The potential of lysine to extend the shelf life of soybean oil evidenced by 1H Nuclear Magnetic Resonance

LWT ◽

10.1016/j.lwt.2019.01.070 ◽

2019 ◽

Vol 105 ◽

pp. 169-176 ◽

Author(s):

A.S. Martin-Rubio ◽

P. Sopelana ◽

María D. Guillén

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Soybean Oil ◽

1H Nuclear Magnetic Resonance ◽

Nuclear Magnetic

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Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by 1H nuclear magnetic resonance during frying

LWT ◽

10.1016/j.lwt.2021.111900 ◽

2021 ◽

pp. 111900

Author(s):

Gangcheng Wu ◽

Shuyan Han ◽

Xu Li ◽

Emad Karrar ◽

Lirong Xu ◽

...

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Soybean Oil ◽

Oxidation Process ◽

Camellia Oleifera ◽

Seed Cake ◽

1H Nuclear Magnetic Resonance ◽

Phenolic Extract ◽

Nuclear Magnetic

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Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance

Food Chemistry ◽

10.1016/j.foodchem.2017.10.098 ◽

2018 ◽

Vol 245 ◽

pp. 312-323 ◽

Author(s):

A.S. Martin-Rubio ◽

P. Sopelana ◽

M.L. Ibargoitia ◽

María D. Guillén

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Soybean Oil ◽

Oxidation Process ◽

Storage Conditions ◽

Prooxidant Effect ◽

Accelerated Storage ◽

1H Nuclear Magnetic Resonance ◽

Nuclear Magnetic

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A thorough insight into the complex effect of gamma-tocopherol on the oxidation process of soybean oil by means of 1H Nuclear Magnetic Resonance. Comparison with alpha-tocopherol

Food Research International ◽

10.1016/j.foodres.2018.07.064 ◽

2018 ◽

Vol 114 ◽

pp. 230-239 ◽

Author(s):

A.S. Martin-Rubio ◽

P. Sopelana ◽

María D. Guillén

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Soybean Oil ◽

Oxidation Process ◽

Alpha Tocopherol ◽

Gamma Tocopherol ◽

Complex Effect ◽

1H Nuclear Magnetic Resonance ◽

Insight Into ◽

Nuclear Magnetic

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A study by 1H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying

Food Research International ◽

10.1016/j.foodres.2013.11.022 ◽

2014 ◽

Vol 55 ◽

pp. 347-355 ◽

Author(s):

Andrea Martínez-Yusta ◽

María D. Guillén

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Soybean Oil ◽

Medium Composition ◽

Deep Frying ◽

1H Nuclear Magnetic Resonance ◽

Frying Medium ◽

Nuclear Magnetic

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Effects of apple polyphenols and chitosan‐based coatings on quality and shelf life of large yellow croaker ( Pseudosciaena crocea ) as determined by low field nuclear magnetic resonance and fluorescence spectroscopy

Journal of Food Safety ◽

10.1111/jfs.12887 ◽

2021 ◽

Author(s):

Weiqing Lan ◽

Jiali Liu ◽

Meng Wang ◽

Jing Xie

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Fluorescence Spectroscopy ◽

Large Yellow Croaker ◽

Pseudosciaena Crocea ◽

Low Field ◽

Quality And Shelf Life ◽

Nuclear Magnetic

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Monitoring the oxidation state evolution of unsaturated fatty acids in four microwave-treated edible oils by low-field nuclear magnetic resonance and 1H nuclear magnetic resonance

LWT ◽

10.1016/j.lwt.2020.110740 ◽

2021 ◽

Vol 138 ◽

pp. 110740

Author(s):

Xiaofei Yang ◽

Zongyuan Han ◽

Tianshuang Xia ◽

Yaping Xu ◽

Zhaoxia Wu

Keyword(s):

Fatty Acids ◽

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Oxidation State ◽

Unsaturated Fatty Acids ◽

Edible Oils ◽

Low Field ◽

1H Nuclear Magnetic Resonance ◽

State Evolution ◽

Nuclear Magnetic

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P4-042: 1H nuclear magnetic resonance (NMR) studies of red blood cell permeability from patients with cardiovascular pathology

Alzheimer s & Dementia ◽

10.1016/j.jalz.2012.05.1743 ◽

2012 ◽

Vol 8 (4S_Part_18) ◽

pp. P650-P650

Author(s):

Cristian Revnic ◽

Floarea Revnic

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Red Blood Cell ◽

Cell Permeability ◽

Nmr Studies ◽

Cardiovascular Pathology ◽

1H Nuclear Magnetic Resonance ◽

Nuclear Magnetic

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1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing

Food Engineering Reviews ◽

10.1007/s12393-015-9118-y ◽

2015 ◽

Vol 8 (1) ◽

pp. 1-22 ◽

Author(s):

Emrah Kirtil ◽

Mecit H. Oztop

Keyword(s):

Magnetic Resonance Imaging ◽

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Food Science ◽

Resonance Imaging ◽

1H Nuclear Magnetic Resonance ◽

Nuclear Magnetic Resonance Relaxometry ◽

Nuclear Magnetic

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1H-Nuclear Magnetic Resonance Studies on the Conformational Changes Related to the Foaming Properties of β-Lactoglobulin

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(98)75815-1 ◽

1998 ◽

Vol 81 (10) ◽

pp. 2580-2587 ◽

Author(s):

J. Belloque ◽

Gary M. Smith

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Conformational Changes ◽

Foaming Properties ◽

Magnetic Resonance Studies ◽

1H Nuclear Magnetic Resonance ◽

Β Lactoglobulin ◽

Nuclear Magnetic

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1H nuclear magnetic resonance study of the diffusional properties of hydrogen in the hydrogen-ordered phases in VHx

Journal of the Less Common Metals ◽

10.1016/0022-5088(82)90026-1 ◽

1982 ◽

Vol 88 (1) ◽

pp. 165-170 ◽

Author(s):

Shigenobu Hayashi ◽

Kikuko Hayamizu ◽

Osamu Yamamoto

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Nuclear Magnetic Resonance Study ◽

Magnetic Resonance Study ◽

Ordered Phases ◽

1H Nuclear Magnetic Resonance ◽

Nuclear Magnetic

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