Functional Hydration Behavior: Interrelation between Hydration and Molecular Properties at Lipid Membrane Interfaces by Nozomi Watanabe, Keishi Suga, Hiroshi Umakoshi

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Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides) by Keyu Wang, Yulong Bao, Hongxu Yang, Yong Wang, Dongpo Chen, Joe M. Regenstein, Peng Zhou

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Effect of High Methionine and Folic Acid Diet on the Level of Homocysteine and Lipid Profile in Experimental Rats by Bieżanowska-Kopeć Renata, Leszczyńska Teresa

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Trans Fatty Acids in the Hong Kong Food Supply by Stephen W. C. Chung, S. K. Tong, Violette F. P. Lin, Melva Y. Y. Chen, Janny K. M. Ma, Y. Xiao, Y. Y. Ho

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Sargassum fusiforme and its fucoidan alleviates high-fat diet induced obesity associated with the improvement of the gut microbiota profile by Xiaoyu Ling, Zhengyang Li, Ning Su, Lingqing Kong, Shiwei Han, Dafeng Song

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Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLABfat System) by Chang Woo Kwon, Kyung-Min Park, Jeong Woong Park, JaeHwan Lee, Seung Jun Choi, Pahn-Shick Chang

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Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil by Ayodeji Osmund Falade, Ganiyu Oboh

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A Single Consumption of High Amounts of the Brazil Nuts Improves Lipid Profile of Healthy Volunteers by Elisângela Colpo, Carlos Dalton de Avila Vilanova, Luiz Gustavo Brenner Reetz, Marta Maria Medeiros Frescura Duarte, Iria Luiza Gomes Farias, Edson Irineu Muller, Aline Lima Hermes Muller, Erico Marlon Moraes Flores, Roger Wagner, João Batista Teixeira da Rocha

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Effect of Continuous Feeding of Ayu-Narezushi on Lipid Metabolism in a Mouse Model of Metabolic Syndrome by Takeshi Nishida, Koichi Tsuneyama, Yasuhiko Tago, Koji Nomura, Makoto Fujimoto, Takahiko Nakajima, Akira Noguchi, Takashi Minamisaka, Hideki Hatta, Johji Imura

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Melatonin Supplementation Decreases Aerobic Exercise Training Induced-Lipid Peroxidation and Malondialdehyde in Sedentary Young Women by Ziaadini Fatemeh, Aminae Mohsen, Mahsa Rastegar M.M., Abbasian Sadegh, Memari Amir Hossein

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Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet ( Mullus barbatus ) by Francesca Biandolino, Ermelinda Prato, Asia Grattagliano, Isabella Parlapiano

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Fatty Acid-Related Health Lipid Index of Raw and Fried Nile Tilapia (Oreochromis niloticus) Fish Muscle by Aemiro Tadesse Zula, Derese Tamiru Desta

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Expression of lipid metabolism- related genes, body composition and inflammation: Effects of sodium butyrate supplementation in subjects with obesity by Parichehr Amiri, Seyed Ahmad Hosseini, Maryam Saghafi-Asl, Amin Akbari-Naserkiadeh, Seyedeh Asal Jenani Zavieh, Sara Arefhosseini, Samira Asghari, Neda Roshanravan

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Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit by Nitin Yadav, Anil K. Singh, Talha Bin Emran, Ratiram G. Chaudhary, Rohit Sharma, Swati Sharma, Kalyan Barman

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Astragaloside IV inhibits atherosclerosis caused by ferritin autophagy in a lipid deposition environment by activating Nrf2 by Dandan Liu, Hewei Qin, Guanghua Liu, Yang Gao, Yu Guo

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Physical, Chemical, and Antioxidant Characterization of Nano-Pomegranate Peel and Its Impact on Lipid Oxidation of Refrigerated Meat Ball by Alaa E. ElBeltagy, Mahmoud Elsayed, Sabry Khalil, Yasser F. M. Kishk, Abdel Fattah A. Abdel Fattah, Salman S. Alharthi

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Hepatic Steatosis, Carbohydrate Intake, and Food Quotient in Patients with NAFLD by Concepcion Gonzalez, Victor de Ledinghen, Julien Vergniol, Juliette Foucher, Brigitte Le Bail, Sabrina Carlier, Elisa Maury, Henri Gin, Vincent Rigalleau

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Fiber in Diet Is Associated with Improvement of Glycated Hemoglobin and Lipid Profile in Mexican Patients with Type 2 Diabetes by Lubia Velázquez-López, Abril Violeta Muñoz-Torres, Carmen García-Peña, Mardia López-Alarcón, Sergio Islas-Andrade, Jorge Escobedo-de la Peña

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Pottery spilled the beans: Patterns in the processing and consumption of dietary lipids in Central Germany from the Early Neolithic to the Bronze Age. by Adrià Breu, Roberto Risch, Elena Molina, Susanne Friederich, Harald Meller, Franziska Knoll

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Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts by Hadi Hashemi Gahruie, Seyed Mohammad Hashem Hosseini, Mohammad Hossein Taghavifard, Mohammad Hadi Eskandari, Mohammad-Taghi Golmakani, Ehsan Shad

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