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Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose

Kshitij Shrestha (UGent) and Bruno De Meulenaer (UGent)
(2014) FOOD CHEMISTRY. 162. p.8-15
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Keywords
Phospholipids browning, Lipid oxidation, Maillard type reactions, Antioxidant 2, 3-Dihydro-1H-imidazo[1, 2-alpha]pyridine-4-ylium derivatives, LC-TOF MS, MUSTARD SEED OIL, OXIDATIVE STABILITY, LIPID OXIDATION, CANOLOL

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Citation

Please use this url to cite or link to this publication:

MLA
Shrestha, Kshitij, and Bruno De Meulenaer. “Antioxidant Activity of Maillard Type Reaction Products Between Phosphatidylethanolamine and Glucose.” FOOD CHEMISTRY 162 (2014): 8–15. Print.
APA
Shrestha, K., & De Meulenaer, B. (2014). Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose. FOOD CHEMISTRY, 162, 8–15.
Chicago author-date
Shrestha, Kshitij, and Bruno De Meulenaer. 2014. “Antioxidant Activity of Maillard Type Reaction Products Between Phosphatidylethanolamine and Glucose.” Food Chemistry 162: 8–15.
Chicago author-date (all authors)
Shrestha, Kshitij, and Bruno De Meulenaer. 2014. “Antioxidant Activity of Maillard Type Reaction Products Between Phosphatidylethanolamine and Glucose.” Food Chemistry 162: 8–15.
Vancouver
1.
Shrestha K, De Meulenaer B. Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose. FOOD CHEMISTRY. 2014;162:8–15.
IEEE
[1]
K. Shrestha and B. De Meulenaer, “Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose,” FOOD CHEMISTRY, vol. 162, pp. 8–15, 2014.
@article{5806491,
  author       = {Shrestha, Kshitij and De Meulenaer, Bruno},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keywords     = {Phospholipids browning,Lipid oxidation,Maillard type reactions,Antioxidant 2,3-Dihydro-1H-imidazo[1,2-alpha]pyridine-4-ylium derivatives,LC-TOF MS,MUSTARD SEED OIL,OXIDATIVE STABILITY,LIPID OXIDATION,CANOLOL},
  language     = {eng},
  pages        = {8--15},
  title        = {Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2014.03.113},
  volume       = {162},
  year         = {2014},
}

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