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International Journal of Food Sciences and Nutrition Volume 47, 1996 - Issue 3
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Original Article

Lipid peroxidation: A review of causes, consequences, measurement and dietary influences

I. F. F. Benzie Department of Health Sciences, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong
Pages 233-261 | Published online: 06 Jul 2009

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Heike Dornenburg & Christine Davies. (1999) The relationship between lipid oxidation and antioxidant content in postharvest vegetables. Food Reviews International 15:4, pages 435-453.
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Y. Zhang, S.E. Stevens$suffix/text()$suffix/text() & T-Y. Wong. (1998) Factors Affecting Rearing of Settled Zebra Mussels in a Controlled Flow-Through System. The Progressive Fish-Culturist 60:3, pages 231-235.
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I. F. F. Benzie & J. J. Strain. (1997) Simultaneous automated measurement of total ‘antioxidant’ (reducing) capacity and ascorbic acid concentration. Redox Report 3:4, pages 233-238.
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I. F. F. Benzie & J. J. Strain. (1996) Uric acid: friend or foe?. Redox Report 2:4, pages 231-234.
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