Page last updated: 2024-08-23

sulfur and linoleic acid

sulfur has been researched along with linoleic acid in 5 studies

Research

Studies (5)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's1 (20.00)18.2507
2000's2 (40.00)29.6817
2010's1 (20.00)24.3611
2020's1 (20.00)2.80

Authors

AuthorsStudies
Rao, PU1
Ju, JW; Jung, MY1
Amorati, R; Engman, L; Fumo, MG; Kumar, S; Pedulli, GF; Valgimigli, L1
Miyazawa, M; Nosaka, S1
Hui, T; Liu, H; Ma, J; Shen, Q; Wang, Z; Zhang, D1

Other Studies

5 other study(ies) available for sulfur and linoleic acid

ArticleYear
Nutrient composition and biological evaluation of mesta (Hibiscus sabdariffa) seeds.
    Plant foods for human nutrition (Dordrecht, Netherlands), 1996, Volume: 49, Issue:1

    Topics: Amino Acids; Animals; Calcium; Dietary Fats; Dietary Fiber; Dietary Proteins; Fatty Acids; Linoleic Acid; Linoleic Acids; Lysine; Magnesium; Male; Nutritive Value; Phosphorus; Plants, Edible; Rats; Rats, Wistar; Seeds; Sulfur; Tryptophan

1996
Formation of conjugated linoleic acids in soybean oil during hydrogenation with a nickel catalyst as affected by sulfur addition.
    Journal of agricultural and food chemistry, 2003, May-07, Volume: 51, Issue:10

    Topics: Catalysis; Chromatography, Gas; Hydrogenation; Linoleic Acid; Nickel; Soybean Oil; Sulfur

2003
Antioxidant profile of ethoxyquin and some of its S, Se, and Te analogues.
    The Journal of organic chemistry, 2007, Aug-03, Volume: 72, Issue:16

    Topics: Antioxidants; Catalysis; Chemistry, Organic; Chlorobenzenes; Electron Spin Resonance Spectroscopy; Ethoxyquin; Kinetics; Linoleic Acid; Models, Chemical; Reducing Agents; Selenium; Sulfur; Tellurium; Time Factors; Water

2007
Characterization of volatile components and odor-active compounds in the oil of edible mushroom Boletopsis leucomelas.
    Journal of oleo science, 2014, Volume: 63, Issue:6

    Topics: Acetaldehyde; Agaricales; Aldehydes; Benzaldehydes; Chromatography, Gas; Furans; Gas Chromatography-Mass Spectrometry; Indoles; Linoleic Acid; Octanols; Odorants; Oils, Volatile; Olfactometry; Palmitic Acid; Photometry; Plant Oils; Plants, Edible; Sulfur Compounds; Volatile Organic Compounds

2014
Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction.
    Food research international (Ottawa, Ont.), 2020, Volume: 136

    Topics: alpha-Linolenic Acid; Animals; Arachidonic Acid; Cooking; Ducks; Linoleic Acid; Lipids; Maillard Reaction; Meat; Odorants; Pyrolysis; Sulfur Compounds; Thiamine; Volatile Organic Compounds

2020