Citations (145)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (8)
Ali Atamaleki, Saeed Motesaddi Zarandi, Mohamadreza Massoudinejad, Kazem Samimi, Yadolah Fakhri, Mahdi Ghorbanian & Amin Mousavi Khaneghah. (2023) The effect of frying process on the emission of the volatile organic compounds and monocyclic aromatic group (BTEX). International Journal of Environmental Analytical Chemistry 103:18, pages 6169-6182.
Read now
Read now
Junpeng Zeng, Yu Song, Xiaowei Fan, Jingyi Luo, Junyi Song, Jie Xu & Changhu Xue. (2023) Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
Read now
Read now
Tânia Gonçalves Albuquerque, Helena S. Costa & M. Beatriz P. P. Oliveira. (2022) 4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges. Critical Reviews in Food Science and Nutrition 62:13, pages 3569-3597.
Read now
Read now
Ibrahim N. Tarawneh, Ahmad A. Najjar, Razan S. Bani Issa, Fayda F. Salameh & Reham M. Abu Shmeis. (2022) Determination of Polycyclic Aromatic Hydrocarbons and α,β-Unsaturated Aldehydes in Frying Oils in Jordan. Polycyclic Aromatic Compounds 42:3, pages 833-848.
Read now
Read now
Bárbara Nieva-Echevarría, Encarnación Goicoechea & María D. Guillén. (2020) Food lipid oxidation under gastrointestinal digestion conditions: A review. Critical Reviews in Food Science and Nutrition 60:3, pages 461-478.
Read now
Read now
Ryusuke Tanaka, Naho Nakazawa, Toshimichi Maeda, Hideto Fukushima, Ritsuko Wada, Yoshimasa Sugiura, Teruo Matsushita, Hideo Hatate & Yutaka Fukuda. (2016) Effects of Chilled Storage, Freezing Rates, and Frozen Storage Temperature on Lipid Oxidation in Meat Blocks from Cultured Bluefin Tuna Thunnus thynnus. Journal of Aquatic Food Product Technology 25:7, pages 1073-1085.
Read now
Read now
Ryusuke Tanaka, Yoshimasa Sugiura & Teruo Matsushita. (2013) SIMULTANEOUS IDENTIFICATION OF 4-HYDROXY-2-HEXENAL AND 4-HYDROXY-2-NONENAL IN FOODS BY PRE-COLUMN FLUORIGENIC LABELING WITH 1,3-CYCLOHEXANEDIONE AND REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY WITH FLUORESCENCE DETECTION. Journal of Liquid Chromatography & Related Technologies 36:7, pages 881-896.
Read now
Read now
Jon Zárate, Encarnación Goicoechea, Jesús Pascual, Enrique Echevarría & Mariá D. Guillén. (2009) A study of the toxic effect of oxidized sunflower oil containing 4-hydroperoxy-2-nonenal and 4-hydroxy-2-nonenal on cortical TrkA receptor expression in rats. Nutritional Neuroscience 12:6, pages 249-259.
Read now
Read now
Articles from other publishers (137)
Wendy A. Bedale, Andrew L. Milkowski, Charles J. Czuprynski & Mark P. Richards. (2023) Mechanistic Development of Cancers Associated with Processed Meat Products: A Review. Meat and Muscle Biology 7:1.
Crossref
Crossref
Linghui Kong, Xinyi Fan, Limin Guo, Qingqing Jiang, Jianbo Xiao, Daming Fan, Mingfu Wang & Yueliang Zhao. (2023) Effects of Stigmasterol on 3-Chloropropane-1,2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean Oil. Journal of Agricultural and Food Chemistry 71:32, pages 12280-12288.
Crossref
Crossref
Gabriele Beltrame, Eija Ahonen, Annelie Damerau, Haraldur G. Gudmundsson, Gudmundur G. Haraldsson & Kaisa M. Linderborg. (2023) Lipid Structure Influences the Digestion and Oxidation Behavior of Docosahexaenoic and Eicosapentaenoic Acids in the Simulated Digestion System. Journal of Agricultural and Food Chemistry 71:26, pages 10087-10096.
Crossref
Crossref
Mohammadali Torbati, Solmaz Abedinzadeh, Sima Khezri, Fataneh Hashempour-Baltork & Sodeif Azadmard-Damirchi. (2023) A Review of Lipid and Protein Oxidation During Digestion. Current Nutrition & Food Science 19:5, pages 549-563.
Crossref
Crossref
Emily C. Reed & Adam J. Case. (2023) Defining the nuanced nature of redox biology in post-traumatic stress disorder. Frontiers in Physiology 14.
Crossref
Crossref
Jon Alberdi-Cedeño, Martha Aichner, Agnes Mistlberger-Reiner, Aimin Shi & Marc Pignitter. (2023) Effect of Encapsulation Material on Lipid Bioaccessibility and Oxidation during In Vitro Digestion of Black Seed Oil. Antioxidants 12:1, pages 191.
Crossref
Crossref
Natalia P. Vidal, Jamshid Rahimi, Benjamin Kroetsch & Mario M. Martinez. (2023) Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing: A 1H NMR study. LWT 173, pages 114409.
Crossref
Crossref
Hao Zhang, Antonio Dario Troise, Shangde Sun & Vincenzo Fogliano. (2023) The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps. LWT 173, pages 114238.
Crossref
Crossref
Jinwook Chung, Salima Akter, Sunhee Han, Yoonhwa Shin, Tae Choi, Insug Kang & Sung Kim. (2022) Diagnosis by Volatile Organic Compounds in Exhaled Breath from Patients with Gastric and Colorectal Cancers. International Journal of Molecular Sciences 24:1, pages 129.
Crossref
Crossref
Haizhou Wu, Cecilia Tullberg, Semhar Ghirmai & Ingrid Undeland. (2022) Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model. Food Chemistry 393, pages 133356.
Crossref
Crossref
Jun Liu, Ya Juan Wang, Xue Yan Huang, Xing Zhen Li, Chuan Guo Ma & David Julian McClements. (2022) NMR Analysis of Lipid Oxidation in Flaxseed Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry 70:27, pages 8417-8429.
Crossref
Crossref
Sofía del Caño-Ochoa, Ainhoa Ruiz-Aracama & María D. Guillén. (2022) Individual and Joint Effect of Alpha-Tocopherol and Hydroxytyrosol Acetate on the Oxidation of Sunflower Oil Submitted to Oxidative Conditions: A Study by Proton Nuclear Magnetic Resonance. Antioxidants 11:6, pages 1156.
Crossref
Crossref
Anice Milbratz de Camargo, Alyne Michelle Botelho, Moira Dean & Giovanna Medeiros Rataichesck Fiates. (2022) A qualitative framework for the assessment of culinary recipes’ healthiness. International Journal of Gastronomy and Food Science 28, pages 100391.
Crossref
Crossref
Sofía Caño-Ochoa, Ainhoa Ruiz-Aracama & María Guillén. (2022) Influence of Hydroxytyrosol Acetate Enrichment of an Oil Rich in Omega-6 Groups on the Evolution of Its Oxidation and Oxylipin Formation When Subjected to Accelerated Storage. A Global Study by Proton Nuclear Magnetic Resonance. Antioxidants 11:4, pages 722.
Crossref
Crossref
Jiachen Shi, Yanan Wang, Fan Jiang, Yuanfa Liu & Yong-Jiang Xu. (2022) The effect of krill oil on longevity and locomotion: a pilot study. Molecular Omics 18:3, pages 206-213.
Crossref
Crossref
Sofía del Caño-Ochoa, Ainhoa Ruiz-Aracama & María D. Guillén. (2022) Alpha-Tocopherol, a Powerful Molecule, Leads to the Formation of Oxylipins in Polyunsaturated Oils Differently to the Temperature Increase: A Detailed Study by Proton Nuclear Magnetic Resonance of Walnut Oil Oxidation. Antioxidants 11:4, pages 604.
Crossref
Crossref
Guðny Sjofn Thordardottir, Kristjana Einarsdottir, Marianna Thordardottir, Laufey Tryggvadottir, Unnur A. Valdimarsdottir, Vilmundur Gudnason, Laufey Steingrimsdottir, Thor Aspelund, Bryndis Eva Birgisdottir & Johanna E. Torfadottir. (2021) Dietary patterns in adolescence and risk of colorectal cancer: a population-based study. Cancer Causes & Control 33:2, pages 205-211.
Crossref
Crossref
Bárbara Nieva-Echevarría, Encarnación Goicoechea, Patricia Sopelana & María D. Guillén. (2021) Different Effects of Vitamin C-Based Supplements on the Advance of Linseed Oil Component Oxidation and Lipolysis during In Vitro Gastrointestinal Digestion. Foods 11:1, pages 58.
Crossref
Crossref
Qi Zhang, Shiliang Jia, Yan Bai, Xuxia Zhou & Yuting Ding. (2021) Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals. Journal of Future Foods 1:2, pages 203-210.
Crossref
Crossref
Yuanyuan Hu, Guanhua Zhao, Jialiang Wang, Zhongyuan Liu, Fawen Yin, Lei Qin, Dayong Zhou, Fereidoon Shahidi & Beiwei Zhu. (2021)
Lipid oxidation and aldehyde formation during
in vitro
gastrointestinal digestion of roasted scallop (
Patinopecten yessoensis
) – the role of added antioxidant of bamboo leaves
. Food & Function 12:21, pages 11046-11057.
Crossref
Crossref
Chuanqi Wang, Yang Liu, Huiting Wang, Feng Gao, Xin Guan & Baoming Shi. (2021) Maternal Exposure to Oxidized Soybean Oil Impairs Placental Development by Modulating Nutrient Transporters in a Rat Model. Molecular Nutrition & Food Research 65:18, pages 2100301.
Crossref
Crossref
Shanshan Liu, Yadong Zhong, Mingyue Shen, Yuxuan Yan, Yanpeng Yu, Jianhua Xie, Shaoping Nie & Mingyong Xie. (2021) Changes in fatty acids and formation of carbonyl compounds during frying of rice cakes and hairtails. Journal of Food Composition and Analysis 101, pages 103937.
Crossref
Crossref
Ana S. Martin-Rubio, Patricia Sopelana, María L. Ibargoitia & María D. Guillén. (2021) 1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin. Foods 10:7, pages 1573.
Crossref
Crossref
Yuanyuan Hu, Guanhua Zhao, Lei Qin, Zhenlong Yu, Min Zhang, Xiaochi Ma, Dayong Zhou, Fereidoon Shahidi & Beiwei Zhu. (2021)
trans
,
trans
-2,4-Decadienal induces endothelial cell injury by impairing mitochondrial function and autophagic flux
. Food & Function 12:12, pages 5488-5500.
Crossref
Crossref
C Siciliano. (2021) A rapid NMR-based approach for the direct determination of lipid oxidation metabolites in dry fermented cured Italian sausages containing α-tocopherol. Journal of Physics: Conference Series 1960:1, pages 012006.
Crossref
Crossref
Hanna Harrysson, Johanna Liberg Krook, Karin Larsson, Cecilia Tullberg, Annelous Oerbekke, Gunilla Toth, Henrik Pavia & Ingrid Undeland. (2021) Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments. Algal Research 56, pages 102295.
Crossref
Crossref
Jingjing Ma, Zhiming Geng, Chong Sun, Pengpeng Li, Muhan Zhang, Daoying Wang & Weimin Xu. (2021)
Novel sample treatment method for the determination of free (
E
)‐4‐hydroxy‐2‐nonenal in meat products by liquid chromatography/tandem mass spectrometry using 4‐hydroxy‐2‐nonenal‐
d
3
as internal standard
. Rapid Communications in Mass Spectrometry 35:5.
Crossref
Crossref
Sandra Grebenteuch, Clemens Kanzler, Stefan Klaußnitzer, Lothar W. Kroh & Sascha Rohn. (2021) The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures. Molecules 26:4, pages 1104.
Crossref
Crossref
Cecilia Tullberg & Ingrid Undeland. 2021. Omega-3 Delivery Systems. Omega-3 Delivery Systems
449
479
.
Jieyao Yuan, Brian J. Kerr, Shelby M. Curry & Chi Chen. (2020) Identification of C9-C11 unsaturated aldehydes as prediction markers of growth and feed intake for non-ruminant animals fed oxidized soybean oil. Journal of Animal Science and Biotechnology 11:1.
Crossref
Crossref
Ana S. Martin-Rubio, Patricia Sopelana & María D. Guillén. (2020) Assessment of Soybean Oil Oxidative Stability from Rapid Analysis of its Minor Component Profile. Molecules 25:20, pages 4860.
Crossref
Crossref
Rodrigo dos Anjos & Márcio Santos Silva. (2020)
Introduction Biodiesel Course: Evaluating the Quality of Waste Cooking Oil by
1
H NMR Spectroscopy
. Journal of Chemical Education 97:10, pages 3784-3790.
Crossref
Crossref
Ying Liu, Jinwei Li & Yuanfa Liu. (2020) Effects of epoxy stearic acid on lipid metabolism in HepG2 cells. Journal of Food Science 85:10, pages 3644-3652.
Crossref
Crossref
Lukai Ma, Guoqin Liu, Weiwei Cheng, Xinqi Liu, Charles Brennan, Margaret Anne Brennan, Huifan Liu & Qin Wang. (2020) The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators. Food Chemistry 321, pages 126603.
Crossref
Crossref
Jean Van Buren, Carsten Prasse, Emily L. Marron, Brighton Skeel & David L. Sedlak. (2020) Ring-Cleavage Products Produced during the Initial Phase of Oxidative Treatment of Alkyl-Substituted Aromatic Compounds. Environmental Science & Technology 54:13, pages 8352-8361.
Crossref
Crossref
Jon Alberdi-Cedeño, María L. Ibargoitia & María D. Guillén. (2020) Oxylipins Associated to Current Diseases Detected for the First Time in the Oxidation of Corn Oil as a Model System of Oils Rich in Omega-6 Polyunsaturated Groups. A Global, Broad and in-Depth Study by 1H NMR Spectroscopy. Antioxidants 9:6, pages 544.
Crossref
Crossref
Jon Alberdi-Cedeño, María L. Ibargoitia & María D. Guillén. (2020) Study of the In Vitro Digestion of Olive Oil Enriched or Not with Antioxidant Phenolic Compounds. Relationships between Bioaccessibility of Main Components of Different Oils and Their Composition. Antioxidants 9:6, pages 543.
Crossref
Crossref
Jon Alberdi-Cedeño, María L. Ibargoitia & María D. Guillén. (2020) Effect of the Enrichment of Corn Oil With alpha- or gamma-Tocopherol on Its In Vitro Digestion Studied by 1H NMR and SPME-GC/MS; Formation of Hydroperoxy-, Hydroxy-, Keto-Dienes and Keto-E-epoxy-E-Monoenes in the More alpha-Tocopherol Enriched Samples. Antioxidants 9:3, pages 246.
Crossref
Crossref
Kifai Bein & George D. Leikauf. 2020. Environmental Toxicants. Environmental Toxicants
205
259
.
Xuxia Zhou, Zhiwen Zhang, Xiaoying Liu, Di Wu, Yuting Ding, Guoliang Li & Yongning Wu. (2020) Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 503-529.
Crossref
Crossref
Liyang Yuan, Fan Jiang, Xinyu Cao, Yuanfa Liu & Yong-Jiang Xu. (2020) Metabolomics reveals the toxicological effects of polar compounds from frying palm oil. Food & Function 11:2, pages 1611-1623.
Crossref
Crossref
Cătălina Cuparencu, Giulia Praticó, Lieselot Y. Hemeryck, Pedapati S. C. Sri Harsha, Stefania Noerman, Caroline Rombouts, Muyao Xi, Lynn Vanhaecke, Kati Hanhineva, Lorraine Brennan & Lars O. Dragsted. (2019) Biomarkers of meat and seafood intake: an extensive literature review. Genes & Nutrition 14:1.
Crossref
Crossref
Bárbara Nieva-Echevarría, Encarnación Goicoechea & María D. Guillén. (2019) Effect of adding alpha-tocopherol on the oxidation advance during in vitro gastrointestinal digestion of sunflower and flaxseed oils. Food Research International 125, pages 108558.
Crossref
Crossref
Gangcheng Wu, Chang Chang, Chenchen Hong, Hui Zhang, Jianhua Huang, Qingzhe Jin & Xingguo Wang. (2019) Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends in Food Science & Technology 92, pages 33-45.
Crossref
Crossref
Ana S. Martin-Rubio, Patricia Sopelana, Fumie Nakashima, Takahiro Shibata, Koji Uchida & María D. Guillén. (2019) A Dual Perspective of the Action of Lysine on Soybean Oil Oxidation Process Obtained by Combining 1H NMR and LC–MS: Antioxidant Effect and Generation of Lysine–Aldehyde Adducts. Antioxidants 8:9, pages 326.
Crossref
Crossref
Jiaqi Wang, Yongling Lu, Tiesong Zheng, Shengmin Sang & Lishuang Lv. (2019) Scavenging of Acrolein by Food-Grade Antioxidant Propyl Gallate in a Model Reaction System and Cakes. Journal of Agricultural and Food Chemistry 67:31, pages 8520-8526.
Crossref
Crossref
Sophie Lamothe, Cassandra Guérette, Frédéric Dion, Hassan Sabik & Michel Britten. (2019) Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions. Food Research International 122, pages 149-156.
Crossref
Crossref
A. S. Martin-Rubio, P. Sopelana & M. D. Guillén. (2019)
The key role of ovalbumin in lipid bioaccessibility and oxidation product profile during the
in vitro
digestion of slightly oxidized soybean oil
. Food & Function 10:7, pages 4440-4451.
Crossref
Crossref
Yangling Wang, Mengting Zhu, Jiang Mei, Shuhan Luo, Tuo Leng, Yi Chen, Shaoping Nie & Mingyong Xie. (2019) Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation. Journal of Food Science 84:7, pages 1966-1978.
Crossref
Crossref
Lukai Ma, Guoqin Liu & Xinqi Liu. (2019) Malondialdehyde, 4‐Hydroxy‐2‐Hexenal, and 4‐Hydroxy‐2‐Nonenal in Vegetable Oils: Formation Kinetics and Application as Oxidation Indicators. European Journal of Lipid Science and Technology 121:7, pages 1900040.
Crossref
Crossref
Andrea Martínez‐Yusta & María D. Guillén. (2019)
Enrichment of Sunflower Oil with γ‐Tocopherol. Study by
1
H NMR of Its Effect Under Accelerated Storage Conditions
. European Journal of Lipid Science and Technology 121:6, pages 1800457.
Crossref
Crossref
Lorenzo Calvi, Radmila Pavlovic, Sara Panseri, Luca Giupponi, Valeria Leoni & Annamaria Giorgi. 2019. Recent Advances in Cannabinoid Research. Recent Advances in Cannabinoid Research.
Lukai Ma, Guoqin Liu, Weiwei Cheng & Xinqi Liu. (2018) The distribution of 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal in different vegetable oils and their formation from fatty acid methyl esters. International Journal of Food Science & Technology 54:5, pages 1720-1728.
Crossref
Crossref
A.S. Martin-Rubio, P. Sopelana & María D. Guillén. (2019) The potential of lysine to extend the shelf life of soybean oil evidenced by 1H Nuclear Magnetic Resonance. LWT 105, pages 169-176.
Crossref
Crossref
Kathryn Williamson & Emmanuel Hatzakis. (2019) NMR analysis of roasted coffee lipids and development of a spent ground coffee application for the production of bioplastic precursors. Food Research International 119, pages 683-692.
Crossref
Crossref
Alam Zeb. 2019. Food Frying. Food Frying
347
363
.
Lukai Ma, Guoqin Liu & Xinqi Liu. (2018) Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation. International Journal of Food Science & Technology 54:2, pages 412-423.
Crossref
Crossref
A.S. Martin-Rubio, P. Sopelana & María D. Guillén. (2018) A thorough insight into the complex effect of gamma-tocopherol on the oxidation process of soybean oil by means of 1H Nuclear Magnetic Resonance. Comparison with alpha-tocopherol. Food Research International 114, pages 230-239.
Crossref
Crossref
Boudewijn Hollebrands, Eftychia Varvaki, Sonja Kaal & Hans-Gerd Janssen. (2018) Selective labeling for the identification and semi-quantification of lipid aldehydes in food products. Analytical and Bioanalytical Chemistry 410:22, pages 5421-5429.
Crossref
Crossref
Lei Wang, Dan Yao, Pedro E. Urriola, Andrea R. Hanson, Milena Saqui-Salces, Brian J. Kerr, Gerald C. Shurson & Chi Chen. (2018) Identification of activation of tryptophan–NAD+ pathway as a prominent metabolic response to thermally oxidized oil through metabolomics-guided biochemical analysis. The Journal of Nutritional Biochemistry 57, pages 255-267.
Crossref
Crossref
Jieyao Yuan, Don W. Shoeman & A. Saari Csallany. (2018)
Formation of 4-Hydroxy-2-
Trans
-Nonenal, a Toxic Aldehyde, in Thermally Treated Olive and Sunflower Oils
. Journal of the American Oil Chemists' Society 95:7, pages 813-823.
Crossref
Crossref
Radmila Pavlovic, Giorgio Nenna, Lorenzo Calvi, Sara Panseri, Gigliola Borgonovo, Luca Giupponi, Giuseppe Cannazza & Annamaria Giorgi. (2018) Quality Traits of “Cannabidiol Oils”: Cannabinoids Content, Terpene Fingerprint and Oxidation Stability of European Commercially Available Preparations. Molecules 23:5, pages 1230.
Crossref
Crossref
A.S. Martin-Rubio, P. Sopelana, M.L. Ibargoitia & María D. Guillén. (2018) Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance. Food Chemistry 245, pages 312-323.
Crossref
Crossref
Lukai Ma & Guoqin Liu. (2017) Simultaneous Analysis of Malondialdehyde, 4-Hydroxy-2-hexenal, and 4-Hydroxy-2-nonenal in Vegetable Oil by Reversed-Phase High-Performance Liquid Chromatography. Journal of Agricultural and Food Chemistry 65:51, pages 11320-11328.
Crossref
Crossref
Bárbara Nieva-Echevarría, Encarnación Goicoechea & María D. Guillén. (2017) Effect of the presence of protein on lipolysis and lipid oxidation occurring during in vitro digestion of highly unsaturated oils. Food Chemistry 235, pages 21-33.
Crossref
Crossref
Bárbara Nieva-Echevarría, Encarnación Goicoechea & María D. Guillén. (2017) Polyunsaturated lipids and vitamin A oxidation during cod liver oil in vitro gastrointestinal digestion. Antioxidant effect of added BHT. Food Chemistry 232, pages 733-743.
Crossref
Crossref
Bárbara Nieva-Echevarría, María J. Manzanos, Encarnación Goicoechea & María D. Guillén. (2017) Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass. Food Research International 99, pages 630-640.
Crossref
Crossref
Bárbara Nieva-Echevarría, Encarnación Goicoechea & María D. Guillén. (2017) Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions. Food Research International 97, pages 104-115.
Crossref
Crossref
Kai-Min Yang & Po-Yuan Chiang. (2017) Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat. Marine Drugs 15:4, pages 97.
Crossref
Crossref
Casimir C. AkohFelix Aladedunye, Usha Thiyam-Hollander & N.A. Michael Eskin. 2017. Food Lipids. Food Lipids
261
294
.
Hongqiao Zhang & Henry Jay Forman. (2017) Signaling by 4-hydroxy-2-nonenal: Exposure protocols, target selectivity and degradation. Archives of Biochemistry and Biophysics 617, pages 145-154.
Crossref
Crossref
Marco Fazzari, NicholasK.H. Khoo, Steven R. Woodcock, Diane K. Jorkasky, Lihua Li, Francisco J. Schopfer & Bruce A. Freeman. (2017) Nitro-fatty acid pharmacokinetics in the adipose tissue compartment. Journal of Lipid Research 58:2, pages 375-385.
Crossref
Crossref
Ahmed M. Al-Hadi, Vaiyapuri Subbarayan Periasamy, Jegan Athinarayanan, Abdulrahman Saleh Al-Khalifa & Ali A. Alshatwi. (2017) Extraction of ultrafine carbon nanoparticles from samooli Bread and evaluation of their in vitro cytotoxicity in human mesenchymal stem cells. Process Biochemistry 52, pages 250-258.
Crossref
Crossref
Bárbara Nieva-Echevarría, Encarnación Goicoechea, María J. Manzanos & María D. Guillén. (2017) 1H NMR and SPME-GC/MS study of hydrolysis, oxidation and other reactions occurring during in vitro digestion of non-oxidized and oxidized sunflower oil. Formation of hydroxy-octadecadienoates. Food Research International 91, pages 171-182.
Crossref
Crossref
Carlos Fernandes, Sofia Benfeito, André Fonseca, Catarina Oliveira, Jorge Garrido, E. Manuela Garrido & Fernanda Borges. 2017. Food Preservation. Food Preservation
527
565
.
Oyekunke Olabode Opeyemi & Lucky Arueya Gibson. (2016) Analysis and identification of the volatile compounds in melon-bitter leaf soup. African Journal of Food Science 10:11, pages 302-312.
Crossref
Crossref
Hongying Hua, Xue Zhao, Shimin Wu & Ge Li. (2016) Impact of refining on the levels of 4-hydroxy- trans -alkenals, parent and oxygenated polycyclic aromatic hydrocarbons in soybean and rapeseed oils. Food Control 67, pages 82-89.
Crossref
Crossref
Andrea Martínez‐Yusta & María Dolores Guillén. (2015)
Monitoring compositional changes in sunflower oil‐derived deep‐frying media by
1
H Nuclear Magnetic Resonance
. European Journal of Lipid Science and Technology 118:7, pages 984-996.
Crossref
Crossref
Lei Wang, A. Saari Csallany, Brian J. Kerr, Gerald C. Shurson & Chi Chen. (2016) Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC–MS-Based Chemometrics. Journal of Agricultural and Food Chemistry 64:19, pages 3881-3889.
Crossref
Crossref
P. Sopelana, Mar?a L. Ibargoitia & Mar?a D. Guill?n. (2016) Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by 1H Nuclear Magnetic Resonance. Food Chemistry 197, pages 1256-1263.
Crossref
Crossref
Hamed Hosseini, Mohammad Ghorbani, Nasim Meshginfar & Alireza Sadeghi Mahoonak. (2016) A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards. Journal of the American Oil Chemists' Society 93:4, pages 445-466.
Crossref
Crossref
Nils Hinrichsen. (2016) Commercially available alternatives to palm oil. Lipid Technology 28:3-4, pages 65-67.
Crossref
Crossref
Shaun MacMahon. 2016. Functional Dietary Lipids. Functional Dietary Lipids
195
222
.
Petr Grúz. 2016. Molecular Basis of Nutrition and Aging. Molecular Basis of Nutrition and Aging
155
176
.
A. Saari Csallany, I. Han, D. W. Shoeman, C. Chen & Jieyao Yuan. (2015) 4-Hydroxynonenal (HNE), a Toxic Aldehyde in French Fries from Fast Food Restaurants. Journal of the American Oil Chemists' Society 92:10, pages 1413-1419.
Crossref
Crossref
Qing Zhang, Wen Qin, Meiliang Li, Qun Shen & Ahmed S.M. Saleh. (2015) Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review. Comprehensive Reviews in Food Science and Food Safety 14:5, pages 601-633.
Crossref
Crossref
Miklós Csala, Tamás Kardon, Balázs Legeza, Beáta Lizák, József Mandl, Éva Margittai, Ferenc Puskás, Péter Száraz, Péter Szelényi & Gábor Bánhegyi. (2015) On the role of 4-hydroxynonenal in health and disease. Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease 1852:5, pages 826-838.
Crossref
Crossref
Natalia P. Vidal, Encarnación Goicoechea, María J. Manzanos & María D. Guillén. (2014)
1
H NMR study of the changes in brine‐ and dry‐salted sea bass lipids under thermo‐oxidative conditions: Both salting methods reduce oxidative stability
. European Journal of Lipid Science and Technology 117:4, pages 440-449.
Crossref
Crossref
Ana Cristina Correia, Eric Dubreucq, Suzana Ferreira‐Dias & Jérôme Lecomte. (2014) Rapid quantification of polar compounds in thermo‐oxidized oils by HPTLC‐densitometry. European Journal of Lipid Science and Technology 117:3, pages 311-319.
Crossref
Crossref
Urszula Samotyja. (2015) Influence of shelf life labelling on the sensory acceptability of potato snacks. British Food Journal 117:1, pages 222-233.
Crossref
Crossref
A. Buettner, M. Wagenstaller & J. Beauchamp. 2015. Flavour Development, Analysis and Perception in Food and Beverages. Flavour Development, Analysis and Perception in Food and Beverages
387
407
.
Andrea Mart?nez-Yusta, Encarnaci?n Goicoechea & Maria D. Guill?n. 2015. Processing and Impact on Active Components in Food. Processing and Impact on Active Components in Food
251
258
.
Encarnación Goicoechea & María D. Guillén. 2015. Processing and Impact on Active Components in Food. Processing and Impact on Active Components in Food
243
249
.
Mar?a L. Ibargoitia, P. Sopelana & Mar?a D. Guill?n. (2014) 1H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature. Food Chemistry 165, pages 119-128.
Crossref
Crossref
Antonios Papastergiadis, Amr Fatouh, Liesbeth Jacxsens, Carl Lachat, Kshitij Shrestha, Jeff Daelman, Patrick Kolsteren, Herman Van Langenhove & Bruno De Meulenaer. (2014) Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium. Food and Chemical Toxicology 73, pages 51-58.
Crossref
Crossref
Andrea Martínez-Yusta, Encarnación Goicoechea & María D. Guillén. (2014)
A Review of Thermo-Oxidative Degradation of Food Lipids Studied by
1
H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature
. Comprehensive Reviews in Food Science and Food Safety 13:5, pages 838-859.
Crossref
Crossref
Andrea Martínez-Yusta & María D. Guillén. (2014) Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using 1H nuclear magnetic resonance. Food Research International 62, pages 998-1007.
Crossref
Crossref
Antonios Papastergiadis, Amr Fatouh, Kshitij Shrestha, Herman Van Langenhove & Bruno De Meulenaer. (2014) Investigation of the formation of (E)-2-butenal in oils and foods during frying. Food Research International 62, pages 43-49.
Crossref
Crossref
Rüdiger Weisshaar. (2014) Quality control of used deep‐frying oils. European Journal of Lipid Science and Technology 116:6, pages 716-722.
Crossref
Crossref
Antonios Papastergiadis, Edward Mubiru, Herman Van Langenhove & Bruno De Meulenaer. (2013) Development of a Sensitive and Accurate Stable Isotope Dilution Assay for the Simultaneous Determination of Free 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal in Various Food Matrices by Gas Chromatography–Mass Spectrometry. Food Analytical Methods 7:4, pages 836-843.
Crossref
Crossref
Encarnación Goicoechea & María D. Guillén. (2014) Volatile compounds generated in corn oil stored at room temperature. Presence of toxic compounds. European Journal of Lipid Science and Technology 116:4, pages 395-406.
Crossref
Crossref
Serap Celikler, Sibel Tas, Sedef Ziyanok-Ayvalik, O. Vatan, Gamze Yildiz & M. Ozel. (2014)
Protective and antigenotoxic effect of
Ulva rigida
C. Agardh in experimental hypothyroid
. Acta Biologica Hungarica 65:1, pages 13-26.
Crossref
Crossref
Mylène Gobert, Didier Rémond, Michèle Loonis, Caroline Buffière, Véronique Santé-Lhoutellier & Claire Dufour. (2014) Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion. Food & Function 5:9, pages 2166.
Crossref
Crossref
Andrea Mart?nez-Yusta & Mar?a D. Guill?n. (2014) A study by 1H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying. Food Research International 55, pages 347-355.
Crossref
Crossref
Vera Kristinova, Ivar Storrø & Turid Rustad. (2013) Influence of human gastric juice on oxidation of marine lipids – in vitro study. Food Chemistry 141:4, pages 3859-3871.
Crossref
Crossref
Edward Mubiru, Kshitij Shrestha, Antonios Papastergiadis & Bruno De Meulenaer. (2013) Improved gas chromatography-flame ionization detector analytical method for the analysis of epoxy fatty acids. Journal of Chromatography A 1318, pages 217-225.
Crossref
Crossref
Katharina Domitila Petersen, Gerhard Jahreis, Mechthild Busch‐Stockfisch & Jan Fritsche. (2013) Chemical and sensory assessment of deep‐frying oil alternatives for the processing of French fries. European Journal of Lipid Science and Technology 115:8, pages 935-945.
Crossref
Crossref
Linda HasadsriBonnie H. WangJames V. LeeJohn W. ErdmanDaniel A. LlanoAron K. BarbeyTracey WszalekMatthew F. SharrockHuan (John) Wang. (2013) Omega-3 Fatty Acids as a Putative Treatment for Traumatic Brain Injury. Journal of Neurotrauma 30:11, pages 897-906.
Crossref
Crossref
Akiko Mutoh & Shinichiro Ueda. (2013) Peroxidized unsaturated fatty acids stimulate Toll-like receptor 4 signaling in endothelial cells. Life Sciences 92:20-21, pages 984-992.
Crossref
Crossref
Johanna E. Torfadottir, Unnur A. Valdimarsdottir, Lorelei A. Mucci, Julie L. Kasperzyk, Katja Fall, Laufey Tryggvadottir, Thor Aspelund, Orn Olafsson, Tamara B. Harris, Eirikur Jonsson, Hrafn Tulinius, Vilmundur Gudnason, Hans-Olov Adami, Meir Stampfer & Laufey Steingrimsdottir. (2013) Consumption of Fish Products across the Lifespan and Prostate Cancer Risk. PLoS ONE 8:4, pages e59799.
Crossref
Crossref
Ana Romojaro, Paloma Sanchez-Bel, Maria Serrano & M. Teresa Pretel. (2013) Wild Edible Plants as Potential Antioxidants in Vegetables Oils. Journal of Chemistry 2013, pages 1-4.
Crossref
Crossref
M.D. Guillén & P.S. Uriarte. (2012) Study by 1H NMR spectroscopy of the evolution of extra virgin olive oil composition submitted to frying temperature in an industrial fryer for a prolonged period of time. Food Chemistry 134:1, pages 162-172.
Crossref
Crossref
Arturo Morales, Susana Marmesat, M. Carmen Dobarganes, Gloria Márquez-Ruiz & Joaquín Velasco. (2012) Evaporative light scattering detector in normal-phase high-performance liquid chromatography determination of FAME oxidation products. Journal of Chromatography A 1254, pages 62-70.
Crossref
Crossref
Qing Zhang, Ahmed S.M. Saleh, Jing Chen & Qun Shen. (2012) Chemical alterations taken place during deep-fat frying based on certain reaction products: A review. Chemistry and Physics of Lipids 165:6, pages 662-681.
Crossref
Crossref
Pilar Gómez-Cortés, J. Thomas Brenna & Gavin L. Sacks. (2012) Production of Isotopically Labeled Standards from a Uniformly Labeled Precursor for Quantitative Volatile Metabolomic Studies. Analytical Chemistry 84:12, pages 5400-5406.
Crossref
Crossref
Maria D. Guillén & Patricia S. Uriarte. (2012) Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes. Food Chemistry 131:3, pages 915-926.
Crossref
Crossref
María Dolores Guillén & Patricia Sancho Uriarte. (2012) Simultaneous control of the evolution of the percentage in weight of polar compounds, iodine value, acyl groups proportions and aldehydes concentrations in sunflower oil submitted to frying temperature in an industrial fryer. Food Control 24:1-2, pages 50-56.
Crossref
Crossref
Arturo Morales, Susana Marmesat, M. Carmen Dobarganes, Gloria M?rquez-Ruiz & Joaqu?n Velasco. (2012) Quantitative analysis of hydroperoxy-, keto- and hydroxy-dienes in refined vegetable oils. Journal of Chromatography A 1229, pages 190-197.
Crossref
Crossref
Miloslav Šanda, Petr Žáček, Ludvík Streinz, Martin Dračínský & Bohumír Koutek. (2012) Profiling and characterization of volatile secretions from the European stink bug Graphosoma lineatum (Heteroptera: Pentatomidae) by two-dimensional gas chromatography/time-of-flight mass spectrometry. Journal of Chromatography B 881-882, pages 69-75.
Crossref
Crossref
Ed W.J. van Niel, Christer U. Larsson, Elke M. Lohmeier-Vogel & Peter Rådström. (2012) The potential of biodetoxification activity as a probiotic property of Lactobacillus reuteri. International Journal of Food Microbiology 152:3, pages 206-210.
Crossref
Crossref
Simona Serini, Elena Fasano, Elisabetta Piccioni, Achille Renato Maria Cittadini & Gabriella Calviello. 2012. Novel Apoptotic Regulators in Carcinogenesis. Novel Apoptotic Regulators in Carcinogenesis
123
147
.
Simona Serini, Elena Fasano, Elisabetta Piccioni, Achille R. M. Cittadini & Gabriella Calviello. (2011) Dietary n-3 Polyunsaturated Fatty Acids and the Paradox of Their Health Benefits and Potential Harmful Effects. Chemical Research in Toxicology 24:12, pages 2093-2105.
Crossref
Crossref
Serpil Sahin & Isil Barutcu. 2011. Handbook of Food Safety Engineering. Handbook of Food Safety Engineering
412
443
.
Georgia-Persephoni Voulgaridou, Ioannis Anestopoulos, Rodrigo Franco, Mihalis I. Panayiotidis & Aglaia Pappa. (2011) DNA damage induced by endogenous aldehydes: Current state of knowledge. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 711:1-2, pages 13-27.
Crossref
Crossref
Wafa’a A. Al-Khamees, Michael D. Schwartz, Saleh Alrashdi, Adam D. Algren & Brent W. Morgan. (2011) Status Epilepticus Associated with Borage Oil Ingestion. Journal of Medical Toxicology 7:2, pages 154-157.
Crossref
Crossref
Sean I. LaFond, John P. Jerrell, Keith R. Cadwallader & William E. Artz. (2011)
Formation of 4‐Hydroxy‐2‐(
E
)‐Nonenal in a Corn–Soy Oil Blend: a Controlled Heating Study Using a French Fried Potato Model
. Journal of the American Oil Chemists' Society 88:6, pages 763-772.
Crossref
Crossref
Encarnación Goicoechea, Esther F.A. Brandon, Marco H. Blokland & María D. Guillén. (2011) Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids. Food and Chemical Toxicology 49:1, pages 115-124.
Crossref
Crossref
Carmen Dobarganes, Gloria M??rquez-Ruiz, Susana Marmesat & Joaqu??n Velasco. 2010. Frying of Food. Frying of Food
157
176
.
Arturo Morales, Carmen Dobarganes, Gloria Márquez-Ruiz & Joaquín Velasco. (2010) Quantitation of Hydroperoxy-, Keto- and Hydroxy-Dienes During Oxidation of FAMEs from High-Linoleic and High-Oleic Sunflower Oils. Journal of the American Oil Chemists' Society 87:11, pages 1271-1279.
Crossref
Crossref
P.S. Uriarte & M.D. Guillén. (2010) Formation of toxic alkylbenzenes in edible oils submitted to frying temperature. Food Research International 43:8, pages 2161-2170.
Crossref
Crossref
Pei-Hsin Chou, Shinji Kageyama, Shun Matsuda, Keishi Kanemoto, Yoshiaki Sasada, Megumi Oka, Kazuya Shinmura, Hiroki Mori, Kazuaki Kawai, Hiroshi Kasai, Haruhiko Sugimura & Tomonari Matsuda. (2010)
Detection of Lipid Peroxidation-Induced DNA Adducts Caused by 4-Oxo-2(
E
)-nonenal and 4-Oxo-2(
E
)-hexenal in Human Autopsy Tissues
. Chemical Research in Toxicology 23:9, pages 1442-1448.
Crossref
Crossref
Arnis Kuksis, Gregory Dolnikowski, Jean - Luc Wolfender, Dwight Matthews, Matej Oresic, Bruce German, Claudio Corradini, Nicole Packer & Michael AffolterArnis Kuksis. 2010. Mass Spectrometry and Nutrition Research. Mass Spectrometry and Nutrition Research
102
162
.
María D. Guillen & Encarnación Goicoechea. (2009) Oxidation of corn oil at room temperature: Primary and secondary oxidation products and determination of their concentration in the oil liquid matrix from 1H nuclear magnetic resonance data. Food Chemistry 116:1, pages 183-192.
Crossref
Crossref
Katya Chobotova. (2009) Aging and Cancer: Converging Routes to Disease Prevention. Integrative Cancer Therapies 8:2, pages 115-122.
Crossref
Crossref
Mar?a D. Guill?n, Izaskun Carton, Jesus Salmeron & Carmen Casas. (2009) Headspace composition of cod liver oil and its evolution in storage after opening. First evidence of the presence of toxic aldehydes. Food Chemistry 114:4, pages 1291-1300.
Crossref
Crossref
Mar?a D. Guillen & Encarnaci?n Goicoechea. (2008) Formation of oxygenated ?,?-unsaturated aldehydes and other toxic compounds in sunflower oil oxidation at room temperature in closed receptacles. Food Chemistry 111:1, pages 157-164.
Crossref
Crossref
Encarnación Goicoechea, Klaas Van Twillert, Menno Duits, Esther D. F. A. Brandon, Peter R. Kootstra, Marco H. Blokland & María D. Guillén. (2008) Use of an in Vitro Digestion Model To Study the Bioaccessibility of 4-Hydroxy-2-nonenal and Related Aldehydes Present in Oxidized Oils Rich in Omega-6 Acyl Groups. Journal of Agricultural and Food Chemistry 56:18, pages 8475-8483.
Crossref
Crossref