{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T16:08:15Z","timestamp":1788883695113,"version":"build-2803163510"},"reference-count":169,"publisher":"Elsevier","isbn-type":[{"value":"9780443469923","type":"print"}],"license":[{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026]]},"DOI":"10.1016\/bs.afnr.2026.07.003","type":"book-chapter","created":{"date-parts":[[2026,8,15]],"date-time":"2026-08-15T11:15:01Z","timestamp":1786792501000},"page":"287-324","source":"Crossref","is-referenced-by-count":0,"title":["Lipid and protein oxidation of foods and their implications on food quality, health, and diseases"],"prefix":"10.1016","author":[{"given":"E.D.N.S.","family":"Abeyrathne","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"X.","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"D.U.","family":"Ahn","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/bs.afnr.2026.07.003_bib1","doi-asserted-by":"crossref","first-page":"1587","DOI":"10.3390\/antiox10101587","article-title":"Analytical methods for lipid oxidation and antioxidant capacity in food systems","volume":"10","author":"Abeyrathne","year":"2021","journal-title":"Antioxidants"},{"key":"10.1016\/bs.afnr.2026.07.003_bib2","doi-asserted-by":"crossref","first-page":"1025","DOI":"10.3390\/antiox11051025","article-title":"Plant- and animal-based antioxidants\u2019 structure, efficacy, mechanisms, and applications: A review","volume":"11","author":"Abeyrathne","year":"2022","journal-title":"Antioxidants"},{"key":"10.1016\/bs.afnr.2026.07.003_bib3","doi-asserted-by":"crossref","first-page":"34","DOI":"10.4236\/ojpchem.2015.53004","article-title":"A review of vegetable oil-based polymers: Synthesis and applications","volume":"5","author":"Adekunle","year":"2015","journal-title":"Open Journal of Polymer Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib4","article-title":"Nanoemulsions as advanced delivery systems of bioactive compounds for sustainable food preservation applications","volume":"68","author":"Agnihotri","year":"2025","journal-title":"Biocatalysis and Agricultural Biotechnology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib5","doi-asserted-by":"crossref","first-page":"230","DOI":"10.17582\/journal.sja\/2016.32.3.230.238","article-title":"Oxidation of lipids in foods","volume":"32","author":"Ahmed","year":"2016","journal-title":"Sarhad Journal of Agriculture"},{"key":"10.1016\/bs.afnr.2026.07.003_bib6","doi-asserted-by":"crossref","first-page":"2565","DOI":"10.1111\/j.1365-2621.2002.tb08777.x","article-title":"Production of volatiles from amino acid homopolymers by irradiation","volume":"67","author":"Ahn","year":"2002","journal-title":"Journal of Food Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib7","doi-asserted-by":"crossref","first-page":"2659","DOI":"10.1111\/j.1365-2621.2002.tb08795.x","article-title":"Production of off-odor volatiles from liposome-containing amino acid homopolymers by irradiation","volume":"67","author":"Ahn","year":"2002","journal-title":"Journal of Food Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib8","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1016\/j.radphyschem.2015.09.009","article-title":"Mechanisms of volatile production from sulfur-containing amino acids by irradiation","volume":"119","author":"Ahn","year":"2016","journal-title":"Radiation Physics and Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib9","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.radphyschem.2015.09.008","article-title":"Mechanisms of volatile production from non-sulfur amino acids by irradiation","volume":"119","author":"Ahn","year":"2016","journal-title":"Radiation Physics and Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib10","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.tifs.2019.05.013","article-title":"Oxygen scavengers for food packaging applications: A review","volume":"90","author":"Dey","year":"2019","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib11","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1196\/annals.1333.016","article-title":"Formation of \u03b1-aminoadipic and \u03b3-glutamic semialdehydes in proteins by the Maillard reaction","volume":"1043","author":"Akagawa","year":"2005","journal-title":"Annals of the New York Academy of Sciences"},{"key":"10.1016\/bs.afnr.2026.07.003_bib12","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.124335","article-title":"UV-blocking biodegradable film based on flaxseed mucilage\/pectin impregnated with titanium dioxide and calcium chloride for food packaging applications","volume":"239","author":"Akhila","year":"2023","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/bs.afnr.2026.07.003_bib13","doi-asserted-by":"crossref","first-page":"19","DOI":"10.3390\/antiox5020019","article-title":"Effects of tannic acid on lipid and protein oxidation, color, and volatiles of raw and cooked chicken breast meat during storage","volume":"5","author":"Al-Hijazeen","year":"2016","journal-title":"Antioxidants"},{"key":"10.1016\/bs.afnr.2026.07.003_bib14","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1590\/fst.32518","article-title":"Lipid oxidation in meat: Mechanisms and protective factors: A review","volume":"38","author":"Amaral","year":"2018","journal-title":"Food Science and Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib15","doi-asserted-by":"crossref","first-page":"3341","DOI":"10.1016\/S0021-9258(18)94071-8","article-title":"Conversion of amino acid residues in proteins and amino acid homopolymers to carbonyl derivatives by metal\u2010catalyzed oxidation reactions","volume":"264","author":"Amici","year":"1989","journal-title":"Journal of Biological Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib16","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1186\/s40066-017-0130-8","article-title":"A review on mechanisms and commercial aspects of food preservation and processing","volume":"6","author":"Amit","year":"2017","journal-title":"Agriculture & Food Security"},{"key":"10.1016\/bs.afnr.2026.07.003_bib17","doi-asserted-by":"crossref","first-page":"3354","DOI":"10.1002\/fsn3.2311","article-title":"Nanotechnology: A novel tool to enhance the bioavailability of micronutrients","volume":"9","author":"Arshad","year":"2021","journal-title":"Food Science & Nutrition"},{"key":"10.1016\/bs.afnr.2026.07.003_bib18","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110715","article-title":"Role of protein\u2013lipid interactions for food and food-based applications","volume":"160","author":"Aruchunan","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/bs.afnr.2026.07.003_bib19","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1016\/j.foodcont.2013.11.016","article-title":"Temperature management for quality assurance of perishable food supply chains","volume":"40","author":"Aung","year":"2014","journal-title":"Food Control"},{"key":"10.1016\/bs.afnr.2026.07.003_bib20","doi-asserted-by":"crossref","DOI":"10.1155\/2014\/360438","article-title":"Lipid peroxidation: Production, metabolism, and signaling mechanisms of malondialdehyde and 4-hydroxy-2-nonenal","volume":"2014","author":"Ayala","year":"2014","journal-title":"Oxidative Medicine and Cellular Longevity"},{"key":"10.1016\/bs.afnr.2026.07.003_bib21","doi-asserted-by":"crossref","first-page":"5981","DOI":"10.1021\/jf020025c","article-title":"Cholesterol oxides, cholesterol, total lipid and fatty acid composition in turkey meat","volume":"50","author":"Baggio","year":"2002","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib22","doi-asserted-by":"crossref","first-page":"912","DOI":"10.1111\/php.12716","article-title":"Type I and type II photosensitized oxidation reactions: Guidelines and mechanistic pathways","volume":"93","author":"Baptista","year":"2017","journal-title":"Photochemistry and Photobiology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib23","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s00217-012-1866-9","article-title":"A review of analytical methods measuring lipid oxidation status in foods: A challenging task","volume":"236","author":"Barriuso","year":"2013","journal-title":"European Food Research\u00a0Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib24","doi-asserted-by":"crossref","DOI":"10.1002\/fsn3.70969","article-title":"Chemical changes in deep-fat frying: Reaction mechanisms, oil degradation, and health implications","volume":"13","author":"Bazina","year":"2025","journal-title":"Food Science & Nutrition"},{"key":"10.1016\/bs.afnr.2026.07.003_bib25","doi-asserted-by":"crossref","first-page":"20313","DOI":"10.1074\/jbc.272.33.20313","article-title":"Protein oxidation in aging, disease, and oxidative stress","volume":"272","author":"Berlett","year":"1997","journal-title":"Journal of Biological Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib26","first-page":"45","article-title":"Lipid profile of intramuscular fat in lamb meat","volume":"30","author":"Borys","year":"2012","journal-title":"Animal Science Papers and Reports"},{"key":"10.1016\/bs.afnr.2026.07.003_bib27","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1016\/S0076-6879(78)52032-6","article-title":"Microsomal lipid peroxidation","volume":"52","author":"Buege","year":"1978","journal-title":"Methods in Enzymology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib28","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.foodchem.2016.07.182","article-title":"Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat","volume":"215","author":"Carvalho","year":"2017","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib29","doi-asserted-by":"crossref","DOI":"10.1016\/j.nexres.2024.100086","article-title":"Natural antioxidants: Sources, mechanisms, and applications","volume":"1","author":"Chibuye","year":"2024","journal-title":"Next Research"},{"key":"10.1016\/bs.afnr.2026.07.003_bib30","doi-asserted-by":"crossref","first-page":"R77","DOI":"10.1111\/j.1750-3841.2007.00352.x","article-title":"Chemistry of deep-fat frying oils","volume":"72","author":"Choe","year":"2007","journal-title":"Journal of Food Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib31","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1111\/j.1541-4337.2006.00009.x","article-title":"Mechanisms and factors for edible oil oxidation","volume":"5","author":"Choe","year":"2006","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/bs.afnr.2026.07.003_bib32","doi-asserted-by":"crossref","first-page":"1157","DOI":"10.3390\/molecules25051157","article-title":"Characterization of the lipid oxidation pocess of robusta green coffee beans and shelf-life prediction during accelerated storage","volume":"25","author":"Cong","year":"2020","journal-title":"Molecules (Basel, Switzerland)"},{"key":"10.1016\/bs.afnr.2026.07.003_bib33","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/0009-2797(83)90056-X","article-title":"An improved and simple method for determining diene conjugation in autoxidized polyunsaturated fatty acids","volume":"44","author":"Corongiu","year":"1983","journal-title":"Chemico-Biological Interactions"},{"key":"10.1016\/bs.afnr.2026.07.003_bib34","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125006","article-title":"A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods","volume":"297","author":"Cropotova","year":"2019","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib35","doi-asserted-by":"crossref","first-page":"21","DOI":"10.2478\/ausal-2019-0002","article-title":"Effect of UV-light on food quality and safety","volume":"12","author":"Csap\u00f3","year":"2019","journal-title":"Acta University Sapientae, Alimentaria"},{"key":"10.1016\/bs.afnr.2026.07.003_bib36","doi-asserted-by":"crossref","first-page":"805","DOI":"10.1042\/BJ20151227","article-title":"Protein oxidation and peroxidation","volume":"473","author":"Davies","year":"2016","journal-title":"The Biochemical Journal"},{"key":"10.1016\/bs.afnr.2026.07.003_bib37","doi-asserted-by":"crossref","first-page":"1151","DOI":"10.1016\/S0891-5849(99)00206-3","article-title":"Stable markers of oxidant damage to proteins and their application in the study of human disease","volume":"27","author":"Davies","year":"1999","journal-title":"Free Radical Biology and Medicine"},{"key":"10.1016\/bs.afnr.2026.07.003_bib38","doi-asserted-by":"crossref","first-page":"1361","DOI":"10.1081\/DRT-200063478","article-title":"Recent developments in microencapsulation of food ingredients","volume":"23","author":"Desai","year":"2005","journal-title":"Drying Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib39","doi-asserted-by":"crossref","first-page":"2","DOI":"10.3390\/antiox8100429","article-title":"A comprehensive review on lipid oxidation in meat and meat products","volume":"8","author":"Dom\u00ednguez","year":"2019","journal-title":"Antioxidants"},{"key":"10.1016\/bs.afnr.2026.07.003_bib40","doi-asserted-by":"crossref","first-page":"60","DOI":"10.3390\/antiox11010060","article-title":"Protein oxidation in muscle foods: A Comprehensive Review","volume":"11","author":"Dom\u00ednguez","year":"2022","journal-title":"Antioxidants"},{"key":"10.1016\/bs.afnr.2026.07.003_bib41","doi-asserted-by":"crossref","first-page":"797","DOI":"10.3390\/foods13050797","article-title":"Lipid peroxidation in muscle foods: Impact on quality, safety and human health","volume":"13","author":"Dragoev","year":"2024","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.07.003_bib42","doi-asserted-by":"crossref","first-page":"1748","DOI":"10.1093\/ps\/80.12.1748","article-title":"Volatiles, color, and lipid oxidation of broiler breast fillets","volume":"80","author":"Du","year":"2001","journal-title":"Poultry Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib43","doi-asserted-by":"crossref","first-page":"1396","DOI":"10.1111\/j.1365-2621.2001.tb15221.x","article-title":"Cholesterol and lipid oxidation products in cooked meat","volume":"66","author":"Du","year":"2001","journal-title":"Journal of Food Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib44","doi-asserted-by":"crossref","DOI":"10.1016\/j.plipres.2024.101317","article-title":"Lipid oxidation and antioxidation: Evaluation methods and emerging approaches","volume":"97","author":"Durand","year":"2025","journal-title":"Progress in Lipid Research"},{"key":"10.1016\/bs.afnr.2026.07.003_bib45","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1016\/j.meatsci.2011.04.025","article-title":"Protein carbonyls in meat systems: A review","volume":"89","author":"Estevez","year":"2011","journal-title":"Meat Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib46","doi-asserted-by":"crossref","first-page":"2346","DOI":"10.3390\/foods10102346","article-title":"Protein oxidation in foods: Mechanisms, consequences, and antioxidant solutions","volume":"10","author":"Est\u00e9vez","year":"2021","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.07.003_bib47","doi-asserted-by":"crossref","first-page":"590","DOI":"10.3390\/pr11020590","article-title":"Antimicrobial packaging for extending shelf life of food","volume":"11","author":"Fadiji","year":"2023","journal-title":"Processes"},{"key":"10.1016\/bs.afnr.2026.07.003_bib48","doi-asserted-by":"crossref","first-page":"4257","DOI":"10.1021\/jf020158y","article-title":"Volatile sulfur compounds in irradiated precooked turkey breast analyzed with pulsed flame photometric detection","volume":"50","author":"Fan","year":"2002","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib49","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/S0065-3233(08)60412-X","article-title":"Carbonyl-amine reactions in protein chemistry","volume":"29","author":"Feeney","year":"1975","journal-title":"Advances in Protein Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib50","series-title":"Food processing technology: Principles and practice","author":"Fellows","year":"2017"},{"key":"10.1016\/bs.afnr.2026.07.003_bib51","series-title":"Innovations in food packaging","first-page":"159","article-title":"Introduction to modified atmosphere packaging","author":"Floros","year":"2005"},{"key":"10.1016\/bs.afnr.2026.07.003_bib52","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/j.cbpa.2012.12.021","article-title":"Broadening the notion of metal chelators in medicine","volume":"17","author":"Franz","year":"2013","journal-title":"Current Opinion in Chemical Biology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib53","series-title":"Oxygen radicals and tissue injury","article-title":"The biology of oxygen radicals: General concept","author":"Fridovich","year":"1987"},{"key":"10.1016\/bs.afnr.2026.07.003_bib54","doi-asserted-by":"crossref","first-page":"266","DOI":"10.1002\/ejlt.200390055","article-title":"Fluorescence screening of antioxidant capacity in pumpkin seed oils and other natural oils","volume":"105","author":"Fruhwirth","year":"2003","journal-title":"European Journal of Lipid Science and Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib55","doi-asserted-by":"crossref","first-page":"473","DOI":"10.3390\/foods14030473","article-title":"Lipids in clinical nutrition and health","volume":"14","author":"Frydrych","year":"2025","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.07.003_bib56","doi-asserted-by":"crossref","first-page":"1055","DOI":"10.3390\/foods11071055","article-title":"Effect of lentinan on lipid oxidation and quality change in goose meatballs during cold storage","volume":"11","author":"Fu","year":"2022","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.07.003_bib57","doi-asserted-by":"crossref","first-page":"4085","DOI":"10.3390\/molecules28104085","article-title":"Biological action of singlet molecular oxygen","volume":"28","author":"Fujii","year":"2023","journal-title":"Molecules (Basel, Switzerland)"},{"key":"10.1016\/bs.afnr.2026.07.003_bib58","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140768","article-title":"Pressure-based technologies and lipid oxidation","volume":"461","author":"Ganjeh","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib59","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128754","article-title":"Complementarity of FT-IR and Raman spectroscopies for species discrimination of meat and bone meals","volume":"345","author":"Gao","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib60","doi-asserted-by":"crossref","first-page":"629","DOI":"10.1042\/bj3380629","article-title":"Cross-linking of DNA and proteins induced by protein hydroperoxides","volume":"338","author":"Gebicki","year":"1999","journal-title":"Biochemistry Journal"},{"key":"10.1016\/bs.afnr.2026.07.003_bib61","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2023.1192199","article-title":"Lipid oxidation in foods and implications on proteins","volume":"10","author":"Geng","year":"2023","journal-title":"Frontiers in Nutrition"},{"key":"10.1016\/bs.afnr.2026.07.003_bib62","doi-asserted-by":"crossref","DOI":"10.1016\/j.obmed.2020.100272","article-title":"Prooxidant\u2013antioxidant balance (PAB) as a prognostic index","volume":"19","author":"Ghazizadeh","year":"2020","journal-title":"Obesity Medicine"},{"key":"10.1016\/bs.afnr.2026.07.003_bib63","doi-asserted-by":"crossref","first-page":"1864","DOI":"10.1111\/1541-4337.13134","article-title":"Oxidation and oxidative stability in emulsions","volume":"22","author":"Ghelichi","year":"2023","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/bs.afnr.2026.07.003_bib64","series-title":"Non-timber forest products","first-page":"19","article-title":"Aromatic oils from forest and their application","author":"Gon\u00e7alves","year":"2021"},{"key":"10.1016\/bs.afnr.2026.07.003_bib65","first-page":"1","article-title":"Technical considerations for the implementation of food safety and quality systems in developing countries","volume":"III","author":"Gordon","year":"2020"},{"key":"10.1016\/bs.afnr.2026.07.003_bib66","first-page":"23","article-title":"Methods of modification of vegetable oils to obtain base oils","volume":"6","author":"Grabowski","year":"2019","journal-title":"Tribologia"},{"key":"10.1016\/bs.afnr.2026.07.003_bib67","doi-asserted-by":"crossref","first-page":"1098","DOI":"10.3109\/10715762.2010.498477","article-title":"Chemistry and biochemistry of lipid peroxidation products","volume":"44","author":"Gu\u00e9raud","year":"2010","journal-title":"Free Radical Research"},{"issue":"4","key":"10.1016\/bs.afnr.2026.07.003_bib68","doi-asserted-by":"crossref","first-page":"860","DOI":"10.3390\/foods10040860","article-title":"Oxidation in low moisture foods","volume":"10","author":"Gumus","year":"2021","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.07.003_bib69","series-title":"Encyclopedia of food sciences and nutrition","first-page":"213","article-title":"Analysis of food","author":"Gupta","year":"2003"},{"key":"10.1016\/bs.afnr.2026.07.003_bib70","series-title":"Free radicals in biology and medicine","first-page":"188","article-title":"Lipid peroxidation: A radical chain reaction","author":"Halliwell","year":"1989"},{"key":"10.1016\/bs.afnr.2026.07.003_bib71","series-title":"Innovations in food packaging","author":"Han","year":"2014"},{"key":"10.1016\/bs.afnr.2026.07.003_bib72","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/S0005-2728(00)00252-8","article-title":"Generation and propagation of radical reactions on proteins","volume":"1504","author":"Hawkins","year":"2001","journal-title":"Biochimica et Biophysics Acta"},{"key":"10.1016\/bs.afnr.2026.07.003_bib73","series-title":"Chemical Changes during Processing and Storage of Foods","first-page":"85","article-title":"Oxidation of proteins","author":"Heinonen","year":"2020"},{"key":"10.1016\/bs.afnr.2026.07.003_bib74","doi-asserted-by":"crossref","first-page":"12870","DOI":"10.1021\/acs.jafc.0c00711","article-title":"Analysis of protein oxidation in food and feed products","volume":"68","author":"Hellwig","year":"2020","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib75","doi-asserted-by":"crossref","first-page":"1393","DOI":"10.1111\/are.14012","article-title":"Relationship between lipid and protein oxidation in fish","volume":"50","author":"Hematyar","year":"2019","journal-title":"Aquaculture Research"},{"key":"10.1016\/bs.afnr.2026.07.003_bib76","doi-asserted-by":"crossref","first-page":"1350","DOI":"10.3390\/foods10061350","article-title":"Freeze\u2013thaw cycles and fish quality","volume":"10","author":"Hu","year":"2021","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.07.003_bib77","doi-asserted-by":"crossref","first-page":"51","DOI":"10.31665\/JFB.2021.15282","article-title":"Potential adverse health effects of dietary lipid oxidation products","volume":"15","author":"Hu","year":"2021","journal-title":"Journal of Food Bioactives"},{"key":"10.1016\/bs.afnr.2026.07.003_bib78","doi-asserted-by":"crossref","first-page":"1275","DOI":"10.1007\/s10068-019-00631-7","article-title":"Lipid oxidation and its implications to meat quality and human health","volume":"28","author":"Huang","year":"2019","journal-title":"Food Science and Biotechnology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib79","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1002\/lite.201600013","article-title":"Oxidation in EPA- and DHA-rich oils: An overview","volume":"28","author":"Ismail","year":"2016","journal-title":"Lipid Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib80","doi-asserted-by":"crossref","first-page":"1981","DOI":"10.1111\/ijfs.14058","article-title":"Dietary oxidized lipids and health consequences","volume":"54","author":"Jackson","year":"2019","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib81","doi-asserted-by":"crossref","first-page":"612","DOI":"10.1111\/j.1365-2621.2000.tb16059.x","article-title":"Production of volatiles from irradiated oil emulsion systems prepared with amino acids and lipids","volume":"65","author":"Jo","year":"2000","journal-title":"Journal of Food Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib82","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1093\/ps\/77.3.475","article-title":"Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkey","volume":"77","author":"Jo","year":"1999","journal-title":"Poultry Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib83","doi-asserted-by":"crossref","first-page":"970","DOI":"10.3390\/molecules31060970","article-title":"Oxidation mechanism in Bigels and Emulgels-challenges and solutions","volume":"31","author":"Junchniewicz","year":"2026","journal-title":"Molecules"},{"key":"10.1016\/bs.afnr.2026.07.003_bib84","doi-asserted-by":"crossref","DOI":"10.1007\/BF02887320","article-title":"Determination of TBA number by high performance liquid chromatography","volume":"58","author":"Kakuda","year":"1981","journal-title":"Journal of American Oil Chemists Society"},{"key":"10.1016\/bs.afnr.2026.07.003_bib85","article-title":"Probiotic fermentation and phytochemicals","volume":"1","author":"Kanimozhi","year":"2025","journal-title":"Food Wellness"},{"key":"10.1016\/bs.afnr.2026.07.003_bib86","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1038\/s41538-017-0009-x","article-title":"Determination of triacylglycerol oxidation mechanisms in canola oil using liquid chromatography-tandem mass spectrometry","volume":"2018","author":"Kato","year":"2018","journal-title":"NPJ Science of Food"},{"key":"10.1016\/bs.afnr.2026.07.003_bib87","doi-asserted-by":"crossref","DOI":"10.1016\/j.redox.2021.101901","article-title":"Protein oxidation - Formation mechanisms, detection and relevance as biomarkers in human diseases","volume":"42","author":"Kehm","year":"2021","journal-title":"Redox Biology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib88","unstructured":"Khan, M. A. M., & Mittal, A. (2020). Modified atmosphere packaging technique: An overview. International conference on Recent Advances in Engineering and Science (ICRAES-2020) held on 11\u201312 January 2020. 1\u20134. University Polytechnic, AMU."},{"key":"10.1016\/bs.afnr.2026.07.003_bib89","doi-asserted-by":"crossref","first-page":"21","DOI":"10.3390\/antiox5030021","article-title":"Antioxidant effect of extracts from the coffee residue in raw and cooked meat","volume":"5","author":"Kim","year":"2016","journal-title":"Antioxidants"},{"key":"10.1016\/bs.afnr.2026.07.003_bib90","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1016\/j.jtemb.2019.05.003","article-title":"Heavy metal toxicity: An update of chelating therapeutic strategies","volume":"54","author":"Kim","year":"2019","journal-title":"Journal of Trace Elements in Medicine and Biology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib91","doi-asserted-by":"crossref","first-page":"362","DOI":"10.3390\/ph16030362","article-title":"Encapsulation strategies","volume":"16","author":"Klojdov\u00e1","year":"2023","journal-title":"Pharmaceuticals"},{"key":"10.1016\/bs.afnr.2026.07.003_bib92","doi-asserted-by":"crossref","first-page":"495","DOI":"10.3390\/foods10030495","article-title":"Evaluation of lipid oxidation and quality of silver carp during storage","volume":"10","author":"Kunyaboon","year":"2021","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.07.003_bib93","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1080\/10408397109527127","article-title":"Kinetics of lipid oxidation in foods","volume":"2","author":"Labuza","year":"1971","journal-title":"Critical Reviews in Food Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib94","doi-asserted-by":"crossref","first-page":"1631","DOI":"10.1111\/j.1365-2621.2003.tb12304.x","article-title":"Antioxidants and lipid oxidation in turkey meat","volume":"68","author":"Lee","year":"2003","journal-title":"Journal of Food Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib95","article-title":"Oxidative stress and 4-HNE","volume":"2022","author":"Li","year":"2022","journal-title":"Journal of Immunology Research"},{"key":"10.1016\/bs.afnr.2026.07.003_bib96","doi-asserted-by":"crossref","DOI":"10.1002\/mco2.70268","article-title":"Oxidative stress: Signaling pathways and functions","volume":"6","author":"Liu","year":"2025","journal-title":"MedComm"},{"key":"10.1016\/bs.afnr.2026.07.003_bib97","doi-asserted-by":"crossref","first-page":"3544","DOI":"10.1002\/pc.26636","article-title":"Investigation of physico-mechanical, thermal, morphological, optical and biodegradation properties of polyvinyl alcohol films reinforced with alkali treated Limonia acidissima shell powder","volume":"43","author":"Longanathan","year":"2022","journal-title":"Polymer Composite"},{"key":"10.1016\/bs.afnr.2026.07.003_bib98","doi-asserted-by":"crossref","first-page":"3899","DOI":"10.3390\/polym15193899","article-title":"Oxygen scavenger multilayer systems","volume":"15","author":"L\u00f3pez-de-Dicastillo","year":"2023","journal-title":"Polymers"},{"key":"10.1016\/bs.afnr.2026.07.003_bib99","doi-asserted-by":"crossref","first-page":"1310","DOI":"10.1016\/j.foodchem.2015.10.092","article-title":"Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat","volume":"196","author":"Lorido","year":"2016","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib100","doi-asserted-by":"crossref","first-page":"1027","DOI":"10.1016\/j.jnutbio.2012.03.004","article-title":"Dietary fatty acids and metabolic syndrome","volume":"23","author":"Lottenberg","year":"2012","journal-title":"Journal of Nutritional Biochemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib101","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1002\/mnfr.201000453","article-title":"Protein oxidation in muscle foods: A review","volume":"55","author":"Lund","year":"2011","journal-title":"Molecular Nutrition & Food Research"},{"key":"10.1016\/bs.afnr.2026.07.003_bib102","first-page":"125","article-title":"Histone H1- and other protein- and amino acid-hydroperoxides can give rise to free radicals which oxidize DNA","volume":"344","author":"Luxford","year":"1999","journal-title":"Biology Journal"},{"key":"10.1016\/bs.afnr.2026.07.003_bib103","doi-asserted-by":"crossref","DOI":"10.1016\/j.lfs.2021.119773","article-title":"Nanotherapeutic approaches","volume":"281","author":"Mani","year":"2021","journal-title":"Life Sciences"},{"key":"10.1016\/bs.afnr.2026.07.003_bib104","article-title":"Lipid peroxidation measured by malondialdehyde","volume":"709","author":"Mas-Bargues","year":"2021","journal-title":"Archives of Biochemistry and Biophysics"},{"key":"10.1016\/bs.afnr.2026.07.003_bib105","first-page":"362","article-title":"Nanoemulsions for improving bioavailability of hydrophobic foods","volume":"3","author":"McClements","year":"2012","journal-title":"Food & Function"},{"key":"10.1016\/bs.afnr.2026.07.003_bib106","doi-asserted-by":"crossref","first-page":"1270","DOI":"10.1111\/j.1365-2621.2000.tb10596.x","article-title":"Lipid oxidation in oil-in-water emulsions","volume":"65","author":"McClements","year":"2000","journal-title":"Journal of Food Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib107","first-page":"152","article-title":"Mechanism of lipid peroxidation in meat and meat products \u2013 A Review","volume":"14","author":"Min","year":"2005","journal-title":"Food Science and Biotechnology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib108","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1111\/j.1541-4337.2002.tb00007.x","article-title":"Chemistry and reaction of singlet oxygen in foods","volume":"1","author":"Min","year":"2002","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/bs.afnr.2026.07.003_bib109","doi-asserted-by":"crossref","DOI":"10.1002\/ejlt.70044","article-title":"Lipid oxidation in low-moisture snacks","volume":"127","author":"Mora","year":"2025","journal-title":"European Journal of Lipid Science and Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111322","article-title":"Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry","volume":"157","author":"Nawaz","year":"2022","journal-title":"Food Research International"},{"key":"10.1016\/bs.afnr.2026.07.003_bib111","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1007\/s40820-020-0383-9","article-title":"Nanotechnologies in food science","volume":"12","author":"Nile","year":"2020","journal-title":"Nano-Micro Letters"},{"key":"10.1016\/bs.afnr.2026.07.003_bib112","doi-asserted-by":"crossref","first-page":"1805","DOI":"10.1007\/s10068-023-01359-1","article-title":"Lipid oxidation in oil matrices","volume":"32","author":"Oh","year":"2023","journal-title":"Food Science and Biotechnology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib113","doi-asserted-by":"crossref","first-page":"877","DOI":"10.3920\/JIFF2020.0121","article-title":"Edible insect processing pathways and implementation of emerging technologies","volume":"7","author":"Ojha","year":"2021","journal-title":"Journal of Insects Food and Feed"},{"key":"10.1016\/bs.afnr.2026.07.003_bib114","first-page":"82","article-title":"Lipid oxidation in food systems: Mechanisms, detection methods, and prevention strategies","volume":"11","author":"Pagey","year":"2025","journal-title":"International Journal of Applied Research"},{"key":"10.1016\/bs.afnr.2026.07.003_bib115","doi-asserted-by":"crossref","first-page":"1176","DOI":"10.3390\/coatings13071176","article-title":"Biodegradable packaging materials","volume":"13","author":"Panou","year":"2023","journal-title":"Coatings"},{"key":"10.1016\/bs.afnr.2026.07.003_bib116","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1111\/1541-4337.12241","article-title":"Mechanisms of oxidative processes in meat","volume":"16","author":"Papuc","year":"2017","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/bs.afnr.2026.07.003_bib117","doi-asserted-by":"crossref","first-page":"2292","DOI":"10.3390\/foods14132292","article-title":"Fermented\u00a0foods and gut health","volume":"14","author":"Park","year":"2025","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.07.003_bib118","series-title":"Meat quality analysis \u2013 Advanced evaluation methods, techniques, and technologies","first-page":"217","article-title":"Chapter 13\u2014Analysis of lipids and lipid oxidation products","author":"P\u00e9rez-Palacios","year":"2020"},{"key":"10.1016\/bs.afnr.2026.07.003_bib119","doi-asserted-by":"crossref","first-page":"629","DOI":"10.1002\/ejlt.200700064","article-title":"Are natural antioxidants better?","volume":"109","author":"Pokorn\u00fd","year":"2007","journal-title":"European Journal of Lipid Science and Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib120","doi-asserted-by":"crossref","first-page":"104","DOI":"10.1007\/s44337-025-00303-y","article-title":"Oxidative stress and free radicals in disease pathogenesis: a review","volume":"2","author":"Pooja","year":"2025","journal-title":"Discover Medicine"},{"key":"10.1016\/bs.afnr.2026.07.003_bib121","doi-asserted-by":"crossref","DOI":"10.1016\/j.rbc.2025.100054","article-title":"Chemical mechanisms of lipid peroxidation","volume":"12","author":"Porter","year":"2025","journal-title":"Redox Biochemistry and Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib122","doi-asserted-by":"crossref","first-page":"1233","DOI":"10.1016\/j.foodchem.2011.09.110","article-title":"Total lipid content and fatty acid composition of fish species","volume":"131","author":"Prato","year":"2012","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib123","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1016\/S0076-6879(84)05043-6","article-title":"Spectrophotometric detection of lipid conjugated dienes","volume":"105","author":"Recknagel","year":"1984","journal-title":"Methods in Enzymology"},{"issue":"11","key":"10.1016\/bs.afnr.2026.07.003_bib124","first-page":"2925","article-title":"Oxidative stress in health and disease","volume":"11","author":"Reddy","year":"2023","journal-title":"Biomedicines 2023"},{"key":"10.1016\/bs.afnr.2026.07.003_bib125","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1073\/pnas.98.1.69","article-title":"Glutamic and aminoadipic semialdehydes are the main carbonyl products of metal-catalyzed oxidation of proteins","volume":"98","author":"Requena","year":"2001","journal-title":"Proceedings of the National Academy of Sciences. USA"},{"key":"10.1016\/bs.afnr.2026.07.003_bib126","series-title":"Food packaging: Principles and practice","author":"Robertson","year":"2016"},{"key":"10.1016\/bs.afnr.2026.07.003_bib127","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1016\/j.ijcard.2009.04.043","article-title":"Vitamins C and E therapy","volume":"138","author":"Rodrigo","year":"2010","journal-title":"International Journal of Cardiology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib128","doi-asserted-by":"crossref","first-page":"785","DOI":"10.2527\/2004.823785x","article-title":"Influence of early postmortem protein oxidation on beef quality","volume":"82","author":"Rowe","year":"2004","journal-title":"Journal of Animal Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib129","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2023.103550","article-title":"UV-light barrier packaging films","volume":"91","author":"Roy","year":"2024","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/bs.afnr.2026.07.003_bib130","article-title":"UV-screening packaging materials","volume":"145","author":"Sani","year":"2024","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib131","doi-asserted-by":"crossref","first-page":"15","DOI":"10.3390\/fermentation11010015","article-title":"Microbial fermentation in food","volume":"11","author":"Sawant","year":"2025","journal-title":"Fermentation"},{"key":"10.1016\/bs.afnr.2026.07.003_bib132","series-title":"Oxidative stability and shelf life of foods containing oils and fats","first-page":"133","article-title":"Analysis of lipid and protein oxidation in fats, oils, and foods","author":"Schaich","year":"2016"},{"key":"10.1016\/bs.afnr.2026.07.003_bib133","doi-asserted-by":"crossref","first-page":"4067","DOI":"10.1039\/b922183m","article-title":"Lipid oxidation and improving oxidative stability","volume":"39","author":"Shahidi","year":"2010","journal-title":"Chemical Society Reviews"},{"key":"10.1016\/bs.afnr.2026.07.003_bib134","doi-asserted-by":"crossref","first-page":"757","DOI":"10.1016\/j.jff.2015.01.047","article-title":"Measurement of antioxidant activity","volume":"18","author":"Shahidi","year":"2015","journal-title":"Journal of Functional Foods"},{"key":"10.1016\/bs.afnr.2026.07.003_bib135","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.tifs.2018.05.018","article-title":"Nano-encapsulation of bioactive compounds","volume":"78","author":"Shishir","year":"2018","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib136","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1111\/1541-4337.12127","article-title":"Protein oxidation in processed meat: Mechanisms and potential implications on human health","volume":"14","author":"Soladoye","year":"2015","journal-title":"Comprehensive Review in Food Science and Food Safety"},{"key":"10.1016\/bs.afnr.2026.07.003_bib137","doi-asserted-by":"crossref","first-page":"1250","DOI":"10.1080\/10715760600918142","article-title":"Protein oxidation and aging","volume":"40","author":"Stadtman","year":"2006","journal-title":"Free Radical Research"},{"key":"10.1016\/bs.afnr.2026.07.003_bib138","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1111\/j.1749-6632.2000.tb06187.x","article-title":"Protein oxidation","author":"Stadtman","year":"2000","journal-title":"Annals of the New York Academy Sciences"},{"key":"10.1016\/bs.afnr.2026.07.003_bib139","doi-asserted-by":"crossref","first-page":"837","DOI":"10.1007\/s11746-000-0134-1","article-title":"Analysis of nonvolatile lipid oxidation products in vegetable oils by normal-phase high-performance liquid chromatography with mass spectrometric detection","volume":"77","author":"Steinhotst-Slikkerveer","year":"2000","journal-title":"Journal of American Oil Chemists\u2019 Society"},{"key":"10.1016\/bs.afnr.2026.07.003_bib140","doi-asserted-by":"crossref","first-page":"1097","DOI":"10.3390\/foods13071097","article-title":"Low temperature storage and lipid quality","volume":"13","author":"Su\u00e1rez-Medina","year":"2024","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.07.003_bib141","doi-asserted-by":"crossref","DOI":"10.1016\/j.cis.2026.103903","article-title":"Synthesis, structural modulation, and functional applications of Schiff bases in food science","volume":"354","author":"Sun","year":"2026","journal-title":"Advances in Colloid and Interface Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib142","first-page":"135","article-title":"Oxidation of polyunsaturated fatty acids","volume":"1","author":"Tao","year":"2015","journal-title":"Advances in Food Technology and Nutrition Sciences"},{"key":"10.1016\/bs.afnr.2026.07.003_bib143","doi-asserted-by":"crossref","first-page":"11","DOI":"10.9734\/ejnfs\/2021\/v13i230372","article-title":"Effect of cooking methods on the nutritive value and lipid oxidation of two Cricket species consumed in Cameroon","volume":"13","author":"Tenyang","year":"2021","journal-title":"European Journal of Nutrition and Food Safety"},{"key":"10.1016\/bs.afnr.2026.07.003_bib144","doi-asserted-by":"crossref","DOI":"10.1016\/j.bpc.2019.106263","article-title":"Membrane remodeling by lipid oxidation","volume":"254","author":"Tsubone","year":"2019","journal-title":"Biophysical Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib145","doi-asserted-by":"crossref","first-page":"3806.","DOI":"10.3390\/foods14223806","article-title":"Sustainable alternatives in multilayer packaging: Storage stability of pudding powder under accelerated storage conditions","volume":"14","author":"T\u00fcrksever","year":"2025","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.07.003_bib146","doi-asserted-by":"crossref","first-page":"4000","DOI":"10.1016\/j.foodchem.2013.06.107","article-title":"Impact of Trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins: The carbonylation pathway","volume":"141","author":"Utrea","year":"2013","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib147","doi-asserted-by":"crossref","first-page":"7987","DOI":"10.1021\/jf402220q","article-title":"Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers","volume":"61","author":"Utrera","year":"2013","journal-title":"Journal of Agricultural Food Chemistr"},{"key":"10.1016\/bs.afnr.2026.07.003_bib148","doi-asserted-by":"crossref","first-page":"3917","DOI":"10.1021\/jf3001313","article-title":"Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts","volume":"60","author":"Utrera","year":"2012","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib149","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1007\/s11746-017-2958-2","article-title":"Biological implications of lipid oxidation products","volume":"94","author":"Vieira","year":"2017","journal-title":"Journal of the American Oil Chemists\u2019 Society"},{"key":"10.1016\/bs.afnr.2026.07.003_bib150","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/0891-5849(94)00158-G","article-title":"Oxidation of methionyl residues in proteins: Tools, targets, and reversal","volume":"18","author":"Vogt","year":"1995","journal-title":"Free Radical Biology and Medicine"},{"key":"10.1016\/bs.afnr.2026.07.003_bib151","article-title":"Lipid stability in low moisture foods","volume":"130","author":"Vu","year":"2020","journal-title":"Food Research International"},{"key":"10.1016\/bs.afnr.2026.07.003_bib152","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.ocsci.2023.02.002","article-title":"Lipid oxidation in food science and nutritional health: A comprehensive review","volume":"8","author":"Wang","year":"2023","journal-title":"Oil Crop Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib153","article-title":"Effects of electron beam irradiation on protein oxidation and textural properties of shrimp (Litopenaeus vannamei) during refrigerated storage","volume":"X20","author":"Wang","year":"2023","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib154","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.lwt.2012.02.020","article-title":"Effect of curing salt content on lipid oxidation and volatile flavor compounds of dry-cured turkey ham","volume":"48","author":"Wang","year":"2012","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib155","doi-asserted-by":"crossref","first-page":"486","DOI":"10.3390\/antiox8100486","article-title":"Effects of storage on lipid oxidation","volume":"8","author":"Wazir","year":"2019","journal-title":"Antioxidants"},{"key":"10.1016\/bs.afnr.2026.07.003_bib156","doi-asserted-by":"crossref","first-page":"8011","DOI":"10.1021\/acs.jafc.7b02764","article-title":"Factors affecting lipid oxidation in meat","volume":"65","author":"Wu","year":"2017","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib157","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.inpa.2017.02.001","article-title":"Thermal blanching developments","volume":"4","author":"Xiao","year":"2017","journal-title":"Information Processing in Agriculture"},{"key":"10.1016\/bs.afnr.2026.07.003_bib158","doi-asserted-by":"crossref","first-page":"1948","DOI":"10.1021\/acs.jafc.9b06616","article-title":"Biological activities of egg yolk lipids","volume":"68","author":"Xiao","year":"2020","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib159","doi-asserted-by":"crossref","first-page":"C612","DOI":"10.1111\/j.1750-3841.2011.02137.x","article-title":"Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging","volume":"76","author":"Xiao","year":"2011","journal-title":"Journal of Food Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib160","doi-asserted-by":"crossref","first-page":"1348","DOI":"10.3382\/ps.2010-01244","article-title":"Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage","volume":"90","author":"Xiao","year":"2011","journal-title":"Poultry Science"},{"key":"10.1016\/bs.afnr.2026.07.003_bib161","doi-asserted-by":"crossref","first-page":"394","DOI":"10.3390\/antiox13040394","article-title":"Progress in understanding oxidative stress, aging, and aging-related diseases","volume":"13","author":"Xiao","year":"2024","journal-title":"Antioxidants"},{"key":"10.1016\/bs.afnr.2026.07.003_bib162","doi-asserted-by":"crossref","first-page":"394","DOI":"10.3390\/antiox13040394","article-title":"Progress in understanding oxidative stress, aging, and aging-related diseases","volume":"13","author":"Yang","year":"2024","journal-title":"Antioxidants"},{"key":"10.1016\/bs.afnr.2026.07.003_bib163","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.146083","article-title":"Freeze-induced deterioration in surimi","volume":"493","author":"Yang","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib164","article-title":"Edible crickets in food applications","volume":"143","author":"Zafar","year":"2024","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/bs.afnr.2026.07.003_bib165","doi-asserted-by":"crossref","first-page":"1191","DOI":"10.1080\/10408398.2011.577540","article-title":"Protein oxidation: Basic principles and implications for meat quality","volume":"53","author":"Zhang","year":"2013","journal-title":"Critical Review in Food Science and Nutrition"},{"key":"10.1016\/bs.afnr.2026.07.003_bib166","article-title":"Enrichment of eggs with DHA and EPA","volume":"346","author":"Zhao","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/bs.afnr.2026.07.003_bib167","doi-asserted-by":"crossref","first-page":"1163","DOI":"10.1093\/advances\/nmz051","article-title":"Dietary polar lipids and cognitive development","volume":"10","author":"Zheng","year":"2019","journal-title":"Advances in Nutrition"},{"key":"10.1016\/bs.afnr.2026.07.003_bib168","doi-asserted-by":"crossref","first-page":"852","DOI":"10.3390\/foods14050852","article-title":"Goat milk exhibits a higher degree of protein oxidation and aggregation than cow milk during cold storage","volume":"14","author":"Zhu","year":"2025","journal-title":"Foods"},{"key":"10.1016\/bs.afnr.2026.07.003_bib169","doi-asserted-by":"crossref","DOI":"10.1002\/fsn3.70774","article-title":"Effects of freezing, frozen storage and thawing on the water status, quality, nutrition and digestibility of Meat: A review","volume":"13","author":"Zhu","year":"2025","journal-title":"Food Science & Nutrition"}],"container-title":["Advances in Food and Nutrition Research","Novel Strategies to Improve the Eating and Nutritional Properties of Food Products"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1043452626000653?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1043452626000653?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T15:27:00Z","timestamp":1788881220000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1043452626000653"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026]]},"ISBN":["9780443469923"],"references-count":169,"URL":"https:\/\/doi.org\/10.1016\/bs.afnr.2026.07.003","relation":{},"ISSN":["1043-4526"],"issn-type":[{"value":"1043-4526","type":"print"}],"subject":[],"published":{"date-parts":[[2026]]}}}