119 results
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2. Antioxidant Evaluation of Coriander Extract and Ascorbyl Palmitate in Sunflower Oil Under Thermoxidation
3. Diesters from Oleic Acid: Synthesis, Low Temperature Properties, and Oxidation Stability
4. Physico-Chemical Characterization of Moringa concanensis Seeds and Seed Oil
5. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil
6. Fatty acid composition and its relationship with physicochemical properties of pecan (Carya illinoensis) oil
7. Tocopherol distribution and oxidative stability of oils prepared from the hypocotyl of soybeans roasted in a microwave oven
8. Oxidative stability of natural and randomized high-palmitic-and high-stearic-acid oils from genetically modified soybean varieties
9. Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes
10. Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand
11. High-temperature stabilities of oils from soybeans that lack lipoxygenases
12. Oxidative stabilities of soybean oils with elevated palmitate and reduced linolenate contents
13. Autoxidation of synthetic isomers of triacylglycerol containing eicosapentaenoic acid
14. A Rapid Method for Determining the Oxidative Stability of Oils Suitable for Breeder Size Samples
15. Effect of Liquid Oil on the Distribution and Reactivity of a Hydrophobic Solute in Solid Lipid Nanoparticles
16. Dairy Lecithin from Cheese Whey Fat Globule Membrane: Its Extraction, Composition, Oxidative Stability, and Emulsifying Properties
17. Dragon Fruit (Hylocereus spp.) Seed Oils: Their Characterization and Stability Under Storage Conditions
18. Comparison of Antioxidant Capacities of Rosmarinate Alkyl Esters in Riboflavin Photosensitized Oil-in-Water Emulsions
19. Solid Fat Content as a Substitute for Total Polar Compound Analysis in Edible Oils
20. Oxidative Stabilities of Enzymatically Interesterified Fats Containing Conjugated Linoleic Acid
21. Physico-chemical Properties of Marine Phospholipid Emulsions
22. Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils
23. Characterization of Iranian Virgin Olive Oil from the Roodbar Region: A Study on Zard, Mari and Phishomi
24. Antioxidant Activities and Oxidative Stabilities of Some Unconventional Oilseeds
25. Quality Characteristics and Antioxidants of Mavrolia cv. Virgin Olive Oil
26. Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge
27. Effect of Dehulling Treatment on the Oxidative Stability of Cold-Pressed Low Erucic Acid Rapeseed Oil
28. Effect of Soybean Oil Fatty Acid Composition and Selenium Application on Biodiesel Properties
29. Effects of NanoTag Markers in Palm Methyl Esters and Their Blends with Petroleum Diesel
30. Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
31. Effect of Stripping Methods on the Oxidative Stability of Three Unconventional Oils
32. Chemical Compositions of Oils from Several Wild Almond Species
33. Shelf Life of Cold-Pressed Pumpkin (Cucurbita pepo L.) Seed Oil Obtained with a Screw Press
34. Relation Between Oxidative Stability and Composition in Argentinian Olive Oils
35. Entrapment of Flaxseed Oil Within Gelatin-Gum Arabic Capsules
36. Chemical Composition and Oxidative Stability of Selected Plant Oils
37. Evaluation of the Oxidative Stability of Diacylglycerol-Enriched Soybean Oil and Palm Olein Under Rancimat-Accelerated Oxidation Conditions
38. Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil
39. Antioxidant Activity of Phytochemicals from Distillers Dried Grain Oil
40. Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil
41. Chemical Characterization of the Seed and Antioxidant Activity of Various Parts of Salvadora persica
42. Characterization of Turkish Virgin Olive Oils Produced from Early Harvest Olives
43. Effect of Aqueous Enzymatic Processes on Sunflower Oil Quality
44. Classification of Four Almond Cultivars Using Oil Degradation Parameters Based on FTIR and GC Data
45. Effects of α-Tocopherol on Oxidative Stability and Phytosterol Oxidation During Heating in Some Regular and High-Oleic Vegetable Oils
46. Comparison of a New Estolide Oxidative Stability Package
47. Chemical Composition and Oxidative Stability of Kernel Oils from Two Current Subspecies of Pistacia atlantica in Iran
48. Oxidative Stability of Conventional and High-Oleic Vegetable Oils with Added Antioxidants
49. Canola Quality Indian Mustard Oil (Brassica juncea) is More Stable to Oxidation than Conventional Canola Oil (Brassica napus)
50. Oxidative Stability of Polyunsaturated Triacylglycerols Encapsulated in Oleaginous Yeast
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