Changes in the content of canolol and total phenolics, oxidative stability of rapeseed oil during accelerated storage

Isolation and Identification of a Potent Radical Scavenger (Canolol) from Roasted High Erucic Mustard Seed Oil from Nepal and Its Formation during Roasting

(2012) Kshitij Shrestha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant capacity, total phenolics, glucosinolates and colour parameters of rapeseed cultivars

(2011) Aleksandra Szydłowska-Czerniak et al.   FOOD CHEMISTRY

New polyphenolic compounds in commercial deodistillate and rapeseed oils

(2010) Britta Harbaum-Piayda et al.   FOOD CHEMISTRY

Determination of Antioxidant Capacity, Phenolic Acids, and Fatty Acid Composition of Rapeseed Varieties

(2010) Aleksandra Szydłowska-Czerniak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation

(2009) Seung Wook Lee et al.   FOOD CHEMISTRY

Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage

(2009) Ying Zhang et al.   FOOD CHEMISTRY

Seed roasting improves the oxidative stability of canola (B. napus) and mustard (B. juncea) seed oils

(2008) Chakra Wijesundera et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

High-temperature pre-conditioning of rapeseed: A polyphenol-enriched oil and the effect of refining

(2008) Pablo Zacchi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction

(2008) M HASSASROUDSARI et al.   FOOD CHEMISTRY

Influence of thermal treatment of rapeseed on the canolol content

(2008) Astrid Spielmeyer et al.   FOOD CHEMISTRY