Influence of Wavelength and Packaging Material on Lipid Oxidation and Colour Changes in Low-fat Mayonnaise

Chemistry of singlet oxygen. VII. Quenching by .beta.-carotene

Christopher S. Foote, Robert W. Denny · Journal of the American Chemical Society · 1968 · 643 citations

Natural Sciences, Biochemistry, Chemistry +9

Carotenoid protection against oxidation

Norman I. Krinsky · Pure and Applied Chemistry · 1979 · 416 citations · Full text

Life Sciences, Biochemistry, Plant Biology +15

Effects of Chlorophyll and β‐Carotene on the Oxidation Stability of Olive Oil

Nickolaos Fakourelis, E. C. LEE, David B. Min · Journal of Food Science · 1987 · 139 citations

Agriculture, Biochemistry, Chemistry +17

Effects, quenching mechanisms, and kinetics of carotenoids in chlorophyll-sensitized photooxidation of soybean oil

Sang Hwa Lee, David B. Min · Journal of Agricultural and Food Chemistry · 1990 · 128 citations

Life Sciences, Biochemistry, Food Science +9

Hexanal as a measure of rancidity in low fat foods

Clément Fritsch, Judith A. Gale · Journal of the American Oil Chemists Society · 1977 · 114 citations

Agriculture, Food Science, Food Analysis +13