Food lipids : chemistry, nutrition, and biotechnology

By R. Mensink, E. Temme, J. Plat. 2002

155 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/0c67b83bf0af5e4b31d091cfaa8807545af7c7b6

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1. Torsten Bohn
2. J. Bouayed
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4. Ramnik Singh

Citations in the corpus

• Genesis and development of DPPH method of antioxidant assay (2011, background): “The absorbance of DPPH in methanol and acetone decreases under light (Min 1998).”
• Exogenous antioxidants—Double-edged swords in cellular redox state (2010, background): “Interestingly, high concentrations of antioxidants including BHT and BHA in food items, can also increase spoilage of food items, rather then result in prolonged shelf-life due to pro-oxidant activities.(92) As a consequence, tendencies emerged to replace synthetic antioxidants in foods and pharmace”