Oxidation of Fat in Model Systems Related to Dehydrated Foods.a II. Composition and Position of Dispersed Lipid Components and Their Effect on Oxidation Rates

Oxidation of Fat in Model Systems Related to Dehydrated Foods.^a II. Composition and Position of Dispersed Lipid Components and Their Effect on Oxidation Rates

Data up to Jan 2025

Published1961

Citations18

References7

Fields

Oxidative Rancidity and Discoloration in Meat

1954 • 154 citations

The use of thiobarbituric acid as a measure of fat oxidation

1954 • 150 citations

Rancidity in Edible Fats

1938 • 93 citations

Formation of lipo-protein monolayers

1949 • 65 citations

The combination of fatty acid anions with proteins

1949 • 29 citations

OXIDATION OF FAT IN MODEL SYSTEMS RELATED TO DEHYDRATED FOODS

1960 • 26 citations

Antioxidants and the autoxidation of fats

1936 • 11 citations

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