C. M. Seppanen

发表

The effect of intermittent and continuous heating of soybean oil at frying temperature on the formation of 4-hydroxy-2-trans-nonenal and other α-, β-unsaturated hydroxyaldehydes

A. S. Csallany, C. M. Seppanen, 2006 .

Incorporation of the toxic aldehyde 4-hydroxy-2-trans-nonenal into food fried in thermally oxidized soybean oil

A. S. Csallany, C. M. Seppanen, 2004 .

Combination of Intermittent Calorie Restriction and Eicosapentaenoic Acid for Inhibition of Mammary Tumors

D. Liao, M. Cleary, O. P. Rogozina, 2013, Cancer Prevention Research.

Effect of high stearic acid containing fat on markers for in vivo lipid peroxidation

C. M. Seppanen, A. Saari Csallany, K. L. Fritz, 2005, International journal of food sciences and nutrition.

Comparison between High-PUFA and Low-PUFA Fats on Lipid Peroxidation and LDL Oxidation

A. S. Csallany, C. M. Seppanen, Hyejung Cho, 2013 .

The in vivo antioxidant activity of soybean isoflavones in human subjects

M. Kurzer, A. S. Csallany, C. M. Seppanen, 2003 .

Formation of 4-hydroxynonenal, a toxic aldehyde, in soybean oil at frying temperature

C. M. Seppanen, A. Saari Csallany, 2002 .

The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems

Qing-Xin Song, C. M. Seppanen, A. Saari Csallany, 2010 .

Simultaneous determination of lipophilic aldehydes by high-performance liquid chromatography in vegetable oil

A. S. Csallany, C. M. Seppanen, A. Saari Csallany, 2001 .

The effect of paprika carotenoids on in vivo lipid peroxidation measured by urinary excretion of secondary oxidation products

A. S. Csallany, C. M. Seppanen, 2002 .

Simultaneous Determination of Chlorophylls, Pheophytins, β-Carotene, Tocopherols, and Tocotrienols in Olive and Soybean Oils by High-performance Liquid Chromatography

A. S. Csallany, C. M. Seppanen, M. Rahmani, 2003 .