Edible oils are indispensable food components, because they are used for cooking or frying.
However, during processing, transport, storage, and consumption, edible oils are …

Lipid peroxidation, the most aggressive reaction in food, results in the formation of reactive
organic compounds that detrimentally impact food sensory qualities and consumers' health …

Demanding needs for quinoa flour increase rapidly in China in the last years. However, the
investigations on quinoa flour are limited. In this study, defatting and extruding treatments …

Aldehydes and ketones are secondary oxidation products resulting from lipid oxidation that
occurs during food processing. These small molecule compounds not only have an impact …

Organochlorine pesticides (OCPs) are synthetic compounds less used nowadays due to
their toxicity combined with slow degradation which leads to accumulation in the …

Oil oxidation, the main quality-deteriorated reaction, would significantly and negatively
influence its quality and safety during processing and storage. Evaluating oil oxidation …

Aldehydes are carbonyl compounds that are highly reactive and extensively occur in nature.
Aldehydes are biomarkers for oxidative stress-linked disorders since they are formed as a …

Lipids are important targets of the photosensitized oxidation reactions, forming important
signaling molecules, disorganizing and permeabilizing membranes, and consequently …

Aliphatic aldehydes are toxic substances that correlate with the onset of many diseases.
However, up to date, the methods to identify aliphatic aldehydes in biological samples are …

Food chemistry is the study and classification of the quality and origin of foods. The
identification of definite biomarkers and the determination of residue contaminants such as …