Green Tea Extract Enhances the Oxidative Stability of DHA-Rich Oil

Antioxidant-rich natural fruit and vegetable products and human health

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Tea catechin role in decreasing the oxidation of dairy beverages containing linseed oil

(2020) Marcela Boroski et al.   INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH

Antioxidants and antioxidant methods: an updated overview

(2020) İlhami Gulcin   ARCHIVES OF TOXICOLOGY

Oxidative stability of spray dried matcha-tuna oil powders

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Chemical Compositional Changes in Over-Oxidized Fish Oils

(2020) Austin S. Phung et al.   Foods

Comparison of Oil Soluble Green Tea Extract with Common Antioxidantive Ingredients in Bulk Oil under Different Storage Conditions

(2020) Chia‐Yu Shen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Omega-3 Long-Chain Polyunsaturated Fatty Acids, EPA and DHA: Bridging the Gap between Supply and Demand

(2019) Douglas Tocher et al.   Nutrients

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

(2019) Mariola Kozłowska et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant Activity of Rambutan ( Nephelium lappaceum L.) Peel Extract in Soybean Oil during Storage and Deep Frying

(2019) Nguyen Nhat Minh Phuong et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

(2019) Sofia C. Lourenço et al.   MOLECULES

Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil

(2019) Dominik Kmiecik et al.   MOLECULES

Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants

(2018) Athira Mohanan et al.   FOOD CHEMISTRY

Antioxidant effects of tea catechins on the shelf life of raw minced duck meat

(2018) Lili TIAN et al.   Food Science and Technology

Effect of tea catechin derivatives on stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage

(2018) Nopparat Prabsangob et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources

(2017) Dong-Ping Xu et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Catechins and Their Therapeutic Benefits to Inflammatory Bowel Disease

(2017) Fei-Yan Fan et al.   MOLECULES

Linseed oil presents different patterns of oxidation in real-time and accelerated aging assays

(2016) Caroline Douny et al.   FOOD CHEMISTRY

Comparison of the oxidative stability of linseed (Linum usitatissimum L.) oil by pressure differential scanning calorimetry and Rancimat measurements

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Evaluation of nutritional value and antioxidant activity of tomato peel extracts

(2016) Elsayed Elbadrawy et al.   Arabian Journal of Chemistry

Temperature Increase Negatively Affects the Fatty Acid Bioconversion Capacity of Rainbow Trout (Oncorhynchus mykiss) Fed a Linseed Oil-Based Diet

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Effects of catechin and α-tocopherol addition on the autoxidative stability of diacylglycerol oil derived from an olive oil and perilla oil mixture

(2014) Leejin Jung et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Efficient extraction strategies of tea (Camellia sinensis) biomolecules

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Comparison of Different Extraction Methods to Determine Phenolic Compounds in Virgin Olive Oil

(2012) M. Luz Pizarro et al.   Food Analytical Methods

Effects of Green Tea Extract and α-Tocopherol on the Lipid Oxidation Rate of Omega-3 Oils, Incorporated into Table Spreads, Prepared using Multiple Emulsion Technology

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Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Oxidative stabilization of ultra-high omega-3 concentrates as ethyl esters or triacylglycerols

(2011) Diana Martín et al.   FOOD RESEARCH INTERNATIONAL

Effects of catechins and green tea extract on the photosensitized singlet oxygen oxidation of linoleic acid in a model system as compared with α-tocopherol

(2011) Mun Yhung Jung et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems

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Evaluation of Antioxidant Activity of Green Tea Extract and Its Effect on the Biscuits Lipid Fraction Oxidative Stability

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