First Study on the Oxidative Stability and Elemental Analysis of Babassu (Attalea speciosa) Edible Oil Produced in Brazil Using a Domestic Extraction Machine

The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils

(2019) Ying Wu et al.   PLoS One

Medium-chain fatty acids lower postprandial lipemia: A randomized crossover trial

(2019) Nisha Panth et al.   CLINICAL NUTRITION

Strategies to increase the oxidative stability of cold pressed oils

(2019) Silke Grosshagauer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical properties and oxidative stability of Arjan ( Amygdalus reuteri ) kernel oil as emerging edible oil

(2018) Javad Tavakoli et al.   FOOD RESEARCH INTERNATIONAL

Effect of refining on bioactive composition and oxidative stability of hazelnut oil

(2018) Gökhan Durmaz et al.   FOOD RESEARCH INTERNATIONAL

Consumption of virgin coconut oil in Wistar rats increases saturated fatty acids in the liver and adipose tissue, as well as adipose tissue inflammation

(2018) Mariana de Moura e Dias et al.   Journal of Functional Foods

Chronic non-communicable disease risks presented by lipid oxidation products in fried foods

(2018) Martin Grootveld et al.   HEPATOBILIARY SURGERY AND NUTRITION

Evaluation of molecular spectroscopy for predicting oxidative degradation of biodiesel and vegetable oil: Correlation analysis between acid value and UV–Vis absorbance and fluorescence

(2018) José N. Conceição et al.   FUEL PROCESSING TECHNOLOGY

Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

(2018) Yingbin Shen et al.   MOLECULES

Alternative sources of oils and fats from Amazonian plants: Fatty acids, methyl tocols, total carotenoids and chemical composition

(2018) Josilene Lima Serra et al.   FOOD RESEARCH INTERNATIONAL

Chemical composition and oral toxicity assessment of Anisophyllea boehmii kernel oil: Potential source of new edible oil with high tocopherol content

(2018) Jacques Nkengurutse et al.   FOOD CHEMISTRY

Physical properties of Amazonian fats and oils and their blends

(2018) Ericsem Pereira et al.   FOOD CHEMISTRY

Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils

(2017) Yamin Cui et al.   FOOD CHEMISTRY

Oxidative stability of sesame and flaxseed oils and their effects on morphometric and biochemical parameters in an animal model

(2017) Priscila S Figueiredo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy

(2017) Erum Zahir et al.   Arabian Journal of Chemistry

Chemical Composition and Antimicrobial Potential of Palm Leaf Extracts from Babaçu (Attalea speciosa), Buriti (Mauritia flexuosa), and Macaúba (Acrocomia aculeata)

(2016) Adriana Idalina Torcato de Oliveira et al.   TheScientificWorldJOURNAL

Chemical Composition and Antimicrobial Potential of Palm Leaf Extracts from Babaçu (Attalea speciosa), Buriti (Mauritia flexuosa), and Macaúba (Acrocomia aculeata)

(2016) Adriana Idalina Torcato de Oliveira et al.   Scientific World Journal

Rapid detection of authenticity and adulteration of walnut oil by FTIR and fluorescence spectroscopy: A comparative study

(2015) Bingning Li et al.   FOOD CHEMISTRY

Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids

(2015) Jana Orsavova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils

(2015) Francesco Siano et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A novel electrochemical method for olive oil acidity determination

(2014) M. Grossi et al.   MICROELECTRONICS JOURNAL

Endogenous fluorescence of biodiesel and products thereof: Investigation of the molecules responsible for this effect

(2013) K.F. Magalhães et al.   FUEL

Refining of buriti oil (Mauritia flexuosa) originated from the brazilian cerrado: physicochemical, thermal-oxidative and nutritional implications

(2013) Jailane de Souza Aquino et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Extraction and Evaluation of Fatty Acid Compositon ofOrbignya phalerataMartius Oils (Arecaceae) from Maranhão State, Brazil

(2013) Débora S. Santos et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Comparative Analysis of Thermal Behavior, Isothermal Crystallization Kinetics and Polymorphism of Palm Oil Fractions

(2013) Xia Zhang et al.   MOLECULES

A Comparison of the Physicochemical Properties and Fatty Acid Composition of Indaiá (Attalea dubia) and Babassu (Orbignya phalerata) Oils

(2012) Bianca Silva Ferreira et al.   TheScientificWorldJOURNAL

Health risk assessment of eight heavy metals in nine varieties of edible vegetable oils consumed in China

(2011) Fangkun Zhu et al.   FOOD AND CHEMICAL TOXICOLOGY

Investigation by ICP-MS of trace element levels in vegetable edible oils produced in Spain

(2011) E.J. Llorent-Martínez et al.   FOOD CHEMISTRY

Elemental analysis of nuts and seeds by axially viewed ICP OES

(2010) Juliana Naozuka et al.   FOOD CHEMISTRY

Investigation of the levels of some element in edible oil samples produced in Turkey by atomic absorption spectrometry

(2008) Durali Mendil et al.   JOURNAL OF HAZARDOUS MATERIALS