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Food Chemistry|October 2, 2021
α-Linolenic acid and product octadecanoids in Styrian pumpkin seeds and oils: How processing impacts lipidomes of fatty acid, triacylglycerol and oxylipin molecular structuresClaire Vigor, Thomas Züllig, Thomas O Eichmann, et al.Clinical Chemistry|June 26, 2004
Brain- and heart-type fatty acid-binding proteins in the brain: tissue distribution and clinical utilityMaurice M A L Pelsers, Thorsten Hanhoff, Daniëlle Van der Voort, et al.Journal of Lipid Research|October 10, 2020
Update on LIPID MAPS classification, nomenclature, and shorthand notation for MS-derived lipid structuresGerhard Liebisch, Eoin Fahy, Junken Aoki, et al.Journal of Lipid Research|February 22, 2005
A comprehensive classification system for lipidsEoin Fahy, Shankar Subramaniam, H Alex Brown, et al.Nature Methods|October 24, 2017
Deciphering lipid structures based on platform-independent decision rulesJürgen Hartler, Alexander Triebl, Andreas Ziegl, et al.Pageof 5