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Resende MT, Linder C, Wiesman Z. Alkyl Tail Segments Mobility as a Marker for Omega‐3 Polyunsaturated Fatty Acid‐Rich Linseed Oil Oxidative Aging. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12422] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Maysa T. Resende
- Phyto‐Lipid Biotechnology Laboratory, Department of Biotechnology Engineering, Faculty of Engineering Sciences Ben‐Gurion University of the Negev Beer‐Sheva 84105 Israel
| | - Charles Linder
- Phyto‐Lipid Biotechnology Laboratory, Department of Biotechnology Engineering, Faculty of Engineering Sciences Ben‐Gurion University of the Negev Beer‐Sheva 84105 Israel
| | - Zeev Wiesman
- Phyto‐Lipid Biotechnology Laboratory, Department of Biotechnology Engineering, Faculty of Engineering Sciences Ben‐Gurion University of the Negev Beer‐Sheva 84105 Israel
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Liu X, Ye Q, Xiao C, Zou Y, Meng X. Rapid Determination of Total Polar Compounds in Frying Oil Using ATR‐FTIR Combined with Extended Partial Least Squares Regression. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900432] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Xiaoying Liu
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 P. R. China
| | - Qin Ye
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 P. R. China
- Institute of Food SciencesZhejiang Academy of Agricultural Sciences Hangzhou 310014 P. R. China
| | - Chaogeng Xiao
- Institute of Food SciencesZhejiang Academy of Agricultural Sciences Hangzhou 310014 P. R. China
| | - Ying Zou
- Wenzhou Vocational College of Science and Technology Wenzhou 325006 P. R. China
| | - Xianghe Meng
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 P. R. China
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Woo Y, Kim MJ, Lee J. Correlation of the Solid-Fat Content in Vegetable Oils with Other Parameters during Thermal Oxidation. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12124] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- YunSik Woo
- Department of Food Science and Biotechnology; Sungkyunkwan University; Jangangu Seoburo 2066, Suwon 16419 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition; Kangwon National University; Hwanjogil 84, Doegaeup, Samcheok 25945 Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology; Sungkyunkwan University; Jangangu Seoburo 2066, Suwon 16419 Republic of Korea
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Hwang HS, Doll KM, Winkler-Moser JK, Vermillion K, Liu SX. No Evidence Found for Diels–Alder Reaction Products in Soybean Oil Oxidized at the Frying Temperature by NMR Study. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2229-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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