Pure and Applied Chemistry

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• Sae-leaw Thanasak, Benjakul Soottawat: Fatty acid composition, lipid oxidation, and fishy odour development in seabass (Lates calcarifer ) skin during iced storage. Eur. J. Lipid Sci. Technol. 2014, n/a. <http://dx.doi.org/10.1002/ejlt.201300381>
• S. Medeiros Bartolomeu G., Souza Marthyna P., Pinheiro Ana C., Bourbon Ana I., Cerqueira Miguel A., Vicente António A., Carneiro-da-Cunha Maria G.: Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on ‘Coalho’ Cheese Shelf Life. Food Bioprocess Technol 2014, 7, 1088. <http://dx.doi.org/10.1007/s11947-013-1097-5>
• Sae-leaw Thanasak, Benjakul Soottawat, Gokoglu Nalan, Nalinanon Sitthipong: Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice. Food Chemistry 2013, 141, 2466. <http://dx.doi.org/10.1016/j.foodchem.2013.05.049>
• Locatelli Monica, Travaglia Fabiano, Giovannelli Lorella, Coïsson Jean Daniel, Bordiga Matteo, Pattarino Franco, Arlorio Marco: Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. Food Research International 2013, 50, 129. <http://dx.doi.org/10.1016/j.foodres.2012.10.008>
• Duthie Garry, Campbell Fiona, Bestwick Charles, Stephen Sylvia, Russell Wendy: Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health. Nutrients 2013, 5, 1241. <http://dx.doi.org/10.3390/nu5041241>
• Mihaljević Branka, Tartaro Ivana, Filipović Vinceković Nada: Evaluation of a model system for the selective study of the lipid peroxidation process. Eur. J. Lipid Sci. Technol. 2012, 114, 1292. <http://dx.doi.org/10.1002/ejlt.201200116>
• Castro-Ceseña Ana Bertha, del Pilar Sánchez-Saavedra M., Márquez-Rocha Facundo J.: Characterisation and partial purification of proteolytic enzymes from sardine by-products to obtain concentrated hydrolysates. Food Chemistry 2012, 135, 583. <http://dx.doi.org/10.1016/j.foodchem.2012.05.024>
• Masella Piernicola, Parenti Alessandro, Spugnoli Paolo, Calamai Luca: Nitrogen stripping to remove dissolved oxygen from extra virgin olive oil. Eur J Lipid Sci Technol 2010, 112, 1389. <http://dx.doi.org/10.1002/ejlt.200900277>
• Parenti Alessandro, Masella Piernicola, Spugnoli Paolo, Mazzanti Laura, Migliorini Marzia: Stainless steel bottles for extra virgin olive oil packaging: effects on shelf-life. Packag Technol Sci 2010, 23, 383. <http://dx.doi.org/10.1002/pts.901>
• Locatelli Monica, Travaglia Fabiano, Coïsson Jean Daniel, Martelli Aldo, Stévigny Caroline, Arlorio Marco: Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions. Food Chem 2010, 119, 1647. <http://dx.doi.org/10.1016/j.foodchem.2009.08.048>
• Yerlikaya Pinar, Gokoglu Nalan: Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage. Int J Food Sci Tech 2010, 45, 252. <http://dx.doi.org/10.1111/j.1365-2621.2009.02128.x>
• DE LIMA PATRICIA L. ALVES, RIBEIRO DANIEL A, SUGUI MARINA M, TEREZAN ANA PAULA, DOMINGUES MARIA APARECIDA C, FILHO E R, AZEVEDO LUCIANA, SALVADORI DAISY M F, RIBEIRO LUCIA R: STORAGE RESULTS IN LOSS OF THE ANTIGENOTOXIC PROPERTIES OF LENTINULA EDODES (SHIITAKE MUSHROOM) AND DEVELOPMENT OF IN VIVO GENOTOXICITY. J Food Biochemistry 2010, 34, 206. <http://dx.doi.org/10.1111/j.1745-4514.2009.00275.x>
• Tazi Sanaa, Plantevin Floriane, Falco Christian Di, Puigserver Antoine, Ajandouz El Hassan: Effects of light, temperature and water activity on the kinetics of lipoxidation in almond-based products. Food Chem 2009, 115, 958. <http://dx.doi.org/10.1016/j.foodchem.2009.01.017>
• Pilli Teresa, Giuliani Roma, Derossi Antonio, Severini Carla: Effects of Microwave Drying on Lipid Oxidation of Stuffed Pasta. J Amer Oil Chem Soc 2008, 85, 827. <http://dx.doi.org/10.1007/s11746-008-1271-5>
• Parenti Alessandro, Spugnoli Paolo, Masella Piernicola, Calamai Luca: Influence of the extraction process on dissolved oxygen in olive oil. Eur J Lipid Sci Technol 2007, 109, 1180. <http://dx.doi.org/10.1002/ejlt.200700088>
• Kolanowski Wojciech, Jaworska Danuta, Weißbrodt Jenny: Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich foods. J Sci Food Agric 2007, 87, 181. <http://dx.doi.org/10.1002/jsfa.2733>
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• Sutton Jill, Balfry Shannon, Higgs Dave, Huang Chen-Huei, Skura Brent: Impact of iron-catalyzed dietary lipid peroxidation on growth performance, general health and flesh proximate and fatty acid composition of Atlantic salmon (Salmo salar L.) reared in seawater. Aquaculture Amsterdam 2006, 257, 534. <http://dx.doi.org/10.1016/j.aquaculture.2006.03.013>
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• Doleschall Fruzsina, Kemény Zsolt, Recseg Katalin, Kővári Katalin: A new analytical method to monitor lipid peroxidation during bleaching. Eur J Lipid Sci Technol 2002, 104, 14. <http://dx.doi.org/10.1002/1438-9312(200201)104:1<14::AID-EJLT14>3.0.CO;2-J>
• Saeed Suhur, Howell Nazlin K: 12-Lipoxygenase activity in the muscle tissue of Atlantic mackerel (Scomber scombrus) and its prevention by antioxidants. J Sci Food Agric 2001, 81, 745. <http://dx.doi.org/10.1002/jsfa.878>
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• Mihaljević Branka, Katušin-Ražem Branka, Ražem Dušan: The reevaluation of the ferric thiocyanate assay for lipid hydroperoxides with special considerations of the mechanistic aspects of the response. Free Radic Biol Med 1996, 21, 53. <http://dx.doi.org/10.1016/0891-5849(95)02224-4>
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