A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices

Optimization of Headspace Single-Drop Microextraction Coupled with Gas Chromatography–Mass Spectrometry for Determining Volatile Oxidation Compounds in Mayonnaise by Response Surface Methodology

(2013) Maryam Enteshari et al.   Food Analytical Methods

Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants

(2013) Xiaoqiang Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant Activity of Rosemary Extract in Soybean Oil Under Thermoxidation

(2012) Sabrina Neves Casarotti et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying

(2011) Sibel Karakaya et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Antioxidant activity of blackcurrant seeds extract and rosemary extracts in soybean oil

(2010) Urszula Samotyja et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying

(2010) Reza Farhoosh et al.   FOOD CHEMISTRY

The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems

(2010) Christine M. Seppanen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Mechanisms of Antioxidants in the Oxidation of Foods

(2009) Eunok Choe et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Emissions of volatile aldehydes from heated cooking oils

(2009) Harinageswara Rao Katragadda et al.   FOOD CHEMISTRY

Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage

(2009) Ying Zhang et al.   FOOD CHEMISTRY

Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein

(2009) Elham Tabee et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat

(2009) G. Pignoli et al.   MEAT SCIENCE

Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

(2008) Naciye Erkan et al.   FOOD CHEMISTRY