The DOI matches its Crossref record; 212 of the 212 references it cites were found in a registry or an index.
Oxidation of Polyunsaturated Fatty Acids: Mechanisms, Products, and Inhibition with Emphasis on Fish
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Citations
Cites
Colowick, S. P., Joshi, M. D., Jagannathan, & KAPLAN, N. O. (1966) · Cited by 26,137
[30] Microsomal lipid peroxidation
Buege, J. A., & Aust, S. D. (1978) · Methods in Enzymology · doi:10.1016/s0076-6879(78)52032-6 · Cited by 13,343
Hydrogen Peroxide is Scavenged by Ascorbate-specific Peroxidase in Spinach Chloroplasts
Nakano, Y., & Asada, K. (1981) · Plant and Cell Physiology · doi:10.1093/oxfordjournals.pcp.a076232 · Cited by 10,809
Fridovich (1978) · doi:10.1126/science.210504 · Cited by 3,329
Chemistry and biochemistry of plant pigments
Goodwin, T. W. (1976) · Medical Entomology and Zoology · Cited by 3,081
Biology of disease: free radicals and tissue injury.
Freeman, B. Α., & Jd, C. (1982) · PubMed · Cited by 3,038
Dietary Carcinogens and Anticarcinogens: Oxygen radicals and degenerative diseases
Ames, B. N. (1983) · Science · doi:10.1126/science.6351251 · Cited by 2,969
Foyer, C. H., & Halliwell, B. (1976) · Planta · doi:10.1007/bf00386001 · Cited by 2,629
Flavonoids, a class of natural products of high pharmacological potency
Havsteen, B. (1983) · Biochemical Pharmacology · doi:10.1016/0006-2952(83)90262-9 · Cited by 1,615
The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition
K�hnau, J. (2015) · World Review of Nutrition and Dietetics · doi:10.1159/000399407 · Cited by 1,487
Cited by
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer
Berton‐Carabin, C. C., Ropers, M., & Genot, C. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12097 · Cited by 573
Papuc, C., Goran, G. V., Predescu, C. N., Nicorescu, V., & Stefan, G. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12298 · Cited by 561
Antioxidative activity of chitosans with varying molecular weights
Kim, K. W., & Thomas, R. L. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.01.038 · Cited by 349
Metadata
- Authors
- Hsieh, R. J., & Kinsella, J. E.
- Venue
- Advances in Food and Nutrition Research
- Publisher
- Elsevier
- Published
- 1989
- Volume
- 33
- Pages
- 233-341
- ISSN
- 1043-4526 (ISSN-L)
- OpenAlex
- W1025025131
- Cited by
- 366
- References
- 212
- FWCI
- 12.52
- Type
- book chapter
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Oxidation of Polyunsaturated Fatty Acids: Mechanisms, Products, and Inhibition with Emphasis on Fish. https://app.cochat.ai/papers/10.1016/s1043-4526(08)60129-1
- The paper
- Hsieh, R. J., & Kinsella, J. E. (1989). Oxidation of Polyunsaturated Fatty Acids: Mechanisms, Products, and Inhibition with Emphasis on Fish. Advances in Food and Nutrition Research. https://doi.org/10.1016/s1043-4526(08)60129-1
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
