Reliability of 1H NMR Analysis for Assessment of Lipid Oxidation at Frying Temperatures

Antioxidant Activity of Hybrid Grape Pomace Extracts Derived from Midwestern Grapes in Bulk Oil and Oil-in-Water Emulsions

(2015) Erica L. Bakota et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Monounsaturated Fatty Acid Ether Oligomers Formed during Heating of Virgin Olive Oil Show Agglutination Activity against Human Red Blood Cells

(2014) Ioannis S. Patrikios et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility*

(2014) Hong-Sik Hwang et al.   JOURNAL OF FOOD SCIENCE

Structural Effect of Lignans and Sesamol on Polymerization of Soybean Oil at Frying Temperature

(2012) Hong-Sik Hwang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Analysis of Hydroperoxides, Aldehydes and Epoxides by1H Nuclear Magnetic Resonance in Sunflower Oil Oxidized at 70 and 100 °C

(2010) Encarnación Goicoechea et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Contribution to Further Understanding of the Evolution of Sunflower Oil Submitted to Frying Temperature in a Domestic Fryer: Study by1H Nuclear Magnetic Resonance

(2009) Maria D. Guillén et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

1H NMR spectroscopy as tool to follow changes in the fatty acids of fish oils

(2008) Catrin E. Tyl et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY