High-resolution (1)H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C

por Ampem, Gilbert, Le Gresley, Adam, Grootveld, Martin, Naughton, Declan P.
Publicado 2023

The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-Oxidised Sunflower Oil: Influence of Stirring Processes

por Ampem, Gilbert, Le Gresley, Adam, Grootveld, Martin, Naughton, Declan P.
Publicado 2021

Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing (1)H...

por Ampem, Gilbert, Le Gresley, Adam, Grootveld, Martin, Naughton, Declan P.
Publicado 2022

“Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants

por Le Gresley, Adam, Ampem, Gilbert, De Mars, Simon, Grootveld, Martin, Naughton, Declan P.
Publicado 2021

Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a (1)H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermen...

por Percival, Benita C., Wann, Angela, Zbasnik, Richard, Schlegel, Vicki, Edgar, Mark, Zhang, Jie, Ampem, Gilbert, Wilson, Philippe, Le Gresley, Adam, Naughton, Declan, Grootveld, Martin
Publicado 2020