Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants by Kazeem D. Adeyemi, Olaife S. Olatunji, Olubunmi Atolani, Hakeem Ishola, Rafiat M. Shittu, Kehinde M. Okukpe, Victoria O. Chimezie, Muinat O. Kazeem

Subjects: “…Carbonyl…”
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Malondialdehyde and carbonyl levels in skeletal muscle tissues after intermittent hypobaric hypoxia exposures by Syarifah Dewi, Alexander Rafael Satyadharma, Albertus Raditya Danendra, Wardaya

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Iron Carbonyl Complexes of [2.2.2]Hericene as a Rigid Tris(1,3-diene) Ligand by Jinfeng Luo, Haoyu Chen, Huidong Li, Yongxiang Zheng, Qunchao Fan, Robert Bruce King, Henry F. Schaefer

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Microwave coprocessing of modafinil with Gelucire®: Thermal and compression characteristics by Derar Omari, Assayed Sallam, Iyad Rashid, Shereen M. Assaf, Faisal Akayleh, Khaldoun A. Al-Sou′od

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Comparing the effect of Centella asiatica L. and Acalypha indica L. treatment to carbonyl and glutathione level in the brains of old rats by Ninik Mudjihartini, Reni Paramita, Astrid Mariam Khairani Siregar, Estiana Filzadiyanti, Pungguri Ayu Nega Sarsanti, Erni Purwaningsih

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Quantification of Malondialdehyde in Atmospheric Aerosols: Application of the Thiobarbituric Acid Method by David H. Gonzalez, Suzanne E. Paulson

Subjects: “…Carbonyl quantification…”
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A review on synthesis of β-amino carbonyl compounds using nanocatalyst by Satyaranjan Behera

Subjects: “…β-amino carbonyl compounds…”
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Research Progress on the Corrosion Resistance and Oxidation Resistance Surface Modification Technology of Carbonyl Iron Absorbent by TIAN Haoyuan, WANG Junjun, XIA Lijian, WANG Bo, WU Lianfeng, NING Liang, WANG Xianming

Subjects: “…absorbing material；carbonyl iron；surface modification；corrosion resistance；oxidation resistance…”
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Nucleophilic addition to carbonyl groups from qualitative to quantitative computational studies. A historical perspective by Eisenstein, Odile

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Reaction of F Atoms with Carbonyl Sulfide: Experimental and Theoretical Study by Yuri Bedjanian, Manolis N. Romanias

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Histidine containing dipeptides protect epithelial and endothelial cell barriers from methylglyoxal induced injury by Charlotte Wetzel, Nadia Gallenstein, Verena Peters, Thomas Fleming, Iva Marinovic, Alea Bodenschatz, Zhiwei Du, Katharina Küper, Clelia Dallanoce, Giancarlo Aldini, Thomas Schmoch, Thorsten Brenner, Markus Alexander Weigand, Sotirios G. Zarogiannis, Claus Peter Schmitt, Maria Bartosova

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Acute and Chronic Health Risk Assessment for Automobile Users Due to Inhalation Exposure to Volatile Organic Compounds and Carbonyl Compounds by Jeong-In Jeon, Eun-Ju Lim, Young-Jun Byun, Min-Kwang Kim, Hyun-Woo Lee, Cha-Ryung Kim, In-Ji Park, Ho-Hyun Kim, Cheol-Min Lee

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C=O group versus C=C(CN)2 moiety from the viewpoint of electronic absorption and fluorescence spectroscopy by Andrey Doroshenko

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Effects of raw iron powder type on the microstructure and properties of Fe–29Ni–17Co Kovar alloys by ZHANG Mei, CHEN Zhipeng, LI Jiaxin, CHEN Wenchao, CHEN Pengqi

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Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols by Yue Luo, Jianan Zhang, Chi-Tang Ho, Shiming Li

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Do selectivity filter carbonyls in K+ channels flip away from the pore? Two-dimensional infrared spectroscopy study by Nikhil Maroli, Matthew J. Ryan, Martin T. Zanni, Alexei A. Kananenka

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Palladium iodide catalyzed oxidative carbonylations by Bartolo Gabriele

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Exploring Secondary Amine Carnosine Derivatives: Design, Synthesis, and Properties by Angelica Artasensi, Sarah Mazzotta, Ines Sanz, Licheng Lin, Giulio Vistoli, Laura Fumagalli, Luca Regazzoni

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Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics by Binbin Yu, Xiaoli Gong, Na Zhang, Soottawat Benjakul, Yuhao Zhang, Yu Fu

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An Update on Reactive Carbonyl Species and Their Effects on the Formation of Chemical Hazards during Food Processing by TANG Jialing, HUI Teng, HAN Guoquan

Subjects: “…reactive carbonyl species; food safety; heterocyclic amines; advanced glycation end products; acrylamide; polycyclic aromatic hydrocarbons…”
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