Lv51
1238 积分 2025-12-04 加入
Development and validation of methodologies for the quantification of phytosterols and phytosterol oxidation products in cooked and baked food products
8小时前
已完结
The degradation of bioactive compounds and formation of their oxidation derivatives in refined rapeseed oil during heating in model system
24天前
已完结
Metal ions accelerated phytosterol thermal degradation on Ring A & Ring B of steroid nucleus in oils
24天前
已完结
Unsaturated lipid matrices protect plant sterols from degradation during heating treatment
24天前
已完结
Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil
24天前
已完结
Effect of Fatty Acid Unsaturation on Phytosteryl Ester Degradation
24天前
已完结
Acyl moiety and temperature affects thermo-oxidative degradation of steryl esters. Cytotoxicity of the degradation products
24天前
已完结
Pan-frying may induce phytosterol oxidation
24天前
已完结
Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils
24天前
已完结
Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries
25天前
已完结
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