: 1.849

  1 in total
  5 in total

1.  Chemical analysis of polymerization products in abused fats and oils.

Authors:  A E Waltking; W E Seery; G W Bleffert
Journal:  J Am Oil Chem Soc       Date:  1975-03       Impact factor: 1.849

2.  Di-2-ethylhexyl phthalate in thermally oxidized corn oil.

Authors:  M Beroza; B A Bierl; J M Ruth
Journal:  J Am Oil Chem Soc       Date:  1968-06       Impact factor: 1.849

3.  Di-2-ethylhexyl phthalate in bovine heart muscle mitochondria: its detection, characterization, and specific localization.

Authors:  D J Nazir; M Beroza; P P Nair
Journal:  Environ Health Perspect       Date:  1973-01       Impact factor: 9.031

4.  Phthalate ester plasticizers--why and how they are used.

Authors:  P R Graham
Journal:  Environ Health Perspect       Date:  1973-01       Impact factor: 9.031

5.  Uptake and fate of Di-2-ethylhexyl phthalate in aquatic organisms and in a model ecosystem.

Authors:  R L Metcalf; G M Booth; C K Schuth; D J Hansen; P Y Lu
Journal:  Environ Health Perspect       Date:  1973-06       Impact factor: 9.031

  5 in total

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