Related references
Note: Only part of the references are listed.Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques
Leigh M. Schmidtke et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Physical Properties and Oxidation Rates of Unrefined Menhaden Oil (Brevoortia patronus)
Huaixia Yin et al.
JOURNAL OF FOOD SCIENCE (2010)
The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems
Christine M. Seppanen et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2010)
Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox
Mickael Laguerre et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Physicochemical and Sensory Quality of Crude Brazilian Pecan Nut Oil during Storage
Tatiana Oro et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)
Effect of gamma irradiation on the physico-chemical and sensory properties of raw shelled peanuts (Arachis hypogaea L.) and pistachio nuts (Pistacia vera L.)
Stamatios F. Mexis et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)
Nuts and oxidation: a systematic review
Patricia Lopez-Uriarte et al.
NUTRITION REVIEWS (2009)
Antioxidant activity of minor components of tree nut oils
H. Miraliakbari et al.
FOOD CHEMISTRY (2008)
Oxidative stability of tree nut oils
Homan Miraliakbari et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Formation of lipid oxidation and isomerization products during processing of nuts and sesame seeds
Rita Yaacoub et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Solid-phase micro-extraction (SPME-GC) and sensors as rapid methods for monitoring lipid oxidation in nuts
S. Pastorelli et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2007)
Health benefits of nuts: potential role of antioxidants
Rune Blomhoff et al.
BRITISH JOURNAL OF NUTRITION (2006)
Modeling the secondary shelf life of ground roasted coffee
Monica Anese et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Chemical composition of selected edible nut seeds
Mahesh Venkatachalam et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Novel approach on the risk assessment of oxidized fats and oils for perspectives of food safety and quality. I. Oxidized fats and oils induces neurotoxicity relating pica behavior and hypoactivity
N Gotoh et al.
FOOD AND CHEMICAL TOXICOLOGY (2006)
Antioxidant polyphenols in almond and its coproducts
SSK Wijeratne et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Tocopherols and total phenolics in 10 different nut types
M Kornsteiner et al.
FOOD CHEMISTRY (2006)
A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress
D Del Rio et al.
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES (2005)
Simple reversed-phase liquid chromatography method for determination of tocopherols in edible plant oils
A Gliszczynska-Swiglo et al.
JOURNAL OF CHROMATOGRAPHY A (2004)
Investigation of packaging systems for shelled walnuts based on oxygen absorbers
PN Jensen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Oxidation, flavor, and texture of walnuts reduced in fat content by supercritical carbon dioxide
TD Crowe et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2003)
The present and future of the international wine industry
LF Bisson et al.
NATURE (2002)
Storage water activity effect on oxidation and sensory properties of high-oleic peanuts
GL Baker et al.
JOURNAL OF FOOD SCIENCE (2002)
Properties of α-, γ-, and δ-tocopherol in purified fish oil triacylglycerols
E Kulås et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)
Oil stability index correlated with sensory determination of oxidative stability in light-exposed soybean oil
EA Coppin et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)
Share Paper
