Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.
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Oxidative stress, inflammatory biomarkers, and toxicity in mouse lung and liver after inhalation exposure to 100% biodiesel or petroleum diesel emissionsElevated levels of mercapturic acids of acrolein and crotonaldehyde in the urine of Chinese women in Singapore who regularly cook at homeAcrolein consumption induces systemic dyslipidemia and lipoprotein modificationDetermination of lipid oxidation products in vegetable oils and marine omega-3 supplementsMeasurement of ultrafine particles and other air pollutants emitted by cooking activitiesOral exposure to acrolein exacerbates atherosclerosis in apoE-null mice.Acrolein impairs the cholesterol transport functions of high density lipoproteins.Microfluidic paper-based analytical device for aerosol oxidative activity.Acrolein: sources, metabolism, and biomolecular interactions relevant to human health and diseaseProtein modification by acrolein: relevance to pathological conditions and inhibition by aldehyde sequestering agents.Can rapeseed oil replace olive oil as part of a Mediterranean-style diet?Acrolein-induced dyslipidemia and acute-phase response are independent of HMG-CoA reductase.Simulated restaurant cook exposure to emissions of PAHs, mutagenic aldehydes, and particles from frying bacon.Effects of aroma components from oxidized olive oil on preference.Acrolein Disrupts Tight Junction Proteins and Causes Endoplasmic Reticulum Stress-Mediated Epithelial Cell Death Leading to Intestinal Barrier Dysfunction and Permeability.Metabolomic profiling of mice urine and serum associated with trans-trans 2, 4-decadienal induced lung lesions by liquid chromatography-mass spectrometry.Indoor air quality in a restaurant kitchen using margarine for deep-frying.Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.A new method for real-time monitoring of volatiles in frying fumes using proton transfer reaction mass spectrometry with time-of-flight analyserPotential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review
P2860
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P2860
Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年学术文章
@wuu
2004年学术文章
@zh-cn
2004年学术文章
@zh-hans
2004年学术文章
@zh-my
2004年学术文章
@zh-sg
2004年學術文章
@yue
2004年學術文章
@zh
2004年學術文章
@zh-hant
name
Comparison of volatile aldehyd ...... olive, olive, and canola oils.
@en
Comparison of volatile aldehyd ...... olive, olive, and canola oils.
@nl
type
label
Comparison of volatile aldehyd ...... olive, olive, and canola oils.
@en
Comparison of volatile aldehyd ...... olive, olive, and canola oils.
@nl
prefLabel
Comparison of volatile aldehyd ...... olive, olive, and canola oils.
@en
Comparison of volatile aldehyd ...... olive, olive, and canola oils.
@nl
P356
P1476
Comparison of volatile aldehyd ...... olive, olive, and canola oils
@en
P2093
Sukh Sidhu
P304
P356
10.1021/JF035241F
P407
P577
2004-08-01T00:00:00Z