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Nutrition and Cancer Volume 30, 1998 - Issue 1
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Rapid quantitation of thermal oxidation products in fats and oils by 1H‐NMR spectroscopy

Chi Ming Yang Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada, M5S 1A8; Protein Engineering, University of Alberta, Edmonton, AB, Canada, T6G 2S2
,
Arthur A. Grey Department of Molecular Medical Genetics, Faculty of Medicine, University of Toronto, Toronto, ON, Canada, M5S 1A8
,
Michael C. Archer Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada, M5S 1A8
&
W. Robert Bruce Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada, M5S 1A8; Dept. of Nutritional Sciences, University of Toronto, 150 College St., Toronto, ON, Canada, M5S 2E3 Phone: (416) 978–5425 Fax: (416) 978–5425 E-mail: [email protected]
Pages 64-68 | Received 13 Jun 1997, Accepted 14 Nov 1997, Published online: 04 Aug 2009

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Chi Ming Yang, CyrilW.C. Kendall, Denis Stamp, Alan Medline, MichaelC. Archer & W. Robert Bruce. (1998) Thermally oxidized dietary fat and colon carcinogenesis in rodents. Nutrition and Cancer 30:1, pages 69-73.
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Articles from other publishers (11)

Tanyaradzwa E. Mungure, Mustafa M. Farouk, Alan Carne, Maryann Staincliffe, Ian Stewart, Timothy Jowett, Zuhaib F. Bhat & Alaa El-Din A. Bekhit. (2023) Understanding the influence of PEF treatment on minerals and lipid oxidation of wet- and dry-aged venison M. longissimus dorsi muscle. Innovative Food Science & Emerging Technologies 83, pages 103238.
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Ana Petračić, Aleksandra Sander & Jelena Parlov Vuković. (2021) Deep eutectic solvents for deacidification of waste biodiesel feedstocks: an experimental study. Biomass Conversion and Biorefinery 12:S1, pages 3-23.
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Simon Nicolas, Tiphaine Richard, Juliette Dourdan, Loïc Lemiègre & Jean‐Luc Audic. (2021) Shape memory epoxy vitrimers based on waste frying sunflower oil. Journal of Applied Polymer Science 138:36, pages 50904.
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Tanyaradzwa E. Mungure, Alaa El-Din A. Bekhit, E. John Birch & Ian Stewart. (2016) Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle. Meat Science 114, pages 146-153.
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Fangqi Lu & Xuli Wu. (2014) China food safety hits the “gutter”. Food Control 41, pages 134-138.
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Atanu Adhvaryu. 2011. Surfactants in Tribology, Volume 2. Surfactants in Tribology, Volume 2 321 352 .
Bahar Tokur. (2007) The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss). International Journal of Food Science & Technology 42:7, pages 874-879.
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Laddawan Puysuwan, Visith Chavasit, Pongtorn Sungpuag, Daniela Hediger & Teerasak Punvichai. (2007) Feasibility and Use of Vitamin A–Fortified Vegetable Oils among Consumers of Different Socioeconomic Status in Thailand. Food and Nutrition Bulletin 28:2, pages 181-188.
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A Adhvaryu, S.Z Erhan & J.M Perez. (2002) Wax appearance temperatures of vegetable oils determined by differential scanning calorimetry: effect of triacylglycerol structure and its modification. Thermochimica Acta 395:1-2, pages 191-200.
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C. M. Seppanen & A. Saari Csallany. (2001) Simultaneous determination of lipophilic aldehydes by high-performance liquid chromatography in vegetable oil. Journal of the American Oil Chemists' Society 78:12, pages 1253.
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Irwandi Jaswir, Yaakob B Che Man & David D Kitts. (2000) Use of natural antioxidants in refined palm olein during repeated deep-fat frying. Food Research International 33:6, pages 501-508.
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