A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods

Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging

(2015) Zhenjie Xiong et al.   FOOD CHEMISTRY

Chemistry and liquid chromatography methods for the analyses of primary oxidation products of triacylglycerols

(2015) A. Zeb   FREE RADICAL RESEARCH

Thiobarbituric acid reactive substances (TBARS) is a state biomarker of oxidative stress in bipolar patients in a manic phase

(2015) Meng-Chang Tsai et al.   JOURNAL OF AFFECTIVE DISORDERS

Development and Validation of a Simple Reversed-Phase HPLC-UV Method for Determination of Malondialdehyde in Olive Oil

(2015) Fuad Al-Rimawi   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Triacylglycerols composition, oxidation and oxidation compounds in camellia oil using liquid chromatography–mass spectrometry

(2012) Alam Zeb   CHEMISTRY AND PHYSICS OF LIPIDS

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods

(2012) Antonios Papastergiadis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate

(2012) Evropi Botsoglou et al.   MEAT SCIENCE

Measurement of malondialdehyde in fish: A comparison study between HPLC methods and the traditional spectrophotometric test

(2008) Rogério Mendes et al.   FOOD CHEMISTRY