| P50 | author | Susan Raatz | Q47163019 |
| P2093 | author name string | William R Wolters | |
| | Gary S Burr | |
| | Matthew J Picklo | |
| | Thad A Rosenberger | |
| | Mikhail Y Golovko | |
| | Stephen A Brose | |
| P2860 | cites work | Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat. | Q50595709 |
| | Free Polyunsaturated Fatty Acids Cause Taste Deterioration of Salmon during Frozen Storage | Q54484216 |
| | Formation of F-ring Isoprostane-like Compounds (F3-Isoprostanes)in Vivofrom Eicosapentaenoic Acid | Q59173850 |
| | 1 Extraction of tissue lipids with a solvent of low toxicity | Q71012225 |
| | A conserved threonine in the second extracellular loop of the human EP2 and EP4 receptors is required for ligand binding | Q77465184 |
| | In vivo and in vitro lipid peroxidation of arachidonate esters: the effect of fish oil omega-3 lipids on product distribution | Q79359021 |
| | Resolvin E2: identification and anti-inflammatory actions: pivotal role of human 5-lipoxygenase in resolvin E series biosynthesis | Q79369903 |
| | Selected quality parameters of salmon and meat when fried with or without added fat | Q79624762 |
| | Cloning, functional expression, and characterization of the human prostaglandin E2 receptor EP2 subtype | Q24311077 |
| | Resolvin D1 and its aspirin-triggered 17R epimer. Stereochemical assignments, anti-inflammatory properties, and enzymatic inactivation | Q28218126 |
| | The utilization of recombinant prostanoid receptors to determine the affinities and selectivities of prostaglandins and related analogs | Q28368260 |
| | An update on products and mechanisms of lipid peroxidation | Q33844802 |
| | Fish intake, contaminants, and human health: evaluating the risks and the benefits | Q34574664 |
| | Antioxidative activities of mushroom (Flammulina velutipes) extract added to bigeye tuna meat: dose-dependent efficacy and comparison with other biological antioxidants | Q34969439 |
| | LC/MS/MS method for analysis of E₂ series prostaglandins and isoprostanes | Q35771195 |
| | Formation of highly reactive cyclopentenone isoprostane compounds (A3/J3-isoprostanes) in vivo from eicosapentaenoic acid | Q36585542 |
| | Prostaglandin E2 receptor distribution and function in the gastrointestinal tract | Q36611067 |
| | Prostaglandin E receptors | Q36747756 |
| | Fish consumption and risk of major chronic disease in men. | Q37035372 |
| | Dietary supplementation of omega-3 fatty acid-containing fish oil suppresses F2-isoprostanes but enhances inflammatory cytokine response in a mouse model of ovalbumin-induced allergic lung inflammation | Q37276963 |
| | Novel eicosapentaenoic acid-derived F3-isoprostanes as biomarkers of lipid peroxidation. | Q37358170 |
| | Resolvins and protectins: natural pharmacophores for resolution biology | Q37708842 |
| | Trans-4-hydroxy-2-hexenal, a product of n-3 fatty acid peroxidation: make some room HNE... | Q37721561 |
| | Novel n-3 fatty acid oxidation products activate Nrf2 by destabilizing the association between Keap1 and Cullin3. | Q40204136 |
| | Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon | Q43803366 |
| | Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar). | Q45005301 |
| | Trans-4-hydroxy-2-hexenal is a neurotoxic product of docosahexaenoic (22:6; n-3) acid oxidation | Q46808941 |
| | An improved LC-MS/MS procedure for brain prostanoid analysis using brain fixation with head-focused microwave irradiation and liquid-liquid extraction | Q46813919 |
| | Detection of 4-oxo-2-hexenal, a novel mutagenic product of lipid peroxidation, in human diet and cooking vapor | Q46901678 |
| | PGE2 exerts dose-dependent opposite effects on net water and chloride absorption from the rat colon | Q46975189 |
| | Formation of isoprostane-like compounds (neuroprostanes) in vivo from docosahexaenoic acid | Q48456664 |
| P433 | issue | 20 | |
| P407 | language of work or name | English | Q1860 |
| P921 | main subject | fatty acid | Q61476 |
| | Atlantic salmon | Q188879 |
| P304 | page(s) | 11278-11286 | |
| P577 | publication date | 2011-10-04 | |
| P1433 | published in | Journal of Agricultural and Food Chemistry | Q1024905 |
| P1476 | title | Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar) | |
| P478 | volume | 59 | |