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Investigation of the formation of (E)-2-butenal in oils and foods during frying

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Keywords
(E)-2-butenal, Lipid oxidation, Stable isotope dilution assay, Frying oils, OXYGENATED ALPHA, BETA-UNSATURATED ALDEHYDES, CARBONYL-COMPOUNDS, MASS-SPECTROMETRY, CHEMICAL CARCINOGENESIS, GAS-CHROMATOGRAPHY, RISK ASSESSMENT, ADDUCTS, CROTONALDEHYDE, TEMPERATURE, ACROLEIN

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Citation

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Chicago
Papastergiadis, Antonios, Amr Fatouh, Kshitij Shrestha, Herman Van Langenhove, and Bruno De Meulenaer. 2014. “Investigation of the Formation of (E)-2-butenal in Oils and Foods During Frying.” Food Research International 62: 43–49.
APA
Papastergiadis, A., Fatouh, A., Shrestha, K., Van Langenhove, H., & De Meulenaer, B. (2014). Investigation of the formation of (E)-2-butenal in oils and foods during frying. FOOD RESEARCH INTERNATIONAL, 62, 43–49.
Vancouver
1.
Papastergiadis A, Fatouh A, Shrestha K, Van Langenhove H, De Meulenaer B. Investigation of the formation of (E)-2-butenal in oils and foods during frying. FOOD RESEARCH INTERNATIONAL. 2014;62:43–9.
MLA
Papastergiadis, Antonios, Amr Fatouh, Kshitij Shrestha, et al. “Investigation of the Formation of (E)-2-butenal in Oils and Foods During Frying.” FOOD RESEARCH INTERNATIONAL 62 (2014): 43–49. Print.
@article{5806503,
  author       = {Papastergiadis, Antonios and Fatouh, Amr and Shrestha, Kshitij and Van Langenhove, Herman and De Meulenaer, Bruno},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  language     = {eng},
  pages        = {43--49},
  title        = {Investigation of the formation of (E)-2-butenal in oils and foods during frying},
  url          = {http://dx.doi.org/10.1016/j.foodres.2014.02.046},
  volume       = {62},
  year         = {2014},
}

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