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Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil.
Sci Rep. 2019 Mar 11;9(1):4125. doi: 10.1038/s41598-019-39767-1.
Sci Rep. 2019.
PMID: 30858398
Free PMC article.
Chronic non-communicable disease risks presented by lipid oxidation products in fried foods.
Grootveld M, Percival BC, Grootveld KL.
Grootveld M, et al. Among authors: grootveld kl.
Hepatobiliary Surg Nutr. 2018 Aug;7(4):305-312. doi: 10.21037/hbsn.2018.04.01.
Hepatobiliary Surg Nutr. 2018.
PMID: 30221162
Free PMC article.
No abstract available.
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Potential Advantages of Peroxoborates and Their Ester Adducts Over Hydrogen Peroxide as Therapeutic Agents in Oral Healthcare Products: Chemical/Biochemical Reactivity Considerations In Vitro, Ex Vivo And In Vivo.
Grootveld M, Lynch E, Page G, Chan W, Percival B, Anagnostaki E, Mylona V, Bordin-Aykroyd S, Grootveld KL.
Grootveld M, et al. Among authors: grootveld kl.
Dent J (Basel). 2020 Aug 7;8(3):89. doi: 10.3390/dj8030089.
Dent J (Basel). 2020.
PMID: 32784634
Free PMC article.
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