The DOI matches its Crossref record; 103 of the 103 references it cites were found in a registry or an index.
Lipid oxidation in foods
Abstract
This review discusses the basic chemical reactions that affect food flavor quality. Although there are many reactions that can lead to the deterioration of quality in foods, this review focuses on lipid oxidation and how it adversely affects flavor principals. It also presents technological advances for studying the basic mechanism of lipid oxidation, for measuring its intensity, and for retaining food quality. The food commodities that provide the subject matter for this review include vegetable oils, legumes, cereal grains, eggs, beef, lamb, poultry, seafoods, and catfish. The methodologies for assessing food quality form a multidisciplinary approach that includes primarily instrumental analysis by direct gas chromatography, chemical analysis by the TBA test, and sensory analysis by quantitative descriptive determinations. The author hopes that the information presented in this review is applicable to food commodities not discussed.
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Citations
Cites
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[43] Malondialdehyde determination as index of lipid Peroxidation
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Hodge, J. E. (1953) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60015a004 · Cited by 1,940
A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE
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Altemimi, A., Lakhssassi, N., Baharlouei, A., Watson, D., & Lightfoot, D. (2017) · Plants · doi:10.3390/plants6040042 · Cited by 1,965
Mechanisms and Factors for Edible Oil Oxidation
Choe, E., & Min, D. B. (2006) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2006.00009.x · Cited by 1,923
Foti, M. C., Daquino, C., & Geraci, C. (2004) · The Journal of Organic Chemistry · doi:10.1021/jo035758q · Cited by 599
Antioxidants: a comprehensive review
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Metadata
- Authors
- St. Angelo, A. J., Vercellotti, J., Jacks, T., & Legendre, M.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1996-02
- Volume
- 36
- Issue
- 3
- Pages
- 175-224
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2123127046
- Cited by
- 411
- References
- 103
- FWCI
- 4.79
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Lipid oxidation in foods. https://app.cochat.ai/papers/10.1080/10408399609527723
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- St. Angelo, A. J., Vercellotti, J., Jacks, T., & Legendre, M. (1996). Lipid oxidation in foods. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408399609527723
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.
