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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书目名称Autoxidation in Food and Biological Systems影响因子(影响力)




书目名称Autoxidation in Food and Biological Systems影响因子(影响力)学科排名




书目名称Autoxidation in Food and Biological Systems网络公开度




书目名称Autoxidation in Food and Biological Systems网络公开度学科排名




书目名称Autoxidation in Food and Biological Systems被引频次




书目名称Autoxidation in Food and Biological Systems被引频次学科排名




书目名称Autoxidation in Food and Biological Systems年度引用




书目名称Autoxidation in Food and Biological Systems年度引用学科排名




书目名称Autoxidation in Food and Biological Systems读者反馈




书目名称Autoxidation in Food and Biological Systems读者反馈学科排名

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

腐蚀

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