Oxidative Stability of Rice Bran Wax Oleogels and an Oleogel Cream Cheese Product

Vegetable organogels incorporation in cream cheese products

(2016) Hanna L. Bemer et al.   FOOD RESEARCH INTERNATIONAL

Validation of a headspace trap gas chromatography and mass spectrometry method for the quantitative analysis of volatile compounds from degraded rapeseed oil

(2016) Lilia Sghaier et al.   JOURNAL OF SEPARATION SCIENCE

Effect of Natural Antioxidants and Lipid Model System on Lipid Oxidation

(2015) Christian T. Schevey et al.   JOURNAL OF FOOD QUALITY

Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels

(2015) Emin Yılmaz et al.   JOURNAL OF FOOD SCIENCE

Saturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease

(2015) Yanping Li et al.   JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY

Increasing the oxidative stability of soybean oil through fortification with antioxidants

(2014) Anwesha Sarkar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Properties and Stability of Hazelnut Oil Organogels with Beeswax and Monoglyceride

(2014) Emin Yılmaz et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Degradation of Tocopherols in Rice Bran Oil Submitted to Heating at Different Temperatures

(2013) M. H. Bruscatto et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

(2013) Daniele C. Zulim Botega et al.   JOURNAL OF FOOD SCIENCE

Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area

(2013) Vito Verardo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation

(2012) Andrew J. Gravelle et al.   FOOD RESEARCH INTERNATIONAL

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods

(2012) Antonios Papastergiadis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Organogels: An Alternative Edible Oil-Structuring Method

(2012) Alejandro G. Marangoni et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters

(2012) Alexander K. Zetzl et al.   Food & Function

Determination of Hexanal as an Oxidative Marker in Vegetable Oils Using an Automated Dynamic Headspace Sampler Coupled to a Gas Chromatograph/Mass Spectrometer

(2011) Jaeho HA et al.   ANALYTICAL SCIENCES

A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME–GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation

(2011) Sara Panseri et al.   FOOD CHEMISTRY

Stability of avocado oil during heating: Comparative study to olive oil

(2011) Izaskun Berasategi et al.   FOOD CHEMISTRY

Assessment of the oxidative stability of conventional and high-oleic sunflower oil by means of solid-phase microextraction-gas chromatography

(2011) Katharina Domitila Petersen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Quantification of hexanal as an index of lipid oxidation in human milk and association with antioxidant components

(2011) Ingrid Elisia et al.   JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION

Organogel Formation of Soybean Oil with Waxes

(2011) Hong-Sik Hwang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Cardiovascular disease risk of dietary stearic acid compared with trans, other saturated, and unsaturated fatty acids: a systematic review

(2009) J Edward Hunter et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Fatty acids in bovine milk fat

(2009) Helena Lindmark Månsson   Food & Nutrition Research

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A

Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

(2007) Rabia Alghazeer et al.   FOOD CHEMISTRY