Titlebook: Autoxidation in Food and Biological Systems; Michael G. Simic,Marcus Karel Book 1980 Springer Science+Business Media New York 1980 Oxidati

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書目名稱Autoxidation in Food and Biological Systems影響因子(影響力)




書目名稱Autoxidation in Food and Biological Systems影響因子(影響力)學(xué)科排名




書目名稱Autoxidation in Food and Biological Systems網(wǎng)絡(luò)公開度




書目名稱Autoxidation in Food and Biological Systems網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Autoxidation in Food and Biological Systems被引頻次




書目名稱Autoxidation in Food and Biological Systems被引頻次學(xué)科排名




書目名稱Autoxidation in Food and Biological Systems年度引用




書目名稱Autoxidation in Food and Biological Systems年度引用學(xué)科排名




書目名稱Autoxidation in Food and Biological Systems讀者反饋




書目名稱Autoxidation in Food and Biological Systems讀者反饋學(xué)科排名

Carminative

Kinetic and Mechanistic Studies of Peroxy, Vitamin E and Anti-Oxidant Free Radicals by Pulse Radiolyy radicals, RO· and superoxide radical (sometimes also called perhydroxyl radical), ·O.. + H. ? ·O.H. As indicated, the superoxide radical comes in two forms: (a) the anionic form, ·O.., which is present predominantly in solutions with pH above pK. = 4.8, and (b) the protonated form, ·O.H, which is

asthma

xanthelasma

洞察力

Spin Trapping of Radical Species Involved in the Propagation of Lipid Peroxidation are incorporated into the phosphoglycerides of membranes. The peroxidative process has been shown to be a radical chain reactive sequence which has separate initiation, propagation and termination steps.. Initiation is thought to occur either by a radical addition to a double bond or by abstraction

切割

Dioxygen Complexes as Intermediates in Metal-Catalyzed Oxidation of Organic Substancesates by molecular oxygen in the presence of metal ions may occur through the same mechanism, i.e., by direct oxidation of the organic ligand through an inner sphere electron transfer from the ligandto the metal ion followed by reoxidation of the metal ion in solution by molecular oxygen. In certain

dowagers-hump

frozen-shoulder

腐蝕

Osmosis

Rapid Instrumental Analysis of Lipid Oxidation Productssed or further oxidized to secondary products such as alcohols, acids, ketones, and aldehydes that are capable of reacting with other constituents of food such as amino acids, proteins, enzymes, and vitamins. These reactions can have an adverse affect on the nutritive value and quality of their resp