Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

Effect of antioxidant butylated hydroxyl anisole on the thermal or oxidative stability of sunflower oil (Helianthus Annuus) by ultrasonic

(2015) Satish Kumar Murari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Stabilization of soybean oil during accelerated storage by essential oil of ferulago angulata boiss

(2015) Ehsan Sadeghi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Stability of Essential Oils: A Review

(2013) Claudia Turek et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant Activity of Essential Oils

(2013) Riccardo Amorati et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Study on the Total Phenolic Content and Radical Scavenging Activity of Common Edible Vegetable Oils

(2013) Chandran Janu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives

(2013) Mostafa Taghvaei et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Blending of corn oil with black cumin (Nigella sativa) and coriander (Coriandrum sativum) seed oils: Impact on functionality, stability and radical scavenging activity

(2011) Mohamed Fawzy Ramadan et al.   FOOD CHEMISTRY

Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep-frying conditions

(2011) Iness Jabri Karoui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A Comparative Study on Chemical Composition and Antioxidant Activity of Ginger (Zingiber officinale) and Cumin (Cuminum cyminum)

(2010) Ahmed Hassan El-Ghorab et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants

(2009) M.A. Ayadi et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant capacity and phenolic acids of virgin coconut oil

(2009) A. M. Marina et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Chemistry and in Vitro Antioxidant Activity of Volatile Oil and Oleoresins of Black Pepper (Piper nigrum)†

(2009) I. P. S. Kapoor et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of different treatments for the destabilization of coconut milk emulsion

(2009) S.N. Raghavendra et al.   JOURNAL OF FOOD ENGINEERING