Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions

Revisiting the Polar Paradox Theory: A Critical Overview

(2011) Fereidoon Shahidi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and Prooxidant Activity Behavior of Phospholipids in Stripped Soybean Oil-in-Water Emulsions

(2011) Vladimiro Cardenia et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and Trolox

(2011) Bingcan Chen et al.   Food & Function

Influence of soybean storage conditions on crude oil quality

(2011) Ernandes R. de Alencar et al.   Revista Brasileira de Engenharia Agrícola e Ambiental

Lipid oxidation and improving the oxidative stability

(2010) Fereidoon Shahidi et al.   CHEMICAL SOCIETY REVIEWS

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Nitrogen stripping to remove dissolved oxygen from extra virgin olive oil

(2010) Piernicola Masella et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Novel antioxidants in food quality preservation and health promotion

(2010) Fereidoon Shahidi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of free fatty acids on the oxidative processes in purified olive oil

(2010) Vito M. Paradiso et al.   FOOD RESEARCH INTERNATIONAL

Physical Structures in Soybean Oil and Their Impact on Lipid Oxidation

(2010) Bingcan Chen et al.   JOURNAL OF AGRICULTURAL AND 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

Effects of monoacylglycerols on the oxidative stability of olive oil

(2010) Tommaso Gomes et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolics: Prooxidants or Antioxidants?

(2010) A. Decker   NUTRITION REVIEWS

Mechanisms of lipid oxidation in food dispersions

(2010) Thaddao Waraho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Colloidal structures in natural oils

(2009) Aristotelis Xenakis et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Stabilization of phytosterols in rapeseed oil by natural antioxidants during heating

(2009) Dominik Kmiecik et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The effect of commercial refining steps on the rancidity measures of soybean and canola oils

(2009) Reza Farhoosh et al.   FOOD CHEMISTRY

State of art of the application of membrane technology to vegetable oils: A review

(2009) Cesar de Morais Coutinho et al.   FOOD RESEARCH INTERNATIONAL

Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions

(2009) Thaddao Waraho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Self-Assembled Nanostructures of Oleic Acid and Their Capacity for Encapsulation and Controlled Delivery of Nutrients

(2009) Sinoj Abraham et al.   JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY

Effect of Aqueous Enzymatic Processes on Sunflower Oil Quality

(2009) Sajid Latif et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Aging and Metastability of Monoglycerides in Hydrophobic Solutions

(2009) C. H. Chen et al.   LANGMUIR

Effects of Water on Aggregation and Stability of Monoglycerides in Hydrophobic Solutions

(2009) C. H. Chen et al.   LANGMUIR

Effect of surfactants on liquid-phase oxidation of hydrocarbons and lipids

(2009) O. T. Kasaikina et al.   RUSSIAN JOURNAL OF GENERAL CHEMISTRY

Determination of hydroperoxides in foods and biological samples by the ferrous oxidation–xylenol orange method: A review of the factors that influence the method’s performance

(2008) Ricard Bou et al.   ANALYTICAL BIOCHEMISTRY

In Vitro Activity of Vitamins, Flavonoids, and Natural Phenolic Antioxidants Against the Oxidative Deterioration of Oil-Based Systems

(2008) Sotirios Kiokias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant Activity of Proteins and Peptides

(2008) Ryan J. Elias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The effect of phytosterol concentration on oxidative stability and thermal polymerization of heated oils

(2008) Jill K. Winkler et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids

(2008) Olivera Koprivnjak et al.   FOOD CHEMISTRY

Formation of oxygenated α,β-unsaturated aldehydes and other toxic compounds in sunflower oil oxidation at room temperature in closed receptacles

(2008) María D. Guillen et al.   FOOD CHEMISTRY

Evidence of the Formation of Light Polycyclic Aromatic Hydrocarbons during the Oxidation of Edible Oils in Closed Containers at Room Temperature

(2008) María D. Guillén et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The optimisation of soybean oil degumming on a pilot plant scale using a ceramic membrane

(2008) Ana Paula Badan Ribeiro et al.   JOURNAL OF FOOD ENGINEERING

Changes in Tocopherols, Tocotrienols, and Fatty Acid Contents in Grape Seed Oils during Oxidation

(2008) Hoikyung Kim et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Adsorption and Structural Change of β-Lactoglobulin at the Diacylglycerol−Water Interface

(2008) Mirian M. Sakuno et al.   LANGMUIR

Phase behavior of C18 monoglyceride in hydrophobic solutions

(2008) C. H. Chen et al.   Soft Matter

Impact of Surface-Active Compounds on Physicochemical and Oxidative Properties of Edible Oil

(2007) Wilailuk Chaiyasit et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY