Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products.

Autor: Amft, Jonas¹ (AUTHOR), Meissner, Philipp M.¹ (AUTHOR), Steffen‐Heins, Anja¹ (AUTHOR), Hasler, Mario² (AUTHOR), Stöckmann, Heiko^1,3 (AUTHOR), Meynier, Anne⁴ (AUTHOR), Birault, Lucie⁴ (AUTHOR), Velasco, Joaquín⁵ (AUTHOR), Vermoesen, Ann⁶ (AUTHOR), Perez‐Portabella, Ines⁷ (AUTHOR), Prió, Blanca⁷ (AUTHOR), Porcellana, Tito⁸ (AUTHOR), Forte, Emanuele⁸ (AUTHOR), Yesiltas, Betül⁹ (AUTHOR), Merkx, Donny¹⁰ (AUTHOR), Hennebelle, Marie¹⁰ (AUTHOR), Wang, Jianli¹⁰ (AUTHOR), van Duynhoven, John¹⁰ (AUTHOR), Losada‐Barreiro, Sonia¹¹ (AUTHOR), Bravo‐Diaz, Carlos¹¹ (AUTHOR)

Publikováno v: European Journal of Lipid Science & Technology. Oct2023, Vol. 125 Issue 10, p1-11. 11p.

DISTRIBUTION OF DIELDRIN IN MILK FRACTIONS.

Autor: ANG, CATHARINA Y. W., DUGAN, L. R.

Publikováno v: Journal of Food Science (Wiley-Blackwell); Jul1973, Vol. 38 Issue 5, p791-795, 5p

Fatty Acids in Neutral Lipids and Phospholipids from Chicken Tissues.

Autor: KATZ, M. A., DUGAN, L. R., DAWSON, L. E.

Publikováno v: Journal of Food Science (Wiley-Blackwell); Sep1966, Vol. 31 Issue 5, p717-720, 4p

The Fatty Acid Composition of Free and Bound Lipids in Freeze-Dried Meats.

Autor: GIAM, I., DUGAN, L. R.

Publikováno v: Journal of Food Science (Wiley-Blackwell); Mar1965, Vol. 30 Issue 2, p262-265, 4p

The coupled oxidation of chlorophyll a with linoleic acid catalysed by lipoxidase.

Autor: Orthoefer, F. T., Dugan, L. R.

Publikováno v: Journal of the Science of Food & Agriculture; Apr1973, Vol. 24 Issue 4, p357-365, 9p