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Items: 6

1.

Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources.

Grootveld M, Percival BC, Leenders J, Wilson PB.

Nutrients. 2020 Apr 1;12(4). pii: E974. doi: 10.3390/nu12040974.

2.

Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product.

Percival BC, Wann A, Zbasnik R, Schlegel V, Edgar M, Zhang J, Ampem G, Wilson P, Gresley AL, Naughton D, Grootveld M.

Nutrients. 2020 Mar 12;12(3). pii: E753. doi: 10.3390/nu12030753.

3.

Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes.

Le Gresley A, Ampem G, Grootveld M, Percival BC, Naughton DP.

Food Funct. 2019 Dec 11;10(12):7952-7966. doi: 10.1039/c9fo02065a.

PMID:
31764926
4.

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.

5.

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.

6.

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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