523 related articles for article (PubMed ID: 29055977)
21. Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars.
Nawirska-Olszańska A; Kita A; Biesiada A; Sokół-Łętowska A; Kucharska AZ
Food Chem; 2013 Aug; 139(1-4):155-61. PubMed ID: 23561092
[TBL] [Abstract][Full Text] [Related]
22. Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability.
Harhar H; Gharby S; Kartah B; El Monfalouti H; Guillaume D; Charrouf Z
Plant Foods Hum Nutr; 2011 Jun; 66(2):163-8. PubMed ID: 21442181
[TBL] [Abstract][Full Text] [Related]
23. A chemometrics approach comparing characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oils obtained from seeds and cakes with different extraction methods.
Zhang Y; Zhou Y; Song Z; Jin J; Tang J; Wang X; Huang J; Jin Q
J Sci Food Agric; 2021 Oct; 101(13):5359-5367. PubMed ID: 33650118
[TBL] [Abstract][Full Text] [Related]
24. Novel edible oil sources: Microwave heating and chemical properties.
Hashemi SM; Mousavi Khaneghah A; Koubaa M; Lopez-Cervantes J; Yousefabad SH; Hosseini SF; Karimi M; Motazedian A; Asadifard S
Food Res Int; 2017 Feb; 92():147-153. PubMed ID: 28290292
[TBL] [Abstract][Full Text] [Related]
25. Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction.
Jung MY; Bock JY; Baik SO; Lee JH; Lee TK
J Agric Food Chem; 1999 Apr; 47(4):1700-4. PubMed ID: 10564041
[TBL] [Abstract][Full Text] [Related]
26. Bioactive compounds in lipid fractions of pumpkin (Cucurbita sp) seeds for use in food.
Veronezi CM; Jorge N
J Food Sci; 2012 Jun; 77(6):C653-7. PubMed ID: 22671521
[TBL] [Abstract][Full Text] [Related]
27. Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting.
Gracka A; Jeleń HH; Majcher M; Siger A; Kaczmarek A
J Chromatogr A; 2016 Jan; 1428():292-304. PubMed ID: 26592559
[TBL] [Abstract][Full Text] [Related]
28. The Effect of Microwave Roasting Over the Thermooxidative Degradation of Perah Seed Oil During Heating.
Li KS; Ali MA; Muhammad II; Othman NH; Noor AM
J Oleo Sci; 2018 May; 67(5):497-505. PubMed ID: 29628486
[TBL] [Abstract][Full Text] [Related]
29. Effect of extraction method and specie on the content of bioactive compounds and antioxidant activity of pumpkin oil from Yucatan, Mexico.
Can-Cauich CA; Sauri-Duch E; Moo-Huchin VM; Betancur-Ancona D; Cuevas-Glory LF
Food Chem; 2019 Jul; 285():186-193. PubMed ID: 30797334
[TBL] [Abstract][Full Text] [Related]
30. Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage.
Gaca A; Kludská E; Hradecký J; Hajšlová J; Jeleń HH
Molecules; 2021 Jan; 26(2):. PubMed ID: 33430033
[TBL] [Abstract][Full Text] [Related]
31. Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil.
Suri K; Singh B; Kaur A; Yadav MP; Singh N
Food Chem; 2019 Oct; 295():537-547. PubMed ID: 31174793
[TBL] [Abstract][Full Text] [Related]
32. Suitability of elemental fingerprinting for assessing the geographic origin of pumpkin (Cucurbita pepo var. styriaca) seed oil.
Bandoniene D; Zettl D; Meisel T; Maneiko M
Food Chem; 2013 Feb; 136(3-4):1533-42. PubMed ID: 23194559
[TBL] [Abstract][Full Text] [Related]
33. Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
Poehlmann S; Schieberle P
J Agric Food Chem; 2013 Mar; 61(12):2933-42. PubMed ID: 23461409
[TBL] [Abstract][Full Text] [Related]
34. Chemical Characteristics of Cold-Pressed Blackberry, Black Raspberry, and Blueberry Seed Oils and the Role of the Minor Components in Their Oxidative Stability.
Li Q; Wang J; Shahidi F
J Agric Food Chem; 2016 Jul; 64(26):5410-6. PubMed ID: 27203814
[TBL] [Abstract][Full Text] [Related]
35. Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils.
Shrestha K; De Meulenaer B
J Agric Food Chem; 2014 Jun; 62(24):5412-9. PubMed ID: 24884309
[TBL] [Abstract][Full Text] [Related]
36. Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel.
Ghafoor K; Juhaimi FA; Geçgel Ü; Babiker EE; Özcan MM
J Oleo Sci; 2020; 69(5):423-428. PubMed ID: 32378548
[TBL] [Abstract][Full Text] [Related]
37. Changes in volatile compounds of peanut oil during the roasting process for production of aromatic roasted peanut oil.
Liu X; Jin Q; Liu Y; Huang J; Wang X; Mao W; Wang S
J Food Sci; 2011 Apr; 76(3):C404-12. PubMed ID: 21535807
[TBL] [Abstract][Full Text] [Related]
38. Microwave-assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatty acid compositions and antioxidant activities.
Jiao J; Li ZG; Gai QY; Li XJ; Wei FY; Fu YJ; Ma W
Food Chem; 2014 Mar; 147():17-24. PubMed ID: 24206680
[TBL] [Abstract][Full Text] [Related]
39. Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry as a tool for tracking roasting-induced changes in the volatilome of cold-pressed rapeseed oil.
Drabińska N; Siger A; Jeleń H
Anal Bioanal Chem; 2023 May; 415(13):2523-2534. PubMed ID: 36567330
[TBL] [Abstract][Full Text] [Related]
40. The potential of pumpkin seed oil as a functional food-A comprehensive review of chemical composition, health benefits, and safety.
Šamec D; Loizzo MR; Gortzi O; Çankaya İT; Tundis R; Suntar İ; Shirooie S; Zengin G; Devkota HP; Reboredo-Rodríguez P; Hassan STS; Manayi A; Kashani HRK; Nabavi SM
Compr Rev Food Sci Food Saf; 2022 Sep; 21(5):4422-4446. PubMed ID: 35904246
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
