Optimization of Oil Oxidation by Response Surface Methodology and the Application of this Model to Evaluate Antioxidants

Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and spices

(2010) Izabela Konczak et al.   FOOD CHEMISTRY

Physical Properties and Oxidation Rates of Unrefined Menhaden Oil (Brevoortia patronus)

(2010) Huaixia Yin et al.   JOURNAL OF FOOD SCIENCE

Synergism on antioxidant activity between natural compounds optimized by response surface methodology

(2009) Caroline D. Capitani et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince

(2009) Sajid Maqsood et al.   FOOD CHEMISTRY

Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage

(2009) Ying Zhang et al.   FOOD CHEMISTRY

Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions

(2009) Thaddao Waraho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

How To Standardize the Multiplicity of Methods To Evaluate Natural Antioxidants

(2008) Edwin N. Frankel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY