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You searched for subject:(Lipid oxidation). Showing records 151 – 180 of 200 total matches.

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151. Μπότσογλου, Ευρώπη. Διερεύνηση της οξειδωτικής σταθερότητας των λιπιδίων και των πρωτεϊνών κρέατος χοίρου μετά από προσθήκη εκχυλισμάτων φύλλων ελιάς.

Degree: 2013, University of Thessaly (UTH); Πανεπιστήμιο Θεσσαλίας

The purpose of this dissertation was to investigate the oxidative stability of lipids and proteins of pork pattiεs following supplementation with olive leaf extracts. The… (more)

Subjects/Keywords: Οξείδωση λιπιδίων; Οξείδωση πρωτεϊνών; Εκχυλίσματα φύλλων ελιάς; Α-τοκοφερόλη; n-3 κρέας χοίρου; Χοιρινά μπιφτέκια; Προσθήκη λινελαίου στο σιτηρέσιο των χοίρων; Συντήρηση σε ψύξη ή κατάψυξη; Lipid oxidation; Protein oxidation; Olive leaf extracts; A-tocopherol; n-3 pork meat; Pork patties; Supplementation of pig diet with linseed oil; Refrigerated or frozen storage

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APA (6th Edition):

Μπότσογλου, . . (2013). Διερεύνηση της οξειδωτικής σταθερότητας των λιπιδίων και των πρωτεϊνών κρέατος χοίρου μετά από προσθήκη εκχυλισμάτων φύλλων ελιάς. (Thesis). University of Thessaly (UTH); Πανεπιστήμιο Θεσσαλίας. Retrieved from http://hdl.handle.net/10442/hedi/28521

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):

Μπότσογλου, Ευρώπη. “Διερεύνηση της οξειδωτικής σταθερότητας των λιπιδίων και των πρωτεϊνών κρέατος χοίρου μετά από προσθήκη εκχυλισμάτων φύλλων ελιάς.” 2013. Thesis, University of Thessaly (UTH); Πανεπιστήμιο Θεσσαλίας. Accessed November 14, 2019. http://hdl.handle.net/10442/hedi/28521.

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

MLA Handbook (7th Edition):

Μπότσογλου, Ευρώπη. “Διερεύνηση της οξειδωτικής σταθερότητας των λιπιδίων και των πρωτεϊνών κρέατος χοίρου μετά από προσθήκη εκχυλισμάτων φύλλων ελιάς.” 2013. Web. 14 Nov 2019.

Vancouver:

Μπότσογλου . Διερεύνηση της οξειδωτικής σταθερότητας των λιπιδίων και των πρωτεϊνών κρέατος χοίρου μετά από προσθήκη εκχυλισμάτων φύλλων ελιάς. [Internet] [Thesis]. University of Thessaly (UTH); Πανεπιστήμιο Θεσσαλίας; 2013. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/10442/hedi/28521.

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

Council of Science Editors:

Μπότσογλου . Διερεύνηση της οξειδωτικής σταθερότητας των λιπιδίων και των πρωτεϊνών κρέατος χοίρου μετά από προσθήκη εκχυλισμάτων φύλλων ελιάς. [Thesis]. University of Thessaly (UTH); Πανεπιστήμιο Θεσσαλίας; 2013. Available from: http://hdl.handle.net/10442/hedi/28521

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


University of Canterbury

152. Tuckey, Nicholas Pierre Lemieux. Technologies for tissue preservation: the role of endogenous and exogenous antioxidants in preserving tissue function in chinook salmon, Oncorhynchus tshawytscha.

Degree: Biological Sciences, 2008, University of Canterbury

 The seafood industry is of considerable importance to both the New Zealand and global economies and therefore tissue preservation technologies that increase product quality and/or… (more)

Subjects/Keywords: chinook salmon; AQUI-S™; skeletal muscle; post-harvest metabolic state; fillet storage; lipid oxidation; protein oxidation; endogenous antioxidants; exogenous antioxidants; K-value

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APA (6th Edition):

Tuckey, N. P. L. (2008). Technologies for tissue preservation: the role of endogenous and exogenous antioxidants in preserving tissue function in chinook salmon, Oncorhynchus tshawytscha. (Thesis). University of Canterbury. Retrieved from http://hdl.handle.net/10092/1510

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):

Tuckey, Nicholas Pierre Lemieux. “Technologies for tissue preservation: the role of endogenous and exogenous antioxidants in preserving tissue function in chinook salmon, Oncorhynchus tshawytscha.” 2008. Thesis, University of Canterbury. Accessed November 14, 2019. http://hdl.handle.net/10092/1510.

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

MLA Handbook (7th Edition):

Tuckey, Nicholas Pierre Lemieux. “Technologies for tissue preservation: the role of endogenous and exogenous antioxidants in preserving tissue function in chinook salmon, Oncorhynchus tshawytscha.” 2008. Web. 14 Nov 2019.

Vancouver:

Tuckey NPL. Technologies for tissue preservation: the role of endogenous and exogenous antioxidants in preserving tissue function in chinook salmon, Oncorhynchus tshawytscha. [Internet] [Thesis]. University of Canterbury; 2008. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/10092/1510.

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

Council of Science Editors:

Tuckey NPL. Technologies for tissue preservation: the role of endogenous and exogenous antioxidants in preserving tissue function in chinook salmon, Oncorhynchus tshawytscha. [Thesis]. University of Canterbury; 2008. Available from: http://hdl.handle.net/10092/1510

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


University of Queensland

153. Ghorbani Gorji, Sara. Identifying natural products for improving shelf life of mayonnaise.

Degree: School of Agriculture and Food Sciences, 2019, University of Queensland

Subjects/Keywords: Volatile oxidation compounds; GC × GC; Mayonnaise; Lipid oxidation; Natural antioxidants; Green tea extract; Tocopherol; Rosemary extract; Lemon myrtle; Sensory; 0301 Analytical Chemistry; 0908 Food Sciences

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APA (6th Edition):

Ghorbani Gorji, S. (2019). Identifying natural products for improving shelf life of mayonnaise. (Thesis). University of Queensland. Retrieved from http://espace.library.uq.edu.au/view/UQ:e60d048/s43655416_final_thesis.pdf ; http://espace.library.uq.edu.au/view/UQ:e60d048

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):

Ghorbani Gorji, Sara. “Identifying natural products for improving shelf life of mayonnaise.” 2019. Thesis, University of Queensland. Accessed November 14, 2019. http://espace.library.uq.edu.au/view/UQ:e60d048/s43655416_final_thesis.pdf ; http://espace.library.uq.edu.au/view/UQ:e60d048.

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

MLA Handbook (7th Edition):

Ghorbani Gorji, Sara. “Identifying natural products for improving shelf life of mayonnaise.” 2019. Web. 14 Nov 2019.

Vancouver:

Ghorbani Gorji S. Identifying natural products for improving shelf life of mayonnaise. [Internet] [Thesis]. University of Queensland; 2019. [cited 2019 Nov 14]. Available from: http://espace.library.uq.edu.au/view/UQ:e60d048/s43655416_final_thesis.pdf ; http://espace.library.uq.edu.au/view/UQ:e60d048.

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

Council of Science Editors:

Ghorbani Gorji S. Identifying natural products for improving shelf life of mayonnaise. [Thesis]. University of Queensland; 2019. Available from: http://espace.library.uq.edu.au/view/UQ:e60d048/s43655416_final_thesis.pdf ; http://espace.library.uq.edu.au/view/UQ:e60d048

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

154. Carvalho, Michelle Garcêz de. Influência do processamento, de antioxidantes e da estocagem sobre a estabilidade oxidativa lipídica do ovo.

Degree: PhD, Bromatologia, 2012, University of São Paulo

 O ovo é consumido in natura ou processado, e usado como matéria-prima em diversos produtos. A pasteurização e a atomização são os principais processamentos aplicados… (more)

Subjects/Keywords: Atomização; BHA; BHA; Egg pasteurization; Embalagem sob nitrogênio gasoso; Estocagem; Extrato de alecrim; Extrato de chá verde; Green tea extract; Lipid oxidation; Ovo; Oxidação lipídica; Packaging under nitrogen gas; Pasteurização; Rosemary extract; Spray-drying; Storage

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

APA (6th Edition):

Carvalho, M. G. d. (2012). Influência do processamento, de antioxidantes e da estocagem sobre a estabilidade oxidativa lipídica do ovo. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25062013-105834/ ;

Chicago Manual of Style (16th Edition):

Carvalho, Michelle Garcêz de. “Influência do processamento, de antioxidantes e da estocagem sobre a estabilidade oxidativa lipídica do ovo.” 2012. Doctoral Dissertation, University of São Paulo. Accessed November 14, 2019. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25062013-105834/ ;.

MLA Handbook (7th Edition):

Carvalho, Michelle Garcêz de. “Influência do processamento, de antioxidantes e da estocagem sobre a estabilidade oxidativa lipídica do ovo.” 2012. Web. 14 Nov 2019.

Vancouver:

Carvalho MGd. Influência do processamento, de antioxidantes e da estocagem sobre a estabilidade oxidativa lipídica do ovo. [Internet] [Doctoral dissertation]. University of São Paulo; 2012. [cited 2019 Nov 14]. Available from: http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25062013-105834/ ;.

Council of Science Editors:

Carvalho MGd. Influência do processamento, de antioxidantes e da estocagem sobre a estabilidade oxidativa lipídica do ovo. [Doctoral Dissertation]. University of São Paulo; 2012. Available from: http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25062013-105834/ ;

155. Go, Gwang-Woong, 1979-. Lipid Metabolism, Gene Expression, Substrate Oxidation, and Meat Quality of Growing-finishing Pigs Supplemented with Conjugated Linoleic Acid and Arginine.

Degree: 2012, Texas A&M University

 We hypothesized that supplementation of dietary conjugated linoleic acid (CLA) and arginine singly or in combination would increase animal performance and meat quality by decreasing… (more)

Subjects/Keywords: Substrate oxidation; Conjugated linoleic acid; Lipid metabolism; Meat quality; Gene expression; Arginine; Growing-finishing pigs

…related to substrate oxidation and lipid synthesis ......... Metabolic syndrome straits and… …palmitate into CO2 or lipid in vitro. The oxidation of glucose to CO2 was approximately 10-fold… …0.001). Expression of genes related to substrate oxidation and lipid synthesis. Neither… …of lipid synthesis and adipocyte differentiation by CLA and arginine… …Incorporation of glucose and palmitate into CO2 or lipid in vitro................. Expression of genes… 

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APA (6th Edition):

Go, Gwang-Woong, 1. (2012). Lipid Metabolism, Gene Expression, Substrate Oxidation, and Meat Quality of Growing-finishing Pigs Supplemented with Conjugated Linoleic Acid and Arginine. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8365

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):

Go, Gwang-Woong, 1979-. “Lipid Metabolism, Gene Expression, Substrate Oxidation, and Meat Quality of Growing-finishing Pigs Supplemented with Conjugated Linoleic Acid and Arginine.” 2012. Thesis, Texas A&M University. Accessed November 14, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8365.

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

MLA Handbook (7th Edition):

Go, Gwang-Woong, 1979-. “Lipid Metabolism, Gene Expression, Substrate Oxidation, and Meat Quality of Growing-finishing Pigs Supplemented with Conjugated Linoleic Acid and Arginine.” 2012. Web. 14 Nov 2019.

Vancouver:

Go, Gwang-Woong 1. Lipid Metabolism, Gene Expression, Substrate Oxidation, and Meat Quality of Growing-finishing Pigs Supplemented with Conjugated Linoleic Acid and Arginine. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8365.

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

Council of Science Editors:

Go, Gwang-Woong 1. Lipid Metabolism, Gene Expression, Substrate Oxidation, and Meat Quality of Growing-finishing Pigs Supplemented with Conjugated Linoleic Acid and Arginine. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8365

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


Universidade de Brasília

156. Marcio Antônio Mendonça. Efeito do binômio Tempo/Temperatura sobre a fração lipídica de óleos vegetais submetidos a processos de fritura.

Degree: 2008, Universidade de Brasília

Studies show that the frying process causes changes in the physical and chemical aspects of oils which affect their chemical, sensorial and nutritional quality. This… (more)

Subjects/Keywords: oxidação lipídica; ácidos graxos; óleo de fritura; índice de acidez em óleos de fritura; fatty acids; ácidos graxos essenciais; NUTRICAO; frying oil; lipid oxidation; acidity index in frying oils; essential fatty acids

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APA (6th Edition):

Mendonça, M. A. (2008). Efeito do binômio Tempo/Temperatura sobre a fração lipídica de óleos vegetais submetidos a processos de fritura. (Thesis). Universidade de Brasília. Retrieved from http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4013

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):

Mendonça, Marcio Antônio. “Efeito do binômio Tempo/Temperatura sobre a fração lipídica de óleos vegetais submetidos a processos de fritura.” 2008. Thesis, Universidade de Brasília. Accessed November 14, 2019. http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4013.

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

MLA Handbook (7th Edition):

Mendonça, Marcio Antônio. “Efeito do binômio Tempo/Temperatura sobre a fração lipídica de óleos vegetais submetidos a processos de fritura.” 2008. Web. 14 Nov 2019.

Vancouver:

Mendonça MA. Efeito do binômio Tempo/Temperatura sobre a fração lipídica de óleos vegetais submetidos a processos de fritura. [Internet] [Thesis]. Universidade de Brasília; 2008. [cited 2019 Nov 14]. Available from: http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4013.

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

Council of Science Editors:

Mendonça MA. Efeito do binômio Tempo/Temperatura sobre a fração lipídica de óleos vegetais submetidos a processos de fritura. [Thesis]. Universidade de Brasília; 2008. Available from: http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=4013

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


Universidade Federal de Santa Maria

157. Vivian Caetano Bochi. OTIMIZAÇÃO DE UMA FORMULAÇÃO DE FISHBURGER DE JUNDIÁ (RHAMDIA QUELEN) VISANDO O APROVEITAMENTO DE RESÍDUOS DA FILETAGEM DO PROCESSAMENTO DE FRUTAS.

Degree: 2007, Universidade Federal de Santa Maria

 Este trabalho avaliou o aproveitamento de resíduos resultantes da filetagem e de extratos vegetais de sementes de frutas na otimização de formulações de fishburgers de… (more)

Subjects/Keywords: maracujá; composição de ácidos graxos; oxidação lipídica; pêssego; manga; substâncias reativas ao ácido tiobarbitúrico; CIENCIA E TECNOLOGIA DE ALIMENTOS; fatty acid composition; lipid oxidation; peach; passion fruit; mango; thiobarbituric acid reactive substances

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APA (6th Edition):

Bochi, V. C. (2007). OTIMIZAÇÃO DE UMA FORMULAÇÃO DE FISHBURGER DE JUNDIÁ (RHAMDIA QUELEN) VISANDO O APROVEITAMENTO DE RESÍDUOS DA FILETAGEM DO PROCESSAMENTO DE FRUTAS. (Thesis). Universidade Federal de Santa Maria. Retrieved from http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=867

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):

Bochi, Vivian Caetano. “OTIMIZAÇÃO DE UMA FORMULAÇÃO DE FISHBURGER DE JUNDIÁ (RHAMDIA QUELEN) VISANDO O APROVEITAMENTO DE RESÍDUOS DA FILETAGEM DO PROCESSAMENTO DE FRUTAS.” 2007. Thesis, Universidade Federal de Santa Maria. Accessed November 14, 2019. http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=867.

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

MLA Handbook (7th Edition):

Bochi, Vivian Caetano. “OTIMIZAÇÃO DE UMA FORMULAÇÃO DE FISHBURGER DE JUNDIÁ (RHAMDIA QUELEN) VISANDO O APROVEITAMENTO DE RESÍDUOS DA FILETAGEM DO PROCESSAMENTO DE FRUTAS.” 2007. Web. 14 Nov 2019.

Vancouver:

Bochi VC. OTIMIZAÇÃO DE UMA FORMULAÇÃO DE FISHBURGER DE JUNDIÁ (RHAMDIA QUELEN) VISANDO O APROVEITAMENTO DE RESÍDUOS DA FILETAGEM DO PROCESSAMENTO DE FRUTAS. [Internet] [Thesis]. Universidade Federal de Santa Maria; 2007. [cited 2019 Nov 14]. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=867.

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

Council of Science Editors:

Bochi VC. OTIMIZAÇÃO DE UMA FORMULAÇÃO DE FISHBURGER DE JUNDIÁ (RHAMDIA QUELEN) VISANDO O APROVEITAMENTO DE RESÍDUOS DA FILETAGEM DO PROCESSAMENTO DE FRUTAS. [Thesis]. Universidade Federal de Santa Maria; 2007. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=867

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


Universidade Federal de Santa Maria

158. Jucieli Weber. ESTABILIDADE LIPÍDICA DE FILÉS DE JUNDIÁ (Rhamdia quelen).

Degree: 2007, Universidade Federal de Santa Maria

This work was aimed at studying lipid stability of silver catfish (Rhamdia quelen) fillets. The influence of the inclusion (5%) of soybean or rice oil… (more)

Subjects/Keywords: óleo de soja; óleo de arroz; embalagem a vácuo; perfil de ácidos graxos; cor; cozimento; congelamento; oxidação lipídica; CIENCIA E TECNOLOGIA DE ALIMENTOS; rice oil; soybean oil; vacuum package; fatty acid profile; color; cooking; frozen storage; lipid oxidation

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APA (6th Edition):

Weber, J. (2007). ESTABILIDADE LIPÍDICA DE FILÉS DE JUNDIÁ (Rhamdia quelen). (Thesis). Universidade Federal de Santa Maria. Retrieved from http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=1259

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):

Weber, Jucieli. “ESTABILIDADE LIPÍDICA DE FILÉS DE JUNDIÁ (Rhamdia quelen).” 2007. Thesis, Universidade Federal de Santa Maria. Accessed November 14, 2019. http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=1259.

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

MLA Handbook (7th Edition):

Weber, Jucieli. “ESTABILIDADE LIPÍDICA DE FILÉS DE JUNDIÁ (Rhamdia quelen).” 2007. Web. 14 Nov 2019.

Vancouver:

Weber J. ESTABILIDADE LIPÍDICA DE FILÉS DE JUNDIÁ (Rhamdia quelen). [Internet] [Thesis]. Universidade Federal de Santa Maria; 2007. [cited 2019 Nov 14]. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=1259.

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

Council of Science Editors:

Weber J. ESTABILIDADE LIPÍDICA DE FILÉS DE JUNDIÁ (Rhamdia quelen). [Thesis]. Universidade Federal de Santa Maria; 2007. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=1259

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

159. Smith, Alicia LouAnn. Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation.

Degree: MS, Food Science and Technology, 2014, The Ohio State University

 Roasted peanut color, flavor, and lipid oxidation values were evaluated for different time and temperature combinations using oven, microwave, and combination roasting technologies. Raw peanuts… (more)

Subjects/Keywords: Food Science; peanut, color, volatile, flavor, lipid oxidation, oven and microwave roasting

…7 1.2.4 Lipid Oxidation Volatiles… …10 1.3 Lipid Oxidation… …Development of Color, Flavor, and Lipid Oxidation… …26 2.5.3 Lipid Oxidation… …The Maillard reaction, Strecker degradation, caramelization of sugars, and lipid oxidation… 

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APA (6th Edition):

Smith, A. L. (2014). Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1397043602

Chicago Manual of Style (16th Edition):

Smith, Alicia LouAnn. “Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation.” 2014. Masters Thesis, The Ohio State University. Accessed November 14, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397043602.

MLA Handbook (7th Edition):

Smith, Alicia LouAnn. “Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation.” 2014. Web. 14 Nov 2019.

Vancouver:

Smith AL. Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation. [Internet] [Masters thesis]. The Ohio State University; 2014. [cited 2019 Nov 14]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1397043602.

Council of Science Editors:

Smith AL. Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation. [Masters Thesis]. The Ohio State University; 2014. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1397043602


Swedish University of Agricultural Sciences

160. Li, Shengjie. Quality of muscle foods.

Degree: 2016, Swedish University of Agricultural Sciences

 The overall aim of this thesis was to investigate the effects of feed and storage time on meat quality. To study the effect of feed,… (more)

Subjects/Keywords: chickens; cattle; chicken meat; beef; meat quality; proximate composition; polyunsaturated fatty acids; colour; feeds; rapeseed; gene expression; lipolysis; n-3 LC-PUFA; rapeseed; discoloration; microbial growth; biogenic amine; lipolysis; lipid oxidation

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APA (6th Edition):

Li, S. (2016). Quality of muscle foods. (Doctoral Dissertation). Swedish University of Agricultural Sciences. Retrieved from http://pub.epsilon.slu.se/13082/

Chicago Manual of Style (16th Edition):

Li, Shengjie. “Quality of muscle foods.” 2016. Doctoral Dissertation, Swedish University of Agricultural Sciences. Accessed November 14, 2019. http://pub.epsilon.slu.se/13082/.

MLA Handbook (7th Edition):

Li, Shengjie. “Quality of muscle foods.” 2016. Web. 14 Nov 2019.

Vancouver:

Li S. Quality of muscle foods. [Internet] [Doctoral dissertation]. Swedish University of Agricultural Sciences; 2016. [cited 2019 Nov 14]. Available from: http://pub.epsilon.slu.se/13082/.

Council of Science Editors:

Li S. Quality of muscle foods. [Doctoral Dissertation]. Swedish University of Agricultural Sciences; 2016. Available from: http://pub.epsilon.slu.se/13082/

161. Lowe, Sarah. The metabolic response to fasting in children homozygous for the c.1436C[right pointing arrow]T variant of the CPT1A gene.

Degree: MS, 2010, Oregon Health Sciences University

Subjects/Keywords: Fatty Acid Oxidation; Carnitine O-Palmitoyltransferase; Fasting; Lipid Metabolism; Child; Preschool; Inuits; Medicine and Health Sciences

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APA (6th Edition):

Lowe, S. (2010). The metabolic response to fasting in children homozygous for the c.1436C[right pointing arrow]T variant of the CPT1A gene. (Thesis). Oregon Health Sciences University. Retrieved from doi:10.6083/M46Q1V6B ; http://digitalcommons.ohsu.edu/etd/393

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):

Lowe, Sarah. “The metabolic response to fasting in children homozygous for the c.1436C[right pointing arrow]T variant of the CPT1A gene.” 2010. Thesis, Oregon Health Sciences University. Accessed November 14, 2019. doi:10.6083/M46Q1V6B ; http://digitalcommons.ohsu.edu/etd/393.

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

MLA Handbook (7th Edition):

Lowe, Sarah. “The metabolic response to fasting in children homozygous for the c.1436C[right pointing arrow]T variant of the CPT1A gene.” 2010. Web. 14 Nov 2019.

Vancouver:

Lowe S. The metabolic response to fasting in children homozygous for the c.1436C[right pointing arrow]T variant of the CPT1A gene. [Internet] [Thesis]. Oregon Health Sciences University; 2010. [cited 2019 Nov 14]. Available from: doi:10.6083/M46Q1V6B ; http://digitalcommons.ohsu.edu/etd/393.

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

Council of Science Editors:

Lowe S. The metabolic response to fasting in children homozygous for the c.1436C[right pointing arrow]T variant of the CPT1A gene. [Thesis]. Oregon Health Sciences University; 2010. Available from: doi:10.6083/M46Q1V6B ; http://digitalcommons.ohsu.edu/etd/393

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


University of Exeter

162. Le Nen Davey, Sterenn. The effect of α-tocopherol on the membrane dipole potential.

Degree: PhD, 2011, University of Exeter

 α-Tocopherol has a well known antioxidant action but is also considered likely to exert significant non-antioxidant effects in cell membranes. Due to its lipophilic nature… (more)

Subjects/Keywords: 572; Membrane surface potential : Membrane microdomains : Lipid rafts : a-Tocopherol : Vitamin E : Membrane dipole potential : a-Tocopherol non-antioxidant effects : a-Tocopherol Succinate : P-glycoprotein : Multi-drug efflux pump : Saquinavir : Insulin receptor : Oxidative stress : Membrane cholesterol oxidation : 7-Ketocholesterol : Oxidised cholesterol

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APA (6th Edition):

Le Nen Davey, S. (2011). The effect of α-tocopherol on the membrane dipole potential. (Doctoral Dissertation). University of Exeter. Retrieved from http://hdl.handle.net/10036/3204

Chicago Manual of Style (16th Edition):

Le Nen Davey, Sterenn. “The effect of α-tocopherol on the membrane dipole potential.” 2011. Doctoral Dissertation, University of Exeter. Accessed November 14, 2019. http://hdl.handle.net/10036/3204.

MLA Handbook (7th Edition):

Le Nen Davey, Sterenn. “The effect of α-tocopherol on the membrane dipole potential.” 2011. Web. 14 Nov 2019.

Vancouver:

Le Nen Davey S. The effect of α-tocopherol on the membrane dipole potential. [Internet] [Doctoral dissertation]. University of Exeter; 2011. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/10036/3204.

Council of Science Editors:

Le Nen Davey S. The effect of α-tocopherol on the membrane dipole potential. [Doctoral Dissertation]. University of Exeter; 2011. Available from: http://hdl.handle.net/10036/3204


Lincoln University

163. Han, Jin. The effect of pre-rigor infusion of lamb with kiwifruit juice on meat quality.

Degree: 2008, Lincoln University

 Tenderness, juiciness, colour and flavour are the most important meat quality attributes affecting the consumer acceptance. Maintaining the consistency of meat products by avoiding variable… (more)

Subjects/Keywords: actinidin; colour; eating quality; flavour; infusion; juiciness; kiwifruit juice; lamb; lipid oxidation; meat; protease; tenderness; volatile compounds

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APA (6th Edition):

Han, J. (2008). The effect of pre-rigor infusion of lamb with kiwifruit juice on meat quality. (Thesis). Lincoln University. Retrieved from http://hdl.handle.net/10182/334

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):

Han, Jin. “The effect of pre-rigor infusion of lamb with kiwifruit juice on meat quality.” 2008. Thesis, Lincoln University. Accessed November 14, 2019. http://hdl.handle.net/10182/334.

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

MLA Handbook (7th Edition):

Han, Jin. “The effect of pre-rigor infusion of lamb with kiwifruit juice on meat quality.” 2008. Web. 14 Nov 2019.

Vancouver:

Han J. The effect of pre-rigor infusion of lamb with kiwifruit juice on meat quality. [Internet] [Thesis]. Lincoln University; 2008. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/10182/334.

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

Council of Science Editors:

Han J. The effect of pre-rigor infusion of lamb with kiwifruit juice on meat quality. [Thesis]. Lincoln University; 2008. Available from: http://hdl.handle.net/10182/334

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

164. Caminiti, Jeff Thomas, Caminiti. Influence of Storage Temperature on Changes in Frozen Meat Quality.

Degree: MS, Food Science and Technology, 2018, The Ohio State University

 Food is often frozen to prolong shelf-life by maintaining safety and high quality. Since frozen food storage is energy intensive, careful evaluation of the influence… (more)

Subjects/Keywords: Food Science; Chicken, Beef, Shelf-life, lipid oxidation, water holding capacity, temperature, packaging

…16 2.5 Lipid oxidation: mechanisms, history, and detection methodologies… …19 2.5.1 Lipid oxidation Introduction & reaction progression… …19 2.5.2 Past reviews of lipid oxidation in meat research… …22 2.5.3 Detection of quantification of lipid oxidation in meat… …73 Chapter 4: Effect of storage time, temperature and package on lipid oxidation and color… 

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APA (6th Edition):

Caminiti, Jeff Thomas, C. (2018). Influence of Storage Temperature on Changes in Frozen Meat Quality. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1532021659638583

Chicago Manual of Style (16th Edition):

Caminiti, Jeff Thomas, Caminiti. “Influence of Storage Temperature on Changes in Frozen Meat Quality.” 2018. Masters Thesis, The Ohio State University. Accessed November 14, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532021659638583.

MLA Handbook (7th Edition):

Caminiti, Jeff Thomas, Caminiti. “Influence of Storage Temperature on Changes in Frozen Meat Quality.” 2018. Web. 14 Nov 2019.

Vancouver:

Caminiti, Jeff Thomas C. Influence of Storage Temperature on Changes in Frozen Meat Quality. [Internet] [Masters thesis]. The Ohio State University; 2018. [cited 2019 Nov 14]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1532021659638583.

Council of Science Editors:

Caminiti, Jeff Thomas C. Influence of Storage Temperature on Changes in Frozen Meat Quality. [Masters Thesis]. The Ohio State University; 2018. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1532021659638583

165. Chanforan, Céline. Stabilité de microconstituants de la tomate (composés phénoliques, caroténoïdes, vitamines C et E) au cours des procédés de transformation : études en systèmes modèles, mise au point d'un modèle stoechio-cinétique et validation pour l’étape unitaire de préparation de sauce tomate : Stability of tomato microconstituents (phenolic compounds, carotenoids, vitamins C and E) during processing : studies in model systems, development of a stoichio-kinetic model and validation for the unit step of tomato sauce preparation.

Degree: Docteur es, Chimie, 2010, Avignon

 La tomate, fruit largement consommé frais mais aussi sous forme transformée, est reconnue pour ses qualités nutritionnelles. Riche en microconstituants, tels les caroténoïdes (le lycopène… (more)

Subjects/Keywords: Caroténoïdes; Composés phénoliques; Vitamines C et E; Tomate; Oxydation lipidique; Modélisation chimique; Emulsion; Modélisation mathématique; Procédés; Carotenoids; Phenolic compounds; Vitamins C and E; Tomato; Lipid oxidation; Chemical modeling; Emulsion; Mathematical modeling; Process

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APA (6th Edition):

Chanforan, C. (2010). Stabilité de microconstituants de la tomate (composés phénoliques, caroténoïdes, vitamines C et E) au cours des procédés de transformation : études en systèmes modèles, mise au point d'un modèle stoechio-cinétique et validation pour l’étape unitaire de préparation de sauce tomate : Stability of tomato microconstituents (phenolic compounds, carotenoids, vitamins C and E) during processing : studies in model systems, development of a stoichio-kinetic model and validation for the unit step of tomato sauce preparation. (Doctoral Dissertation). Avignon. Retrieved from http://www.theses.fr/2010AVIG0241

Chicago Manual of Style (16th Edition):

Chanforan, Céline. “Stabilité de microconstituants de la tomate (composés phénoliques, caroténoïdes, vitamines C et E) au cours des procédés de transformation : études en systèmes modèles, mise au point d'un modèle stoechio-cinétique et validation pour l’étape unitaire de préparation de sauce tomate : Stability of tomato microconstituents (phenolic compounds, carotenoids, vitamins C and E) during processing : studies in model systems, development of a stoichio-kinetic model and validation for the unit step of tomato sauce preparation.” 2010. Doctoral Dissertation, Avignon. Accessed November 14, 2019. http://www.theses.fr/2010AVIG0241.

MLA Handbook (7th Edition):

Chanforan, Céline. “Stabilité de microconstituants de la tomate (composés phénoliques, caroténoïdes, vitamines C et E) au cours des procédés de transformation : études en systèmes modèles, mise au point d'un modèle stoechio-cinétique et validation pour l’étape unitaire de préparation de sauce tomate : Stability of tomato microconstituents (phenolic compounds, carotenoids, vitamins C and E) during processing : studies in model systems, development of a stoichio-kinetic model and validation for the unit step of tomato sauce preparation.” 2010. Web. 14 Nov 2019.

Vancouver:

Chanforan C. Stabilité de microconstituants de la tomate (composés phénoliques, caroténoïdes, vitamines C et E) au cours des procédés de transformation : études en systèmes modèles, mise au point d'un modèle stoechio-cinétique et validation pour l’étape unitaire de préparation de sauce tomate : Stability of tomato microconstituents (phenolic compounds, carotenoids, vitamins C and E) during processing : studies in model systems, development of a stoichio-kinetic model and validation for the unit step of tomato sauce preparation. [Internet] [Doctoral dissertation]. Avignon; 2010. [cited 2019 Nov 14]. Available from: http://www.theses.fr/2010AVIG0241.

Council of Science Editors:

Chanforan C. Stabilité de microconstituants de la tomate (composés phénoliques, caroténoïdes, vitamines C et E) au cours des procédés de transformation : études en systèmes modèles, mise au point d'un modèle stoechio-cinétique et validation pour l’étape unitaire de préparation de sauce tomate : Stability of tomato microconstituents (phenolic compounds, carotenoids, vitamins C and E) during processing : studies in model systems, development of a stoichio-kinetic model and validation for the unit step of tomato sauce preparation. [Doctoral Dissertation]. Avignon; 2010. Available from: http://www.theses.fr/2010AVIG0241

166. Skowyra, Monika. Antioxidant properties of extracts from selected plant materials (Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana) in vitro and in model food systems.

Degree: Departament d'Enginyeria Química, 2014, Universitat Politècnica de Catalunya

 Los compuestos fenólicos de las plantas son, cada vez más, un tema de intensa investigación, debido a sus propiedades bioactivas como antioxidante, antimicrobiana, anti-mutagénico, anti-viral… (more)

Subjects/Keywords: Antioxidants; Free radical scavenging; Emulsion; Meat; Lipid oxidation; Phenolics; 547; 66; 663/664

…function of time in lipid oxidation… …antioxidants on inhibition of lipid oxidation in model food emulsions… …Almajano, & Carbó, 2010). Lipid oxidation is a serious problem in foods because it produces… …nutritional value (Waraho et al., 2012). For example, lipid oxidation has been found to be… …control the rate and extent of lipid oxidation in foods, one of the most effective being the… 

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APA (6th Edition):

Skowyra, M. (2014). Antioxidant properties of extracts from selected plant materials (Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana) in vitro and in model food systems. (Thesis). Universitat Politècnica de Catalunya. Retrieved from http://hdl.handle.net/10803/284828

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):

Skowyra, Monika. “Antioxidant properties of extracts from selected plant materials (Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana) in vitro and in model food systems.” 2014. Thesis, Universitat Politècnica de Catalunya. Accessed November 14, 2019. http://hdl.handle.net/10803/284828.

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

MLA Handbook (7th Edition):

Skowyra, Monika. “Antioxidant properties of extracts from selected plant materials (Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana) in vitro and in model food systems.” 2014. Web. 14 Nov 2019.

Vancouver:

Skowyra M. Antioxidant properties of extracts from selected plant materials (Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana) in vitro and in model food systems. [Internet] [Thesis]. Universitat Politècnica de Catalunya; 2014. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/10803/284828.

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

Council of Science Editors:

Skowyra M. Antioxidant properties of extracts from selected plant materials (Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana) in vitro and in model food systems. [Thesis]. Universitat Politècnica de Catalunya; 2014. Available from: http://hdl.handle.net/10803/284828

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


Virginia Tech

167. Omur-Ozbek, Pinar. Macromolecular Reactions and Sensory Perception at the Air-Water-Human Interface.

Degree: PhD, Environmental Engineering, 2008, Virginia Tech

 During 20th century main concern was to have sanitary water flowing through the tap. In 21st century constant supply of safe drinking water is common… (more)

Subjects/Keywords: Oral Epithelial Cells; FPA; Hexanal; Metallic Flavor; Taste-and-Odor; Drinking Water; Antioxidants; Chelators; SDS-PAGE; Copper; TBARS; Lipid Oxidation; Iron

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APA (6th Edition):

Omur-Ozbek, P. (2008). Macromolecular Reactions and Sensory Perception at the Air-Water-Human Interface. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/77226

Chicago Manual of Style (16th Edition):

Omur-Ozbek, Pinar. “Macromolecular Reactions and Sensory Perception at the Air-Water-Human Interface.” 2008. Doctoral Dissertation, Virginia Tech. Accessed November 14, 2019. http://hdl.handle.net/10919/77226.

MLA Handbook (7th Edition):

Omur-Ozbek, Pinar. “Macromolecular Reactions and Sensory Perception at the Air-Water-Human Interface.” 2008. Web. 14 Nov 2019.

Vancouver:

Omur-Ozbek P. Macromolecular Reactions and Sensory Perception at the Air-Water-Human Interface. [Internet] [Doctoral dissertation]. Virginia Tech; 2008. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/10919/77226.

Council of Science Editors:

Omur-Ozbek P. Macromolecular Reactions and Sensory Perception at the Air-Water-Human Interface. [Doctoral Dissertation]. Virginia Tech; 2008. Available from: http://hdl.handle.net/10919/77226


Virginia Tech

168. van Aardt, Marleen. Controlled Release of Antioxidants via Biodegradable Polymer Films into Milk and Dry Milk Products.

Degree: PhD, Food Science and Technology, 2003, Virginia Tech

 Residual value is defined as the price for which a used piece of equipment can be sold in the market at a particular time. It… (more)

Subjects/Keywords: Butylated hydroxyanisole; Butylated hydroxytoluene; Lipid Oxidation; α-Tocopherol; Antioxidants; Poly(lactide-co-glycolide); Milk

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APA (6th Edition):

van Aardt, M. (2003). Controlled Release of Antioxidants via Biodegradable Polymer Films into Milk and Dry Milk Products. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/11069

Chicago Manual of Style (16th Edition):

van Aardt, Marleen. “Controlled Release of Antioxidants via Biodegradable Polymer Films into Milk and Dry Milk Products.” 2003. Doctoral Dissertation, Virginia Tech. Accessed November 14, 2019. http://hdl.handle.net/10919/11069.

MLA Handbook (7th Edition):

van Aardt, Marleen. “Controlled Release of Antioxidants via Biodegradable Polymer Films into Milk and Dry Milk Products.” 2003. Web. 14 Nov 2019.

Vancouver:

van Aardt M. Controlled Release of Antioxidants via Biodegradable Polymer Films into Milk and Dry Milk Products. [Internet] [Doctoral dissertation]. Virginia Tech; 2003. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/10919/11069.

Council of Science Editors:

van Aardt M. Controlled Release of Antioxidants via Biodegradable Polymer Films into Milk and Dry Milk Products. [Doctoral Dissertation]. Virginia Tech; 2003. Available from: http://hdl.handle.net/10919/11069

169. Phetxumphou, Katherine. Consumers and Their Drinking Water: Communicating Water Quality and Assessing the Reaction of Zerovalent Nanoiron (nZVI) with Saliva.

Degree: MS, Civil and Environmental Engineering, 2014, Virginia Tech

 Human senses for taste, odor, and visual assessment allow consumers to be selective when it comes to choosing their drinking water. In addition to wanting… (more)

Subjects/Keywords: lipid oxidation; phenanthroline; nZVI; consumer confidence reports; community water systems; odor vials; drinking water

…phenanthroline colorimetric assay and salivary lipid oxidation using TBARs Katherine Phetxumphou1 and… …effects on salivary lipid oxidation (SLO) in human saliva must also be explored. Using… …independently of iron oxides. Salivary Lipid Oxidation (SLO): Lipid oxidation occurs when… …oxidative stress byproducts. Lipid oxidation is a form of oxidative stress; there is a chain… …reaction in which lipid oxidation involves three phases: initiation, propagation, and termination… 

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APA (6th Edition):

Phetxumphou, K. (2014). Consumers and Their Drinking Water: Communicating Water Quality and Assessing the Reaction of Zerovalent Nanoiron (nZVI) with Saliva. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/49260

Chicago Manual of Style (16th Edition):

Phetxumphou, Katherine. “Consumers and Their Drinking Water: Communicating Water Quality and Assessing the Reaction of Zerovalent Nanoiron (nZVI) with Saliva.” 2014. Masters Thesis, Virginia Tech. Accessed November 14, 2019. http://hdl.handle.net/10919/49260.

MLA Handbook (7th Edition):

Phetxumphou, Katherine. “Consumers and Their Drinking Water: Communicating Water Quality and Assessing the Reaction of Zerovalent Nanoiron (nZVI) with Saliva.” 2014. Web. 14 Nov 2019.

Vancouver:

Phetxumphou K. Consumers and Their Drinking Water: Communicating Water Quality and Assessing the Reaction of Zerovalent Nanoiron (nZVI) with Saliva. [Internet] [Masters thesis]. Virginia Tech; 2014. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/10919/49260.

Council of Science Editors:

Phetxumphou K. Consumers and Their Drinking Water: Communicating Water Quality and Assessing the Reaction of Zerovalent Nanoiron (nZVI) with Saliva. [Masters Thesis]. Virginia Tech; 2014. Available from: http://hdl.handle.net/10919/49260

170. Cai, Yuheng. Lipid-Coated Gold Nanoparticle as a Biosensor for Lipid-Protein Interactions.

Degree: MS, Chemistry and Biochemistry, 2015, U of Denver

  Gold nanoparticles have been intensively studied for their unique optical features. Due to surface plasmon resonance phenomenon, gold nanoparticles can respond to the refractive… (more)

Subjects/Keywords: Biosensor; Gold Nanoparticle; Lipid Oxidation; Lipoxygenase; LSPR; Biochemistry, Biophysics, and Structural Biology; Life Sciences

…shape of gold nanoparticles. Lipid oxidation catalyzed by lipoxygenase Lipid oxidation is a… …15hydroperoxide (Figure 1.3). Lipid oxidation is essential in many important cellular… …the left with many α-helixes, which is responsible for the oxidation of the lipid. The PLAT… …enzymatic lipid oxidation reaction, which helps to build negative controls. (23)… …Traditional methods of lipid oxidation detection In the past, lipid oxidation reactions were studied… 

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APA (6th Edition):

Cai, Y. (2015). Lipid-Coated Gold Nanoparticle as a Biosensor for Lipid-Protein Interactions. (Thesis). U of Denver. Retrieved from https://digitalcommons.du.edu/etd/105

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):

Cai, Yuheng. “Lipid-Coated Gold Nanoparticle as a Biosensor for Lipid-Protein Interactions.” 2015. Thesis, U of Denver. Accessed November 14, 2019. https://digitalcommons.du.edu/etd/105.

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

MLA Handbook (7th Edition):

Cai, Yuheng. “Lipid-Coated Gold Nanoparticle as a Biosensor for Lipid-Protein Interactions.” 2015. Web. 14 Nov 2019.

Vancouver:

Cai Y. Lipid-Coated Gold Nanoparticle as a Biosensor for Lipid-Protein Interactions. [Internet] [Thesis]. U of Denver; 2015. [cited 2019 Nov 14]. Available from: https://digitalcommons.du.edu/etd/105.

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

Council of Science Editors:

Cai Y. Lipid-Coated Gold Nanoparticle as a Biosensor for Lipid-Protein Interactions. [Thesis]. U of Denver; 2015. Available from: https://digitalcommons.du.edu/etd/105

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

171. Pitcher, A.M. Intact polar lipids of ammonia-oxidizing Archaea: structural diversity application in molecular ecology.

Degree: 2011, University Utrecht

 Non-extremophilic Crenarchaeota are ubiquitous, and comprise a major component of the microbial assemblages in many modern-day systems. Several studies have analyzed glycerol dialkyl glycerol tetraether… (more)

Subjects/Keywords: Intact polar lipid (IPL); glycerol dialkyl glycerol tetraether (GDGT); Archaea; Crenarchaeota; ammonia oxidation; oxygen minimum zone; Arabian Sea; North Sea

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APA (6th Edition):

Pitcher, A. M. (2011). Intact polar lipids of ammonia-oxidizing Archaea: structural diversity application in molecular ecology. (Doctoral Dissertation). University Utrecht. Retrieved from http://dspace.library.uu.nl/handle/1874/200226 ; URN:NBN:NL:UI:10-1874-200226 ; URN:NBN:NL:UI:10-1874-200226 ; http://dspace.library.uu.nl/handle/1874/200226

Chicago Manual of Style (16th Edition):

Pitcher, A M. “Intact polar lipids of ammonia-oxidizing Archaea: structural diversity application in molecular ecology.” 2011. Doctoral Dissertation, University Utrecht. Accessed November 14, 2019. http://dspace.library.uu.nl/handle/1874/200226 ; URN:NBN:NL:UI:10-1874-200226 ; URN:NBN:NL:UI:10-1874-200226 ; http://dspace.library.uu.nl/handle/1874/200226.

MLA Handbook (7th Edition):

Pitcher, A M. “Intact polar lipids of ammonia-oxidizing Archaea: structural diversity application in molecular ecology.” 2011. Web. 14 Nov 2019.

Vancouver:

Pitcher AM. Intact polar lipids of ammonia-oxidizing Archaea: structural diversity application in molecular ecology. [Internet] [Doctoral dissertation]. University Utrecht; 2011. [cited 2019 Nov 14]. Available from: http://dspace.library.uu.nl/handle/1874/200226 ; URN:NBN:NL:UI:10-1874-200226 ; URN:NBN:NL:UI:10-1874-200226 ; http://dspace.library.uu.nl/handle/1874/200226.

Council of Science Editors:

Pitcher AM. Intact polar lipids of ammonia-oxidizing Archaea: structural diversity application in molecular ecology. [Doctoral Dissertation]. University Utrecht; 2011. Available from: http://dspace.library.uu.nl/handle/1874/200226 ; URN:NBN:NL:UI:10-1874-200226 ; URN:NBN:NL:UI:10-1874-200226 ; http://dspace.library.uu.nl/handle/1874/200226

172. Bess, Kelsey N. Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork.

Degree: MS, 0002, 2011, University of Illinois – Urbana-Champaign

 Salt use in meat products is changing. Consumers desire sea salt which may also contain trace metals and the government is demanding a reduction in… (more)

Subjects/Keywords: Lipid oxidation; salt; sensory; Thiobarbituric acid reactive substances (TBARS); turkey; pork

…atherosclerosis (Kanazawa and Ashida 1998). Lipid oxidation is an auto-catalytic reaction… …involving free radical formation. Lipid oxidation consists of three stages that include initiation… …of lipid oxidation (Coxon 1987). Termination of free radical formation occurs… …acid reactive substances) and sensory characteristics Lipid oxidation is evaluated to… …used to measure lipid oxidation and is also referred to as the TBARS (thiobarbituric… 

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APA (6th Edition):

Bess, K. N. (2011). Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/24260

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):

Bess, Kelsey N. “Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork.” 2011. Thesis, University of Illinois – Urbana-Champaign. Accessed November 14, 2019. http://hdl.handle.net/2142/24260.

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

MLA Handbook (7th Edition):

Bess, Kelsey N. “Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork.” 2011. Web. 14 Nov 2019.

Vancouver:

Bess KN. Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2011. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/2142/24260.

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

Council of Science Editors:

Bess KN. Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork. [Thesis]. University of Illinois – Urbana-Champaign; 2011. Available from: http://hdl.handle.net/2142/24260

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

173. Ohman, Clairyce. Beef chuck muscle isolation has no effect on premium ground beef programs.

Degree: 2014, University of Missouri – Columbia

 This experiment evaluated whether isolating certain muscles from the chuck for retail sale and excluding them from the ground beef mix changes the number of… (more)

Subjects/Keywords: Author supplied: ground beef, myoglobin, lipid oxidation, muscle isolation; Beef  – Quality; Beef  – Sensory evaluation; Cooking (Beef)

…consumers. LIPID OXIDATION Lipid oxidation is the major, non-microbial cause of quality… …deterioration in ground beef. Lipid oxidation that occurs in the membrane and can result in a decrease… …membrane (Baron and Anderson, 2002). Lipid oxidation can also lead to the development 2… …Furthermore, lipid oxidation results in the degradation of polyunsaturated fatty acids (… …process of lipid oxidation (Gordon, 2001). Although lipid oxidation in meat results in… 

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APA (6th Edition):

Ohman, C. (2014). Beef chuck muscle isolation has no effect on premium ground beef programs. (Thesis). University of Missouri – Columbia. Retrieved from http://hdl.handle.net/10355/44313

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):

Ohman, Clairyce. “Beef chuck muscle isolation has no effect on premium ground beef programs.” 2014. Thesis, University of Missouri – Columbia. Accessed November 14, 2019. http://hdl.handle.net/10355/44313.

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

MLA Handbook (7th Edition):

Ohman, Clairyce. “Beef chuck muscle isolation has no effect on premium ground beef programs.” 2014. Web. 14 Nov 2019.

Vancouver:

Ohman C. Beef chuck muscle isolation has no effect on premium ground beef programs. [Internet] [Thesis]. University of Missouri – Columbia; 2014. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/10355/44313.

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

Council of Science Editors:

Ohman C. Beef chuck muscle isolation has no effect on premium ground beef programs. [Thesis]. University of Missouri – Columbia; 2014. Available from: http://hdl.handle.net/10355/44313

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


University of Florida

174. Yagiz, Yavuz. Effect of High Pressure and Irradiation Treatment on Quality Changes in Fish Muscle.

Degree: PhD, Food Science and Human Nutrition, 2008, University of Florida

 Seafood is a major economic contributor in many countries, including the US. Since fish is a highly perishable commodity, proper processing and storage are very… (more)

Subjects/Keywords: Dosage; Fatty acids; Food; Food irradiation; Irradiation; Lipids; Oxidation; Salmon; Seafoods; Trout; astaxanthin, atlantic, fatty, high, irradiation, lipid, quality

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

APA (6th Edition):

Yagiz, Y. (2008). Effect of High Pressure and Irradiation Treatment on Quality Changes in Fish Muscle. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0022466

Chicago Manual of Style (16th Edition):

Yagiz, Yavuz. “Effect of High Pressure and Irradiation Treatment on Quality Changes in Fish Muscle.” 2008. Doctoral Dissertation, University of Florida. Accessed November 14, 2019. http://ufdc.ufl.edu/UFE0022466.

MLA Handbook (7th Edition):

Yagiz, Yavuz. “Effect of High Pressure and Irradiation Treatment on Quality Changes in Fish Muscle.” 2008. Web. 14 Nov 2019.

Vancouver:

Yagiz Y. Effect of High Pressure and Irradiation Treatment on Quality Changes in Fish Muscle. [Internet] [Doctoral dissertation]. University of Florida; 2008. [cited 2019 Nov 14]. Available from: http://ufdc.ufl.edu/UFE0022466.

Council of Science Editors:

Yagiz Y. Effect of High Pressure and Irradiation Treatment on Quality Changes in Fish Muscle. [Doctoral Dissertation]. University of Florida; 2008. Available from: http://ufdc.ufl.edu/UFE0022466

175. Panya, Atikorn. Strategies to Improve the Performance of Antioxidants in Oil-in-Water Emulsions.

Degree: PhD, Food Science, 2012, U of Massachusetts : PhD

  Due to the limited number of approved antioxidants for food applications, several alternative strategies to improve antioxidant performance have been developed by focusing on… (more)

Subjects/Keywords: antioxidant interactions; electron transfer mechanisms; lipid oxidation; rosmarinate alkyl esters; rosmarinic acid; synergistic effects; Food Science

…result, lipid oxidation can be inhibited synergistically because of a reduction in the… …4 2.1 Principles of lipid oxidation mechanisms… …Lipid oxidation was monitored by measuring hydroperoxide (a) and hexanal (b… …during storage at 55oC at pH 3.0. Lipid oxidation was monitored by measuring hydroperoxide… …139 xxii CHAPTER 1 INTRODUCTION Lipid oxidation in food and biological systems has been… 

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APA (6th Edition):

Panya, A. (2012). Strategies to Improve the Performance of Antioxidants in Oil-in-Water Emulsions. (Doctoral Dissertation). U of Massachusetts : PhD. Retrieved from https://scholarworks.umass.edu/open_access_dissertations/655

Chicago Manual of Style (16th Edition):

Panya, Atikorn. “Strategies to Improve the Performance of Antioxidants in Oil-in-Water Emulsions.” 2012. Doctoral Dissertation, U of Massachusetts : PhD. Accessed November 14, 2019. https://scholarworks.umass.edu/open_access_dissertations/655.

MLA Handbook (7th Edition):

Panya, Atikorn. “Strategies to Improve the Performance of Antioxidants in Oil-in-Water Emulsions.” 2012. Web. 14 Nov 2019.

Vancouver:

Panya A. Strategies to Improve the Performance of Antioxidants in Oil-in-Water Emulsions. [Internet] [Doctoral dissertation]. U of Massachusetts : PhD; 2012. [cited 2019 Nov 14]. Available from: https://scholarworks.umass.edu/open_access_dissertations/655.

Council of Science Editors:

Panya A. Strategies to Improve the Performance of Antioxidants in Oil-in-Water Emulsions. [Doctoral Dissertation]. U of Massachusetts : PhD; 2012. Available from: https://scholarworks.umass.edu/open_access_dissertations/655

176. Chen, Bingcan. Minor Components and Their Roles on Lipid Oxidation in Bulk Oil That Contains Association Colloids.

Degree: PhD, Food Science, 2012, U of Massachusetts : PhD

  The combination of water and surface active compounds found naturally in commercially refined vegetable oils have been postulated to form physical structures known as… (more)

Subjects/Keywords: Antioxidants; Association Colloids; Bulk Oil; Lipid Oxidation; Minor Components; Reverse Micelle; Food Science

…phase of SSO at 55 °C. It also was not able to change the lipid oxidation of stripped… …than DOPC was not able to form association colloids and did not impact lipid oxidation rates… …x28;αtocopherol) and polar (Trolox) were able to inhibit lipid oxidation in… …stripped soybean oil significantly prevented the lipid oxidation caused by DOPC reverse micelles… …micelles increase lipid oxidation rates by increasing the prooxidant activity of iron. Free… 

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

APA (6th Edition):

Chen, B. (2012). Minor Components and Their Roles on Lipid Oxidation in Bulk Oil That Contains Association Colloids. (Doctoral Dissertation). U of Massachusetts : PhD. Retrieved from https://scholarworks.umass.edu/open_access_dissertations/540

Chicago Manual of Style (16th Edition):

Chen, Bingcan. “Minor Components and Their Roles on Lipid Oxidation in Bulk Oil That Contains Association Colloids.” 2012. Doctoral Dissertation, U of Massachusetts : PhD. Accessed November 14, 2019. https://scholarworks.umass.edu/open_access_dissertations/540.

MLA Handbook (7th Edition):

Chen, Bingcan. “Minor Components and Their Roles on Lipid Oxidation in Bulk Oil That Contains Association Colloids.” 2012. Web. 14 Nov 2019.

Vancouver:

Chen B. Minor Components and Their Roles on Lipid Oxidation in Bulk Oil That Contains Association Colloids. [Internet] [Doctoral dissertation]. U of Massachusetts : PhD; 2012. [cited 2019 Nov 14]. Available from: https://scholarworks.umass.edu/open_access_dissertations/540.

Council of Science Editors:

Chen B. Minor Components and Their Roles on Lipid Oxidation in Bulk Oil That Contains Association Colloids. [Doctoral Dissertation]. U of Massachusetts : PhD; 2012. Available from: https://scholarworks.umass.edu/open_access_dissertations/540


Utah State University

177. Jayasingh, Preetha. Prevention of Pigment Deterioration and Lipid Oxidation in Ground Beef and Pork.

Degree: PhD, Nutrition, Dietetics, and Food Sciences, 2004, Utah State University

  Fresh beef was modified-atmosphere packaged in carbon monoxide or oxygen to prolong red surface color. After comparison of several packaging method using carbon monoxide,… (more)

Subjects/Keywords: Prevention; Pigment Deterioration; Lipid Oxidation; Ground Beef; Pork; Food Chemistry; Food Processing; Food Science

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APA (6th Edition):

Jayasingh, P. (2004). Prevention of Pigment Deterioration and Lipid Oxidation in Ground Beef and Pork. (Doctoral Dissertation). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/5506

Chicago Manual of Style (16th Edition):

Jayasingh, Preetha. “Prevention of Pigment Deterioration and Lipid Oxidation in Ground Beef and Pork.” 2004. Doctoral Dissertation, Utah State University. Accessed November 14, 2019. https://digitalcommons.usu.edu/etd/5506.

MLA Handbook (7th Edition):

Jayasingh, Preetha. “Prevention of Pigment Deterioration and Lipid Oxidation in Ground Beef and Pork.” 2004. Web. 14 Nov 2019.

Vancouver:

Jayasingh P. Prevention of Pigment Deterioration and Lipid Oxidation in Ground Beef and Pork. [Internet] [Doctoral dissertation]. Utah State University; 2004. [cited 2019 Nov 14]. Available from: https://digitalcommons.usu.edu/etd/5506.

Council of Science Editors:

Jayasingh P. Prevention of Pigment Deterioration and Lipid Oxidation in Ground Beef and Pork. [Doctoral Dissertation]. Utah State University; 2004. Available from: https://digitalcommons.usu.edu/etd/5506


University of Sydney

178. Wang, Xiao Suo. A Novel ELISA to Detect Methionine Sulfoxide−Containing Apolipoprotein A−I .

Degree: 2009, University of Sydney

 Atherosclerosis manifests a state of increased oxidative stress characterized by comparable lipid and protein oxidation in the affected arterial wall. While oxidative modification of low… (more)

Subjects/Keywords: Atherosclerosis; dysfunctional HDL; methionine sulfoxide-containing apolipoprotein A-I; protein oxidation; lipid hydroperoxide; oxidative stress; coronary heart diseases; ELISA

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APA (6th Edition):

Wang, X. S. (2009). A Novel ELISA to Detect Methionine Sulfoxide−Containing Apolipoprotein A−I . (Thesis). University of Sydney. Retrieved from http://hdl.handle.net/2123/5423

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):

Wang, Xiao Suo. “A Novel ELISA to Detect Methionine Sulfoxide−Containing Apolipoprotein A−I .” 2009. Thesis, University of Sydney. Accessed November 14, 2019. http://hdl.handle.net/2123/5423.

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

MLA Handbook (7th Edition):

Wang, Xiao Suo. “A Novel ELISA to Detect Methionine Sulfoxide−Containing Apolipoprotein A−I .” 2009. Web. 14 Nov 2019.

Vancouver:

Wang XS. A Novel ELISA to Detect Methionine Sulfoxide−Containing Apolipoprotein A−I . [Internet] [Thesis]. University of Sydney; 2009. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/2123/5423.

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

Council of Science Editors:

Wang XS. A Novel ELISA to Detect Methionine Sulfoxide−Containing Apolipoprotein A−I . [Thesis]. University of Sydney; 2009. Available from: http://hdl.handle.net/2123/5423

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

179. Bertrand, Emmanuel. Composés formés au cours de la cuisson d'une matrice fromagère : contribution à la modélisation stoechio-cinétique multi-réponses de la réaction de Maillard : Heat induced compounds in a model cheese matrix : a contribution to the multi-response modeling of the Maillard reaction.

Degree: Docteur es, Génie des Procédés, 2011, Université Blaise-Pascale, Clermont-Ferrand II

Le fromage fondu est issu de la seconde transformation du lait. Sa fabrication implique le mélange, le chauffage et la texturation de produits laitiers (fromage,… (more)

Subjects/Keywords: Fromage fondu; Réaction de Maillard; Oxydation lipidique; Composés volatils néoformés; GC-MS/O; GC-GC-MS/O; VIDEO-Sniff; GCxGC-tof MS; HPLC; Processed cheese; Maillard reaction; Lipid oxidation; Newly formed volatiles; GCMS/ O; GC-GC-MS/O; VIDEO-Sniff; GCxGC-tof MS; HPLC

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APA (6th Edition):

Bertrand, E. (2011). Composés formés au cours de la cuisson d'une matrice fromagère : contribution à la modélisation stoechio-cinétique multi-réponses de la réaction de Maillard : Heat induced compounds in a model cheese matrix : a contribution to the multi-response modeling of the Maillard reaction. (Doctoral Dissertation). Université Blaise-Pascale, Clermont-Ferrand II. Retrieved from http://www.theses.fr/2011CLF22155

Chicago Manual of Style (16th Edition):

Bertrand, Emmanuel. “Composés formés au cours de la cuisson d'une matrice fromagère : contribution à la modélisation stoechio-cinétique multi-réponses de la réaction de Maillard : Heat induced compounds in a model cheese matrix : a contribution to the multi-response modeling of the Maillard reaction.” 2011. Doctoral Dissertation, Université Blaise-Pascale, Clermont-Ferrand II. Accessed November 14, 2019. http://www.theses.fr/2011CLF22155.

MLA Handbook (7th Edition):

Bertrand, Emmanuel. “Composés formés au cours de la cuisson d'une matrice fromagère : contribution à la modélisation stoechio-cinétique multi-réponses de la réaction de Maillard : Heat induced compounds in a model cheese matrix : a contribution to the multi-response modeling of the Maillard reaction.” 2011. Web. 14 Nov 2019.

Vancouver:

Bertrand E. Composés formés au cours de la cuisson d'une matrice fromagère : contribution à la modélisation stoechio-cinétique multi-réponses de la réaction de Maillard : Heat induced compounds in a model cheese matrix : a contribution to the multi-response modeling of the Maillard reaction. [Internet] [Doctoral dissertation]. Université Blaise-Pascale, Clermont-Ferrand II; 2011. [cited 2019 Nov 14]. Available from: http://www.theses.fr/2011CLF22155.

Council of Science Editors:

Bertrand E. Composés formés au cours de la cuisson d'une matrice fromagère : contribution à la modélisation stoechio-cinétique multi-réponses de la réaction de Maillard : Heat induced compounds in a model cheese matrix : a contribution to the multi-response modeling of the Maillard reaction. [Doctoral Dissertation]. Université Blaise-Pascale, Clermont-Ferrand II; 2011. Available from: http://www.theses.fr/2011CLF22155


Universitetet i Tromsø

180. Lauritzsen, Kristin. Quality of salted cod (Gadus morhua L.) as influenced by raw material and salt composition .

Degree: 2004, Universitetet i Tromsø

 Hva påvirker kvaliteten på saltfisk? Saltfiskens lukt, farge, konsistens og smak bestemmer kvaliteten. Dersom torsken blir dødsstiv samtidig med at saltet strømmer inn i fiskekjøttet,… (more)

Subjects/Keywords: VDP::Technology: 500::Food science and technology: 600; cod; raw material; salt composition; lipid oxidation; colour

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

APA (6th Edition):

Lauritzsen, K. (2004). Quality of salted cod (Gadus morhua L.) as influenced by raw material and salt composition . (Doctoral Dissertation). Universitetet i Tromsø. Retrieved from http://hdl.handle.net/10037/1819

Chicago Manual of Style (16th Edition):

Lauritzsen, Kristin. “Quality of salted cod (Gadus morhua L.) as influenced by raw material and salt composition .” 2004. Doctoral Dissertation, Universitetet i Tromsø. Accessed November 14, 2019. http://hdl.handle.net/10037/1819.

MLA Handbook (7th Edition):

Lauritzsen, Kristin. “Quality of salted cod (Gadus morhua L.) as influenced by raw material and salt composition .” 2004. Web. 14 Nov 2019.

Vancouver:

Lauritzsen K. Quality of salted cod (Gadus morhua L.) as influenced by raw material and salt composition . [Internet] [Doctoral dissertation]. Universitetet i Tromsø 2004. [cited 2019 Nov 14]. Available from: http://hdl.handle.net/10037/1819.

Council of Science Editors:

Lauritzsen K. Quality of salted cod (Gadus morhua L.) as influenced by raw material and salt composition . [Doctoral Dissertation]. Universitetet i Tromsø 2004. Available from: http://hdl.handle.net/10037/1819

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