Concepedia
Journal of Nutrition · 1977 · 117 citations · 16 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryHuman NutritionBioactive Food ComponentsCarbohydrates In FoodsFood CompositionFood Oxidation
16
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
Agriculture, Biochemistry, Food Science +7
Synthesis and characterization of the fluorescent products derived from malonaldehyde and amino acids
K. S. Chio, Aloys L. Tappel · Biochemistry · 1969 · 491 citations
Natural Sciences, Biochemistry, Chemistry +7
CHARACTERIZATION OF THE RED PIGMENT FORMED IN THE 2‐THIOBARBITURIC ACID DETERMINATION OF OXIDATIVE RANCIDITY <sup>a,</sup> <sup>b</sup>
Russell O. Sinnhuber, T. C. Yu, T. C. Yu · Journal of Food Science · 1958 · 401 citations
Life Sciences, Biochemistry, Toxicology +8
Mutagenicity of Malonaldehyde, a Decomposition Product of Peroxidized Polyunsaturated Fatty Acids
Frank Mukai, Bernard D. Goldstein · Science · 1976 · 354 citations
Life Sciences, Microbiology, Molecular Biology +13
Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)
W. Vyncke · Fette Seifen Anstrichmittel · 1975 · 318 citations
Agriculture, Animal Sciences, Food Science +10