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2. Industrial trial to evaluate the effect of oxygen concentration on overall quality of refined, bleached, and deodorized soybean oil in PET bottles
3. Chemical modification of vegetable oils for lubricant applications
4. A study of the oxidation and wear properties of vegetable oils: Soybean oil without additives
5. Evolution of the oxidation process in olive oil triacylglycerol under accelerated storage conditions (40–60°C)
6. Oxidative stability and AromaScan analyses of corn oils with altered fatty acid content
7. Antioxidant synergy of α-tocopherol and phospholipids
8. Oxidative and flavor stability of oil from lipoxygenase-free soybeans
9. Determination of sterols, oxysterols, and fatty acids of phospholipids in cells and lipoproteins: A one-sample method
10. Oxidation in fish lipids during thermal stress as studied by 13C nuclear magnetic resonance spectroscopy
11. The presence of oxidizing enzyme activities in virgin olive oil
12. Soy fatty acid oxidation with sodium hypochlorite monitored by nuclear magnetic resonance spectroscopy
13. Inhibition of soybean oil oxidation by extracts of dry beans (Phaseolus vulgaris)
14. Gas chromatographic study on high-temperature thermal degradation products of methyl linoleate hydroperoxides
15. Quenching mechanism and kinetics of ascorbyl palmitate for the reduction of the gamma irradiation-induced oxidation of oils
16. Palm olein quality parameter changes during industrial production of potato chips
17. Antioxidant activity of grape extracts in a lecithin liposome system
18. Oxidation of synthetic triacylglycerols containing eicosapentaenoic and docosahexaenoic acids: Effect of oxidation system and triacylglycerol structure
19. A Rapid Method for Determining the Oxidative Stability of Oils Suitable for Breeder Size Samples
20. Evaluation of Physico-Chemical and Sensory Quality During Storage of Soybean and Canola Oils Packaged in PET Bottles
21. Characterization of Oxidative Stability of Fish Oil- and Plant Oil-Enriched Skimmed Milk
22. Aguaribay and Cedron Essential Oils as Natural Antioxidants in Oil-Roasted and Salted Peanuts
23. Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates
24. Waste Rapeseed Oil Used as a Binder for Masonry Units: NMR Spectroscopic Analysis
25. Accelerated Shelf Life Testing (ASLT) of Oils by Light and Temperature Exploitation
26. Application of a Handheld Portable Mid-Infrared Sensor for Monitoring Oil Oxidative Stability
27. Insight into β-Carotene Thermal Degradation in Oils with Multiresponse Modeling
28. Oxidative Stability of Polyunsaturated Edible Oils Mixed With Microcrystalline Cellulose
29. Effect of the Addition of Membrane Processed Olive Mill Waste Water (OMWW) to Extra Virgin Olive Oil
30. Optimization of Oil Oxidation by Response Surface Methodology and the Application of this Model to Evaluate Antioxidants
31. Antioxidant and Prooxidant Activity Behavior of Phospholipids in Stripped Soybean Oil-in-Water Emulsions
32. Antioxidative Properties of Ascorbic Acid and Acyl Ascorbates in ML/W Emulsion
33. Interaction Between Polar Components and the Degree of Unsaturation of Fatty Acids on the Oxidative Stability of Emulsions
34. Determination of Deep Frying Soybean Oil Disposal Point by a Sensory Method
35. A New Chemiluminescence Method for Detecting Lipid Peroxides in Vegetable Oils
36. Physicochemical and Sensory Quality of Crude Brazilian Pecan Nut Oil during Storage
37. Comparative Oxidative Stability of Fatty Acid Alkyl Esters by Accelerated Methods
38. Effect of Alkyl Chain Unsaturation on Methyl Ester Thermo-Oxidative Decomposition and Residue Formation
39. Chemical Quality Evaluation of Damaged Jojoba Seeds (Simmondsia chinensis)
40. A Phenomenological Model of the Peroxide Value’s Rise and Fall During Lipid Oxidation
41. Mid-Oleic/Ultra Low Linolenic Acid Soybean Oil: A Healthful New Alternative to Hydrogenated Oil for Frying
42. Phase Transition of Sunflower Oil as Affected by the Oxidation Level
43. Physicochemical and Stability Characteristics of Flaxseed Oils During Pan-heating
44. Sensory Assessment of Microencapsulated Fish Oil Powder
45. One-pot synthesis of fatty acid epoxides from triacylglycerols using enzymes present in oat seeds
46. Effects of neutralization with lime on the quality of acid olive oil
47. Reaction chemistry of gossypol and its derivatives
48. Effects of herbs on hydrolytic and oxidative degradation of olive oil in canned tomatoes
49. Oxidative stability of soybean oil fatty acid methyl esters by oil stability index (OSI)
50. Capabilities of different cooking oils in prevention of cholesterol oxidation during heating
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