Related references
Note: Only part of the references are listed.Characteristics of cocoa butter and chocolates obtained from cocoa varieties grown in Bahia, Brazil
Priscilla Efraim et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil
Luyun Cai et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2013)
Sitosterol as an antioxidant in frying oils
Ashutosh Singh
FOOD CHEMISTRY (2013)
Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
M. H. A. Jahurul et al.
JOURNAL OF FOOD ENGINEERING (2013)
Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
Fenglin Gu et al.
FOODS (2013)
Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil
TingTing Zhao et al.
JOURNAL OF FOOD SCIENCE (2012)
Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting
Gokhan Durmaz et al.
FOOD CHEMISTRY (2011)
Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material
W. Krysiak
GRASAS Y ACEITES (2011)
Influence of Simulated Deep Frying on the Antioxidant Fraction of Vegetable Oils after Enrichment with Extracts from Olive Oil Pomace
M. I. Orozco-Solano et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Tocopherol content in fifteen grape varieties obtained using a rapid HPLC method
Serpil Gok Tangolar et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)
Commercial Peanut (Arachis hypogaea L.) Cultivars in the United States: Phytosterol Composition
Eui-Cheol Shin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Effects of roasting conditions on hazelnut characteristics in a two-step process
Cristina Alamprese et al.
JOURNAL OF FOOD ENGINEERING (2009)
Tocopherols and tocotrienols in sea buckthorn (Hippophae rhamnoides L.) berries during ripening
Staffan C. Andersson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Phytosterols: Applications and recovery methods
P. Fernandes et al.
BIORESOURCE TECHNOLOGY (2007)
Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying
Margherita Rossi et al.
FOOD CHEMISTRY (2007)
Cocoa flavanol-enriched snack bars containing phytosterols effectively lower total and low-density lipoprotein cholesterol levels
John A. Polagruto et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2006)
Mechanisms and factors for edible oil oxidation
Eunok Choe et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2006)
Effects of roasting on hazelnut lipids
JS Amaral et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants
D Bera et al.
JOURNAL OF FOOD ENGINEERING (2006)
Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment
A Valavanidis et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Phytosterols in the prevention of human pathologies
H Tapiero et al.
BIOMEDICINE & PHARMACOTHERAPY (2003)
Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content
D Barrera-Arellano et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Simultaneous analysis of tocopherols, cholesterol, and phytosterols using gas chromatography
M Du et al.
JOURNAL OF FOOD SCIENCE (2002)
Effect of roasting temperature and time on the chemical composition of rice germ oil
IH Kim et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2002)
Share Paper
