Changes in l-carnitine content of fish and meat during domestic cooking

An improved and simplified radioisotopic assay for the determination of free and esterified carnitine

Julie McGarry, Daniel W. Foster · Journal of Lipid Research · 1976 · 525 citations · Full text

Natural Sciences, Biochemistry, Biochemical Pharmacology +6

Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models

Emília Lešková, Jana Kubíková, Eva Kováčiková et al. · Journal of Food Composition and Analysis · 2006 · 402 citations

Agriculture, Nutrition, Heat Transfer +16

Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss)

Nalan Gökoğlu, Pınar Yerlikaya · Food Chemistry · 2003 · 332 citations

Life Sciences, Animal Sciences, Zoology +7

Radioisotopic determination of l-carnitine content in foods commonly eaten in Western countries

Jean Demarquoy, Béatrice Georges, Caroline Rigault et al. · Food Chemistry · 2003 · 147 citations

Agriculture, Food Science, Nutritional Sciences +12

Fatty Acid β-Oxidation in Peroxisomes and Mitochondria: The First, Unequivocal Evidence for the Involvement of Carnitine in Shuttling Propionyl-CoA from Peroxisomes to Mitochondria

Bernadette S. Jakobs, R. J. A. Wanders · Biochemical and Biophysical Research Communications · 1995 · 96 citations

Life Sciences, Biochemistry, Cell Biology +14