Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil

Effect of oxygen reduction during malaxation on the quality of extra virgin olive oil (Cv. Carboncella) extracted through “two-phase” and “three-phase” centrifugal decanters

(2014) Gianni Pastore et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fenologia e características físico-químicas de frutos de abacateiros visando à extração de óleo

(2013) Marcelo Caetano Oliveira et al.   CIENCIA RURAL

Chemical composition of virgin olive oils according to the ripening in olives

(2013) Manuel Fuentes de Mendoza et al.   FOOD CHEMISTRY

Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

(2012) O. Berdeaux et al.   GRASAS Y ACEITES

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

(2011) Izaskun Berasategi et al.   FOOD CHEMISTRY

Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado

(2010) Jose A. Villa-Rodríguez et al.   FOOD RESEARCH INTERNATIONAL

Oxidative stability and shelf-life evaluation of selected culinary oils

(2009) S. Parkash Kochhar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Development of a Rapid Method for the Sequential Extraction and Subsequent Quantification of Fatty Acids and Sugars from Avocado Mesocarp Tissue

(2008) Marjolaine D. Meyer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical changes in extra virgin olive oils from Slovenian Istra after thermal treatment

(2007) Erika Bešter et al.   FOOD CHEMISTRY