Effects of conjugated linoleic acid on the degradation and oxidation stability of model lipids during heating and illumination

By Chen J.F.   Tai C.-Y.   Chen Y.C.   Chen B.H.  

Food Chemistry, Vol. 72, Iss. 2, 2001-02 ,pp. : 199-206

Elsevier

Access to resources Recommend Favorite

Relationship between chlorophyll a and -carotene in a lipid-containing model system during illumination

By Chen B.H.   Liu M.H.  

Food Chemistry, Vol. 63, Iss. 2, 1998-10 ,pp. : 207-213

Elsevier

Access to resources Recommend Favorite

Relationship between chlorophyll a and -carotene in a lipid-containing model system during heating

By Liu M.H.   Chen B.H.  

Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 41-47

Elsevier

Access to resources Recommend Favorite

Stability of heterocyclic amines during heating

By Chiu C.P.   Chen B.H.  

Food Chemistry, Vol. 68, Iss. 3, 2000-02 ,pp. : 267-272

Elsevier

Access to resources Recommend Favorite

Degradation and isomerization of chlorophyll a and -carotene as affected by various heating and illumination treatments

By Chen B.H.   Huang J.H.  

Food Chemistry, Vol. 62, Iss. 3, 1998-07 ,pp. : 299-307

Elsevier

Access to resources Recommend Favorite