Principal component analysis of measured quantities during degradation of hydroperoxides in oxidized vegetable oils (original) (raw)
123 - 1997 - Stoichiometric determination of hydroperoxides in fats and oils by FTIR spectroscopy.
Frederik van de Voort
J. Am. Oil Chem. Soc. 74 (8) 897-906.
View PDFchevron_right
Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation
ALICIA MORALES
Grasas Y Aceites, 2009
View PDFchevron_right
Development of a chemiluminescent method for the evaluation of total hydroperoxide content of edible oils
Thalia Tsiaka, Antony Calokerinos
Food Research International, 2013
View PDFchevron_right
EXPRESS: Comparison of Spectroscopic Techniques for Determining the Peroxide Value of 19 Classes of Naturally Aged, Plant-Based Edible Oils
Barry Lavine
Applied Spectroscopy, 2020
View PDFchevron_right
136 - 1999 - Determination of peroxide value in thermally oxidized crude palm oil by near infrared spectroscopy.
Frederik van de Voort
JAOCS 76 (1) 19-23.
View PDFchevron_right
Acceleration of Lipid Oxidation by Volatile Products of Hydroperoxide Decomposition
Marcus Karel
Journal of Food Biochemistry, 1980
View PDFchevron_right
179 - 2007 - Determination of Peroxide Value of Edible Oils by FTIR spectroscopy with the use of the Spectral Reconstitution Technique.
Frederik van de Voort
Talanta 74 (2) 241-246
View PDFchevron_right
Comparison of oxidative stability of different edible oils
Waldemar Wardencki
Nauka Przyroda Technologie, 2009
View PDFchevron_right
Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016
Mohammad Mahmoudian
Archives of Hygiene Sciences, 2018
View PDFchevron_right
Determination of peroxide value in thermally oxidized crude palm oil by near infrared spectroscopy
Frederik van de Voort
Journal of the American Oil Chemists' Society, 1999
View PDFchevron_right
Redox-potentiometric determination of peroxide value in edible oils without titration
Ilya Kuselman
Talanta, 2001
View PDFchevron_right
Determination of peroxide value of edible oils by FTIR spectroscopy with the use of the spectral reconstitution technique
Frederik van de Voort
Talanta, 2007
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
Flow-injection methylene blue-based spectrophotometric method for the determination of peroxide values in edible oils
anissa dhaouadi
Analytica Chimica Acta, 2006
View PDFchevron_right
Monitoring of Edible Oils Quality in Restaurants and Fast Food Centers Using Peroxide and Acid Values
Majid Aminzare
2018
View PDFchevron_right
Used food oils: physical-chemical indicators of quality degradation
Cristina Maria Laranjeira
2017
View PDFchevron_right
Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes
Adam Le Gresley
Food & Function
View PDFchevron_right
Oxidizability of different vegetables oils evaluated by thermogravimetric analysis
Tiziana Catone
Thermochimica Acta - THERMOCHIM ACTA, 2004
View PDFchevron_right
Oxidative Stability of Selected Edible Oils
Magdalena Maszewska
Molecules, 2018
View PDFchevron_right
A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools
Candelaria Poyato
Food Research International, 2014
View PDFchevron_right
HOW DOES HEAT OR FRYING PROCESS AFFECT DETERIORATION OF VARIOUS EDIBLE OILS IN INDIAN COOKING CONDITIONS AND HOW THE COMPOSITION OF OILS LEAD TO PEROXIDE FORMATION
TJPRC Publication
View PDFchevron_right
Evaluating the Performance of Peroxide and Conjugated Diene Values in Monitoring Quality of Used Frying Oils
Reza Farhoosh
Journal of Agricultural Science and Technology
View PDFchevron_right
106 - 1994 - The determination of peroxide value by Fourier Transform infrared (FTIR) spectroscopy.
Frederik van de Voort
J. Am. Oil Chem. Soc. 71 (9) 921-926.
View PDFchevron_right
Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil
Stefano Vecchio Ciprioti
Talanta, 2008
View PDFchevron_right
Measurement and decomposition kinetics of residual hydrogen peroxide in the presence of commonly used excipients and preservatives
Victoria Towne
Journal of Pharmaceutical Sciences, 2009
View PDFchevron_right
A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters
Ömer Said Toker
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2014
View PDFchevron_right
Investigation of Edible Oils Oxidation Stability Using Photooxidation and Spme/GC Method for Determination of Volatile Compounds : Preliminary Investigation
Waldemar Wardencki
Polish Journal of Food and Nutrition Sciences, 2008
View PDFchevron_right
Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach
Francisco Torrens
Journal of Food Composition and Analysis, 2018
View PDFchevron_right
Comparative Study of Oxidative Degradation of Selected Vegetable Oils during Deep Frying
International Journal of Latest Technology in Engineering, Management & Applied Science -IJLTEMAS (www.ijltemas.in)
View PDFchevron_right
Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
razieh niazmand
View PDFchevron_right