Prediction of Walnut Deterioration Using Kernel Oxidative Stability

Evaluating the protective effect of edible coatings on lipid oxidation, fatty acid composition, aflatoxins levels of roasted peanut kernels

(2020) Fatemeh Kazemian-Bazkiaee et al.   Journal of Food Measurement and Characterization

Reference samples guide variable selection for correlation of wine sensory and volatile profiling data

(2018) Emma Sherman et al.   FOOD CHEMISTRY

Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

(2018) Xueqi Li et al.   JOURNAL OF FOOD QUALITY

Beetroot improves oxidative stability and functional properties of processed foods: singular and combined effects with chocolate

(2018) Viren Ranawana et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of Selected Chemical Characteristics of Cold-Pressed Oils on their Oxidative Stability Determined Using the Rancimat and Pressure Differential Scanning Calorimetry Method

(2017) Edyta Symoniuk et al.   Food Analytical Methods

Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties

(2017) Furheen Amin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat

(2017) Kai-Min Yang et al.   Marine Drugs

Differences in Oils from Nuts Extracted by Means of Two Pressure Systems

(2016) Estela Sena-Moreno et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Monitoring hydroperoxides formation as a measure of predicting walnut oxidative stability

(2014) H. Hosseini et al.   ACTA ALIMENTARIA

Lipid Oxidation in Low-moisture Food: A Review

(2013) Leann Barden et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Operational Parameters on Determination of Oxidative Stability Measured by Rancimat Method

(2013) Nilkanth Pawar et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparative study of the nutritional and bioactive compounds content of four walnut (Juglans regia L.) cultivars

(2013) María Isabel Tapia et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

(2012) Blanca Barriuso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Autoxidation of Unsaturated Lipids in Food Emulsion

(2011) Yue-E Sun et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparison between free radical scavenging capacity and oxidative stability of nut oils

(2008) Sara Arranz et al.   FOOD CHEMISTRY