Effects of Celery Extracts on the Oxidative Stability of Canola Oil Under Thermal Condition

Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods

(2014) Reza Esmaeilzadeh Kenari et al.   Food Science & Nutrition

Antioxidative effect of loquat (Eriobotrya japonicaLindl.) fruit skin extract in soybean oil

(2014) Mojtaba Delfanian et al.   Food Science & Nutrition

Stabilization of Sunflower Oil During Accelerated Storage: Use of Basil Extract as a Potential Alternative to Synthetic Antioxidants

(2013) Manel Ben-Ali et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Green tea extract: Chemistry, antioxidant properties and food applications – A review

(2013) S.P.J. Namal Senanayake   Journal of Functional Foods

Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils

(2011) Adel A.A. Mohdaly et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant activity and phenolic content of roots, tubers and vegetables commonly consumed in India

(2010) D. Sreeramulu et al.   FOOD RESEARCH INTERNATIONAL

Ionic liquid-based ultrasonic-assisted extraction of piperine from white pepper

(2009) Xiaoji Cao et al.   ANALYTICA CHIMICA ACTA

Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars

(2009) Yang Yao et al.   JOURNAL OF FOOD SCIENCE

Chemical composition and anti-inflammatory activity of pectic polysaccharide isolated from celery stalks

(2008) R OVODOVA et al.   FOOD CHEMISTRY

Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil

(2008) Reza Farhoosh et al.   FOOD CHEMISTRY

Combined HPLC-CUPRAC (cupric ion reducing antioxidant capacity) assay of parsley, celery leaves, and nettle

(2008) Leyla Yıldız et al.   TALANTA

Carbonyl value in monitoring of the quality of used frying oils

(2007) Reza Farhoosh et al.   ANALYTICA CHIMICA ACTA

Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions

(2007) Shahid Iqbal et al.   FOOD RESEARCH INTERNATIONAL