Lv31
242 积分 2026-01-15 加入
Effect of pink pepper (Schinus terebinthifolia Raddi) on oxidative processes and β-sitosterol degradation in refined soybean oil during natural light exposure
16分钟前
已完结
Polyphenolic composition, lipid peroxidation and antioxidant properties of chapli kebab during repeated frying process
7天前
已完结
Bioactive compounds from coffee husk (Coffea arabica) obtained by green extraction methods: Characterisation, antioxidant capacity and inhibition of lipid peroxidation
9天前
已完结
Tandem Mass Spectrometry Analysis of Linoleic and Arachidonic Acid Hydroperoxides via Promotion of Alkali Metal Adduct Formation
3个月前
已完结
Beyond Autoxidation and Lipoxygenases: Fatty Acid Oxidation Products in Plant Oils
3个月前
已完结
Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation
5个月前
已完结
Antioxidant mechanism of indole-Maillard reaction products in hot-pressed flaxseed oil: a combined experimental and theoretical approach
5个月前
已完结
Synergistic interaction between maillard reaction product and γ-tocopherol in enhancing the oxidation stability of flaxseed oil
5个月前
已完结
Antioxidant mechanism of indole-Maillard reaction products in hot-pressed flaxseed oil: a combined experimental and theoretical approach
6个月前
已完结
Flaxseed lignans: source, biosynthesis, metabolism, antioxidant activity, bio-active components, and health benefits
7个月前
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