相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Linoleic acid-derived 13-hydroxyoctadecadienoic acid is absorbed and incorporated into rat tissues
Zhichao Zhang et al.
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS (2021)
Food lipid oxidation under gastrointestinal digestion conditions: A review
Barbara Nieva-Echevarria et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Changes provoked by nixtamalization and tortilla making in the lipids of two corn varieties. A study by 1H NMR
Jon Alberdi-Cedeno et al.
FOOD CHEMISTRY (2020)
Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources
Martin Grootveld et al.
NUTRIENTS (2020)
Effect of the Enrichment of Corn Oil With alpha- or gamma-Tocopherol on Its In Vitro Digestion Studied by H-1 NMR and SPME-GC/MS; Formation of Hydroperoxy-, Hydroxy-, Keto-Dienes and Keto-E-epoxy-E-Monoenes in the More alpha-Tocopherol Enriched Samples
Jon Alberdi-Cedeno et al.
ANTIOXIDANTS (2020)
Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion
M. Madalena C. Sobral et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Oxylipins Associated to Current Diseases Detected for the First Time in the Oxidation of Corn Oil as a Model System of Oils Rich in Omega-6 Polyunsaturated Groups. A Global, Broad and in-Depth Study by(1)H NMR Spectroscopy
Jon Alberdi-Cedeno et al.
ANTIOXIDANTS (2020)
Assessment of Soybean Oil Oxidative Stability from Rapid Analysis of its Minor Component Profile
Ana S. Martin-Rubio et al.
MOLECULES (2020)
Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil
Ana S. Martin-Rubio et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
A Dual Perspective of the Action of Lysine on Soybean Oil Oxidation Process Obtained by Combining 1H NMR and LC-MS: Antioxidant Effect and Generation of Lysine-Aldehyde Adducts
Ana S. Martin-Rubio et al.
ANTIOXIDANTS (2019)
The key role of ovalbumin in lipid bioaccessibility and oxidation product profile during the in vitro digestion of slightly oxidized soybean oil
A. S. Martin-Rubio et al.
FOOD & FUNCTION (2019)
Epoxy Stearic Acid, an Oxidative Product Derived from Oleic Acid, Induces Cytotoxicity, Oxidative Stress, and Apoptosis in HepG2 Cells
Ying Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Effect of the presence of protein on lipolysis and lipid oxidation occurring during in vitro digestion of highly unsaturated oils
Barbara Nieva-Echevarria et al.
FOOD CHEMISTRY (2017)
Polyunsaturated lipids and vitamin A oxidation during cod liver oil in vitro gastrointestinal digestion. Antioxidant effect of added BHT
Barbara Nieva-Echevarria et al.
FOOD CHEMISTRY (2017)
Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions
Barbara Nieva-Echevarria et al.
FOOD RESEARCH INTERNATIONAL (2017)
1H NMR and SPME-GC/MS study of hydrolysis, oxidation and other reactions occurring during in vitro digestion of non-oxidized and oxidized sunflower oil. Formation of hydroxy-octadecadienoates
Barbara Nieva-Echevarria et al.
FOOD RESEARCH INTERNATIONAL (2017)
A systems approach for discovering linoleic acid derivatives that potentially mediate pain and itch
Christopher E. Ramsden et al.
SCIENCE SIGNALING (2017)
A systems approach for discovering linoleic acid derivatives that potentially mediate pain and itch
Christopher E. Ramsden et al.
SCIENCE SIGNALING (2017)
Epoxy fatty acids in used frying fats and oils, edible oils and chocolate and their formation in oils during heating
Ludger Bruehl et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)
A study by 1H NMR on the influence of some factors affecting lipid in vitro digestion
Barbara Nieva-Echevarria et al.
FOOD CHEMISTRY (2016)
Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models
Cecilia Tullberg et al.
FOOD & FUNCTION (2016)
Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer
Thomas Van Hecke et al.
FOOD CHEMISTRY (2015)
A Review of Thermo-Oxidative Degradation of Food Lipids Studied by 1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature
Andrea Martinez-Yusta et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion
Hernan Brice Kenmogne-Domguia et al.
FOOD CHEMISTRY (2014)
Deep-frying food in extra virgin olive oil: A study by 1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium
Andrea Martinez-Yusta et al.
FOOD CHEMISTRY (2014)
A method based on 1H NMR spectral data useful to evaluate the hydrolysis level in complex lipid mixtures
Barbara Nieva-Echevarria et al.
FOOD RESEARCH INTERNATIONAL (2014)
Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat
Thomas Van Hecke et al.
PLOS ONE (2014)
Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates
E. D. N. S. Abeyrathne et al.
POULTRY SCIENCE (2014)
Improved gas chromatography-flame ionization detector analytical method for the analysis of epoxy fatty acids
Edward Mubiru et al.
JOURNAL OF CHROMATOGRAPHY A (2013)
Small reactive carbonyl compounds as tissue lipid oxidation products; and the mechanisms of their formation thereby
Arnold N. Onyango
CHEMISTRY AND PHYSICS OF LIPIDS (2012)
Monitoring by 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils
Maria D. Guillen et al.
FOOD CONTROL (2012)
Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion
Karin Larsson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells
Manar Awada et al.
JOURNAL OF LIPID RESEARCH (2012)
Intestinal Epithelial Barrier Dysfunction in Disease and Possible Therapeutical Interventions
R. -M. Catalioto et al.
CURRENT MEDICINAL CHEMISTRY (2011)
Lipid Mediator Profiling in Pulmonary Disease
Susanna L. Lundstrom et al.
CURRENT PHARMACEUTICAL BIOTECHNOLOGY (2011)
Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids
Encarnacion Goicoechea et al.
FOOD AND CHEMICAL TOXICOLOGY (2011)
Effect of Thermally Oxidized Oil and Fasting Status on the Short-Term Digestibility of Ketolinoleic Adds and Total Oxidized Fatty Acids in Rats
Raul Olivero-David et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Contribution to Further Understanding of the Evolution of Sunflower Oil Submitted to Frying Temperature in a Domestic Fryer: Study by 1H Nuclear Magnetic Resonance
Maria D. Guillen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Toxic oxygenated α,β-unsaturated aldehydes and their study in foods:: A review
Maria D. Guillen et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Use of an in vitro digestion model to study the bioaccessibility of 4-hydroxy-2-nonenal and related aldehydes present in oxidized oils rich in omega-6 acyl groups
Encarnacion Goicoechea et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperatures
S. Marmesat et al.
JOURNAL OF CHROMATOGRAPHY A (2008)
Synthesis of six epoxyketooctadecenoic acid (EKODE) isomers, their generation from nonenzymatic oxidation of linoleic acid, and their reactivity with imidazole nucleophiles
De Lin et al.
JOURNAL OF ORGANIC CHEMISTRY (2007)
Leukotoxin diols from ground corncob bedding disrupt estrous cyclicity in rats and stimulate MCF-7 breast cancer cell proliferation
BM Markaverich et al.
ENVIRONMENTAL HEALTH PERSPECTIVES (2005)
Synthesis of dihydroperoxides of linoleic and linolenic acids and studies on their transformation to 4-hydroperoxynonenal
C Schneider et al.
LIPIDS (2005)
Oxidation process of oils with high content of linoleic acyl groups and formation of toxic hydroperoxy- and hydroxyalkenals.: A study by 1H nuclear magnetic resonance
MD Guillén et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food
CHM Versantvoort et al.
FOOD AND CHEMICAL TOXICOLOGY (2005)
Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets
J Velasco et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Formation and hydrolysis of triacylglycerol and sterol epoxides: Role of unsaturated triacylglycerol peroxyl radicals
F Giuffrida et al.
FREE RADICAL BIOLOGY AND MEDICINE (2004)
1H nuclear magnetic resonance as a fast tool for determining the composition of acyl chains in acylglycerol mixtures
MD Guillén et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2003)
Rapid simultaneous determination by proton NMR of unsaturation and composition of acyl groups in vegetable oils
MD Guillen et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2003)
Dietary epoxy fatty acids are absorbed in healthy women
R Wilson et al.
EUROPEAN JOURNAL OF CLINICAL INVESTIGATION (2002)
The stomach as a bioreactor: Dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants
J Kanner et al.
FREE RADICAL BIOLOGY AND MEDICINE (2001)
Leukotoxin-diol - A putative toxic mediator involved in acute respiratory distress syndrome
J Zheng et al.
AMERICAN JOURNAL OF RESPIRATORY CELL AND MOLECULAR BIOLOGY (2001)
High resolution 1H nuclear magnetic resonance in the study of edible oils and fats
MD Guillén et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2001)
Two distinct pathways of formation of 4-hydroxynonenal - Mechanisms of nonenzymatic transformation of the 9-and 13-hydroperoxides of linoleic acid to 4-hydroxyalkenals
C Schneider et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2001)
Modification of bovine serum albumin structure following reaction with 4,5(E)-epoxy-2(E)-heptenal
FJ Hidalgo et al.
CHEMICAL RESEARCH IN TOXICOLOGY (2000)
Metabolism of monoepoxides of methyl linoleate: Bioactivation and detoxification
JF Greene et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2000)