High resolution 1H nuclear magnetic resonance in the study of edible oils and fats
- 1 September 2001
- journal article
- Published by Elsevier BV in Trends in Food Science & Technology
- Vol. 12 (9), 328-338
- https://doi.org/10.1016/s0924-2244(01)00101-7
Abstract
No abstract availableKeywords
This publication has 34 references indexed in Scilit:
- Characterization of Italian Extra Virgin Olive Oils Using 1H-NMR SpectroscopyJournal of Agricultural and Food Chemistry, 1998
- Nuclear Magnetic Resonance and Gas Chromatography/Mass Spectroscopy Analysis of the Nonvolatile Components Produced during Heating of Oleic Acid Esterified Propoxylated Glycerol, a Fat Substitute Model Compound, and TrioleylglycerolJournal of Agricultural and Food Chemistry, 1997
- Evaluation Method for Lipid Oxidation by Nuclear Magnetic ResonancePublished by American Chemical Society (ACS) ,1997
- OXIDATIVE STABILITY OF EXTRACTED SESAME OIL FROM RAW AND PROCESSED SEEDSJournal of Food Lipids, 1996
- Comparison of standard and NMR methodologies for assessment of oxidative stability of canola and soybean oilsFood Chemistry, 1995
- NMR investigation of the intramolecular distribution of deuterium in natural triacylglycerolsMagnetic Resonance in Chemistry, 1995
- Generation of lipid peroxidation products in culinary oils and fats during episodes of thermal stressing: A high field 1H NMR studyFEBS Letters, 1994
- APPLICATION OF NMR SPECTROSCOPY TO ASSESS OXIDATIVE STABILITY OF CANOLA AND SOYBEAN OILSJournal of Food Lipids, 1993
- Application of NMR to evaluate the oxidative deterioration of brown fish mealJournal of the Science of Food and Agriculture, 1992
- A hydroperoxy-epidioxide from the autoxidation of a hydroperoxide of methyl linolenateJournal of the Chemical Society, Chemical Communications, 1980