Structural Effect of Lignans and Sesamol on Polymerization of Soybean Oil at Frying Temperature

Evaluation of antioxidant capacity of sesamol and free radical scavengers at different heating temperatures

(2011) JuDong Yeo et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Analysis of Hydroperoxides, Aldehydes and Epoxides by1H Nuclear Magnetic Resonance in Sunflower Oil Oxidized at 70 and 100 °C

(2010) Encarnación Goicoechea et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparing Antioxidant Effectiveness of Natural and Synthetic Free Radical Scavengers in Thermally-Oxidized Lard using DPPH Method

(2010) Ju Dong Yeo et al.   JOURNAL OF FOOD SCIENCE

Saturated Fat and Cardiometabolic Risk Factors, Coronary Heart Disease, Stroke, and Diabetes: a Fresh Look at the Evidence

(2010) Renata Micha et al.   LIPIDS

Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils

(2010) Zoe Konsoula et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation

(2009) Seung Wook Lee et al.   FOOD CHEMISTRY

Contribution to Further Understanding of the Evolution of Sunflower Oil Submitted to Frying Temperature in a Domestic Fryer: Study by1H Nuclear Magnetic Resonance

(2009) Maria D. Guillén et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal stability and long-chain fatty acid positional distribution on glycerol of argan oil

(2008) Farid Khallouki et al.   FOOD CHEMISTRY

Effects of sesamol, sesamin, and sesamolin extracted from roasted sesame oil on the thermal oxidation of methyl linoleate

(2007) Jinyoung Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY