A. Saari Csallany
- FScN 8620 Special Topics in Nutritional Science (Coordinator and Lecturer)
- FScN 8338 Antioxidants in Food: Practical Applications
- FScN 8336 Lipid Chemistry and Rancidity
- FScN 1905 Freshman Seminar Series on Antioxidants
- FScN 4613 Experimental Nutrition, Lipid Section
- FScN 4311 Chemical Reactions in Food Systems
Food chemistry and nutritional biochemistry. Free radical induced oxidative degradation of fatty acids, in vitro and in vivo systems, in fats, oil and various lipids. Isolation and identification of degradation products with special reference to toxic compounds such as HNE. Protective effects of antioxidants with special reference to vitamin E in lipid peroxidation and degradation.
A.S. Csallany; I. Han; D.W. Shoeman; C. Chen; 4-Hydroxynonenal (HNE), a Toxic Aldehyde in French Fries from Fast Food Restaurants; Journal of the American Oil Chemists (in print)
Hyejung Cho; A.S. Csallany; Effect of Conjugated Linoleic Acids, Free and Esterified Linoleic Acids, and Trans-Vaccenic Acid on Rat Pulmonary 15-Lipoxygenase-1 Activity; HOSA Journal of Food Science and Nutrition (in print)
Maria B. Kadiiska; Samar Basu; Nathan Brot; Christopher Cooper; A. Saari Csallany; Michael J. Davies; Magdalene M. George; Dennis M. Murray; L. Jackson Roberts II; Mark K. Shigenaga; et al.; Biomarkers of oxidative stress study V: Ozone exposure of rats and its effect on lipids, proteins, and DNA in plasma and urine; Free Radical Biology and Medicine. 2013;61:408-415.
Moonyeon Youn; A. Saari Csallany; Daniel D. Gallaher; Whole grain consumption has a modest effect on the development of diabetes in the Goto-Kakisaki rat; British Journal of Nutrition. 2012;107(2):192-201.
In Hwa Han; A. Saari Csallany; The toxic aldehyde, 4-hydroxy-2-trans-nonenal (HNE) formation in natural and imitation mozzarella cheeses: Heat treatment effects; JAOCS, Journal of the American Oil Chemists' Society. 2012;89(10):1801-1805.
Christine M. Seppanen; Qinghua Song; A. Saari Csallany; The antioxidant functions of tocopherol and tocotrienol homologues in oils, fats, and food systems; JAOCS, Journal of the American Oil Chemists' Society. 2010;87(5):469-481.
N.M. Reckmeyer; Z.M. Vickers; A.S. Csallany; Effect of free fatty acids on sweet, salty, sour and umami tastes; Journal of Sensory Studies. 2010;25(5):751-760.
In Hwa Han; A. Saari Csallany; Formation of toxic α,β-unsaturated 4-hydroxy-aldehydes in thermally oxidized fatty acid methyl esters; JAOCS, Journal of the American Oil Chemists' Society. 2009;86(3):253-260.
In Hwa Han; A. Saari Csallany; Temperature dependence of HNE formation in vegetable oils and butter oil; JAOCS, Journal of the American Oil Chemists' Society. 2008;85(8):777-782.
Brock Matter; Danuta Malejka-Giganti; A.Saari Csallany; Natalia Tretyakova; Quantitative analysis of the oxidative DNA lesion, 2,2-diamino-4-(2-deoxy-β-D-erythropentofuranosyl) amino]-5(2H)-oxazolone (oxazolone), in vitro and in vivo by isotope dilution-capillary HPLC-ESI-MS/MS; Nucleic Acids Research. 2006;34(19):5449-5460.
Seppanen; A. Saari Csallany; The effect of intermittent and continuous heating of soybean oil at frying temperature on the formation of 4-hydroxy-2-trans-nonenal and other α-, β-unsaturated hydroxyaldehydes; JAOCS, Journal of the American Oil Chemists' Society. 2006;83(2):121-127.
A. Saari Csallany; C.M. Seppanen; K.L. Fritz; Effect of high stearic acid containing fat on markers for in vivo lipid peroxidation; International Journal of Food Sciences and Nutrition. 2005;56(8):567-579.
Hyejung Cho; Daniel D. Gallaher; A. Saari Csallany; Conjugated linoleic acid, cis-9,trans-11, is a substrate for pulmonary 15-lipoxygenase-1 in rat; Journal of Agricultural and Food Chemistry. 2005;53(18):7262-7266.
C.M. Seppanen; A. Saari Csallany; Incorporation of the toxic aldehyde 4-hydroxy-2-trans-nonenal into food fried in thermally oxidized soybean oil; JAOCS, Journal of the American Oil Chemists' Society. 2004;81(12):1137-1141.
C.M. Seppanen; M. Rahmani; A. Saari Csallany; Simultaneous determination of chlorophylls, pheophytins, β-carotene, tocopherols, and tocotrienols in olive and soybean oils by high-performance liquid chromatography; Journal of Food Science. 2003;68(5):1644-1647.
H. Cho; D.D. Gallaher; A. Saari Csallany; Nonradiometric HPLC measurement of 13(S)-hydroxyoctadecadienoic acid from rat tissues; Analytical Biochemistry. 2003;318(1):47-51.
Kay L. Fritz; C.M. Seppanen; Mindy S. Kurzer; A. Csallany Saari; The in vivo antioxidant activity of soybean isoflavones in human subjects; Nutrition Research. 2003;23(4):479-487.
C.M. Seppanen; A.Saari Csallany; The effect of paprika carotenoids on in vivo lipid peroxidation measured by urinary excretion of secondary oxidation products; Nutrition Research. 2002;22(9):1055-1065.
A. Saari Csallany; Joo Hee-Lee; D.W. Shoeman; Protection of superoxide-induced cholesterol oxidation by antioxidants in protic conditions; International Journal of Food Sciences and Nutrition. 2002;53(5):403-409.
C.M. Seppanen; A. Saari Csallany; Formation of 4-hydroxynonenal, a toxic aldehyde, in soybean oil at frying temperature; JAOCS, Journal of the American Oil Chemists' Society. 2002;79(10):1033-1038.
A.S. Csallany; S.-S. Kim; D.D. Gallaher; Erratum: Response of urinary lipophilic aldehydes and related carbonyl compounds to factors that stimulate lipid peroxidation in vivo (Lipids (2000) 35 (855-862)); Lipids. 2001;36(1):107.
C.M. Seppanen; A. Saari Csallany; Simultaneous determination of lipophilic aldehydes by high-performance liquid chromatography in vegetable oil; JAOCS, Journal of the American Oil Chemists' Society. 2001;78(12):1253-1260.
A.S. Csallany; S.-S. Kim; D.D. Gallaher; Response of urinary lipophilic aldehydes and related carbonyl compounds to factors that stimulate lipid peroxidation in vivo; Lipids. 2000;35(8):855-862.
S.-S. Kim; D.D. Gallaher; A.S. Csallany; Vitamin E and probucol reduce urinary lipophilic aldehydes and renal enlargement in streptozotocin-induced diabetic rats; Lipids. 2000;35(11):1225-1237.
Harold H Draper; A.Saari Csallany; Mary Hadley; Urinary aldehydes as indicators of lipid peroxidation in vivo; Free Radical Biology and Medicine. 2000;29(11):1071-1077.
- Department of Food Science and Nutrition Safety Officer
- Food Science Graduate Admission Committee
- Nutrition Graduate Admissions Committee
- CFANS Health and Safety Committee
- CFANS Honors and Awards Committee
- U of M Senate Faculty Affairs Committee (2002-2007)
- U of M Alternate Senator for CFANS
- Minnesota Academy of Science Regular Judge
- American Oil Chemists Society
- American Society for Nutritional Science
- Society for Free Radical Biology and Medicine
- International Society for Free Radical Research
- Hungarian Scientific Society for Food Research and Industry
- Honorary Member of the Hungarian National Academy of Engineering
- Honorary Member of the Hungarian Scientific Society for Food Science and Industry