1.Comparison between High-PUFA and Low-PUFA Fats on Lipid Peroxidation and LDL Oxidation

作　　者：Christine M. Seppanen ;Hyejung Cho ;A. Saari Csallany

出　　处：Food and Nutrition Sciences. 2013 ;4(5):572-579.doi:10.4236/fns.2013.45074

出版社：Scientific Research Publishing

文章 ID：87879704

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2.A Diet with 3% of Energy from a Mixture of Omega-3 Fatty Acids Significantly Increases in Vivo Lipid Peroxidation in Postmenopausal Women

作　　者：A. Saari Csallany ;Cheryl E. Ainslie-Waldman ;Lindsay R. Young 等

出　　处：Food and Nutrition Sciences. 2016 ;07(12):1099-1111.doi:10.4236/fns.2016.712105

出版社：Scientific Research Publishing

文章 ID：184291078

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3.The in Vivo Antioxidant Effects of (−)-Epigallocatechin-3-Gallate Consumption in Healthy Postmenopausal Women Measured by Urinary Excretion of Secondary Lipid Peroxidation Products

作　　者：Chelsey Fiecke ;Mindy Kurzer ;Chi Chen 等

出　　处：Food and Nutrition Sciences. 2019 ;10(1):15-27.doi:10.4236/fns.2019.101002

出版社：Scientific Research Publishing

文章 ID：235931262

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4.4-Hydroxynonenal (HNE), a Toxic Aldehyde in Fried Chicken from Fast Food Restaurants and a Grocery Store

作　　者：Ning Yin ;Don W. Shoeman ;Katherine A. Klammer 等

出　　处：Food and Nutrition Sciences. 2020 ;11(2):82-97.doi:10.4236/fns.2020.112008

出版社：Scientific Research Publishing

文章 ID：248564377

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5.The in Vivo Antioxidant Effects of (−)-Epigallocatechin-3-Gallate Consumption in Healthy Postmenopausal Women Measured by Urinary Excretion of Secondary Lipid Peroxidation Products

作　　者：Chelsey Fiecke ;Mindy Kurzer ;Chi Chen 等

出　　处：Food and Nutrition Sciences. 2019 ;10(01):15-27.doi:10.4236/fns.2019.101002

出版社：Scientific Research Publishing

文章 ID：233473449

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6.Retardation of 4-Hydroxy-2-Transnonenal (HNE), a Toxic Aldehyde Formation by Antioxidants in Heat-Treated Corn Oil at Frying Temperature

作　　者：Wei Jin ;D. W. Shoeman ;Vijai K. S. Shukla 等

出　　处：Food and Nutrition Sciences. 2020 ;11(7):669-683.doi:10.4236/fns.2020.117048

出版社：Scientific Research Publishing

文章 ID：259239771

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7.The Antioxidant Activity of Barley Malt Rootlet Extracts in Heated Corn Oil at Frying Temperature

作　　者：Sravanthi Budaraju ;P. Kumar Mallikarjunan ;A. Saari Csallany

出　　处：Food and Nutrition Sciences. 2021 ;12(9):899-914.doi:10.4236/fns.2021.129067

出版社：Scientific Research Publishing

文章 ID：1035619775

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	Christine M. Seppanen	1篇
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	Katherine A. Klammer	1篇
	Lindsay R. Young	1篇
	Mindy S. Kurzer	1篇
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	P. Kumar Mallikarjunan	1篇
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	A. Saari Csallany	7篇
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