Antioxidant activity of sesame, rice bran and bene hull oils and their unsaponifiable matters

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

Systematic Analysis of the Content of 502 Polyphenols in 452 Foods and Beverages: An Application of the Phenol-Explorer Database

(2010) Jara Pérez-Jiménez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bene hull oil as a highly stable and antioxidative vegetable oil

(2009) Reza Farhoosh et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Composition, industrial processing and applications of rice bran γ-oryzanol

(2009) M.J. Lerma-García et al.   FOOD CHEMISTRY

ANTIOXIDANT ACTIVITY OF BENE HULL OIL COMPARED WITH SESAME AND RICE BRAN OILS DURING THE FRYING PROCESS OF SUNFLOWER OIL

(2009) ALI SHARIF et al.   JOURNAL OF FOOD LIPIDS

Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions

(2008) Reza Farhoosh et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Carbonyl value in monitoring of the quality of used frying oils

(2007) Reza Farhoosh et al.   ANALYTICA CHIMICA ACTA