Nuclear magnetic resonance spectroscopic analysis of the evolution of peroxidation products arising from culinary oils exposed to thermal oxidation: an investigation employing ┬╣H and ┬╣H-┬╣H COSY and TOCSY techniques

Gilbert Ampem; Adam Le Gresley; Martin Grootveld; Declan P. Naughton

doi:10.3390/foods11131864

Nuclear magnetic resonance spectroscopic analysis of the evolution of peroxidation products arising from culinary oils exposed to thermal oxidation: an investigation employing ┬╣H and ┬╣H-┬╣H COSY and TOCSY techniques

Gilbert Ampem, Adam Le Gresley, Martin Grootveld, Declan P. Naughton

Research output: Contribution to journal › Article › peer-review

5 Downloads (Pure)

Original language	English
Article number	1864
Journal	Foods
Volume	11
Issue number	13
Early online date	24 Jun 2022
DOIs	https://doi.org/10.3390/foods11131864
Publication status	Published - Jul 2022

Bibliographical note

Note: This work was supported by Kingston University, UK and the Doctoral Training Alliance.

Keywords

Chemistry

Access to Document

10.3390/foods11131864

Ampem-G-51977-VoRFinal published version, 3.97 MBLicence: CC BY

https://doi.org/10.3390/foods11131864

Cite this

@article{4683eaf5b5a64e92bace672013aaf3c9,

title = "Nuclear magnetic resonance spectroscopic analysis of the evolution of peroxidation products arising from culinary oils exposed to thermal oxidation: an investigation employing ┬╣H and ┬╣H-┬╣H COSY and TOCSY techniques",

keywords = "Chemistry",

author = "Gilbert Ampem and Gresley, \{Adam Le\} and Martin Grootveld and Naughton, \{Declan P.\}",

note = "Note: This work was supported by Kingston University, UK and the Doctoral Training Alliance.",

year = "2022",

month = jul,

doi = "10.3390/foods11131864",

language = "English",

volume = "11",

journal = "Foods",

issn = "2304-8158",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

number = "13",

}

Nuclear magnetic resonance spectroscopic analysis of the evolution of peroxidation products arising from culinary oils exposed to thermal oxidation: an investigation employing ┬╣H and ┬╣H-┬╣H COSY and TOCSY techniques. / Ampem, Gilbert ; Gresley, Adam Le; Grootveld, Martin et al.
In: Foods, Vol. 11, No. 13, 1864, 07.2022.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Nuclear magnetic resonance spectroscopic analysis of the evolution of peroxidation products arising from culinary oils exposed to thermal oxidation

T2 - an investigation employing ┬╣H and ┬╣H-┬╣H COSY and TOCSY techniques

AU - Ampem, Gilbert

AU - Gresley, Adam Le

AU - Grootveld, Martin

AU - Naughton, Declan P.

N1 - Note: This work was supported by Kingston University, UK and the Doctoral Training Alliance.

PY - 2022/7

Y1 - 2022/7

KW - Chemistry

U2 - 10.3390/foods11131864

DO - 10.3390/foods11131864

M3 - Article

SN - 2304-8158

VL - 11

JO - Foods

JF - Foods

IS - 13

M1 - 1864

ER -