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。A Novel Technique for Redox Lipidomics Using Mass Spectrometry: Application on Vegetable Oils Used to Fry Potatoes
Jeremy P. Koelmel et al.
JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY (2021)
Pharmacological (or Synthetic) and Nutritional Agonists of PPAR-γ as Candidates for Cytokine Storm Modulation in COVID-19 Disease
Carmen Ciavarella et al.
MOLECULES (2020)
Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations
Dani Dordevic et al.
OPEN LIFE SCIENCES (2020)
Characteristics on the oxidation stability of infant formula powder with different ingredients during storage
Weijun Wang et al.
FOOD SCIENCE & NUTRITION (2020)
Fish oil supplements, oxidative status, and compliance behaviour: Regulatory challenges and opportunities
Ammar Abdulrahman Jairoun et al.
PLOS ONE (2020)
An update on lipid oxidation and inflammation in cardiovascular diseases
Shanshan Zhong et al.
FREE RADICAL BIOLOGY AND MEDICINE (2019)
Dietary oxidised lipids, health consequences and novel food technologies that thwart food lipid oxidation: an update
Victoria Jackson et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels
Asghar Ebrahimzadeh et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2019)
Lipid Oxidation Products in the Pathogenesis of Inflammation-related Gut Diseases
Barbara Sottero et al.
CURRENT MEDICINAL CHEMISTRY (2018)
Screening for PPAR Non-Agonist Ligands Followed by Characterization of a Hit, AM-879, with Additional No-Adipogenic and cdk5-Mediated Phosphorylation Inhibition Properties
Helder Veras Ribeiro Filho et al.
FRONTIERS IN ENDOCRINOLOGY (2018)
Long chain polyunsaturated fatty acid supplementation in infants born at term
Bonny Jasani et al.
COCHRANE DATABASE OF SYSTEMATIC REVIEWS (2017)
Fatty acids, eicosanoids and PPAR gamma
Rachel Marion-Letellier et al.
EUROPEAN JOURNAL OF PHARMACOLOGY (2016)
Australian and New Zealand Fish Oil Products in 2016 Meet Label Omega-3 Claims and Are Not Oxidized
Peter D. Nichols et al.
NUTRIENTS (2016)
Modified Lipids and Lipoproteins in Chronic Kidney Disease: A New Class of Uremic Toxins
Nans Florens et al.
TOXINS (2016)
Does cooking with vegetable oils increase the risk of chronic diseases?: a systematic review
Carmen Sayon-Orea et al.
BRITISH JOURNAL OF NUTRITION (2015)
Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal
Muhammad Imran et al.
LIPIDS IN HEALTH AND DISEASE (2015)
Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence
Taraka V. Gadiraju et al.
NUTRIENTS (2015)
Consumption of fried foods and risk of metabolic syndrome: The SUN cohort study
C. Sayon-Orea et al.
CLINICAL NUTRITION (2014)
Heated vegetable oils and cardiovascular disease risk factors
Chun-Yi Ng et al.
VASCULAR PHARMACOLOGY (2014)
Role of Phospholipid Oxidation Products in Atherosclerosis
Sangderk Lee et al.
CIRCULATION RESEARCH (2012)
Characterization of Edible Coatings Consisting of Pea Starch, Whey Protein Isolate, and Carnauba Wax and their Effects on Oil Rancidity and Sensory Properties of Walnuts and Pine Nuts
Ghadeer F. Mehyar et al.
JOURNAL OF FOOD SCIENCE (2012)
PPARs are a unique set of fatty acid regulated transcription factors controlling both lipid metabolism and inflammation
Tamas Varga et al.
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE (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)
Review of Rapid Tests Available for Measuring the Quality Changes in Frying Oils and Comparison with Standard Methods
Geeta Bansal et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
Fat and beyond: The diverse biology of PPAR gamma
Peter Tontonoz et al.
ANNUAL REVIEW OF BIOCHEMISTRY (2008)
Structural basis for the activation of PPARγ by oxidized fatty acids
Toshimasa Itoh et al.
NATURE STRUCTURAL & MOLECULAR BIOLOGY (2008)
A high oxidised frying oil content diet is less adipogenic, but induces glucose intolerance in rodents
Pei-Min Chao et al.
BRITISH JOURNAL OF NUTRITION (2007)
The role of dietary oxidized cholesterol and oxidized fatty acids in the development of atherosclerosis
I Staprans et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2005)
Oxidized fatty acids promote atherosclerosis only in the presence of dietary cholesterol in low-density lipoprotein receptor knockout mice
N Khan-Merchant et al.
JOURNAL OF NUTRITION (2002)
分享论文
