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Journal Abstract Search

163 related items for PubMed ID: 9598198

  • 1. Effects of processing steps on the contents of minor compounds and oxidation of soybean oil.
    Min DB, Li TL, Lee HO.
    Adv Exp Med Biol; 1998; 434():161-80. PubMed ID: 9598198
    [Abstract] [Full Text] [Related]

  • 2. Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols.
    Warner K.
    J Agric Food Chem; 2005 Dec 28; 53(26):9906-10. PubMed ID: 16366673
    [Abstract] [Full Text] [Related]

  • 3. Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega-3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils.
    Kitts DD, Singh A, Fathordoobady F, Doi B, Pratap Singh A.
    J Food Sci; 2019 Nov 28; 84(11):3147-3155. PubMed ID: 31599978
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  • 4. Singlet oxygen-related photooxidative stability and antioxidant changes of diacylglycerol-rich oil derived from mixture of olive and perilla oil.
    Kim N, Choe E.
    J Food Sci; 2012 Nov 28; 77(11):C1185-91. PubMed ID: 23057833
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  • 5. Effects and prooxidant mechanisms of oxidized alpha-tocopherol on the oxidative stability of soybean oil.
    Kim HJ, Lee HO, Min DB.
    J Food Sci; 2007 May 28; 72(4):C223-30. PubMed ID: 17995765
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  • 6. Relative oxidative stability of diacylglycerol and triacylglycerol oils.
    Qi JF, Wang XY, Shin JA, Lee YH, Jang YS, Lee JH, Hong ST, Lee KT.
    J Food Sci; 2015 Mar 28; 80(3):C510-4. PubMed ID: 25678328
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  • 7. Influence of added menadione (vitamin K3) on dissolution and dimerization of tocopherols and autoxidation of triacylglycerols during storage of plant oils.
    Kupczyk B, Gogolewski M.
    Nahrung; 2001 Feb 28; 45(1):9-14. PubMed ID: 11253648
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  • 9. Effect of minor oil constituents on soy oil conjugated linoleic acid production.
    Tokle T, Jain VP, Proctor A.
    J Agric Food Chem; 2009 Oct 14; 57(19):8989-97. PubMed ID: 19725543
    [Abstract] [Full Text] [Related]

  • 10. Enhancing antioxidant activity of sesamol at frying temperature by addition of additives through reducing volatility.
    Hwang HS, Winkler-Moser JK, Vermillion K, Liu SX.
    J Food Sci; 2014 Nov 14; 79(11):C2164-73. PubMed ID: 25316004
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  • 13. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions.
    Samdani GK, McClements DJ, Decker EA.
    J Agric Food Chem; 2018 Apr 18; 66(15):3939-3948. PubMed ID: 29629560
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  • 15. Oxidative stability and alpha-tocopherol retention in soybean oil with lemon seed extract (Citrus limon) under thermoxidation.
    Luzia DM, Jorge N.
    Nat Prod Commun; 2009 Nov 18; 4(11):1553-6. PubMed ID: 19967989
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  • 16. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions.
    Chen B, McClements DJ, Decker EA.
    Crit Rev Food Sci Nutr; 2011 Dec 18; 51(10):901-16. PubMed ID: 21955091
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