155 related articles for article (PubMed ID: 31917573)
1. Foodomics Revealed the Effects of Extract Methods on the Composition and Nutrition of Peanut Oil.
Jiang F; Yuan L; Shu N; Wang W; Liu Y; Xu YJ
J Agric Food Chem; 2020 Jan; 68(4):1147-1156. PubMed ID: 31917573
[TBL] [Abstract][Full Text] [Related]
2. Extraction Technology Can Impose Influences on Peanut Oil Functional Quality: A Study to Investigate the Lipid Metabolism by Sprague-Dawley Rat Model.
Wang W; Yang X; Ye Z; Li Y; Liu Y; Cao P
J Food Sci; 2019 Apr; 84(4):911-919. PubMed ID: 30835849
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Physicochemical characteristics, functional properties, and nutritional benefits of peanut oil: a review.
Akhtar S; Khalid N; Ahmed I; Shahzad A; Suleria HA
Crit Rev Food Sci Nutr; 2014; 54(12):1562-75. PubMed ID: 24580558
[TBL] [Abstract][Full Text] [Related]
5. Peanut Oil Body Composition and Stability.
Zhou LZ; Chen FS; Hao LH; Du Y; Liu C
J Food Sci; 2019 Oct; 84(10):2812-2819. PubMed ID: 31546282
[TBL] [Abstract][Full Text] [Related]
6. Fate of phospholipids during aqueous extraction processing of peanut and effect of demulsification treatments on oil-phosphorus-content.
Zhao Q; Li P; Wang M; Zhang W; Zhao W; Yang R
Food Chem; 2020 Nov; 331():127367. PubMed ID: 32574946
[TBL] [Abstract][Full Text] [Related]
7. Some nutritional characteristics of kernel and oil of peanut (Arachis hypogaea L.).
Ozcan MM
J Oleo Sci; 2010; 59(1):1-5. PubMed ID: 20032593
[TBL] [Abstract][Full Text] [Related]
8. The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil.
Hu H; Liu H; Shi A; Liu L; Fauconnier ML; Wang Q
Molecules; 2018 Dec; 24(1):. PubMed ID: 30585177
[TBL] [Abstract][Full Text] [Related]
9. Extraction of Peanut Oil Using Thermosonication: Modeling and Multiobjective Optimization of Process Parameters Using Box-Behnken Design.
Ketenoglu O
J Oleo Sci; 2020 Jun; 69(6):585-595. PubMed ID: 32404549
[TBL] [Abstract][Full Text] [Related]
10. Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts.
Juhaimi FA; Ghafoor K; Babiker EE; Özcan MM; Aadiamo OQ; Alsawmahi ON
J Oleo Sci; 2018; 67(6):755-762. PubMed ID: 29863092
[TBL] [Abstract][Full Text] [Related]
11. The Mechanism of Extraction of Peanut Protein and Oil Bodies by Enzymatic Hydrolysis of the Cell Wall.
Liu C; Hao LH; Chen FS; Zhu TW
J Oleo Sci; 2020 Nov; 69(11):1467-1479. PubMed ID: 33055446
[TBL] [Abstract][Full Text] [Related]
12. Effect of Physiochemical Factors and Peanut Varieties on the Charge Stability of Oil Bodies Extracted by Aqueous Method.
Zhao Z; Chen F; Hao L
J Oleo Sci; 2019 Apr; 68(4):297-306. PubMed ID: 30867389
[TBL] [Abstract][Full Text] [Related]
13. Final report on the safety assessment of Peanut (Arachis hypogaea) Oil, Hydrogenated Peanut Oil, Peanut Acid, Peanut Glycerides, and Peanut (Arachis hypogaea) Flour.
Int J Toxicol; 2001; 20 Suppl 2():65-77. PubMed ID: 11558642
[TBL] [Abstract][Full Text] [Related]
14. Effect of Drying Methods on Peanut Quality during Storage.
Qu C; Li Z; Yang Q; Wang X; Wang D
J Oleo Sci; 2022 Jan; 71(1):57-66. PubMed ID: 34880148
[TBL] [Abstract][Full Text] [Related]
15. Effects of Extraction Methods on the Bioactivities and Nutritional Value of Virginia and Valencia-Type Peanut Oil.
Idrissi ZLE; El Moudden H; Mghazli N; Bouyahya A; Guezzane CE; Alshahrani MM; Al Awadh AA; Goh KW; Ming LC; Harhar H; Tabyaoui M
Molecules; 2022 Nov; 27(22):. PubMed ID: 36431807
[TBL] [Abstract][Full Text] [Related]
16. Brain phospholipids as dietary source of (n-3) polyunsaturated fatty acids for nervous tissue in the rat.
Bourre JM; Dumont O; Durand G
J Neurochem; 1993 Jun; 60(6):2018-28. PubMed ID: 8492115
[TBL] [Abstract][Full Text] [Related]
17. Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation.
Wang Y; Zhu M; Mei J; Luo S; Leng T; Chen Y; Nie S; Xie M
J Food Sci; 2019 Jul; 84(7):1966-1978. PubMed ID: 31206695
[TBL] [Abstract][Full Text] [Related]
18. Combination of Alcalase 2.4 L and CaCl
Zhou L; Chen F; Liu K; Zhu T; Jiang L
J Food Sci; 2020 Jun; 85(6):1772-1780. PubMed ID: 32484970
[TBL] [Abstract][Full Text] [Related]
19. Fatty Acid Profiles of Various Vegetable Oils and the Association between the Use of Palm Oil vs. Peanut Oil and Risk Factors for Non-Communicable Diseases in Yangon Region, Myanmar.
Aung WP; Bjertness E; Htet AS; Stigum H; Chongsuvivatwong V; Soe PP; Kjøllesdal MKR
Nutrients; 2018 Sep; 10(9):. PubMed ID: 30200403
[TBL] [Abstract][Full Text] [Related]
20. Changes of Seed Weight, Fatty Acid Composition, and Oil and Protein Contents from Different Peanut FAD2 Genotypes at Different Seed Developmental and Maturation Stages.
Wang ML; Chen CY; Tonnis B; Pinnow D; Davis J; An YC; Dang P
J Agric Food Chem; 2018 Apr; 66(14):3658-3665. PubMed ID: 29558122
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
