Resultaten visas 1 - 10 / 3257
resultat / per sida
Vilka publikationsuppgifter finns i tjänsten?
Publikationens namn
Upphovspersoner
Publikationskanal
År
Publicationer information ikon

Oxidized and Nitrated Lipid Interactions with the Keap1-Nrf2 Pathway

Referentgranskad
DOI
10.1201/b18138-16
Kansanen Emilia, Levonen Anna-Liisa
CRC PRESS2015Publicationer information ikon

Variation in lipid oxidation rates in cereals - a result of lipoxygenase enzyme acitivity or lipid availability?

Lehtinen, P.; Kaukovirta-Norja, A.; Laakso, S.
-1999Publicationer information ikon

Spruce galactoglucomannans inhibit lipid oxidation in rapeseed oil-in-water emulsions

Referentgranskad
DOI
10.1016/j.foodhyd.2016.03.006
Lehtonen, Mari Inkeri; Teräslahti, Suvi; Xu, Chunlin; Yadav, Madhav P.; Lampi, Anna-Maija; Mikkonen,...
Food hydrocolloids2016Publicationer information ikon

Influence of oxidation during mashing and boiling on lipid composition, carbon and flavour stability of beer

Referentgranskad
Pöyri, Saara; Sweins, Hannele; Virtanen, Hannele; Kaukovirta-Norja, Anu
Institute & Guild Of Brewing2002Publicationer information ikon

Lipid oxidation induced oxidative degradation of cereal beta-glucan

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2015.11.018
Wang, Yujie; Mäkelä, Noora; Maina, Ndegwa Henry; Lampi, Anna-Maija; Sontag-Strohm, Tuula
Food Chemistry2016Publicationer information ikon

Influence of hydrothermal treatment on lipid oxidation in barley

Referentgranskad
Rutgersson, A.; Toukkuri, V-M.; Reinikainen, Pekka; Lingnert, H.
Cereal Chemistry2000Publicationer information ikon

Epoxy and hydroxy fatty acids as non-volatile lipid oxidation products in oat

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2019.05.052
Yang, Zhen; Piironen, Vieno; Lampi, Anna-Maija
Food Chemistry2019Publicationer information ikon

Variation in lipid oxidation rates in cereals - a result of lipoxygenase enzyme activity or lipid availability

Lehtinen, Pekka; Kaukovirta-Norja, A.; Laakso, S.
-2000Publicationer information ikon

Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

Referentgranskad
Öppen tillgång
DOI
10.3390/foods9030265
Mäkinen, Sari; Hellström, Jarkko; Mäki, Maarit; Korpinen, Risto; Mattila, Pirjo
Foods2020Publicationer information ikon

Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins

Referentgranskad
Öppen tillgång
DOI
10.1002/fsn3.641
Göbüz, Göker; Liu, Chang; Jiang, Zhong-qing; Pulkkinen, Marjo; Piironen, Vieno; Sontag-Strohm, Tuula...
Food Science & Nutrition2018

Oxidized and Nitrated Lipid Interactions with the Keap1-Nrf2 Pathway

Referentgranskad
DOI
10.1201/b18138-16
2015

Variation in lipid oxidation rates in cereals - a result of lipoxygenase enzyme acitivity or lipid availability?

1999

Spruce galactoglucomannans inhibit lipid oxidation in rapeseed oil-in-water emulsions

Referentgranskad
DOI
10.1016/j.foodhyd.2016.03.006
2016

Influence of oxidation during mashing and boiling on lipid composition, carbon and flavour stability of beer

Referentgranskad
2002

Lipid oxidation induced oxidative degradation of cereal beta-glucan

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2015.11.018
2016

Influence of hydrothermal treatment on lipid oxidation in barley

Referentgranskad
2000

Epoxy and hydroxy fatty acids as non-volatile lipid oxidation products in oat

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodchem.2019.05.052
2019

Variation in lipid oxidation rates in cereals - a result of lipoxygenase enzyme activity or lipid availability

2000

Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

Referentgranskad
Öppen tillgång
DOI
10.3390/foods9030265
2020

Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins

Referentgranskad
Öppen tillgång
DOI
10.1002/fsn3.641
2018