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Bioscience, Biotechnology, and Biochemistry Volume 63, 1999 - Issue 8
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Original Articles

Simultaneous Determination of Lipid Hydroperoxides by HPLC-Post Column Systems

Kazuaki AKASAKADepartment of Applied Life Science, Graduate School of Agricultural Science, Tohoku University
,
Hirotaka OHTADepartment of Applied Life Science, Graduate School of Agricultural Science, Tohoku University
,
Yoshimi HANADADepartment of Applied Life Science, Graduate School of Agricultural Science, Tohoku University
&
Hiroshi OHRUIDepartment of Applied Life Science, Graduate School of Agricultural Science, Tohoku University
Pages 1506-1508 | Received 24 Mar 1999, Accepted 07 May 1999, Published online: 22 May 2014

Citations (9)

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Qiying Tian & Yufei Hua. (2021) Oxidation reactions in model systems simulating the processing of soybeans into soymilk: role of lipase and lipoxygenase in volatile flavors formation. International Journal of Food Properties 24:1, pages 192-202.
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Articles from other publishers (8)

Mari Lehtonen, Suvi Kemmo, Anna-Maija Lampi & Vieno Piironen. (2010) Effects of esterification on the formation and decomposition of steryl hydroperoxides. European Food Research and Technology 232:2, pages 255-264.
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Jacob Zabicky. 2009. PATAI'S Chemistry of Functional Groups. PATAI'S Chemistry of Functional Groups.
Arnis Kuksis, Jukka-Pekka Suomela, Marko Tarvainen & Heikki Kallio. (2009) Lipidomic Analysis of Glycerolipid and Cholesteryl Ester Autooxidation Products. Molecular Biotechnology 42:2, pages 224-268.
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Francesca Giuffrida, Frédéric Destaillats, Leif H Skibsted & Fabiola Dionisi. (2004) Structural analysis of hydroperoxy- and epoxy-triacylglycerols by liquid chromatography mass spectrometry. Chemistry and Physics of Lipids 131:1, pages 41-49.
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T. MIZUTANI & H. HASHIMOTO. (2006) Effect of Grinding Temperature on Hydroperoxide and Off‐flavor Contents during Soymilk Manufacturing Process. Journal of Food Science 69:3.
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Suvi Säynäjoki, Susanna Sundberg, Laura Soupas, Anna-Maija Lampi & Vieno Piironen. (2003) Determination of stigmasterol primary oxidation products by high-performance liquid chromatography. Food Chemistry 80:3, pages 415-421.
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W.J. Reid. 2003. Taints and Off-Flavours in Foods. Taints and Off-Flavours in Foods 31 63 .
Kazuaki Akasaka & Hiroshi Ohrui. (2000) Development of phosphine reagents for the high-performance liquid chromatographic–fluorometric determination of lipid hydroperoxides. Journal of Chromatography A 881:1-2, pages 159-170.
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