Measurement of lipid oxidation: A review

This publication has 50 references indexed in Scilit:

• Kinetics of lipid oxidation in foods
  C R C Critical Reviews in Food Technology, 1971
• CHARACTERIZATION OF THE RED PIGMENT FORMED IN THE 2‐THIOBARBITURIC ACID DETERMINATION OF OXIDATIVE RANCIDITY^a,b
  Journal of Food Science, 1958
• A Modified Peroxide Test for Detection of Lipid Oxidation in Dairy Products
  Journal of Dairy Science, 1954
• Iodimetric methods of estimating peroxidic oxygen
  The Analyst, 1948
• The determination of the peroxide values of edible fats and oils: The iodimetric method
  Journal of the Society of Chemical Industry, 1946
• Iodometric Method of Analysis for Organic Peroxides
  Industrial & Engineering Chemistry Analytical Edition, 1946
• The application of the ferric thiocyanate method to the determination of incipient rancidity in fats and oils
  Journal of Oil & Fat Industries, 1943
• Iodometric Determination of Peroxygen in Organic Compounds
  Journal of the American Chemical Society, 1941
• Peroxide formation as a measure of autoxidative deterioration
  Journal of Oil & Fat Industries, 1932
• The effect of light on the oxidation of fats
  Proceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1931