Application of high-performance liquid chromatography for the estimation of peroxidized phospholipids in spray-dried egg and muscle foods
- 1 July 1987
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 35 (4) , 613-617
- https://doi.org/10.1021/jf00076a042
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Cholesterol Oxides in Commercial Dry Egg Products: QuantitationJournal of Food Science, 1985
- High-performance liquid chromatographic determination of phospholipid peroxidation products of rat liver after carbon tetrachloride administrationArchives of Biochemistry and Biophysics, 1984
- Cholesterol Oxides in Commercial Dry Egg Products: Isolation and IdentificationJournal of Food Science, 1984
- Relative Role of Phospholipids, Triacylglycerols, and Cholesterol Esters on Malonaldehyde Formation in Fat Extracted from Chicken MeatJournal of Food Science, 1984
- Detection of picomole levels of hydroperoxides using a fluorescent dichlorofluorescein assayAnalytical Biochemistry, 1983
- High-performance liquid chromatography of hydroperoxy derivatives of stearoyllinoleoylphosphatidyl-choline and of their enzymatic reduction productsJournal of Chromatography A, 1983
- Separation of phospholipids and individual molecular species of phospholipids by high-performance liquid chromatography.Journal of Lipid Research, 1982
- The free radical oxidation of polyunsaturated lecithinsLipids, 1980
- ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMSJournal of Food Science, 1979
- A new sensitive assay for the measurement of hydroperoxidesAnalytical Biochemistry, 1976