The interfacial structure of dispersed systems is well known as the main reaction site of lipid oxidation. To elucidate this site-directed oxidation process the partitioning behavior as well as the location and reaction kinetic of free lipid radicals and antioxidants were investigated by various EPR and NMR experiments.In dispersen Systemen findet die Lipidoxidation hauptsächlich an den Phasengrenzen statt. Zur Aufklärung der ortsspezifischen Oxidationsprozesse wurden das Verteilungsverhaltung, die Lokalisierung und die Reaktionskinetik von freien Lipidradikalen, stabilen Radikalen und Antioxidantien mit verschiedenen ESR- und NMR-Techniken untersucht
The concentration of oxygen in the hydrocarbon region of lipid bilayer has been determined using a n...
Additional experimental evidence is presented for in vitro generation of hydroxyl radicals because o...
Epoxides have long been recognized as lipid oxidation products, and there is recent evidence that ep...
The distribution in an egg–phosphatidylcholine bilayer of a series of spin-labeled nitroxides, poten...
Oxidation of unsaturated lipids is the most active chemical reaction leading to deterioration of foo...
none1noThis report describes both the application of the concepts of supramolecular chemistry to con...
ABSTRACTThe nitroxide radicals such as 4,4-dimethyl-oxazolidine-N-Oxyl (DOXYL) and 2,2,5,5-tetrameth...
Extrusion cooking is a key technology in food processing used to produce a wide range of products an...
PBN trapping indicated the presence of at least two types of radicals induced in LDL upon slow oxida...
In this thesis we will present the results obtained in a research project aimed at using EPR spectro...
Two main high-density lipoprotein subfractions, HDL2 and HDL3, were spin labelled with TEMPO which p...
PBN trapping indicated the presence of at least two types of radicals induced in LDL upon slow oxida...
Funding: UK EPSRC (EP/L022044/1), and the Royal Society for a University Research Fellowship (JEL).E...
Oxidative damage to lipids was characterized in terms of the nature of the oxidant, the type of lipi...
Lipid oxidation is one of the main causes of degradation in food emulsions. It leads to the generati...
The concentration of oxygen in the hydrocarbon region of lipid bilayer has been determined using a n...
Additional experimental evidence is presented for in vitro generation of hydroxyl radicals because o...
Epoxides have long been recognized as lipid oxidation products, and there is recent evidence that ep...
The distribution in an egg–phosphatidylcholine bilayer of a series of spin-labeled nitroxides, poten...
Oxidation of unsaturated lipids is the most active chemical reaction leading to deterioration of foo...
none1noThis report describes both the application of the concepts of supramolecular chemistry to con...
ABSTRACTThe nitroxide radicals such as 4,4-dimethyl-oxazolidine-N-Oxyl (DOXYL) and 2,2,5,5-tetrameth...
Extrusion cooking is a key technology in food processing used to produce a wide range of products an...
PBN trapping indicated the presence of at least two types of radicals induced in LDL upon slow oxida...
In this thesis we will present the results obtained in a research project aimed at using EPR spectro...
Two main high-density lipoprotein subfractions, HDL2 and HDL3, were spin labelled with TEMPO which p...
PBN trapping indicated the presence of at least two types of radicals induced in LDL upon slow oxida...
Funding: UK EPSRC (EP/L022044/1), and the Royal Society for a University Research Fellowship (JEL).E...
Oxidative damage to lipids was characterized in terms of the nature of the oxidant, the type of lipi...
Lipid oxidation is one of the main causes of degradation in food emulsions. It leads to the generati...
The concentration of oxygen in the hydrocarbon region of lipid bilayer has been determined using a n...
Additional experimental evidence is presented for in vitro generation of hydroxyl radicals because o...
Epoxides have long been recognized as lipid oxidation products, and there is recent evidence that ep...