EDITORIAL
Published on 04 Mar 2022
Editorial: Dietary Lipid Oxidation and Fried Food Toxicology
doi 10.3389/fnut.2022.858063
- 2,083 views
- 5 citations
- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Dietary Lipid Oxidation and Fried Food Toxicology
Dietary Lipid Oxidation and Fried Food Toxicology
5,164
Total Downloads
36k
Total Views and Downloads
Submit your idea
You will be redirected to our submission process.
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
- 7,109 views
- 17 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
- 7,884 views
- 39 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
- 4,978 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
- 1,390 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
- 11,486 views
- 13 citations
Published in
Frontiers in Nutrition
- Food Chemistry
Participating Journals
Frontiers in Chemistry
Food ChemistryOffline
- 3.8 impact factor
- 8.5 citescore
Impact
- 36kTopic views
- 30kArticle views
- 5,164Article downloads