EDITORIAL
Published on 04 Mar 2022
Editorial: Dietary Lipid Oxidation and Fried Food Toxicology
doi 10.3389/fnut.2022.858063
- 2,158 views
- 5 citations
- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Dietary Lipid Oxidation and Fried Food Toxicology
Dietary Lipid Oxidation and Fried Food Toxicology
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Articles
REVIEW
Published on 05 Jan 2022
Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products
doi 10.3389/fnut.2021.711640
- 7,391 views
- 18 citations
MINI REVIEW
Published on 30 Sep 2021
Lipid Oxidation Products on Inflammation-Mediated Hypertension and Atherosclerosis: A Mini Review
doi 10.3389/fnut.2021.717740
- 8,089 views
- 42 citations
ORIGINAL RESEARCH
Published on 10 Aug 2021
The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-Oxidised Sunflower Oil: Influence of Stirring Processes
doi 10.3389/fnut.2021.721736
- 5,018 views
- 6 citations
ORIGINAL RESEARCH
Published on 22 Jul 2021
“Thermal Peroxidation” of Dietary Pentapeptides Yields N-Terminal 1,2-Dicarbonyls
doi 10.3389/fnut.2021.663233
- 1,401 views
ORIGINAL RESEARCH
Published on 05 Feb 2021
“Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants
doi 10.3389/fnut.2021.620952
- 12,175 views
- 13 citations
Published in
Frontiers in Nutrition
- Food Chemistry
Impact
- 37kTopic views
- 31kArticle views
- 5,397Article downloads