Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 56, Issue 5, Pages 2522-2535
Publisher
Springer Science and Business Media LLC
Online
2019-04-02
DOI
10.1007/s13197-019-03731-8
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage
- (2018) Lifen Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Quantification of aflatoxin B1 in vegetable oils using low temperature clean-up followed by immuno-magnetic solid phase extraction
- (2018) Xi Yu et al. FOOD CHEMISTRY
- Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret
- (2017) Xiao Feng et al. Food and Bioprocess Technology
- Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran
- (2017) Behnaz Tohidi et al. FOOD CHEMISTRY
- Explaining the antioxidant activity of some common non-phenolic components of essential oils
- (2017) Andrea Baschieri et al. FOOD CHEMISTRY
- Low temperature cleanup combined with magnetic nanoparticle extraction to determine pyrethroids residue in vegetables oils
- (2017) Xi Yu et al. FOOD CONTROL
- Effects of short storage on consumer acceptability and volatile compound profile of roasted peanuts
- (2017) Shangci Wang et al. Food Packaging and Shelf Life
- Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage
- (2016) Xiao Feng et al. Food and Bioprocess Technology
- Antioxidant capacity variation in the oregano ( Origanum vulgare L.) collection of the German National Genebank
- (2016) Feng Yan et al. INDUSTRIAL CROPS AND PRODUCTS
- Lipid oxidation in mayonnaise and the role of natural antioxidants: A review
- (2016) Sara Ghorbani Gorji et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Thermal stability and antioxidant activity of essential oils from aromatic plants farmed in Argentina
- (2015) Rubén H. Olmedo et al. INDUSTRIAL CROPS AND PRODUCTS
- Use and Abuse of the DPPH• Radical
- (2015) Mario C. Foti JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Essential oils in foods: extraction, stabilization, and toxicity
- (2015) Cristian Dima et al. Current Opinion in Food Science
- Dramatic solvent effect on the synergy between α-tocopherol and BHT antioxidants
- (2014) Clémentine Marteau et al. FOOD CHEMISTRY
- Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation
- (2014) Ruben Olmedo et al. FOOD CHEMISTRY
- Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content
- (2013) Felix Aladedunye et al. FOOD CHEMISTRY
- Antioxidant Activity of Essential Oils
- (2013) Riccardo Amorati et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
- (2013) Rubén H. Olmedo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Comparative analysis of strawberry total phenolics via Fast Blue BB vs. Folin–Ciocalteu: Assay interference by ascorbic acid
- (2012) Gene E. Lester et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Sensory Attribute Preservation in Extra Virgin Olive Oil with Addition of Oregano Essential Oil as Natural Antioxidant
- (2012) Claudia M. Asensio et al. JOURNAL OF FOOD SCIENCE
- Aguaribay and Cedron Essential Oils as Natural Antioxidants in Oil-Roasted and Salted Peanuts
- (2012) Rubén H. Olmedo et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Protein damage from electrophiles and oxidants in lungs of mice chronically exposed to the tumor promoter butylated hydroxytoluene
- (2011) Colin T. Shearn et al. CHEMICO-BIOLOGICAL INTERACTIONS
- Evaluation of the antimicrobial and antioxidant activities of essential oils, extracts and their main components from oregano from Madeira Island, Portugal
- (2011) Paula C. Castilho et al. FOOD CONTROL
- Contribution of essential oils and phenolics to the antioxidant properties of aromatic plants
- (2010) Rafaela Guimarães et al. INDUSTRIAL CROPS AND PRODUCTS
- Volatile Profiles of Rapeseed Oil Flavored with Basil, Oregano, and Thyme as a Function of Flavoring Conditions
- (2010) An Adams et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Total Phenolic Content, Radical Scavenging Properties, and Essential Oil Composition ofOriganumSpecies from Different Populations
- (2009) José S. Dambolena et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
- (2009) Rubén H Olmedo et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Formation of oxygenated α,β-unsaturated aldehydes and other toxic compounds in sunflower oil oxidation at room temperature in closed receptacles
- (2008) María D. Guillen et al. FOOD CHEMISTRY
- DPPH antioxidant assay revisited
- (2008) Om P. Sharma et al. FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started