Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography

Detection of malondialdehyde in processed meat products without interference from the ingredients

(2016) Samooel Jung et al.   FOOD CHEMISTRY

Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages

(2013) Verónica Fuentes et al.   FOOD CHEMISTRY

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

(2012) Blanca Barriuso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.)

(2011) Alexandre José Cichoski et al.   Food Science and Technology

The simple and sensitive measurement of malondialdehyde in selected specimens of biological origin and some feed by reversed phase high performance liquid chromatography

(2011) Marian Czauderna et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

A study of oxidation products of free polyunsaturated fatty acids in mechanically deboned meat

(2009) Tõnu Püssa et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

(2008) Rogério Mendes et al.   FOOD CHEMISTRY