Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alataVog.) and soybean crude oils

Natural antioxidants as stabilizers of frying oils*

(2014) Felix Adekunle Aladedunye   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Chemical changes in microwave heated vegetable oils

(2014) František Kreps et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating

(2012) Nuno Rodrigues et al.   FOOD AND CHEMICAL TOXICOLOGY

Can tea extracts protect extra virgin olive oil from oxidation during microwave heating?

(2012) Ricardo Malheiro et al.   FOOD RESEARCH INTERNATIONAL

The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]

(2012) Miriam Rejane Bonilla Lemos et al.   FOOD RESEARCH INTERNATIONAL

The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating

(2012) Ricardo Malheiro et al.   INDUSTRIAL CROPS AND PRODUCTS

Measuring the colour of virgin olive oils in a new colour scale using a low-cost portable electronic device

(2012) José F. Salmerón et al.   JOURNAL OF FOOD ENGINEERING

Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area

(2011) Juliana J.R. Pardauil et al.   BIORESOURCE TECHNOLOGY

Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality

(2011) Ricardo Malheiro et al.   Food and Bioprocess Technology

Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut

(2011) Amanda Goulart de Oliveira Sousa et al.   FOOD RESEARCH INTERNATIONAL

Partial characterization of proteins from baru (Dipteryx alata Vog) seeds

(2011) Kézia Soares da Cruz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Olive oil stability under deep-frying conditions

(2010) Susana Casal et al.   FOOD AND CHEMICAL TOXICOLOGY

Nutritional composition and protein value of the baru (Dipteryx alata Vog.) almond from the Brazilian Savanna

(2010) Daniela C Fernandes et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microwave heating of different vegetable oils: Relation between chemical and thermal parameters

(2010) Emma Chiavaro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

(2009) Lorenzo Cerretani et al.   FOOD CHEMISTRY

Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties

(2009) Emma Chiavaro et al.   FOOD CHEMISTRY

Assessment of conventional and microwave heating induced degradation of carotenoids in olive oil by VIS Raman spectroscopy and classical methods

(2009) Rasha M. El-Abassy et al.   FOOD RESEARCH INTERNATIONAL

Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State

(2009) Alessandra Bendini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil

(2008) Ricardo Malheiro et al.   FOOD AND CHEMICAL TOXICOLOGY