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Dual parallel electrospray ionization and atmospheric pressure chemical ionization mass spectrometry (MS), MS/MS and MS/MS/MS for the analysis of triacylglycerols and triacylglycerol oxidation products

Rapid communications in mass spectrometry, 2002-01, Vol.16 (4), p.300-319

2002

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Effect of Oleic and Linoleic Acids on the Production of Deep-Fried Odor in Heated Triolein and Trilinolein

Journal of agricultural and food chemistry, 2001-02, Vol.49 (2), p.899-905

2001

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Triacylglycerol Structure and Composition of Hydrogenated Soybean Oil Margarine and Shortening Basestocks

Journal of agricultural and food chemistry, 2005-06, Vol.53 (12), p.4692-4695

2005

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Oxidative stability of natural and randomized high-palmitic- and high-stearic-acid oils from genetically modified soybean varieties

Journal of the American Oil Chemists' Society, 1999-07, Vol.76 (7), p.825-831

1999

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Electrospray ionization MS of high M.W. TAG oligomers

Journal of the American Oil Chemists' Society, 2004, Vol.81 (1), p.13-26

2004

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Triacylglycerol Analysis of Potential Margarine Base Stocks by High-Performance Liquid Chromatography with Atmospheric Pressure Chemical Ionization Mass Spectrometry and Flame Ionization Detection

Journal of agricultural and food chemistry, 2001-01, Vol.49 (1), p.446-457

2001

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Enhancing Quality and Oxidative Stability of Aged Fried Food with γ-Tocopherol

Journal of agricultural and food chemistry, 2003-01, Vol.51 (3), p.623-627

2003

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Quantitative analysis of triglycerides using atmospheric pressure chemical ionization-mass spectrometry

Lipids, 1996-09, Vol.31 (9), p.919-935

1996

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Composition of oils extracted from potato chips by supercritical fluid extraction

European journal of lipid science and technology, 2002-12, Vol.104 (12), p.785-791

2002

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TRIACYLGLYCEROL STRUCTURES OF FOOD FATS HIGH IN SATURATED ACIDS BY HPLC AND MASS SPECTROMETRY

Journal of liquid chromatography & related technologies, 2001-03, Vol.24 (6), p.837-854

2001

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Modeling of Hydrogenation Kinetics from Triglyceride Compositional Data

Journal of agricultural and food chemistry, 2002-11, Vol.50 (24), p.7111-7113

2002

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Effect of Triacylglycerol Composition on Functionality of Margarine Basestocks

Food science & technology, 1999-11, Vol.32 (7), p.416-424

1999

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TRIACYLGLYCEROL STRUCTURE OF ANIMAL TALLOWS, POTENTIAL FOOD FORMULATION FATS, BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY

Journal of liquid chromatography & related technologies, 2002-05, Vol.25 (6), p.985-998

2002

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Analysis of autoxidized fats by gas chromatography‐mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate

Lipids, 1981-05, Vol.16 (5), p.279-285

1981

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Chemical interesterification with regioselectivity for edible oils

Journal of the American Oil Chemists' Society, 1993-04, Vol.70 (4), p.411-415

1993

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Characterization of model triacylglycerol (triolein, trilinolein and trilinolenin) autoxidation products via high-performance liquid chromatography coupled with atmospheric pressure chemical ionization mass spectrometry

Journal of Chromatography A, 1998-09, Vol.818 (2), p.169-186

1998

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Formation of hydroperoxy bis-epidioxides in sensitized photo-oxidized methyl linolenate

Journal of the Chemical Society. Chemical communications, 1982 (11), p.599

1982

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Effect of Linoleic Acid Position in Triacylglycerols on their Oxidative Stability

Food science & technology, 1996-01, Vol.29 (8), p.772-775

1996

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Analysis of Hydroxy-Containing Seed Oils Using Atmospheric Pressure Chemical Ionization Mass Spectrometry

Journal of liquid chromatography & related technologies, 1998-06, Vol.21 (10), p.1485-1501

1998

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Analysis of Genetically Modified Canola Varieties by Atmospheric Pressure Chemical Ionization Mass Spectrometric and Flame Ionization Detection

Journal of liquid chromatography & related technologies, 1996-08, Vol.19 (14), p.2203-2225

1996

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Chemistry of fried food flavors

Food Flavors and Chemistry: Advances of the New Millennium, 2001

2001

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Oxidative acetoxylation of methyl oleate with palladium catalysts

Journal of organic chemistry, 1975-10, Vol.40 (22), p.3247-3253

1975

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Correlation of reversed-phase high-performance liquid chromatography and gas—liquid chromatography for fatty acid compositions of some vegetable oils

Journal of Chromatography A, 1993, Vol.629 (2), p.237-241

1993

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Oxidative stability of soybean oil products obtained by regioselective chemical interesterification

Journal of the American Oil Chemists' Society, 1995-11, Vol.72 (11), p.1393-1398

1995

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Formation of fluorescent products in the reaction of adenine and other bases with secondary oxidation products of methyl linoleate hydroperoxides

Agricultural and biological chemistry, 1989, Vol.53 (6), p.1575-1581

1989

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Dual parallel electrospray ionization and atmospheric pressure chemical ionization mass spectrometry (MS), MS/MS and MS/MS/MS for the analysis of triacylglycerols and triacylglycerol oxidation products

Effect of Oleic and Linoleic Acids on the Production of Deep-Fried Odor in Heated Triolein and Trilinolein

Triacylglycerol Structure and Composition of Hydrogenated Soybean Oil Margarine and Shortening Basestocks

Oxidative stability of natural and randomized high-palmitic- and high-stearic-acid oils from genetically modified soybean varieties

Electrospray ionization MS of high M.W. TAG oligomers

Triacylglycerol Analysis of Potential Margarine Base Stocks by High-Performance Liquid Chromatography with Atmospheric Pressure Chemical Ionization Mass Spectrometry and Flame Ionization Detection

Enhancing Quality and Oxidative Stability of Aged Fried Food with γ-Tocopherol

Quantitative analysis of triglycerides using atmospheric pressure chemical ionization-mass spectrometry

Composition of oils extracted from potato chips by supercritical fluid extraction

TRIACYLGLYCEROL STRUCTURES OF FOOD FATS HIGH IN SATURATED ACIDS BY HPLC AND MASS SPECTROMETRY

Modeling of Hydrogenation Kinetics from Triglyceride Compositional Data

Effect of Triacylglycerol Composition on Functionality of Margarine Basestocks

TRIACYLGLYCEROL STRUCTURE OF ANIMAL TALLOWS, POTENTIAL FOOD FORMULATION FATS, BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY

Analysis of autoxidized fats by gas chromatography‐mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate

Chemical interesterification with regioselectivity for edible oils

Characterization of model triacylglycerol (triolein, trilinolein and trilinolenin) autoxidation products via high-performance liquid chromatography coupled with atmospheric pressure chemical ionization mass spectrometry

Formation of hydroperoxy bis-epidioxides in sensitized photo-oxidized methyl linolenate

Effect of Linoleic Acid Position in Triacylglycerols on their Oxidative Stability

Analysis of Hydroxy-Containing Seed Oils Using Atmospheric Pressure Chemical Ionization Mass Spectrometry

Analysis of Genetically Modified Canola Varieties by Atmospheric Pressure Chemical Ionization Mass Spectrometric and Flame Ionization Detection

Chemistry of fried food flavors

Oxidative acetoxylation of methyl oleate with palladium catalysts

Correlation of reversed-phase high-performance liquid chromatography and gas—liquid chromatography for fatty acid compositions of some vegetable oils

Oxidative stability of soybean oil products obtained by regioselective chemical interesterification

Formation of fluorescent products in the reaction of adenine and other bases with secondary oxidation products of methyl linoleate hydroperoxides

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