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16 积分 2024-10-16 加入
5-S-Lipoylhydroxytyrosol, a Multidefense Antioxidant Featuring a Solvent-Tunable Peroxyl Radical-Scavenging 3-Thio-1,2-dihydroxybenzene Motif
9天前
已完结
Effect of hazelnut protein oxidation on O/W emulsion stability, interfacial properties and lipid oxidation based on hazelnut protein oxidation
9天前
已完结
Impact of NaCl substitution with KCl on the lipid oxidation in oil-in-water emulsions
12天前
已完结
Effects of antioxidants on the oxidative stability of expeller-pressed high oleic soybean oil (EPHOSO) oleogel and cookie
12天前
已完结
Combining FTIR on-device strategies for continuous analysis of virgin olive oil, avocado oil, and lipid matrices degradation
12天前
已完结
Deep exploration of lipid oxidation into flavor compounds: A density functional theory study on (E)-2-decenal thermal oxidative reaction
12天前
已完结
Comprehensive quantitative profiling of vegetable oil oxidation products by NMR-based oxylipidomics
13天前
已完结
Mechanistic Studies of the Reactions of Nitrone Spin Trap PBN with Glutathiyl Radical
24天前
已完结
Methionine thioether reduces the content of 4-hydroxy-2-nonenal in high-temperature soybean oil by preventing the radical chain reaction
1个月前
已完结
Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process
2个月前
已完结
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