Concepedia

Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

Shuze Tang, Joe P. Kerry, David Sheehan, D.J. Buckley, Patrick A. Morrissey

Food Research International · 2001 · 222 citations · 46 references

DOI

Concepts

References

46

A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

Jordi Folch, Marjorie B. Lees, G H S Stanley · Journal of Biological Chemistry · 1957 · 64.9K citations · Full text

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A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.9K citations

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Scavenging effects of tea catechins and their derivatives on 1,1-diphenyl-2-picrylhydrazyl radical

Fumio Nanjo, Keiichi Goto, Ryota Seto et al. · Free Radical Biology and Medicine · 1996 · 781 citations

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Fatty acid content and composition of english beef, lamb and pork at retail

M. Enser, K.G. Hallett, B. Hewitt et al. · Meat Science · 1996 · 601 citations

, , +14

Quantitative analysis of food fatty acids by capillary gas chromatography

Hal T. Slover, Elaine Lanza · Journal of the American Oil Chemists Society · 1979 · 389 citations

, , +10