Background Plant polyphenols are widely distributed in foods and beverages, either
naturally present in plant-based foods or added as plant extracts due to their multifaceted …

Background As an emerging and rapidly growing omics field derived from metabolomics,
lipidomics focuses on comprehensive analysis of lipid molecules in biological matrices. In …

Dicarbonyls are reactive precursors of advanced glycation endproducts. They are formed
endogenously and during food processing. Currently, a comprehensive database on …

Virgin coconut oil (VCO) has emerged as functional food oil due to its capability to provide
some biological activities which are beneficial to human health. This is due to the fact that …

We developed a colorimetric array sensor using filter paper (FPCAS) to detect fish
freshness. After 16 common indicators sensitive to trimethylamine, aldehydes, and sulfides …

This study aimed at investigating the formation and accumulation of 16 reactive aldehydes in
clam (Ruditapes philippinarum) during oil frying in both the tissue and the oil using an HPLC …

Edible bilayer films prepared using an additional of zein (Z) layer casted on the corn-wheat
(CW) starch films were prepared and characterized in terms of colour, thickness, water …

Propenal (acrolein) is a toxic aldehyde generated from the thermal degradation of edible
oils. While previous studies have suggested that linolenic acid (LnA) is the origin of acrolein …

The structural integrity, elasticity, and fluidity of lipid membranes are critical for cellular
activities such as communication between cells, exocytosis, and endocytosis. Unsaturated …

Trans fatty acids (TFAs), associated with the risks of coronary heart disease and diabetes,
are formed by isomerization of unsaturated fatty acids during refining of linseed oils. In this …