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Items: 3

1.

Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil.

Moumtaz S, Percival BC, Parmar D, Grootveld KL, Jansson P, Grootveld M.

Sci Rep. 2019 Mar 11;9(1):4125. doi: 10.1038/s41598-019-39767-1.

2.

Low-Field, Benchtop NMR Spectroscopy as a Potential Tool for Point-of-Care Diagnostics of Metabolic Conditions: Validation, Protocols and Computational Models.

Percival BC, Grootveld M, Gibson M, Osman Y, Molinari M, Jafari F, Sahota T, Martin M, Casanova F, Mather ML, Edgar M, Masania J, Wilson PB.

High Throughput. 2018 Dec 27;8(1). pii: E2. doi: 10.3390/ht8010002.

3.

Chronic non-communicable disease risks presented by lipid oxidation products in fried foods.

Grootveld M, Percival BC, Grootveld KL.

Hepatobiliary Surg Nutr. 2018 Aug;7(4):305-312. doi: 10.21037/hbsn.2018.04.01. No abstract available.

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