Thermal Degradation of p ‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil

Thermal Oxidation Kinetics of Refined Hazelnut Oil

(2018) Rukiye Solak et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Oxidative Stability of Selected Edible Oils

(2018) Magdalena Maszewska et al.   MOLECULES

Antimicrobial and antioxidant properties of phenolic acids alkyl esters

(2018) R. Merkl et al.   CZECH JOURNAL OF FOOD SCIENCES

Temperature-dependent Henry's Law constants of 4-alkyl branched-chain fatty acids and 3-methylindole in an oil-air matrix and analysis of volatiles in lamb fat using selected ion flow tube mass spectrometry

(2017) Hardy Z. Castada et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Gas-phase chemical ionization of 4-alkyl branched-chain carboxylic acids and 3-methylindole using H3 O+ , NO+ , and O2 + ions

(2017) Hardy Z. Castada et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

On the Role of Viscosity in the Eyring Equation

(2016) Jos C. M. Kistemaker et al.   CHEMPHYSCHEM

Temperature-Dependent Mechanism of Antioxidant Activity of o-Hydroxyl, o-Methoxy, and Alkyl Ester Derivatives of p-Hydroxybenzoic Acid in Fish Oil

(2016) Reza Farhoosh et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Kinetics of furan formation during pasteurization of soy sauce

(2016) Xuesong Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Macadamia oil extraction methods and uses for the defatted meal byproduct

(2016) Sandra L.B. Navarro et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of CPPU on Carbohydrate and Endogenous Hormone Levels in Young Macadamia Fruit

(2016) Hui Zeng et al.   PLoS One

Crop to wild gene flow and genetic diversity in a vulnerable Macadamia (Proteaceae) species in New South Wales, Australia

(2015) Katie O'Connor et al.   BIOLOGICAL CONSERVATION

Reaction pathway of the degradation of the p-hydroxybenzoic acid by sulfate radical generated by ionizing radiations

(2015) Justine Criquet et al.   RADIATION PHYSICS AND CHEMISTRY

Determination of Total Phenolic Content in Olive Oil Samples by UV–visible Spectrometry and Multivariate Calibration

(2012) Edwar Fuentes et al.   Food Analytical Methods

Aging Effects on Macadamia Nut Oil Studied by Electrospray Ionization Fourier Transform Ion Cyclotron Resonance Mass Spectrometry

(2012) Nicholas W. Proschogo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Composition and oxidative stability of crude oil extracts of corn germ and distillers grains

(2011) Jill K. Winkler-Moser et al.   INDUSTRIAL CROPS AND PRODUCTS

Procedures for Determination of Detection Limits

(2010) Richard W. Browne et al.   EPIDEMIOLOGY

Functional lipid characteristics, oxidative stability, and antioxidant activity of macadamia nut (Macadamia integrifolia) cultivars

(2010) Marisa M. Wall   FOOD CHEMISTRY

The Composition of Crude Corn Oil Recovered after Fermentation via Centrifugation from a Commercial Dry Grind Ethanol Process

(2010) Robert A. Moreau et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Mechanisms of Antioxidants in the Oxidation of Foods

(2009) Eunok Choe et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Pigment Profile in Non-Spanish Olive Varieties (Olea europaea L. Var. Coratina, Frantoio, and Koroneiki)

(2009) Ramón Aparicio-Ruiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

THE CONTENT AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS IN COLD-PRESSED PLANT OILS

(2008) ALEKSANDER SIGER et al.   JOURNAL OF FOOD LIPIDS

Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods

(2008) A SZYDLOWSKACZERNIAK et al.   TALANTA