Revealing oxidative degradation of lipids and screening potential markers of four vegetable oils during thermal processing by pseudotargeted oxidative lipidomics

Hu, Qian; Zhang, Jiukai; He, Lei; Wei, Liyang; Xing, Ranran; Yu, Ning; Huang, Wensheng; Chen, Ying

doi:10.1016/j.foodres.2023.113725

Food Research International

2024

DOI: 10.1016/j.foodres.2023.113725

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Revealing oxidative degradation of lipids and screening potential markers of four vegetable oils during thermal processing by pseudotargeted oxidative lipidomics

Qian Hu,

Jiukai Zhang,

Lei He

et al.

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Cited by 6 publications

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Revealing oxidative degradation of lipids and screening potential markers of four vegetable oils during thermal processing by pseudotargeted oxidative lipidomics

Cited by 6 publications

References 36 publications

Correlation between volatile oxidation products and inflammatory markers in docosahexaenoic acid: Insights from OPLS-DA and predictive modeling

Correlation between volatile oxidation products and inflammatory markers in docosahexaenoic acid: Insights from OPLS-DA and predictive modeling

Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef

Effect of flaxseed oil cyclolinopeptides on lipid oxidation, protein oxidation, and lipid profile during in vitro digestion of high-fat beef

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