Ethanol extraction renders a phenolic compounds-enriched and highly stable jussara fruit (Euterpe edulis M.) oil

Kinetics of soybean oil extraction using ethanol as solvent: Experimental data and modeling

(2016) Tatiane Akemi Toda et al.   FOOD AND BIOPRODUCTS PROCESSING

Extraction of sunflower oil using ethanol as solvent

(2016) Erica R. Baümler et al.   JOURNAL OF FOOD ENGINEERING

Cyanidin-3-O-glucoside Induces Apoptosis and Inhibits Migration of Tumor Necrosis Factor-α-Treated Rat Aortic Smooth Muscle Cells

(2015) Xuerui Yan et al.   Cardiovascular Toxicology

Antioxidant capacity is a surrogate measure of the quality and stability of vegetable oils

(2015) Vanessa Naciuk Castelo-Branco et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Olive Fruit Phenols Transfer, Transformation, and Partition Trail during Laboratory-Scale Olive Oil Processing

(2015) Tina Jerman Klen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions

(2015) Kim Ohanna Pimenta Inada et al.   Journal of Functional Foods

Effect of organic cultivation of Picual and Hojiblanca olive varieties on the quality of virgin olive oil at four ripening stages

(2014) Brigida Jimenez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Phenolic Compounds and Carotenoids from Four Fruits Native from the Brazilian Atlantic Forest

(2014) Nathalia Azevedo da Silva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidative stability of biodiesels produced from vegetable oils having different degrees of unsaturation

(2013) Samantha Siqueira Pantoja et al.   ENERGY CONVERSION AND MANAGEMENT

Avaliação da estabilidade oxidativa do óleo bruto de açaí (Euterpe oleracea) na presença de compostos fenólicos puros ou de extratos vegetais amazônicos

(2013) Jonas Joaquim Mangabeira da Silva et al.   QUIMICA NOVA

Protective effect of Euterpe edulis M. on Vero cell culture and antioxidant evaluation based on phenolic composition using HPLC−ESI-MS/MS

(2012) Graciele Da Silva Campelo Borges et al.   FOOD RESEARCH INTERNATIONAL

Optimisation of olive oil extraction and minor compounds content of Tunisian olive oil using enzymatic formulations during malaxation

(2011) Noomen Hadj-Taieb et al.   BIOCHEMICAL ENGINEERING JOURNAL

Generalized linear model describes determinants of total antioxidant capacity of refined vegetable oils

(2011) Vanessa Naciuk Castelo-Branco et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Stability of avocado oil during heating: Comparative study to olive oil

(2011) Izaskun Berasategi et al.   FOOD CHEMISTRY

Determination of Major Phenolic Compounds in Echinacea spp. Raw Materials and Finished Products by High-Performance Liquid Chromatography with Ultraviolet Detection: Single-Laboratory Validation Matrix Extension

(2011) Paula N. Brown et al.   JOURNAL OF AOAC INTERNATIONAL

Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet–visible detection to predict the botanical origin of vegetable oils

(2011) M.J. Lerma-García et al.   JOURNAL OF CHROMATOGRAPHY A

Optimization of the extraction of flavanols and anthocyanins from the fruit pulp of Euterpe edulis using the response surface methodology

(2010) Graciele Da Silva Campelo Borges et al.   FOOD RESEARCH INTERNATIONAL

Chemical characterization, bioactive compounds, and antioxidant capacity of jussara (Euterpe edulis) fruit from the Atlantic Forest in southern Brazil

(2010) Graciele Da Silva Campelo Borges et al.   FOOD RESEARCH INTERNATIONAL

Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils

(2010) Azrina Azlan et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils

(2008) B BOZAN et al.   BIORESOURCE TECHNOLOGY

Antioxidant activity of minor components of tree nut oils

(2008) H. Miraliakbari et al.   FOOD CHEMISTRY

Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Açai (Euterpe oleraceaMart.)

(2008) Lisbeth A. Pacheco-Palencia 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