Frankel, F.N., In Search of Better Methods to Evaluate Natural Antioxidants and Oxidative Stability in Food Lipids, Trends Food Sci. Technol. 4
Wan, P.J., Accelerated Stability Methods, in Methods to Assess Quality and Stability of Oils and Fat-Containing Foods, edited by K. Warner and N.A.M. Eskin, AOCS Press, Champaign, 1995, pp. 179–189.
Uchida, M., and M. Ono. Improvement for Oxidative Flavor Stability of Beer—Rapid Prediction Method for Beer Flavor Stability by Electron Spin Resonance Spectroscopy, J. Am. Soc. Brew. Chem. 54:205–222 (1996).
Andersen, M.L., and L.H. Skibsted, Electron Spin-Resonance Spin Trapping Identification of Radicals Formed During Aerobic Forced Aging of Beer, J. Agric. Food Chem. 46
Stapelfeldt, H., B.R. Nielsen, and L.H. Skibsted, Towards Use of Electron Spin Resonance Spectrometry in Quality Control of Milk Powder. Correlation Between Sensory Score of Instant Whole Milk Powders and Concentration of Free Radicals and 2-Thiobarbituric Acid Reactive Substances, Milchwissenschaft 52:682–685 (1997).
Kristensen, D., and L.H. Skibsted, Comparison of Three Methods Based on Electron Spin Resonance Spectrometry for Evaluation of Oxidative Stability of Processed Cheese, J. Agric. Food Chem. 47
Vicente, L., N. Deighton, S.M. Glidewell, J.A. Empis, and B.A. Goodman, In Situ Measurement of Free Radical Formation During the Thermal Decomposition of Grape Seed Oil Using “Spin Trapping” and Electron Paramagnetic Resonance Spectroscopy, Z. Lebensm. Unters. Forsch. 200
Thomsen, M.K., H. Vedstesen, and L.H. Skibsted, Quantification of Radical Formation in Oil-in-Water Food Emulsions by Electron Spin Resonance Spectroscopy, J. Food Lipids. 6:149–158 (1999).
FIL-IDF 74, Anhydrous Fat, Determination of Peroxide Value, International Dairy Federation, Brussels, Belgium, 1991.
Meyer, A.S., and C. Jacobsen, Fate of the Synergistic Antioxidants System Ascorbic Acid, Lecithin and Tocopherol in Mayonnaise: Partition of Ascorbic Acid, J. Food Lipids 3:139–148 (1996).
Thomsen, M.K., C. Jacobsen, and L.H. Skibsted, Mechanism of Initiation of Oxidation in Mayonnaise Enriched with Fish Oil as Studied by Electron Spin Resonance Spectroscopy, Eur. Food Res. Tech. (2000), in press.
Christensen, T.C., and G. Hølmer, Lipid Oxidation Determination in Butter and Dairy Spreads by HPLC, J. Food Sci. 61
St. Laurent, A.-M., M. Hidiroglou, M. Snoddon, and J.W.G. Nicholson, Effect of α-Tocopherol Supplementation to Dairy Cows on Milk and Plasma α-Tocopherol Concentrations and on Spontaneous Oxidized Flavor in Milk, Can. J. Anim. Sci. 70
: 561–570 (1990).CrossRef
Griffith, O.H., P.J. Dehlinger, and S.P. Van, Shape of the Hydrophobic Barrier of Phospholipids Bilayers (evidence for water penetration in biological membranes), J. Membr. Biol. 15
Buettner, G.R., Spin Trapping: ESR Parameters of Spin Adducts, Free Radicals Biol. Med. 3:259–303 (1987).
Andersson, K., and H. Lingnert, Influence of Oxygen and Copper Concentration on Lipid Oxidation in Rapeseed Oil, J. Am. Oil Chem. Soc. 75:1041–1046 (1998).
Lampi, A.-M., L. Kataja, A. Kamal-Eldin, and P. Vieno, Antioxidant Activities of α- and γ-Tocopherols in the Oxidation of Rapeseed Oil Triacylglycerols, ——Ibid. 76:749–755 (1999).
Shantha, N.C., and E.A. Decker, Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids, J. AOAC Int. 77:421–424 (1994).