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。Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying
Gangcheng Wu et al.
FOOD CHEMISTRY (2022)
Identification and characterisation of bioactive compounds from the seed kernels and hulls of Paeonia lactiflora Pall by UPLC-QTOF-MS
Rong Nie et al.
FOOD RESEARCH INTERNATIONAL (2021)
Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China
Yongjin Wang et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2021)
Stability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion
Yuxin Hao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat
Serena Martini et al.
FOOD CHEMISTRY (2021)
The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis
Elena S. George et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion
Estefania Gonzalez et al.
FOOD CHEMISTRY (2019)
Antioxidant and Antimicrobial Potential of Artichoke (Cynara scolymus L.) Extract in Beef Patties
Haluk Ergezer et al.
CZECH JOURNAL OF FOOD SCIENCES (2018)
The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat
Serena Martini et al.
FOOD RESEARCH INTERNATIONAL (2018)
Benefits of Olive Oil Phenolic Compounds in Disease Prevention
Olga Garcia-Martinez et al.
ENDOCRINE METABOLIC & IMMUNE DISORDERS-DRUG TARGETS (2018)
Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC-MS/MS
Hongjian Chen et al.
FOOD CHEMISTRY (2017)
The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product
T. Van Hecke et al.
FOOD RESEARCH INTERNATIONAL (2017)
Simultaneous Analysis of Malondialdehyde, 4-Hydroxy-2-hexenal, and 4-Hydroxy-2-nonenal in Vegetable Oil by Reversed-Phase High-Performance Liquid Chromatography
Lukai Ma et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms
Camelia Papuc et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
ROS production in homogenate from the body wall of sea cucumber Stichopus japonicus under UVA irradiation: ESR spin-trapping study
Hang Qi et al.
FOOD CHEMISTRY (2016)
Impact of the Fenton process in meat digestion as assessed using an in vitro gastro-intestinal model
Khaled Oueslati et al.
FOOD CHEMISTRY (2016)
Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines
Thomas Van Hecke et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon
Christina Steppeler et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products
Rosario Zamora et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Synthesis and antioxidant evaluation of isochroman-derivatives of hydroxytyrosol: Structure-activity relationship
Raquel Mateos et al.
FOOD CHEMISTRY (2015)
Lipid Peroxidation in a Stomach Medium Is Affected by Dietary Oils (Olive/Fish) and Antioxidants: The Mediterranean versus Western Diet
Oren Tirosh et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review
Andrew B. Falowo et al.
FOOD RESEARCH INTERNATIONAL (2014)
Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion
Mylene Gobert et al.
FOOD & FUNCTION (2014)
Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus A Systematic Review and Meta-Analysis
Renata Micha et al.
CIRCULATION (2010)
Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion
Caterina Dinnella et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions
Chih-Yu Lo et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2006)
The effect of polyphenols in olive oil on heart disease risk factors -: A randomized trial
Maria-Isabel Covas et al.
ANNALS OF INTERNAL MEDICINE (2006)