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Prediction of the acid value, peroxide value and the percentage of some fatty acids in edible oils during long heating time by chemometrics analysis of FTIR-ATR spectra
Mahboubifar, Marjan, Yousefinejad, Saeed, Alizadeh, Marzieh, Hemmateenejad, Bahram
Published in Journal of the Iranian Chemical Society (01.12.2016)
Published in Journal of the Iranian Chemical Society (01.12.2016)
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Oxidized Soybean Oil Evoked Hepatic Fatty Acid Metabolism Disturbance in Rats and their Offspring
Gao, Feng, Guan, Xin, Zhang, Wentao, Han, Tingting, Liu, Xinyu, Shi, Baoming
Published in Journal of agricultural and food chemistry (13.09.2023)
Published in Journal of agricultural and food chemistry (13.09.2023)
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Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of fragrant rapeseed oils in China
Zhang, Youfeng, Zhu, Yun, Shi, Longkai, Guo, Yue, Wei, Lai, Zhang, Hui, Wang, Xingguo, Jin, Qingzhe
Published in Journal of the science of food and agriculture (01.06.2020)
Published in Journal of the science of food and agriculture (01.06.2020)
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Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters
Gertz, Christian, Matthäus, Bertrand, Willenberg, Ina
Published in European journal of lipid science and technology (01.06.2020)
Published in European journal of lipid science and technology (01.06.2020)
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High-quality fish oil has a more favourable effect than oxidised fish oil on intermediate-density lipoprotein and LDL subclasses: a randomised controlled trial
Rundblad, Amanda, Holven, Kirsten B., Ottestad, Inger, Myhrstad, Mari C., Ulven, Stine M.
Published in British journal of nutrition (14.05.2017)
Published in British journal of nutrition (14.05.2017)
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Influence of Ageing Time and Method on Beef Quality and Safety
Khazzar, Sara, Segato, Severino, Riuzzi, Giorgia, Serva, Lorenzo, Garbin, Elisabetta, Gerardi, Gabriele, Tenti, Sandro, Mirisola, Massimo, Catellani, Paolo
Published in Foods (29.08.2023)
Published in Foods (29.08.2023)
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Characterization and preference mapping of autochthonous and introduced olive oil cultivars in Tunisia
Hassine, Kaouther Ben, Taamalli, Amani, Slama, Mourad Ben, Khouloud, Talmoudi, Kiristakis, Apostolos, Benincasa, Cinzia, Perri, Enzo, Malouche, Dhafer, Hammami, Mohamed, Bornaz, Salwa, Grati-Kammoun, Naziha
Published in European journal of lipid science and technology (01.01.2015)
Published in European journal of lipid science and technology (01.01.2015)
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Synergetic Use of Principal Component Analysis Applied to Normed Physicochemical Measurements and GC × GC‐MS to Reveal the Stabilization Effect of Selected Essential Oils on Heated Rapeseed Oil
Sghaier, Lilia, Cordella, Christophe B. Y., Rutledge, Douglas N., Lefèvre, Fanny, Watiez, Mickaël, Breton, Sylvie, Sassiat, Patrick, Thiebaut, Didier, Vial, Jérôme
Published in Journal of food science (01.06.2017)
Published in Journal of food science (01.06.2017)
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Turkish Tombul Hazelnut (Corylus avellana L.). 2. Lipid Characteristics and Oxidative Stability
Alasalvar, Cesarettin, Shahidi, Fereidoon, Ohshima, Toshiaki, Wanasundara, Udaya, Yurttas, Hasan C, Liyanapathirana, Chandrika M, Rodrigues, Fabiana B
Published in Journal of agricultural and food chemistry (18.06.2003)
Published in Journal of agricultural and food chemistry (18.06.2003)
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Method for reducing peroxide value and anisidine value of fatty acid ethyl ester product
GOU RONG, LI YUANKAI, LI PENGJING, WU XIANGDONG, ZHANG YONG, GUO CHUNLIN
Year of Publication 25.06.2014
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Year of Publication 25.06.2014
Patent
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Method for reducing peroxide value and anisidine value of fatty acid ethyl ester product
GOU RONG, LI YUANKAI, LI PENGJING, WU XIANGDONG, ZHANG YONG, GUO CHUNLIN
Year of Publication 13.03.2013
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Year of Publication 13.03.2013
Patent