New insights into the antioxidant activity and components in crude oat oil and soybean oil

Neuropeptide Y and Leptin Sensitivity is Dependent on Diet Composition

(2014) J. K. van den Heuvel et al.   JOURNAL OF NEUROENDOCRINOLOGY

Oxidized forms of dietary antioxidants: Friends or foes?

(2014) Borut Poljsak et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protective effects of oat oil on deltamethrin-induced reprotoxicity in male mice

(2014) Nihed Ben Halima et al.   Food & Function

Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour

(2013) A. Kilci et al.   FOOD CHEMISTRY

Extraction and characterization of Oecopetalum mexicanum seed oil

(2012) B. Hernandez et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ

(2010) Ke-Xue Zhu et al.   FOOD CHEMISTRY

Oat: unique among the cereals

(2008) Masood Sadiq Butt et al.   EUROPEAN JOURNAL OF NUTRITION

Analysis of Oil Composition in Cultivars and Wild Species of Oat (Avena sp.)

(2008) Svetlana Leonova et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activities of Toona Sinensis leaves extracts using different antioxidant models

(2007) You-Cheng Hseu et al.   FOOD AND CHEMICAL TOXICOLOGY

α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.): Changes in their composition during ripening and processing

(2007) Faouzi Sakouhi et al.   FOOD CHEMISTRY

Phenolic content and antioxidant capacity of supercritical carbon dioxide-treated and air-classified oat bran concentrate microwave-irradiated in water or ethanol at varying temperatures

(2007) David G. Stevenson et al.   FOOD CHEMISTRY