Lipidomics Technologies and Applications
LITE-001: Influence of Stir-frying on the Lipid Stability and Flavor Substances in Oat Flour during Storage using HS-SPME-GC-MS and Electronic Nose
Objectives: We used stir-fried oat flour as experimental material and raw oat flour as a control to explore the influence of stir-frying on the...
LITE-002: Lipidomic Profiles of Plasma and Blood Reveal Metabolic Alterations and Potential Biomarkers in Systemic Lupus Erythematosus and Systemic Sclerosis
Systemic lupus erythematosus (SLE) and systemic sclerosis (SS) are among the most prevalent systemic autoimmune diseases and are highly debilitating...
LITE-003: LC-MS Characterization of Epoxy-triacylglycerols Occurring in Vegetable Oils
Polyunsaturated fatty acids (PUFA) are vulnerable to oxidation. This leads to a large number of oxidation products, i.e. oxylipins such as...