Levels and formation of oxidized cholesterols in processed marine foods

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Citation, Icon, Altmetrics, Social media, Computer science

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Cited by

• Cholesterol oxidation products in whole milk powder: analytical, nutritional, processing and toxicological studiesSinead McCluskey — 1997
• Lipid Oxidation of Muscle FoodsMarilyn C. Erickson — 2002
• OXIDACIÓN DEL COLESTEROL EN CARNE Y DERIVADOS: FACTORES QUE DETERMINAN SU FORMACIÓNMaría Dolores Garza Gil, Sancho Bañón, J. Laencina — 2004
• Unusual oxidative pattern in thermo-oxidation of dry films of cholesterolIlce Gabriela Medina‐Meza, María Teresa Rodríguez‐Estrada, Giovanni Lercker — 2011
• Biological effects of dietary cholesterol oxidation products.Nora M. O’Brien, Yvonne C. O’Callaghan, Nicole M Lyons — 2000
• Oxysterols: modulators of cholesterol metabolism and other processes.George J. Schroepfer — 2000
• Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties.Maider Echarte, Diana Ansorena, Icíar Astiasarán — 2003
• Recent advances in the development of innovative chemical methods for determining the nutritional value of fish meals and aquafeedsUmberto Luzzana — 2001
• Cholesterol Oxidation is Increased and PUFA Decreased by Frozen Storage and Grilling of Atlantic Hake Fillets (Merluccius hubbsi)Tatiana Saldanha, Neura Bragagnolo — 2007
• Cholesterol oxidation in some processed fish productsJana Picková, Paresh C. Dutta — 2003
• Cholesterol oxidation in traditional Mexican dried and deep-fried food productsIda Soto-Rodríguez, Perla J. Campillo‐Velázquez, Jorge Ortega-Martínez — 2008
• Influence of seasonality on the chemical composition of oysters (Crassostrea rhizophorae).Giselda Macena Lira, Jadna Cilene Moreira Pascoal, Elizabeth A.F.S. Torres — 2013
• Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidationE Muguerza, Diana Ansorena, Icíar Astiasarán — 2004
• Interaction of fatty acids with oxidation of cholesterol and β-sitosterolGuihua Xu, Junliang Sun, Yintong Liang — 2011
• Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grillingTatiana Saldanha, Marta de Toledo Benassi, Neura Bragagnolo — 2008
• Identification and quantification of cholesterol oxidation products in canned tunaPaola Zunin, Raffaella Boggia, Filippo Evangelisti — 2001
• Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patésMaider Echarte, Ana Conchillo, Diana Ansorena — 2004
• Effects of grilling on cholesterol oxide formation and fatty acids alterations in fishTatiana Saldanha, Neura Bragagnolo — 2010
• THE EFFECTS OF DIETARY α‐TOCOPHEROL AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON LIPID OXIDATION AND CHOLESTEROL OXIDE FORMATION IN COOKED RAINBOW TROUT (Oncorhynchus mykiss) MUSCLEPERVAIZ AKHTAR, J. Ian Gray, Alden M. Booren — 1998
• Effects of the degree of unsaturation of coexisting triacylglycerols on cholesterol oxidationNan Li, Toshiaki Ohshima, Kei‐ichi Shozen — 1994

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