Heat-inactivated peroxidases and the role of calcium abstraction as a cause of their enhanced lipid oxidation activity: potential effects on the flavour quality of heat-processed vegetables

By Adams J.B.   Brown H.M.   Ledward D.A.   Turner R.  

Food Chemistry, Vol. 80, Iss. 4, 2003-04 ,pp. : 499-510

Elsevier

Access to resources Recommend Favorite

Thiobarbituric acid test for monitoring lipid oxidation in meat

By Fernandez J.   Perez-Alvarez J.A.   Fernandez-Lopez J.A.  

Food Chemistry, Vol. 59, Iss. 3, 1997-07 ,pp. : 345-353

Elsevier

Access to resources Recommend Favorite

Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meat

By Rhee K.S.   Myers C.E.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 189-194

Elsevier

Access to resources Recommend Favorite

Lipid oxidation in meats of omega-3 fatty acid-enriched broiler chickens

By O'Keefe S.F.   Proudfoot F.G.   Ackman R.G.  

Food Research International, Vol. 28, Iss. 4, 1995-01 ,pp. : 417-424

Elsevier

Access to resources Recommend Favorite

Plasma antioxidants and lipid oxidation after submaximal resistance exercise in men

By Ramel Alfons   Wagner Karl-Heinz   Elmadfa Ibrahim  

European Journal of Nutrition, Vol. 43, Iss. 1, 2004-02 ,pp. : 2-6

Springer Publishing Company

Access to resources Recommend Favorite