Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life

Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques

(2010) Leigh M. Schmidtke et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical Properties and Oxidation Rates of Unrefined Menhaden Oil (Brevoortia patronus)

(2010) Huaixia Yin et al.   JOURNAL OF FOOD SCIENCE

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

Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox

(2009) Mickaël Laguerre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical and Sensory Quality of Crude Brazilian Pecan Nut Oil during Storage

(2009) Tatiana Oro et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of gamma irradiation on the physico-chemical and sensory properties of raw shelled peanuts (Arachis hypogaeaL.) and pistachio nuts (Pistacia veraL.)

(2009) Stamatios F Mexis et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nuts and oxidation: a systematic review

(2009) Patricia López-Uriarte et al.   NUTRITION REVIEWS

Antioxidant activity of minor components of tree nut oils

(2008) H. Miraliakbari et al.   FOOD CHEMISTRY

Oxidative Stability of Tree Nut Oils

(2008) Homan Miraliakbari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Lipid Oxidation and Isomerization Products during Processing of Nuts and Sesame Seeds

(2008) Rita Yaacoub et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY