Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach (original) (raw)
Evaluation of fatty acid composition, tocols profile and oxidative stability of some fully refined edible oils
Dr. Mustafa Topkafa
International Journal of Food Properties, 2015
View PDFchevron_right
Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils
Marc Pignitter
Molecules
View PDFchevron_right
Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis
M. Van Aardt, Sean O'Keefe, Joseph Marcy
Journal of Agricultural and Food Chemistry, 2004
View PDFchevron_right
Vegetable Oil Structure and Antioxidants
George Totten
View PDFchevron_right
Antioxidant activity of vegetable oils with different omega-6/omega-3 fatty acids ratio
Olga T Kasaikina
Biochemistry (Moscow) Supplement Series B: Biomedical Chemistry, 2010
View PDFchevron_right
Fatty acid composition and oxidative characteristics of novel edible oils in Poland
Agnieszka Białek
CyTA - Journal of Food, 2016
View PDFchevron_right
Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period
Hasan Yalcin
Quality Assurance and Safety of Crops & Foods, 2016
View PDFchevron_right
Oxidative stability of soybean oil fatty acid methyl esters by oil stability index (OSI)
Robert Dun
Journal of the American Oil Chemists' Society, 2005
View PDFchevron_right
Oxidative Stability of Selected Edible Oils
Magdalena Maszewska
Molecules, 2018
View PDFchevron_right
Oxidative stability of olive, corn and soybean oil under different conditions
gaston aristi
View PDFchevron_right
Comparison of oxidative stability of different edible oils
Waldemar Wardencki
Nauka Przyroda Technologie, 2009
View PDFchevron_right
Chemical Composition and Oxidative Stability of Selected Plant Oils
Dorota Derewiaka
Journal of the American Oil Chemists' Society, 2010
View PDFchevron_right
The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils
Ivana Anđelić
Croatica Chemica Acta
View PDFchevron_right
Phytochemical contents and oxidative stability of oils from non-traditional sources
Katarzyna Ratusz
European Journal of Lipid Science and Technology, 2014
View PDFchevron_right
Phytochemical contents and oxidative stability of oils from.pdf
Adel G . Abdel-Razek
View PDFchevron_right
Assessment of Soybean Oil Oxidative Stability from Rapid Analysis of its Minor Component Profile
María Guillén
Molecules
View PDFchevron_right
Effects of Antioxidants on the Oxidative Stability of Vegetable Oil at Elevated Temperature
kennedy ejeta
2013
View PDFchevron_right
Evaluation of oxidative quality parameters in imported edible oils in Iran
AMIR HOSSEIN Mohebbi
British Food Journal, 2013
View PDFchevron_right
Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying
Sibel Karakaya
Journal of the American Oil Chemists' Society, 2011
View PDFchevron_right
Comparative Physical Characterization, Physio-Chemical and Fatty Acid Composition of Some Edible Vegetable Oils
Stella Bassey
Journal of Advances in Biology & Biotechnology, 2014
View PDFchevron_right
A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils
Hery Sutanto
Advances in Biological Sciences Research, 2022
View PDFchevron_right
Physicochemical Characteristics, Inhibition of Lipid Peroxidation, and Oxidative Stability Index by Antioxidant Alternatives of Promising Binary Oil Blend (Canola and Olive oils)
Gamal Fakhry
Scientific Journal of Agricultural Sciences, 2023
View PDFchevron_right
Effects of Antioxidants on the Oxidative Stability of Oils Containing Arachidonic, Docosapentaenoic and Docosahexaenoic Acids
Shirley Bartee
Journal of the American Oil Chemists' Society, 2007
View PDFchevron_right
A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach
Luis Cuadros-rodríguez
Foods
View PDFchevron_right
Quantitative determination of major oxidation products in edible oils by direct NP-HPLC-DAD analysis
Mª Victoria Ruiz
Journal of chromatography. A, 2018
View PDFchevron_right
Effect of continuous usage on the natural antioxidants of vegetable oils during deep-fat frying
Babajide Elemo
Scientific African, 2019
View PDFchevron_right
Role of antioxidants in stability of edible oil
Dipak Patil
View PDFchevron_right
Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol‐Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil
Javad Tavakoli
Journal of the American Oil Chemists' Society, 2018
View PDFchevron_right
Assessment of the Oxidative and Hydrolytic Degradation of Oils Used as Liquid Medium of In-oil Preserved Vegetables
Francesco Caponio
Journal of Food Science, 2003
View PDFchevron_right
Trends in Edible Vegetable Oils Analysis. Part A. Determination of Different Components of Edible Oils - a Review
Waldemar Wardencki
Polish Journal of Food and Nutrition Sciences, 2011
View PDFchevron_right
A comprehensive classification of edible oils according to their radical scavenging spectral profile evaluated by advanced chemometrics
Dorina Casoni
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2019
View PDFchevron_right
Composition of fatty acids in selected vegetable oils
Janette Musilová
Potravinarstvo, 2015
View PDFchevron_right
Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions
Vassilis Athanasiadis
International Journal of Molecular Sciences
View PDFchevron_right
Novel approach to study oxidative stability of extra virgin olive oils: importance of α-tocopherol concentration
Clara Martínez Cao
… of agricultural and …, 2002
View PDFchevron_right