(Q37152758)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

title

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

Cheorun Jo

7

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

author name string

Joong-Seok Min

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

Sang-Ok Lee

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

Dong Gyun Yim

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

Kuk Hwan Seol

5

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

Mooha Lee

6

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

language of work or name

1 reference

28 February 2016

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

Korean journal for food science of animal resources

20 March 2020

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

volume

36

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

issue

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

page(s)

23-28

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork

20 March 2020

cites work

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology

6 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Concentrations of oxysterols in meat and meat products from pigs fed diets differing in the type of fat (palm oil or soybean oil) and vitamin E concentrations

6 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.

6 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

4-Hydroxynonenal and cholesterol oxidation products in atherosclerosis.

6 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

New insights regarding the autoxidation of polyunsaturated fatty acids

6 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

A simple method for the isolation and purification of total lipides from animal tissues

6 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Cholesterol oxides: their occurrence and methods to prevent their generation in foods

6 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Formation of cholesterol oxides in irradiated raw and cooked chicken meat during storage

6 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Qualitative and quantitative comparison of the cytotoxic and apoptotic potential of phytosterol oxidation products with their corresponding cholesterol oxidation products

6 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices

14 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation

27 June 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

27 June 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere

27 June 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Effect of different cooking methods on some lipid and protein components of hamburgers.

3 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat

3 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

3 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4973940

Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method

4 December 2018

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/27499660

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Identifiers

DOI

10.5851/KOSFA.2016.36.1.23

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

release_vzpcj22k6jcjxax2uf7b6ziyba

20 March 2020

Fatcat ID

1 reference

Fatcat

https://api.fatcat.wiki/v0/release/vzpcj22k6jcjxax2uf7b6ziyba

mapped directly with Wikidata item

24 November 2022

based on heuristic

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:27499660%20AND%20SRC:MED&resulttype=core&format=json