Reference health
Scavenging of Acrolein by Food-Grade Antioxidant Propyl Gallate in a Model Reaction System and Cakes
38/38 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 38 checked references that resolve
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Acrolein consumption induces systemic dyslipidemia and lipoprotein modification
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A review of the interactions between acrylamide, microorganisms and food components
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Acrolein and Human Disease: Untangling the Knotty Exposure Scenarios Accompanying Several Diverse Disorders
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Claudins, VEGF, Nrf2, Keap1, and Nonspecific Airway Hyper-Reactivity Are Increased in Mice Co-Exposed to Allergen and Acrolein
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Acrolein Is Involved in the Synergistic Potential of Cigarette Smoking– and Betel Quid Chewing–Related Human Oral Cancer
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Neuroprotective effects of baicalein in animal models of Parkinson's disease: A systematic review of experimental studies
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Toxic Oxygenated α,β-Unsaturated Aldehydes and their Study in Foods: A Review
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Acrolein induces NLRP3 inflammasome-mediated pyroptosis and suppresses migration via ROS-dependent autophagy in vascular endothelial cells
resolves10.1021/acs.jafc.6b04749
Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils
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Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis
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Retardation of volatile aldehyde formation in the exhaust of frying oil by heating under low oxygen atmospheres
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Linolenic Acid as the Main Source of Acrolein Formed During Heating of Vegetable Oils
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Acrolein as a Major Volatile in the Early Stages of Fish Oil TAG Oxidation
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Isotope-Labeling Studies on the Formation Pathway of Acrolein during Heat Processing of Oils
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Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils Under Deep‐Frying
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Determination of acrolein in french fries by solid-phase microextraction gas chromatography and mass spectrometry
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Acrolein in Wine: Importance of 3-Hydroxypropionaldehyde and Derivatives in Production and Detection
resolves10.1016/0165-1218(81)90014-8
Studies on mutagenic constituents of apple brandy and various alcoholic beverages collected in western France, a high incidence area for oesophageal cancer
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Derivatization of vinyl aldehydes with anthrone prior to high-performance liquid chromatography with fluorometric detection
resolves10.2903/j.efsa.2014.3642
Scientific Opinion on the re‐evaluation of propyl gallate (E 310) as a food additive
resolves10.1021/ed900025s
Studies on the Food Additive Propyl Gallate: Synthesis, Structural Characterization, and Evaluation of the Antioxidant Activity
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Dual effects of propyl gallate and its methylglyoxal adduct on carbonyl stress and oxidative stress
resolves10.1016/j.foodchem.2018.07.030
Trapping of glyoxal by propyl, octyl and dodecyl gallates and their mono-glyoxal adducts
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Scavenging of Toxic Acrolein by Resveratrol and Hesperetin and Identification of Adducts
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Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants
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Quercetin Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal and Glyoxal
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The 4 references without a DOI — listed, not checked
no DOI — not checkedInternational
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on Cancer (IARC). Dry cleaning,
some chlorinated solvents and other industrial chemicals. IARC Monographs on the Evaluation of Carcinogenic Risks
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no DOI — not checkedInternational Agency for Research
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