ExLibris header image
SFX Logo
Title: Neutron Diffraction Study of a Phenol·Nitroxide Radical Adduct:  A Structural Model for Hydrogen Atom Abstraction by Peroxyl Radicals from Vitamin E and Related Phenolic Antioxidants
Source:

Journal of the American Chemical Society [0002-7863] Ahrens, Birte yr:2001


Collapse list of basic services Basic
Full text
Full text available via American Chemical Society Journals
GO
Document delivery
Request document via Library/Bibliothek GO
Users interested in this article also expressed an interest in the following:
1. Musialik, M. "DSC study of linolenic acid autoxidation inhibited by BHT, dehydrozingerone and olivetol." Journal of thermal analysis and calorimetry 88.3 (2007): 781-785. Link to Full Text for this item Link to SFX for this item
2. Nagaoka, S. "Tunneling effect in antioxidant, prooxidant, and regeneration reactions of vitamin E." The journal of physical chemistry. B, Materials, surfaces, interfaces & biophysical 104.4 (2000): 856-862. Link to Full Text for this item Link to SFX for this item
3. Laguerre, M. "Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges." Progress in lipid research 46.5 (2007): 244-282. Link to SFX for this item
4. Chacon, Jorge N. "Photo- and thermal-oxidation studies on methyl and phenyl linoleate: anti-oxidant behaviour and rates of reaction." Chemistry and physics of lipids 107.1 (2000): 107-120. Link to Full Text for this item Link to SFX for this item
5. Joshi, A. "Modification of lecithin by physical, chemical and enzymatic methods." European journal of lipid science and technology 108.4 (2006): 363-373. Link to Full Text for this item Link to SFX for this item
6. Calligaris, S. "Application of a modified arrhenius equation for the evaluation of oxidation rate of sunflower oil at subzero temperatures." Journal of food science 69.8 (2004). Link to Full Text for this item Link to SFX for this item
7. Chaiyasit, W. "Role of physical structures in bulk oils on lipid oxidation." Critical reviews in food science & nutrition 47.3 (2007): 299-317. Link to SFX for this item
8. Dunn, R. "Effect of antioxidants on the oxidative stability of methyl soyate (biodiesel)." Fuel processing technology 86.10 (2005): 1071-1085. Link to SFX for this item
9. McClements, D.J. J. "Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems." Journal of food science 65.8 (2000): 1270-1282. Link to Full Text for this item Link to SFX for this item
10. VALGIMIGLI, L. "SOLVENT EFFECTS ON THE ANTIOXIDANT ACTIVITY OF VITAMIN E." Journal of organic chemistry 64.9 (1999): 3381-3383. Link to Full Text for this item Link to SFX for this item
11. Shahidi, F. "Antioxidants in food and food antioxidants." Die Nahrung 44.3 (2000): 158-63. Link to Full Text for this item Link to SFX for this item
12. Kanner, J. "Dietary advanced lipid oxidation endproducts are risk factors to human health." Molecular nutrition & food research 51.9 (2007): 1094-1101. Link to Full Text for this item Link to SFX for this item
13. Silvestre, M. "Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions." Journal of agricultural and food chemistry 48.8 (2000): 2057-2061. Link to Full Text for this item Link to SFX for this item
14. Chaiyasit, W. "The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions." Journal of agricultural and food chemistry 53.12 (2005): 4982-4988. Link to Full Text for this item Link to SFX for this item
15. Coupland, John N. "Lipid oxidation in food emulsions." Trends in food science & technology 7.3 (1996): 83-91. Link to Full Text for this item Link to SFX for this item
16. de Heer, Martine I. "Hydrogen atom abstraction kinetics from intramolecularly hydrogen bonded ubiquinol-0 and other (poly)methoxy phenols." Journal of the American Chemical Society 122.10 (2000): 2355-2360. Link to Full Text for this item Link to SFX for this item
17. Choe, E. "Chemistry and reactions of reactive oxygen species in foods." Critical reviews in food science & nutrition 46.1 (2006): 1-22. Link to SFX for this item
18. Decker, E A A. "Mechanisms of the antioxidant activity of a high molecular weight fraction of whey." Journal of agricultural and food chemistry 48.5 (2000): 1473-1478. Link to Full Text for this item Link to SFX for this item
19. Bensasson, R. "Nanosecond flash photolysis of rhodopsin." Nature 258.5537 (1975): 768-70. Link to Full Text for this item Link to SFX for this item
20. van Nieuwenhuyzen, W. "Update on vegetable lecithin and phospholipid technologies." European journal of lipid science and technology 110.5 (2008): 472-486. Link to Full Text for this item Link to SFX for this item
View More...
View Less...
Select All Clear All

Expand list of advanced services Advanced