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Lipid Oxidation in Food and Biological Systems最新文献

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Plant Phenolics as Dietary Antioxidants: Insights on Their Biosynthesis, Sources, Health-Promoting Effects, Sustainable Production, and Effects on Lipid Oxidation 植物酚类作为膳食抗氧化剂:其生物合成、来源、健康促进作用、可持续生产和对脂质氧化的影响
Lipid Oxidation in Food and Biological Systems Pub Date : 1900-01-01 DOI: 10.1007/978-3-030-87222-9_18
P. García-Pérez, P. Gallego
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引用次数: 9
Control of Lipid Oxidation in Oil-in Water Emulsions: Effects of Antioxidant Partitioning and Surfactant Concentration 水包油乳剂中脂质氧化的控制:抗氧化分配和表面活性剂浓度的影响
Lipid Oxidation in Food and Biological Systems Pub Date : 1900-01-01 DOI: 10.1007/978-3-030-87222-9_9
Marlene Costa, F. Paiva‐Martins, C. Bravo-Díaz, S. Losada-Barreiro
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引用次数: 6
Lipid Oxidation in Food Emulsions: Analytical Challenges and Recent Developments 食品乳剂中的脂质氧化:分析挑战和最新进展
Lipid Oxidation in Food and Biological Systems Pub Date : 1900-01-01 DOI: 10.1007/978-3-030-87222-9_1
Sten ten Klooster, Vincent Boerkamp, Eleni Lazaridi, Suyeon Yang, Machi Takeuchi, C. Berton-Carabin, K. Schroën, H. Janssen, Heiner Friedrich, Johannes Hohlbein, J. V. van Duynhoven, Marie Hennebelle
{"title":"Lipid Oxidation in Food Emulsions: Analytical Challenges and Recent Developments","authors":"Sten ten Klooster, Vincent Boerkamp, Eleni Lazaridi, Suyeon Yang, Machi Takeuchi, C. Berton-Carabin, K. Schroën, H. Janssen, Heiner Friedrich, Johannes Hohlbein, J. V. van Duynhoven, Marie Hennebelle","doi":"10.1007/978-3-030-87222-9_1","DOIUrl":"https://doi.org/10.1007/978-3-030-87222-9_1","url":null,"abstract":"","PeriodicalId":234765,"journal":{"name":"Lipid Oxidation in Food and Biological Systems","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133615474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Nanoemulsions as Encapsulation System to Prevent Lipid Oxidation 纳米乳液作为防止脂质氧化的封装系统
Lipid Oxidation in Food and Biological Systems Pub Date : 1900-01-01 DOI: 10.1007/978-3-030-87222-9_11
C. Arancibia, N. Riquelme
{"title":"Nanoemulsions as Encapsulation System to Prevent Lipid Oxidation","authors":"C. Arancibia, N. Riquelme","doi":"10.1007/978-3-030-87222-9_11","DOIUrl":"https://doi.org/10.1007/978-3-030-87222-9_11","url":null,"abstract":"","PeriodicalId":234765,"journal":{"name":"Lipid Oxidation in Food and Biological Systems","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126296535","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective 食品和生物系统中的脂质氧化:物理化学的观点
Lipid Oxidation in Food and Biological Systems Pub Date : 1900-01-01 DOI: 10.1007/978-3-030-87222-9
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引用次数: 7
Antioxidants in Dentistry: Oxidative Stress and Periodontal Diseases 牙科中的抗氧化剂:氧化应激和牙周病
Lipid Oxidation in Food and Biological Systems Pub Date : 1900-01-01 DOI: 10.1007/978-3-030-87222-9_15
S. Fernández-Bravo
{"title":"Antioxidants in Dentistry: Oxidative Stress and Periodontal Diseases","authors":"S. Fernández-Bravo","doi":"10.1007/978-3-030-87222-9_15","DOIUrl":"https://doi.org/10.1007/978-3-030-87222-9_15","url":null,"abstract":"","PeriodicalId":234765,"journal":{"name":"Lipid Oxidation in Food and Biological Systems","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127958799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Fluorescent Probes for Monitoring Oxidation of Lipids and Assessment of Antioxidant Activity 荧光探针监测脂质氧化及抗氧化活性评估
Lipid Oxidation in Food and Biological Systems Pub Date : 1900-01-01 DOI: 10.1007/978-3-030-87222-9_3
J. Kusio, G. Litwinienko
{"title":"Fluorescent Probes for Monitoring Oxidation of Lipids and Assessment of Antioxidant Activity","authors":"J. Kusio, G. Litwinienko","doi":"10.1007/978-3-030-87222-9_3","DOIUrl":"https://doi.org/10.1007/978-3-030-87222-9_3","url":null,"abstract":"","PeriodicalId":234765,"journal":{"name":"Lipid Oxidation in Food and Biological Systems","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122446790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Emulsion Droplet Size on the Distribution and Efficiency of Antioxidants 乳液滴大小对抗氧化剂分布和效率的影响
Lipid Oxidation in Food and Biological Systems Pub Date : 1900-01-01 DOI: 10.1007/978-3-030-87222-9_10
Marlene Costa, S. Losada-Barreiro, C. Bravo-Díaz, F. Paiva‐Martins
{"title":"Effects of Emulsion Droplet Size on the Distribution and Efficiency of Antioxidants","authors":"Marlene Costa, S. Losada-Barreiro, C. Bravo-Díaz, F. Paiva‐Martins","doi":"10.1007/978-3-030-87222-9_10","DOIUrl":"https://doi.org/10.1007/978-3-030-87222-9_10","url":null,"abstract":"","PeriodicalId":234765,"journal":{"name":"Lipid Oxidation in Food and Biological Systems","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129336146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Photosensitized Lipid Oxidation: Mechanisms and Consequences to Health Sciences 光敏脂质氧化:健康科学的机制和后果
Lipid Oxidation in Food and Biological Systems Pub Date : 1900-01-01 DOI: 10.1007/978-3-030-87222-9_14
Isabel O. L. Bacellar, R. Itri, Daniel R. Rodrigues, M. Baptista
{"title":"Photosensitized Lipid Oxidation: Mechanisms and Consequences to Health Sciences","authors":"Isabel O. L. Bacellar, R. Itri, Daniel R. Rodrigues, M. Baptista","doi":"10.1007/978-3-030-87222-9_14","DOIUrl":"https://doi.org/10.1007/978-3-030-87222-9_14","url":null,"abstract":"","PeriodicalId":234765,"journal":{"name":"Lipid Oxidation in Food and Biological Systems","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132344404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of Lipophilic and Hydrophilic Thiols on the Lipid Oxidation 亲脂和亲水硫醇对脂质氧化的影响
Lipid Oxidation in Food and Biological Systems Pub Date : 1900-01-01 DOI: 10.1007/978-3-030-87222-9_8
O. Kasaikina, K. M. Zinatullina, V. Kancheva, A. Slavova-Kasakova, D. Loshadkin
{"title":"Effect of Lipophilic and Hydrophilic Thiols on the Lipid Oxidation","authors":"O. Kasaikina, K. M. Zinatullina, V. Kancheva, A. Slavova-Kasakova, D. Loshadkin","doi":"10.1007/978-3-030-87222-9_8","DOIUrl":"https://doi.org/10.1007/978-3-030-87222-9_8","url":null,"abstract":"","PeriodicalId":234765,"journal":{"name":"Lipid Oxidation in Food and Biological Systems","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117256346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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