Deep-fat frying at 180° C or above is one of the most common food processing methods
used for preparing of human kind foods worldwide. However, a serial of complex reactions …

Dietary cholesterol oxidation products (COPs) are heterogeneous compounds formed
during the processing and storage of cholesterol‐rich foods, such as seafood, meat, eggs …

We performed unbiased analysis of steroid-related compounds to identify novel Alzheimer's
disease (AD) plasma biomarkers using liquid chromatography-atmospheric pressure …

Silver has been demonstrated to be a powerful cationization agent in mass spectrometry
(MS) for various olefinic species such as cholesterol and fatty acids. This work explores the …

We describe a highly sensitive and specific method for the quantification of key regulatory
oxysterols in biological samples. This method is based upon a stable isotope dilution …

Lipids make up a diverse subset of biomolecules that are responsible for mediating a variety
of structural and functional properties as well as modulating cellular functions such as …

This study determined the bioactive composition and antioxidant potential of parsley, chives
and their mixture (Brazilian cheiro-verde). Additionally, the effect of these herbs against …

This study evaluated the protective effect of parsley (Petroselinum crispum Mill.) against lipid
and cholesterol oxidation in omelets prepared by air frying, pan frying, and microwaving …

In recent years, lipidomics or lipid profiling, an extension of metabolomics where the lipid
complement of a cell, tissue or organism is measured, has been the recipient of increasing …

Analytical methods for cholesterol evaluation in foods are crucial since this compound was
closely related with cardiovascular disease. In the present study, two chromatographic …