Characterization of Virgin Avocado Oil Obtained via Advanced Green Techniques

Bioactive compounds and quality parameters of avocado oil obtained by different processes

(2018) Fernanda D. Krumreich et al.   FOOD CHEMISTRY

Comparison of subcritical CO 2 and ultrasound-assisted aqueous methods with the conventional solvent method in the extraction of avocado oil

(2018) Chin Xuan Tan et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Avocado oil characteristics of Mexican creole genotypes

(2017) L. Gabriela Espinosa-Alonso et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Chemical Characterization, Oxidative Stability, and In Vitro Antioxidant Capacity of Sesame Oils Extracted by Supercritical and Subcritical Techniques and Conventional Methods: A Comparative Study Using Chemometrics

(2017) Long-Kai Shi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Avocado oil induces long-term alleviation of oxidative damage in kidney mitochondria from type 2 diabetic rats by improving glutathione status

(2017) Omar Ortiz-Avila et al.   JOURNAL OF BIOENERGETICS AND BIOMEMBRANES

Optimization of ultrasound-assisted aqueous extraction to produce virgin avocado oil with low free fatty acids

(2017) Chin Xuan Tan et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Identification of volatile compounds in cultivars barker, collinson, fortuna and geada of avocado (Persea americana, Mill.) fruit

(2016) Mercia de Sousa GALVAO et al.   Food Science and Technology

Fatty acids and sterols composition, and antioxidant activity of oils extracted from plant seeds

(2016) Mariola Kozłowska et al.   FOOD CHEMISTRY

Effect of chemical refining on the quality of kenaf (hibiscus cannabinus) seed oil

(2016) Sook-Chin Chew et al.   INDUSTRIAL CROPS AND PRODUCTS

Extraction of oil and bioactive compounds from Araucaria angustifolia (Bertol.) Kuntze using subcritical n-propane and organic solvents

(2016) Claudia Marques da Silva et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Simultaneous extraction of edible oil from avocado and capsanthin from red bell pepper using supercritical carbon dioxide as solvent

(2016) Helena D.F.Q. Barros et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Identification of volatile compounds in cultivars barker, collinson, fortuna and geada of avocado (Persea americana, Mill.) fruit

(2016) Mercia de Sousa GALVAO et al.   Food Science and Technology

Avocado (Persea americanaMill.) oil produced by microwave drying and expeller pressing exhibits low acidity and high oxidative stability

(2015) Isabelle Santana et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of Subcritical Carbon Dioxide Extraction and Bran Stabilization Methods on Rice Bran Oil

(2015) S. L. Chia et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Fish oil supplements in New Zealand are highly oxidised and do not meet label content of n-3 PUFA

(2015) Benjamin B. Albert et al.   Scientific Reports

Rapid Reversed-Phase Chromatographic Method for Determination of Eight Vitamin E Isomers and γ-Oryzanols in Rice Bran and Rice Bran Oil

(2014) Balakrishnan Shammugasamy et al.   Food Analytical Methods

Physicochemical properties and stability of black cumin (Nigella sativa) seed oil as affected by different extraction methods

(2014) Mustafa Kiralan et al.   INDUSTRIAL CROPS AND PRODUCTS

Supercritical CO2 extraction of oil from seeds of six grape cultivars: Modeling of mass transfer kinetics and evaluation of lipid profiles and tocol contents

(2014) Luca Fiori et al.   JOURNAL OF SUPERCRITICAL FLUIDS

The Antioxidant Activity and Oxidative Stability of Cold-Pressed Oils

(2014) Anna Prescha et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Ultrasound-assisted extraction and solvent extraction of papaya seed oil: Crystallization and thermal behavior, saturation degree, color and oxidative stability

(2013) Shadi Samaram et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India

(2011) Sushama A. Marathe et al.   FOOD AND CHEMICAL TOXICOLOGY

Stability of avocado oil during heating: Comparative study to olive oil

(2011) Izaskun Berasategi et al.   FOOD CHEMISTRY

Antioxidant capacity, phenolics and isoflavones in soybean by-products

(2010) Tan Seok Tyug et al.   FOOD CHEMISTRY

Characteristics and chemical composition of date palm (Phoenix canariensis) seeds and seed oil

(2010) I. Nehdi et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization of a Potential Nutraceutical Ingredient: Pomegranate (Punica granatum L.) Seed Oil Unsaponifiable Fraction

(2010) Augusta Caligiani et al.   PLANT FOODS FOR HUMAN NUTRITION

Antidiabetic and antioxidant potential of β-sitosterol in streptozotocin-induced experimental hyperglycemia

(2010) Rajnish GUPTA et al.   Journal of Diabetes

Antioxidant activities of phenolic rich fractions (PRFs) obtained from black mahlab (Monechma ciliatum) and white mahlab (Prunus mahaleb) seedcakes

(2009) Abdalbasit Adam Mariod et al.   FOOD CHEMISTRY

Antioxidant capacity and phenolic acids of virgin coconut oil

(2009) A. M. Marina et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Comparison between free radical scavenging capacity and oxidative stability of nut oils

(2008) Sara Arranz et al.   FOOD CHEMISTRY

The comparison of solid phase microextraction-GC and static headspace-GC for determination of solvent residues in vegetable oils

(2008) Magdalena Ligor et al.   JOURNAL OF SEPARATION SCIENCE

Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods

(2008) A SZYDLOWSKACZERNIAK et al.   TALANTA

Studies on the antioxidant activity of the essential oil and methanol extract of Marrubium globosum subsp. globosum (lamiaceae) by three different chemical assays

(2007) Cengiz Sarikurkcu et al.   BIORESOURCE TECHNOLOGY