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Dates: 2010 – 2014

You searched for subject:(Lipid oxidation). Showing records 1 – 30 of 88 total matches.

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University of Georgia

1. Kerrihard, Adrian Lee. Modeling the oxidative stability of edible fats and oils in bulk.

Degree: PhD, Food Science, 2014, University of Georgia

Lipid autoxidation is one of the central economic concerns to the edible oil and food & beverage industry. The chemistry of this degradation reaction has… (more)

Subjects/Keywords: lipid oxidation

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APA (6th Edition):

Kerrihard, A. L. (2014). Modeling the oxidative stability of edible fats and oils in bulk. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/kerrihard_adrian_l_201412_phd

Chicago Manual of Style (16th Edition):

Kerrihard, Adrian Lee. “Modeling the oxidative stability of edible fats and oils in bulk.” 2014. Doctoral Dissertation, University of Georgia. Accessed November 20, 2019. http://purl.galileo.usg.edu/uga_etd/kerrihard_adrian_l_201412_phd.

MLA Handbook (7th Edition):

Kerrihard, Adrian Lee. “Modeling the oxidative stability of edible fats and oils in bulk.” 2014. Web. 20 Nov 2019.

Vancouver:

Kerrihard AL. Modeling the oxidative stability of edible fats and oils in bulk. [Internet] [Doctoral dissertation]. University of Georgia; 2014. [cited 2019 Nov 20]. Available from: http://purl.galileo.usg.edu/uga_etd/kerrihard_adrian_l_201412_phd.

Council of Science Editors:

Kerrihard AL. Modeling the oxidative stability of edible fats and oils in bulk. [Doctoral Dissertation]. University of Georgia; 2014. Available from: http://purl.galileo.usg.edu/uga_etd/kerrihard_adrian_l_201412_phd


Texas A&M University

2. Cruzen, Shannon Michelle. Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.

Degree: 2011, Texas A&M University

 Meat lipid oxidation causes negative quality effects, especially in further processed products. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and rosemary extract (RM) are common antioxidants,… (more)

Subjects/Keywords: Tannins; antioxidants; lipid oxidation

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APA (6th Edition):

Cruzen, S. M. (2011). Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Cruzen, Shannon Michelle. “Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.” 2011. Thesis, Texas A&M University. Accessed November 20, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Cruzen, Shannon Michelle. “Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.” 2011. Web. 20 Nov 2019.

Vancouver:

Cruzen SM. Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties. [Internet] [Thesis]. Texas A&M University; 2011. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Cruzen SM. Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties. [Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Louisiana State University

3. Pu, Jianing. Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts.

Degree: MS, Life Sciences, 2010, Louisiana State University

 Crawfish and shrimp byproducts are an excellent source of astaxanthin. The antioxidant-rich natural astaxanthin dispersed in alpha linolenic acid-rich flaxseed oil (FO) may provide healthier… (more)

Subjects/Keywords: degradation; lipid oxidation; microencapsulation; astaxanthin

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APA (6th Edition):

Pu, J. (2010). Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts. (Masters Thesis). Louisiana State University. Retrieved from etd-08302010-175207 ; https://digitalcommons.lsu.edu/gradschool_theses/1940

Chicago Manual of Style (16th Edition):

Pu, Jianing. “Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts.” 2010. Masters Thesis, Louisiana State University. Accessed November 20, 2019. etd-08302010-175207 ; https://digitalcommons.lsu.edu/gradschool_theses/1940.

MLA Handbook (7th Edition):

Pu, Jianing. “Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts.” 2010. Web. 20 Nov 2019.

Vancouver:

Pu J. Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts. [Internet] [Masters thesis]. Louisiana State University; 2010. [cited 2019 Nov 20]. Available from: etd-08302010-175207 ; https://digitalcommons.lsu.edu/gradschool_theses/1940.

Council of Science Editors:

Pu J. Development of stable microencapsulated astaxanthin powders using extracted astaxanthin from crawfish and shrimp byproducts. [Masters Thesis]. Louisiana State University; 2010. Available from: etd-08302010-175207 ; https://digitalcommons.lsu.edu/gradschool_theses/1940


Louisiana State University

4. Zhu, Yongchao. Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants.

Degree: MS, Life Sciences, 2014, Louisiana State University

 Polyphenol compounds are widely used as antioxidants in food processing. The conventional phenolic content, scavenging DPPH free radical assays have been widely used for antioxidant… (more)

Subjects/Keywords: antioxidants; total phenolic content; DPPH; lipid oxidation

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APA (6th Edition):

Zhu, Y. (2014). Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants. (Masters Thesis). Louisiana State University. Retrieved from etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624

Chicago Manual of Style (16th Edition):

Zhu, Yongchao. “Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants.” 2014. Masters Thesis, Louisiana State University. Accessed November 20, 2019. etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624.

MLA Handbook (7th Edition):

Zhu, Yongchao. “Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants.” 2014. Web. 20 Nov 2019.

Vancouver:

Zhu Y. Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants. [Internet] [Masters thesis]. Louisiana State University; 2014. [cited 2019 Nov 20]. Available from: etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624.

Council of Science Editors:

Zhu Y. Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants. [Masters Thesis]. Louisiana State University; 2014. Available from: etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624


Louisiana State University

5. Jirawatjunya, Jinjuta. Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs.

Degree: MS, Life Sciences, 2013, Louisiana State University

 Surface coating is an effective/inexpensive method to preserve internal quality and minimize weight loss of shell eggs during storage without refrigeration. No research has been… (more)

Subjects/Keywords: coatings; lipid oxidation; volatile compounds; eggs

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APA (6th Edition):

Jirawatjunya, J. (2013). Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs. (Masters Thesis). Louisiana State University. Retrieved from etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531

Chicago Manual of Style (16th Edition):

Jirawatjunya, Jinjuta. “Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs.” 2013. Masters Thesis, Louisiana State University. Accessed November 20, 2019. etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531.

MLA Handbook (7th Edition):

Jirawatjunya, Jinjuta. “Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs.” 2013. Web. 20 Nov 2019.

Vancouver:

Jirawatjunya J. Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs. [Internet] [Masters thesis]. Louisiana State University; 2013. [cited 2019 Nov 20]. Available from: etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531.

Council of Science Editors:

Jirawatjunya J. Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs. [Masters Thesis]. Louisiana State University; 2013. Available from: etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531


University of Illinois – Urbana-Champaign

6. Herrick, Ryan. Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows.

Degree: MS, 0002, 2014, University of Illinois – Urbana-Champaign

 With increased time after immunological castration, lipid content of bacon increases and unsaturated fatty acid content is reduced. Our objective was to determine the effect… (more)

Subjects/Keywords: Bacon; Immunological castration; Improvest; Lipid oxidation

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APA (6th Edition):

Herrick, R. (2014). Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/50753

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Herrick, Ryan. “Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows.” 2014. Thesis, University of Illinois – Urbana-Champaign. Accessed November 20, 2019. http://hdl.handle.net/2142/50753.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Herrick, Ryan. “Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows.” 2014. Web. 20 Nov 2019.

Vancouver:

Herrick R. Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2014. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/2142/50753.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Herrick R. Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows. [Thesis]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/50753

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Florida

7. Aldaous, Sara. The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle.

Degree: PhD, Food Science and Human Nutrition, 2010, University of Florida

 THE PRO-OXIDATIVE PROPERTIES OF TILAPIA OXY-, CARBOXY-AND MET-HEMOGLOBIN IN WASHED MINCED TILAPIA MUSCLE World consumption of fish has increased over the past 50 years. The… (more)

Subjects/Keywords: Hemoglobins; Legends; Lipid peroxides; Lipids; Odors; Oxidation; Oxygen; Storage time; Tilapia; Trout; carbon, hemoglobin, lipid, met, oxidation, oxy, sensory, tilapia

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APA (6th Edition):

Aldaous, S. (2010). The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0041582

Chicago Manual of Style (16th Edition):

Aldaous, Sara. “The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle.” 2010. Doctoral Dissertation, University of Florida. Accessed November 20, 2019. http://ufdc.ufl.edu/UFE0041582.

MLA Handbook (7th Edition):

Aldaous, Sara. “The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle.” 2010. Web. 20 Nov 2019.

Vancouver:

Aldaous S. The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle. [Internet] [Doctoral dissertation]. University of Florida; 2010. [cited 2019 Nov 20]. Available from: http://ufdc.ufl.edu/UFE0041582.

Council of Science Editors:

Aldaous S. The Pro-Oxidative Properties of Tilapia Oxy-, Carboxy-and Met-Hemoglobin in Washed Minced Tilapia Muscle. [Doctoral Dissertation]. University of Florida; 2010. Available from: http://ufdc.ufl.edu/UFE0041582


University of Helsinki

8. Xu, Maonian. Oxidation of emulsified oat proteins.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2013, University of Helsinki

 A review of the literature emphasised the significance of protein oxidation, which can lead to such modifications as the loss of essential amino acids and… (more)

Subjects/Keywords: oat protein; protein oxidation; fluorescence spectroscopy; lipid oxidation; ellagitannins; Food Science; Food Science (Food Safety); Food Science; oat protein; protein oxidation; fluorescence spectroscopy; lipid oxidation; ellagitannins

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APA (6th Edition):

Xu, M. (2013). Oxidation of emulsified oat proteins. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/40822

Chicago Manual of Style (16th Edition):

Xu, Maonian. “Oxidation of emulsified oat proteins.” 2013. Masters Thesis, University of Helsinki. Accessed November 20, 2019. http://hdl.handle.net/10138/40822.

MLA Handbook (7th Edition):

Xu, Maonian. “Oxidation of emulsified oat proteins.” 2013. Web. 20 Nov 2019.

Vancouver:

Xu M. Oxidation of emulsified oat proteins. [Internet] [Masters thesis]. University of Helsinki; 2013. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/10138/40822.

Council of Science Editors:

Xu M. Oxidation of emulsified oat proteins. [Masters Thesis]. University of Helsinki; 2013. Available from: http://hdl.handle.net/10138/40822


Massey University

9. Brown, Colin. Advanced platform for shelf life extension in liquid foods.

Degree: PhD, Bioprocess Engineering, 2012, Massey University

 The shelf life of lipid based foods is often determined by the development of rancid flavours attributed to lipid oxidation reactions. These reactions are highly… (more)

Subjects/Keywords: Lipids; Lipid oxidation; Shelf life; Bulk oils; Oil-in-water emulsions; Oxidation

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APA (6th Edition):

Brown, C. (2012). Advanced platform for shelf life extension in liquid foods. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/4197

Chicago Manual of Style (16th Edition):

Brown, Colin. “Advanced platform for shelf life extension in liquid foods.” 2012. Doctoral Dissertation, Massey University. Accessed November 20, 2019. http://hdl.handle.net/10179/4197.

MLA Handbook (7th Edition):

Brown, Colin. “Advanced platform for shelf life extension in liquid foods.” 2012. Web. 20 Nov 2019.

Vancouver:

Brown C. Advanced platform for shelf life extension in liquid foods. [Internet] [Doctoral dissertation]. Massey University; 2012. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/10179/4197.

Council of Science Editors:

Brown C. Advanced platform for shelf life extension in liquid foods. [Doctoral Dissertation]. Massey University; 2012. Available from: http://hdl.handle.net/10179/4197


University of Waikato

10. Hicks, Talia. Environmental Aspects of Proteinous Bioplastic .

Degree: 2010, University of Waikato

 During the processing of Novatein Thermoplastic Protein (NTP), volatile compounds are released which are odourous and potentially harmful. For NTP to be manufactured on a… (more)

Subjects/Keywords: bioplastic; protein degradation; odour; solid phase micro-extraction; biodegradation; lipid oxidation; compost; UV photodegradation; oxidation

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APA (6th Edition):

Hicks, T. (2010). Environmental Aspects of Proteinous Bioplastic . (Masters Thesis). University of Waikato. Retrieved from http://hdl.handle.net/10289/4297

Chicago Manual of Style (16th Edition):

Hicks, Talia. “Environmental Aspects of Proteinous Bioplastic .” 2010. Masters Thesis, University of Waikato. Accessed November 20, 2019. http://hdl.handle.net/10289/4297.

MLA Handbook (7th Edition):

Hicks, Talia. “Environmental Aspects of Proteinous Bioplastic .” 2010. Web. 20 Nov 2019.

Vancouver:

Hicks T. Environmental Aspects of Proteinous Bioplastic . [Internet] [Masters thesis]. University of Waikato; 2010. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/10289/4297.

Council of Science Editors:

Hicks T. Environmental Aspects of Proteinous Bioplastic . [Masters Thesis]. University of Waikato; 2010. Available from: http://hdl.handle.net/10289/4297


Dalhousie University

11. Srinivassane, Sadish. DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS.

Degree: MS, Nova Scotia Agricultural College, 2011, Dalhousie University

 Chemical, physical and sensory properties of omega-3 fatty acid enriched chicken frankfurters developed with flax oil and microencapsulated fish oil at 1.2%, 2.4% and 3.6%… (more)

Subjects/Keywords: Omega-3 fatty acid; chicken frankfurters; EPA; DHA; lipid oxidation

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APA (6th Edition):

Srinivassane, S. (2011). DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS. (Masters Thesis). Dalhousie University. Retrieved from http://hdl.handle.net/10222/13204

Chicago Manual of Style (16th Edition):

Srinivassane, Sadish. “DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS.” 2011. Masters Thesis, Dalhousie University. Accessed November 20, 2019. http://hdl.handle.net/10222/13204.

MLA Handbook (7th Edition):

Srinivassane, Sadish. “DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS.” 2011. Web. 20 Nov 2019.

Vancouver:

Srinivassane S. DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS. [Internet] [Masters thesis]. Dalhousie University; 2011. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/10222/13204.

Council of Science Editors:

Srinivassane S. DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS. [Masters Thesis]. Dalhousie University; 2011. Available from: http://hdl.handle.net/10222/13204


Dalhousie University

12. Sullivan Ritter, Jenna. Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation.

Degree: PhD, Department of Process Engineering and Applied Science, 2012, Dalhousie University

 Although quality of commercial fish oil is of the upmost importance to both suppliers and consumers, it can be difficult to maintain due to rapid… (more)

Subjects/Keywords: lipid oxidation; fish oil; sensory panel; SPME; GCMS

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APA (6th Edition):

Sullivan Ritter, J. (2012). Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation. (Doctoral Dissertation). Dalhousie University. Retrieved from http://hdl.handle.net/10222/15146

Chicago Manual of Style (16th Edition):

Sullivan Ritter, Jenna. “Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation.” 2012. Doctoral Dissertation, Dalhousie University. Accessed November 20, 2019. http://hdl.handle.net/10222/15146.

MLA Handbook (7th Edition):

Sullivan Ritter, Jenna. “Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation.” 2012. Web. 20 Nov 2019.

Vancouver:

Sullivan Ritter J. Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation. [Internet] [Doctoral dissertation]. Dalhousie University; 2012. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/10222/15146.

Council of Science Editors:

Sullivan Ritter J. Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation. [Doctoral Dissertation]. Dalhousie University; 2012. Available from: http://hdl.handle.net/10222/15146


Texas A&M University

13. Duncan, Christopher Edward. Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the A?ai Palm Fruit (Euterpe oleracea Mart.).

Degree: 2012, Texas A&M University

 The a?ai palm fruit has recently become the focus of numerous research endeavors due to its extraordinary antioxidant content. However, little is known about the… (more)

Subjects/Keywords: Acai; Acai oil; lipid oxidation; crude oil; antioxidants

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APA (6th Edition):

Duncan, C. E. (2012). Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the A?ai Palm Fruit (Euterpe oleracea Mart.). (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Duncan, Christopher Edward. “Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the A?ai Palm Fruit (Euterpe oleracea Mart.).” 2012. Thesis, Texas A&M University. Accessed November 20, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Duncan, Christopher Edward. “Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the A?ai Palm Fruit (Euterpe oleracea Mart.).” 2012. Web. 20 Nov 2019.

Vancouver:

Duncan CE. Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the A?ai Palm Fruit (Euterpe oleracea Mart.). [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Duncan CE. Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the A?ai Palm Fruit (Euterpe oleracea Mart.). [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

14. Roybal, Tabitha Lynn. Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties.

Degree: 2012, Texas A&M University

 Natural, plant-based tannin antioxidants are capable of inhibiting lipid oxidation in ground beef and may be possible alternatives to industry synthetic and natural standards of… (more)

Subjects/Keywords: Tannins; Ground beef; Sorghum; Chestnut; Chardonnay grape; Lipid oxidation

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APA (6th Edition):

Roybal, T. L. (2012). Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Roybal, Tabitha Lynn. “Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties.” 2012. Thesis, Texas A&M University. Accessed November 20, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Roybal, Tabitha Lynn. “Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties.” 2012. Web. 20 Nov 2019.

Vancouver:

Roybal TL. Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Roybal TL. Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Louisiana State University

15. Mohideen, Fathima Waheeda. Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils.

Degree: MS, Life Sciences, 2011, Louisiana State University

 Blueberries have received considerable attention due to their content of health promoting compounds such as polyphenols and anthocyanins. Thermal pasteurization (TP) is known to cause… (more)

Subjects/Keywords: spray drying; Microencapsulation; Blueberry juice; Anthocyanins; Ultrasonication; lipid oxidation

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APA (6th Edition):

Mohideen, F. W. (2011). Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils. (Masters Thesis). Louisiana State University. Retrieved from etd-07012011-143856 ; https://digitalcommons.lsu.edu/gradschool_theses/78

Chicago Manual of Style (16th Edition):

Mohideen, Fathima Waheeda. “Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils.” 2011. Masters Thesis, Louisiana State University. Accessed November 20, 2019. etd-07012011-143856 ; https://digitalcommons.lsu.edu/gradschool_theses/78.

MLA Handbook (7th Edition):

Mohideen, Fathima Waheeda. “Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils.” 2011. Web. 20 Nov 2019.

Vancouver:

Mohideen FW. Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils. [Internet] [Masters thesis]. Louisiana State University; 2011. [cited 2019 Nov 20]. Available from: etd-07012011-143856 ; https://digitalcommons.lsu.edu/gradschool_theses/78.

Council of Science Editors:

Mohideen FW. Comparison of thermally pasteurized and ultrasonically pasteurized blueberry juice (Vaccinium corymbosum) and an investigation of blueberry juice effect on lipid oxidation during microencapsulation of poly-unsaturated fish oils. [Masters Thesis]. Louisiana State University; 2011. Available from: etd-07012011-143856 ; https://digitalcommons.lsu.edu/gradschool_theses/78


University of Saskatchewan

16. Pathiratne, Subhani. Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems.

Degree: 2014, University of Saskatchewan

 This study investigated the effect of seed moisture level of lentil and surface temperature of micronization (infrared heat treatment) on the physico-chemical and functional properties… (more)

Subjects/Keywords: Lentil; Micronization; Tempering; Redness of fresh beef burgers; Lipid oxidation

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APA (6th Edition):

Pathiratne, S. (2014). Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2014-06-1622

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pathiratne, Subhani. “Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems.” 2014. Thesis, University of Saskatchewan. Accessed November 20, 2019. http://hdl.handle.net/10388/ETD-2014-06-1622.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pathiratne, Subhani. “Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems.” 2014. Web. 20 Nov 2019.

Vancouver:

Pathiratne S. Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems. [Internet] [Thesis]. University of Saskatchewan; 2014. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/10388/ETD-2014-06-1622.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pathiratne S. Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems. [Thesis]. University of Saskatchewan; 2014. Available from: http://hdl.handle.net/10388/ETD-2014-06-1622

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Virginia Tech

17. Vereb, Heather A. Biomarkers of Lipid Oxidation in the Oral Cavity.

Degree: MS, Environmental Sciences and Engineering, 2011, Virginia Tech

 Measuring lipid oxidation is useful as a means of monitoring oxidative stress, such as that induced by clinical conditions or environmental exposure. Characteristic volatile compounds,… (more)

Subjects/Keywords: lipid oxidation; breath analysis; micropreconcentrator; solid phase microextraction (SPME); gas chromatography

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APA (6th Edition):

Vereb, H. A. (2011). Biomarkers of Lipid Oxidation in the Oral Cavity. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/76887

Chicago Manual of Style (16th Edition):

Vereb, Heather A. “Biomarkers of Lipid Oxidation in the Oral Cavity.” 2011. Masters Thesis, Virginia Tech. Accessed November 20, 2019. http://hdl.handle.net/10919/76887.

MLA Handbook (7th Edition):

Vereb, Heather A. “Biomarkers of Lipid Oxidation in the Oral Cavity.” 2011. Web. 20 Nov 2019.

Vancouver:

Vereb HA. Biomarkers of Lipid Oxidation in the Oral Cavity. [Internet] [Masters thesis]. Virginia Tech; 2011. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/10919/76887.

Council of Science Editors:

Vereb HA. Biomarkers of Lipid Oxidation in the Oral Cavity. [Masters Thesis]. Virginia Tech; 2011. Available from: http://hdl.handle.net/10919/76887

18. Papastergiadis, Antonios. A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation.

Degree: 2014, Ghent University

Lipid containing foods are known to be sensitive to lipid oxidation which is responsible for quality deterioration. Lipid oxidation leads to the formation of hydroperoxides… (more)

Subjects/Keywords: Agriculture and Food Sciences; risk assessment; toxic aldehydes; Lipid oxidation

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APA (6th Edition):

Papastergiadis, A. (2014). A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-4247385

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Papastergiadis, Antonios. “A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation.” 2014. Thesis, Ghent University. Accessed November 20, 2019. http://hdl.handle.net/1854/LU-4247385.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Papastergiadis, Antonios. “A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation.” 2014. Web. 20 Nov 2019.

Vancouver:

Papastergiadis A. A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation. [Internet] [Thesis]. Ghent University; 2014. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/1854/LU-4247385.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Papastergiadis A. A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation. [Thesis]. Ghent University; 2014. Available from: http://hdl.handle.net/1854/LU-4247385

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

19. Shrestha, Kshitij. Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability.

Degree: 2014, Ghent University

 This PhD thesis contributes to a better understanding of the chemistry of mustard and rapeseed oils in the field of authenticity, formation of antioxidants during… (more)

Subjects/Keywords: Agriculture and Food Sciences; Rapeseed; Maillard reaction; Mustard; lipid oxidation; canolol

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APA (6th Edition):

Shrestha, K. (2014). Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-4283460

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Shrestha, Kshitij. “Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability.” 2014. Thesis, Ghent University. Accessed November 20, 2019. http://hdl.handle.net/1854/LU-4283460.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Shrestha, Kshitij. “Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability.” 2014. Web. 20 Nov 2019.

Vancouver:

Shrestha K. Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability. [Internet] [Thesis]. Ghent University; 2014. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/1854/LU-4283460.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Shrestha K. Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability. [Thesis]. Ghent University; 2014. Available from: http://hdl.handle.net/1854/LU-4283460

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Minnesota

20. Liu, Xiaoyu. The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats.

Degree: MS, Food science, 2014, University of Minnesota

 The formation of HNE, HHE, HOE and HDE was investigated in commercial corn, soybean, peanut, canola oils, lard and beef tallow which were heat treated… (more)

Subjects/Keywords: HHE; HNE; Linoleic acid; Linolenic acid; Lipid oxidation; Food science

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APA (6th Edition):

Liu, X. (2014). The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/166843

Chicago Manual of Style (16th Edition):

Liu, Xiaoyu. “The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats.” 2014. Masters Thesis, University of Minnesota. Accessed November 20, 2019. http://hdl.handle.net/11299/166843.

MLA Handbook (7th Edition):

Liu, Xiaoyu. “The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats.” 2014. Web. 20 Nov 2019.

Vancouver:

Liu X. The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats. [Internet] [Masters thesis]. University of Minnesota; 2014. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/11299/166843.

Council of Science Editors:

Liu X. The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats. [Masters Thesis]. University of Minnesota; 2014. Available from: http://hdl.handle.net/11299/166843


University of Connecticut

21. Tatiyaborworntham, Nantawat. Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins.

Degree: MS, Animal Science, 2011, University of Connecticut

Subjects/Keywords: Myoglobin; lipid oxidation; HNE

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APA (6th Edition):

Tatiyaborworntham, N. (2011). Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins. (Masters Thesis). University of Connecticut. Retrieved from https://opencommons.uconn.edu/gs_theses/207

Chicago Manual of Style (16th Edition):

Tatiyaborworntham, Nantawat. “Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins.” 2011. Masters Thesis, University of Connecticut. Accessed November 20, 2019. https://opencommons.uconn.edu/gs_theses/207.

MLA Handbook (7th Edition):

Tatiyaborworntham, Nantawat. “Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins.” 2011. Web. 20 Nov 2019.

Vancouver:

Tatiyaborworntham N. Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins. [Internet] [Masters thesis]. University of Connecticut; 2011. [cited 2019 Nov 20]. Available from: https://opencommons.uconn.edu/gs_theses/207.

Council of Science Editors:

Tatiyaborworntham N. Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins. [Masters Thesis]. University of Connecticut; 2011. Available from: https://opencommons.uconn.edu/gs_theses/207


Dalhousie University

22. Warnakulasuriya, Sumudu Nirosha. ANTIOXIDANT AND CYTOPROTECTIVE PROPERTIES OF LONG CHAIN FATTY ACID ACYLATED DERIVATIVES OF QUERCETIN-3-O-GLUCOSIDE.

Degree: MS, Faculty of Agriculture, 2013, Dalhousie University

 Quercetin-3-O-glucoside (Q3G), a glycosylated derivative of quercetin, is a polyphenolic compound known to possess diverse biological activities. Its moderately hydrophilic nature is a critical factor… (more)

Subjects/Keywords: Quercetin-3-O-glucoside; acylation; long chain fatty acids; lipid oxidation; cytoprotection; cell culture

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Warnakulasuriya, S. N. (2013). ANTIOXIDANT AND CYTOPROTECTIVE PROPERTIES OF LONG CHAIN FATTY ACID ACYLATED DERIVATIVES OF QUERCETIN-3-O-GLUCOSIDE. (Masters Thesis). Dalhousie University. Retrieved from http://hdl.handle.net/10222/35441

Chicago Manual of Style (16th Edition):

Warnakulasuriya, Sumudu Nirosha. “ANTIOXIDANT AND CYTOPROTECTIVE PROPERTIES OF LONG CHAIN FATTY ACID ACYLATED DERIVATIVES OF QUERCETIN-3-O-GLUCOSIDE.” 2013. Masters Thesis, Dalhousie University. Accessed November 20, 2019. http://hdl.handle.net/10222/35441.

MLA Handbook (7th Edition):

Warnakulasuriya, Sumudu Nirosha. “ANTIOXIDANT AND CYTOPROTECTIVE PROPERTIES OF LONG CHAIN FATTY ACID ACYLATED DERIVATIVES OF QUERCETIN-3-O-GLUCOSIDE.” 2013. Web. 20 Nov 2019.

Vancouver:

Warnakulasuriya SN. ANTIOXIDANT AND CYTOPROTECTIVE PROPERTIES OF LONG CHAIN FATTY ACID ACYLATED DERIVATIVES OF QUERCETIN-3-O-GLUCOSIDE. [Internet] [Masters thesis]. Dalhousie University; 2013. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/10222/35441.

Council of Science Editors:

Warnakulasuriya SN. ANTIOXIDANT AND CYTOPROTECTIVE PROPERTIES OF LONG CHAIN FATTY ACID ACYLATED DERIVATIVES OF QUERCETIN-3-O-GLUCOSIDE. [Masters Thesis]. Dalhousie University; 2013. Available from: http://hdl.handle.net/10222/35441

23. Elenice Souza dos Reis. SuplementaÃÃo de selÃnio e vitamina e em dietas para o pacu (Piaractus mesopotamicus).

Degree: 2012, Universidade Estadual do Oeste do Parana

This study aimed to evaluate the effect of levels of selenium and vitamin E on the productive performance, body earning and lipid stability of pacu.… (more)

Subjects/Keywords: espÃcie nativa; antioxidantes na dieta; oxidaÃÃo lipÃdica; native species; dietary antioxidants; lipid oxidation; PISCICULTURA

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Reis, E. S. d. (2012). SuplementaÃÃo de selÃnio e vitamina e em dietas para o pacu (Piaractus mesopotamicus). (Thesis). Universidade Estadual do Oeste do Parana. Retrieved from http://tede.unioeste.br/tede//tde_busca/arquivo.php?codArquivo=1051

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Reis, Elenice Souza dos. “SuplementaÃÃo de selÃnio e vitamina e em dietas para o pacu (Piaractus mesopotamicus).” 2012. Thesis, Universidade Estadual do Oeste do Parana. Accessed November 20, 2019. http://tede.unioeste.br/tede//tde_busca/arquivo.php?codArquivo=1051.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Reis, Elenice Souza dos. “SuplementaÃÃo de selÃnio e vitamina e em dietas para o pacu (Piaractus mesopotamicus).” 2012. Web. 20 Nov 2019.

Vancouver:

Reis ESd. SuplementaÃÃo de selÃnio e vitamina e em dietas para o pacu (Piaractus mesopotamicus). [Internet] [Thesis]. Universidade Estadual do Oeste do Parana; 2012. [cited 2019 Nov 20]. Available from: http://tede.unioeste.br/tede//tde_busca/arquivo.php?codArquivo=1051.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Reis ESd. SuplementaÃÃo de selÃnio e vitamina e em dietas para o pacu (Piaractus mesopotamicus). [Thesis]. Universidade Estadual do Oeste do Parana; 2012. Available from: http://tede.unioeste.br/tede//tde_busca/arquivo.php?codArquivo=1051

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Univerzitet u Beogradu

24. Paunović, Dragana M., 1972-. Optimizacija tehnološkog postupka proizvodnje senfa sa stanovišta stvaranja aromatskog kompleksa.

Degree: Poljoprivredni fakultet, 2013, Univerzitet u Beogradu

Tehnološko inženjerstvo - Nauka o konzervisanju / Technological engineering Narrow scientific field - Science of preservation

je nutritivno vredna i koja svojim funkcionalnim svojstvima obezbeđuje… (more)

Subjects/Keywords: mild mustard paste; white mustard seed; sinalbin degradation products; lipid oxidation; GC-MS

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APA (6th Edition):

Paunović, Dragana M., 1. (2013). Optimizacija tehnološkog postupka proizvodnje senfa sa stanovišta stvaranja aromatskog kompleksa. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:6551/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Paunović, Dragana M., 1972-. “Optimizacija tehnološkog postupka proizvodnje senfa sa stanovišta stvaranja aromatskog kompleksa.” 2013. Thesis, Univerzitet u Beogradu. Accessed November 20, 2019. https://fedorabg.bg.ac.rs/fedora/get/o:6551/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Paunović, Dragana M., 1972-. “Optimizacija tehnološkog postupka proizvodnje senfa sa stanovišta stvaranja aromatskog kompleksa.” 2013. Web. 20 Nov 2019.

Vancouver:

Paunović, Dragana M. 1. Optimizacija tehnološkog postupka proizvodnje senfa sa stanovišta stvaranja aromatskog kompleksa. [Internet] [Thesis]. Univerzitet u Beogradu; 2013. [cited 2019 Nov 20]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:6551/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Paunović, Dragana M. 1. Optimizacija tehnološkog postupka proizvodnje senfa sa stanovišta stvaranja aromatskog kompleksa. [Thesis]. Univerzitet u Beogradu; 2013. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:6551/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


The Ohio State University

25. Atnip, Allison A. Oxidative Stabilities of Docosahexaenoic Acid Oil and Linoleic Acid in an Aqueous System.

Degree: MS, Food Science and Technology, 2010, The Ohio State University

  Docosahexaenoic acid (DHA) has been shown to be essential for normal brain and retinal development. Effects of refining, bleaching, winterizing, and deodorizing on the… (more)

Subjects/Keywords: Chemistry; Food Science; docosahexaenoic acid; DHA processing; lipid oxidation; ginseng extract; chelating ability

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APA (6th Edition):

Atnip, A. A. (2010). Oxidative Stabilities of Docosahexaenoic Acid Oil and Linoleic Acid in an Aqueous System. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1284727595

Chicago Manual of Style (16th Edition):

Atnip, Allison A. “Oxidative Stabilities of Docosahexaenoic Acid Oil and Linoleic Acid in an Aqueous System.” 2010. Masters Thesis, The Ohio State University. Accessed November 20, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1284727595.

MLA Handbook (7th Edition):

Atnip, Allison A. “Oxidative Stabilities of Docosahexaenoic Acid Oil and Linoleic Acid in an Aqueous System.” 2010. Web. 20 Nov 2019.

Vancouver:

Atnip AA. Oxidative Stabilities of Docosahexaenoic Acid Oil and Linoleic Acid in an Aqueous System. [Internet] [Masters thesis]. The Ohio State University; 2010. [cited 2019 Nov 20]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1284727595.

Council of Science Editors:

Atnip AA. Oxidative Stabilities of Docosahexaenoic Acid Oil and Linoleic Acid in an Aqueous System. [Masters Thesis]. The Ohio State University; 2010. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1284727595


Lincoln University

26. Le, Hung Minh. Antioxidative effects of mango wastes on shelf life of pork products.

Degree: 2012, Lincoln University

 Peel and kernel often discarded during mango processing, are potential sources of antioxidants and could be utilised as additives to preserve meat products. The cultivar,… (more)

Subjects/Keywords: mango kernel; antioxidant; pork; lipid oxidation; physicochemical characteristics; drying; ORAC; TBARS; myoglobin; volatiles

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Le, H. M. (2012). Antioxidative effects of mango wastes on shelf life of pork products. (Thesis). Lincoln University. Retrieved from http://hdl.handle.net/10182/4950

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Le, Hung Minh. “Antioxidative effects of mango wastes on shelf life of pork products.” 2012. Thesis, Lincoln University. Accessed November 20, 2019. http://hdl.handle.net/10182/4950.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Le, Hung Minh. “Antioxidative effects of mango wastes on shelf life of pork products.” 2012. Web. 20 Nov 2019.

Vancouver:

Le HM. Antioxidative effects of mango wastes on shelf life of pork products. [Internet] [Thesis]. Lincoln University; 2012. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/10182/4950.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Le HM. Antioxidative effects of mango wastes on shelf life of pork products. [Thesis]. Lincoln University; 2012. Available from: http://hdl.handle.net/10182/4950

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Ohio University

27. Peters, Trisha E. Characterization of <i>in vitro</i> Antioxidant Capacity of Different Pawpaw Pulp Extracts in Relation to Their Ability to Delay Rancidity in Turkey Muscle Homogenates.

Degree: MS, Food and Nutrition Sciences (Health Sciences and Professions), 2014, Ohio University

 The objective of this study was to characterize the antioxidant activity of extracts of the pulp of the pawpaw fruit for nine individual varieties. Phenolic… (more)

Subjects/Keywords: Food Science; Nutrition; Pawpaw; Antioxidant Capacity; Lipid Oxidation; Rancidity; Radical Scavenging; Reducing Potential

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APA (6th Edition):

Peters, T. E. (2014). Characterization of <i>in vitro</i> Antioxidant Capacity of Different Pawpaw Pulp Extracts in Relation to Their Ability to Delay Rancidity in Turkey Muscle Homogenates. (Masters Thesis). Ohio University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1416403809

Chicago Manual of Style (16th Edition):

Peters, Trisha E. “Characterization of <i>in vitro</i> Antioxidant Capacity of Different Pawpaw Pulp Extracts in Relation to Their Ability to Delay Rancidity in Turkey Muscle Homogenates.” 2014. Masters Thesis, Ohio University. Accessed November 20, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1416403809.

MLA Handbook (7th Edition):

Peters, Trisha E. “Characterization of <i>in vitro</i> Antioxidant Capacity of Different Pawpaw Pulp Extracts in Relation to Their Ability to Delay Rancidity in Turkey Muscle Homogenates.” 2014. Web. 20 Nov 2019.

Vancouver:

Peters TE. Characterization of <i>in vitro</i> Antioxidant Capacity of Different Pawpaw Pulp Extracts in Relation to Their Ability to Delay Rancidity in Turkey Muscle Homogenates. [Internet] [Masters thesis]. Ohio University; 2014. [cited 2019 Nov 20]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1416403809.

Council of Science Editors:

Peters TE. Characterization of <i>in vitro</i> Antioxidant Capacity of Different Pawpaw Pulp Extracts in Relation to Their Ability to Delay Rancidity in Turkey Muscle Homogenates. [Masters Thesis]. Ohio University; 2014. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1416403809


Penn State University

28. Wang, Li. The Effects Of Monounsaturated Fatty Acid-enriched Diets With And Without Avocados On Cardio-metabolic Risk Factors.

Degree: PhD, Nutritional Sciences, 2014, Penn State University

 Dietary guidance recommends a healthy dietary pattern that is low in saturated fat (SFA) to lower low-density lipoprotein cholesterol (LDL-C), a primary target for cardiovascular… (more)

Subjects/Keywords: avocado; antioxidant; CVD; LDL-C; lipid; lipoprotein; metabolic syndrome; MUFA; nutrition; oxidation; small dense LDL.

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APA (6th Edition):

Wang, L. (2014). The Effects Of Monounsaturated Fatty Acid-enriched Diets With And Without Avocados On Cardio-metabolic Risk Factors. (Doctoral Dissertation). Penn State University. Retrieved from https://etda.libraries.psu.edu/catalog/25111

Chicago Manual of Style (16th Edition):

Wang, Li. “The Effects Of Monounsaturated Fatty Acid-enriched Diets With And Without Avocados On Cardio-metabolic Risk Factors.” 2014. Doctoral Dissertation, Penn State University. Accessed November 20, 2019. https://etda.libraries.psu.edu/catalog/25111.

MLA Handbook (7th Edition):

Wang, Li. “The Effects Of Monounsaturated Fatty Acid-enriched Diets With And Without Avocados On Cardio-metabolic Risk Factors.” 2014. Web. 20 Nov 2019.

Vancouver:

Wang L. The Effects Of Monounsaturated Fatty Acid-enriched Diets With And Without Avocados On Cardio-metabolic Risk Factors. [Internet] [Doctoral dissertation]. Penn State University; 2014. [cited 2019 Nov 20]. Available from: https://etda.libraries.psu.edu/catalog/25111.

Council of Science Editors:

Wang L. The Effects Of Monounsaturated Fatty Acid-enriched Diets With And Without Avocados On Cardio-metabolic Risk Factors. [Doctoral Dissertation]. Penn State University; 2014. Available from: https://etda.libraries.psu.edu/catalog/25111


Iowa State University

29. Gutierrez, Angelica Maria. Effects of lipid oxidation initiators and antioxidants on the total antioxidant capacity of milk and oxidation products during storage.

Degree: 2014, Iowa State University

 Oxidized flavor is a major problem currently affecting the dairy industry. The objectives of this research were to determine the effects of light (2300 Lux)… (more)

Subjects/Keywords: antioxidants; lipid oxidation; milk; sensory; solid phase microextraction; total antioxidant capacity; Food Science

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APA (6th Edition):

Gutierrez, A. M. (2014). Effects of lipid oxidation initiators and antioxidants on the total antioxidant capacity of milk and oxidation products during storage. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/14073

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Gutierrez, Angelica Maria. “Effects of lipid oxidation initiators and antioxidants on the total antioxidant capacity of milk and oxidation products during storage.” 2014. Thesis, Iowa State University. Accessed November 20, 2019. https://lib.dr.iastate.edu/etd/14073.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Gutierrez, Angelica Maria. “Effects of lipid oxidation initiators and antioxidants on the total antioxidant capacity of milk and oxidation products during storage.” 2014. Web. 20 Nov 2019.

Vancouver:

Gutierrez AM. Effects of lipid oxidation initiators and antioxidants on the total antioxidant capacity of milk and oxidation products during storage. [Internet] [Thesis]. Iowa State University; 2014. [cited 2019 Nov 20]. Available from: https://lib.dr.iastate.edu/etd/14073.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gutierrez AM. Effects of lipid oxidation initiators and antioxidants on the total antioxidant capacity of milk and oxidation products during storage. [Thesis]. Iowa State University; 2014. Available from: https://lib.dr.iastate.edu/etd/14073

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Helsinki

30. Qin, Xiaoxue. Studying oxidative stability of lipids in rye bran during extrusion and storage using volatile compounds.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2014, University of Helsinki

 Rye bran contains dietary fiber, and lipids. Unsaturated fatty acids make rye bran products vulnerable to oxidation and formation of off-flavor. High level of dietary… (more)

Subjects/Keywords: Rye bran; extrusion; lipid oxidation; Maillard reaction; volatile compounds; flavor compounds; Livsmedelskemi; Food Chemistry; Elintarvikekemia

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Qin, X. (2014). Studying oxidative stability of lipids in rye bran during extrusion and storage using volatile compounds. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/155714

Chicago Manual of Style (16th Edition):

Qin, Xiaoxue. “Studying oxidative stability of lipids in rye bran during extrusion and storage using volatile compounds.” 2014. Masters Thesis, University of Helsinki. Accessed November 20, 2019. http://hdl.handle.net/10138/155714.

MLA Handbook (7th Edition):

Qin, Xiaoxue. “Studying oxidative stability of lipids in rye bran during extrusion and storage using volatile compounds.” 2014. Web. 20 Nov 2019.

Vancouver:

Qin X. Studying oxidative stability of lipids in rye bran during extrusion and storage using volatile compounds. [Internet] [Masters thesis]. University of Helsinki; 2014. [cited 2019 Nov 20]. Available from: http://hdl.handle.net/10138/155714.

Council of Science Editors:

Qin X. Studying oxidative stability of lipids in rye bran during extrusion and storage using volatile compounds. [Masters Thesis]. University of Helsinki; 2014. Available from: http://hdl.handle.net/10138/155714

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