D.E. Leszczynski

Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat

J. Pikul, D.E. Leszczynski, Fred A. Kummerow · Journal of Agricultural and Food Chemistry · 1989 · 464 citations

Lipid Analysis, Engineering, Food Analysis +20

Elimination of sample autoxidation by butylated hydroxytoluene additions before thiobarbituric acid assay for malonaldehyde in fat from chicken meat

J. Pikul, D.E. Leszczynski, Fred A. Kummerow · Journal of Agricultural and Food Chemistry · 1983 · 124 citations

Dietary Exposure, Food Analysis, Altmetric Attention Score +18

Relative Role of Phospholipids, Triacylglycerols, and Cholesterol Esters on Malonaldehyde Formation in Fat Extracted from Chicken Meat

J. Pikul, D.E. Leszczynski, Fred A. Kummerow · Journal of Food Science · 1984 · 95 citations

Lipid Analysis, Nutrition, Malonaldehyde Formation +18

Morphometrical analysis of the aging process in human arteries and aorta

Takayoshi Toda, Nobuo Tsuda, Issei Nishimori et al. · Cells Tissues Organs · 1980 · 88 citations

Effects of Frozen Storage and Cooking on Lipid Oxidation in Chicken Meat

J. Pikul, D.E. Leszczynski, Peter J. Bechtel et al. · Journal of Food Science · 1984 · 73 citations

Lipid Analysis, Nutrition, Food Analysis +25