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Pure Appl. Chem., 1989, Vol. 61, No. 6, pp. 1165-1170

http://dx.doi.org/10.1351/pac198961061165

CHEMISTRY AND THE ENVIRONMENT DIVISION
COMMISSION ON OILS, FATS AND DERIVATIVES

Determination of 2-thiobarbituric acid value: direct method - results of a collaborative study and the standardised method

J. Pokorny and A. Dieffenbacher

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  • Singh Pratibha, Singh Sunita, Kapoor I.P.S., Singh G., Isidorov Valery, Szczepaniak Lech: Chemical composition and antioxidant activities of essential oil and oleoresins from Curcuma zedoaria rhizomes, part-74. Food Bioscience 2013, 3, 42. <http://dx.doi.org/10.1016/j.fbio.2013.06.002>
  • Soares Nuno M., Mendes Tânia S., Vicente António A.: Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation – A pilot-scale study. Journal of Food Engineering 2013, 119, 316. <http://dx.doi.org/10.1016/j.jfoodeng.2013.05.018>
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  • Singh G., Kapoor I.P.S., Singh Pratibha, de Heluani Carola S., de Lampasona Marina P., Catalan Cesar A.N.: Chemistry and Antioxidant Properties of Essential Oil and Oleoresins Extracted from the Seeds of Tomer (Zanthoxylum armatum DC)*. International Journal of Food Properties 2013, 16, 288. <http://dx.doi.org/10.1080/10942912.2010.551311>
  • Oraei Marjan, Motallebi Abbasali, Hoseini Ebrahim, Javan Saeed: Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet : Chemical and sensory characteristics of rainbow trout. Int J Food Sci Techn 2012, 47, 977. <http://dx.doi.org/10.1111/j.1365-2621.2011.02930.x>
  • OGUNRONBI OLANIKE, JOOSTE PIET JOHANNES, ABU JOSEPH ONEH, VAN DER MERWE BELINDA: CHEMICAL COMPOSITION, STORAGE STABILITY AND EFFECT OF COLD-PRESSED FLAXSEED OIL CAKE INCLUSION ON BREAD QUALITY : EFFECT OF FLAXSEED OIL CAKE ON BREAD QUALITY. J Food Processing Preservation 2011, 35, 64. <http://dx.doi.org/10.1111/j.1745-4549.2009.00452.x>
  • Singh G., Kapoor I.P.S., Singh Pratibha, de Heluani Carola S., de Lampasona Marina P., Catalan Cesar A.N.: Comparative study of chemical composition and antioxidant activity of fresh and dry rhizomes of turmeric (Curcuma longa Linn.). Food Toxicology 2010, 48, 1026. <http://dx.doi.org/10.1016/j.fct.2010.01.015>
  • Hu Zhixiong, Zhong Qixin: Determination of thiobarbituric acid reactive substances in microencapsulated products. Food Chem 2010, 123, 794. <http://dx.doi.org/10.1016/j.foodchem.2010.05.012>
  • Fernández Juana, Pérez-Álvarez Jose A., Fernández-López Jose A.: Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chem 1997, 59, 345. <http://dx.doi.org/10.1016/S0308-8146(96)00114-8>
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  • RAHARJO S., SOFOS J.N., SCHMIDT G.R.: Solid-Phase Acid Extraction Improves Thiobarbituric Acid Method to Determine Lipid Oxidation. J Fd Sci 1993, 58, 921. <http://dx.doi.org/10.1111/j.1365-2621.1993.tb09391.x>