Concepedia

Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves

Yuanyuan Hu, Guanhua Zhao, Fawen Yin, Zhongyuan Liu, Jialiang Wang, Lei Qin, Dayong Zhou, Fereidoon Shahidi, Beiwei Zhu

Food Chemistry · 2021 · 83 citations · 34 references

DOI

Concepts

References

34

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

, , +11

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

, , +5

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

M.S. BREWER · Comprehensive Reviews in Food Science and Food Safety · 2011 · 1.8K citations

, , +16

Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

Jucieli Weber, Vivian Caetano Bochi, Cristiane Portes Ribeiro et al. · Food Chemistry · 2007 · 348 citations

, , +11

Emissions of volatile aldehydes from heated cooking oils

Harinageswara Rao Katragadda, Andrés Fullana, Sukh Sidhu et al. · Food Chemistry · 2009 · 289 citations

, , +12