132 related articles for article (PubMed ID: 38029376)
1. Natural antioxidants enhance the oxidation stability of blended oils enriched in unsaturated fatty acids.
Wang G; Liu L; Peng F; Ma Y; Deng Z; Li H
J Sci Food Agric; 2024 Mar; 104(5):2907-2916. PubMed ID: 38029376
[TBL] [Abstract][Full Text] [Related]
2. Effects of Endogenous Anti-Oxidative Components from Different Vegetable Oils on Their Oxidative Stability.
Ma Y; Wang G; Deng Z; Zhang B; Li H
Foods; 2023 Jun; 12(11):. PubMed ID: 37297517
[TBL] [Abstract][Full Text] [Related]
3. Retention of natural antioxidants of blends of groundnut and sunflower oils with minor oils during storage and frying.
Sunil L; Reddy PV; Krishna AG; Urooj A
J Food Sci Technol; 2015 Feb; 52(2):849-57. PubMed ID: 25694693
[TBL] [Abstract][Full Text] [Related]
4. Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut (
Elouafy Y; El Idrissi ZL; El Yadini A; Harhar H; Alshahrani MM; Al Awadh AA; Goh KW; Ming LC; Bouyahya A; Tabyaoui M
Molecules; 2022 Nov; 27(22):. PubMed ID: 36431794
[TBL] [Abstract][Full Text] [Related]
5. Effects of Hydrogen-Donating or Metal-Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation.
Hong S; Kim MJ; Park S; Lee S; Lee J; Lee J
J Food Sci; 2018 Apr; 83(4):885-891. PubMed ID: 29524218
[TBL] [Abstract][Full Text] [Related]
6. Improving the oxidative stability and lengthening the shelf life of DHA algae oil with composite antioxidants.
Shen Y; Lu T; Liu XY; Zhao MT; Yin FW; Rakariyatham K; Zhou DY
Food Chem; 2020 May; 313():126139. PubMed ID: 31927203
[TBL] [Abstract][Full Text] [Related]
7. Quality evaluation of noble mixed oil blended with palm and canola oil.
Choi H; Lee E; Lee KG
J Oleo Sci; 2014; 63(7):653-60. PubMed ID: 24976612
[TBL] [Abstract][Full Text] [Related]
8. Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils.
Bordón MG; Meriles SP; Ribotta PD; Martinez ML
J Food Sci; 2019 May; 84(5):1035-1044. PubMed ID: 30990893
[TBL] [Abstract][Full Text] [Related]
9. Effect of natural antioxidants on the physicochemical properties and stability of freeze-dried microencapsulated chia seed oil.
Rodriguez ES; Julio LM; Henning C; Diehl BW; Tomás MC; Ixtaina VY
J Sci Food Agric; 2019 Mar; 99(4):1682-1690. PubMed ID: 30207385
[TBL] [Abstract][Full Text] [Related]
10. Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodles.
Ooi EZH; Ab Karim NA; Chan ES; Wang Y; Tang TK; Tong SC; Khor YP; Lee YY
J Sci Food Agric; 2024 May; 104(7):3958-3970. PubMed ID: 38284502
[TBL] [Abstract][Full Text] [Related]
11. Natural phenolics greatly increase flax (Linum usitatissimum) oil stability.
Hasiewicz-Derkacz K; Kulma A; Czuj T; Prescha A; Żuk M; Grajzer M; Łukaszewicz M; Szopa J
BMC Biotechnol; 2015 Jun; 15():62. PubMed ID: 26123633
[TBL] [Abstract][Full Text] [Related]
12. Effect of natural polyphenol on the oxidative stability of pecan oil.
Zhang YY; Zhang F; Thakur K; Ci AT; Wang H; Zhang JG; Wei ZJ
Food Chem Toxicol; 2018 Sep; 119():489-495. PubMed ID: 28988136
[TBL] [Abstract][Full Text] [Related]
13. Effects of plasma treatment on the oxidative stability of vegetable oil containing antioxidants.
Na H; Mok C; Lee J
Food Chem; 2020 Jan; 302():125306. PubMed ID: 31416004
[TBL] [Abstract][Full Text] [Related]
14. Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying.
Ramroudi F; Yasini Ardakani SA; Dehghani-Tafti A; Khalili Sadrabad E
Int J Food Sci; 2022; 2022():3165512. PubMed ID: 35400148
[TBL] [Abstract][Full Text] [Related]
15. Effect of fish oils containing different amounts of EPA, DHA, and antioxidants on plasma and brain fatty acids and brain nitric oxide synthase activity in rats.
Engström K; Saldeen AS; Yang B; Mehta JL; Saldeen T
Ups J Med Sci; 2009; 114(4):206-13. PubMed ID: 19961266
[TBL] [Abstract][Full Text] [Related]
16. Effects of natural antioxidants on the oxidative stability of Eucommia ulmoides seed oil: Experimental and molecular simulation investigations.
Ruan L; Lu L; Zhao X; Xiong W; Xu H; Wu S
Food Chem; 2022 Jul; 383():132640. PubMed ID: 35413767
[TBL] [Abstract][Full Text] [Related]
17. Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating.
Ali MA; Islam MA; Othman NH; Noor AM; Ibrahim M
Acta Sci Pol Technol Aliment; 2019; 18(4):427-438. PubMed ID: 31930793
[TBL] [Abstract][Full Text] [Related]
18. Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability.
Montaño A; Hernández M; Garrido I; Llerena JL; Espinosa F
Int J Mol Sci; 2016 Nov; 17(11):. PubMed ID: 27886101
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions.
Athanasiadis V; Chatzimitakos T; Kalompatsios D; Palaiogiannis D; Makrygiannis I; Bozinou E; Lalas SI
Int J Mol Sci; 2023 Jan; 24(2):. PubMed ID: 36674630
[TBL] [Abstract][Full Text] [Related]
20. Effect of deodorization conditions on fatty acid profile, oxidation products, and lipid-derived free radicals of soybean oil.
Sun L; Huang Z; Wang J; Yu D; Wang L
Food Chem; 2024 Sep; 453():139656. PubMed ID: 38788646
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
