4.7 Article

Naphthalimide-Based Fluorescent Probe for Profiling of Aldehydes during Oxidation of Unsaturated Lipids

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。
Review Chemistry, Multidisciplinary

Strategies for designing organic fluorescent probes for biological imaging of reactive carbonyl species

Yonghe Tang et al.

CHEMICAL SOCIETY REVIEWS (2019)

Article Chemistry, Multidisciplinary

An Aza-Cope Reactivity-Based Fluorescent Probe for Imaging Formaldehyde in Living Cells

Thomas F. Brewer et al.

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY (2015)

Article Agriculture, Multidisciplinary

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods

Antonios Papastergiadis et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Review Food Science & Technology

Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

Elmira Arab-Tehrany et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)

Article Agriculture, Multidisciplinary

Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate

M Hu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Review Biochemistry & Molecular Biology

Aldehydic lipid peroxidation products derived from linoleic acid

P Spiteller et al.

BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS (2001)

Article Food Science & Technology

Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration

C Jacobsen et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)