Active packaging to prevent lipid oxidation on Brazil nuts (Bertholletia excelsa HBK) stored under varying temperatures

Hydrolysis of Edible Oils by Fungal Lipases: An Effective Tool to Produce Bioactive Extracts with Antioxidant and Antimicrobial Potential

(2022) Alexandra Kotogán et al.   Foods

Holistic Approach to a Successful Market Implementation of Active and Intelligent Food Packaging

(2021) Sanne Tiekstra et al.   Foods

Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production

(2021) Wilson V. Vasquez et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Efficient tools for principal component analysis of complex data— a tutorial

(2021) Oxana Rodionova et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Natural antioxidants-based edible active food packaging: An overview of current advancements

(2021) Vengatesan M. Rangaraj et al.   Food Bioscience

Brazil nut prevents oxidative DNA damage in type 2 diabetes patients

(2020) Tamires Pavei Macan et al.   DRUG AND CHEMICAL TOXICOLOGY

Influence of Gene Regulation on Rice Quality: Impact of Storage Temperature and Humidity on Flavor Profile

(2019) Yuan Biao et al.   FOOD CHEMISTRY

Extraction of Brazil nut kernel oil using green solvents: Effects of the process variables in the oil yield and composition

(2019) Heber P. Cornelio‐Santiago et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Comparison of the Effects of Brazil Nut Oil and Soybean Oil on the Cardiometabolic Parameters of Patients with Metabolic Syndrome: A Randomized Trial

(2019) Lívia Martins Costa e Silva et al.   Nutrients

Evaluation of olive oils from the Mediterranean region by UV–Vis spectroscopy and Independent Component Analysis

(2018) Francieli C.G.B.S. Alves et al.   FOOD CHEMISTRY

Optimization of microwave-assisted extraction of oil from tiger nut ( Cyperus esculentus L.) and its quality evaluation

(2018) Bin Hu et al.   INDUSTRIAL CROPS AND PRODUCTS

Volatiles and Tendency of Radical Formation of Cold-Pressed Brazil Nut Oil During Ambient Storage

(2018) Alan G. de O. Sartori et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

(2018) A. G. de O. Sartori et al.   GRASAS Y ACEITES

Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate

(2017) Jeannine Bonilla et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Principal component analysis

(2014) Rasmus Bro et al.   Analytical Methods

Lipid Oxidation in Low-moisture Food: A Review

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

Brazilian nut consumption improves selenium status and glutathione peroxidase activity and reduces atherogenic risk in obese women

(2012) Cristiane Cominetti et al.   NUTRITION RESEARCH

Effect of Oxygen-Reducing Atmospheres on the Safety of Packaged Shelled Brazil Nuts during Storage

(2011) Vildes Maria Scussel et al.   International Journal of Analytical Chemistry

Investigation of the pH effect and UV radiation on kinetic degradation of anthocyanin mixtures extracted from Hibiscus acetosella

(2010) Paulo Henrique Março et al.   FOOD CHEMISTRY