Effect of temperature on oxidation kinetics of walnut and grape seed oil

Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

(2011) Herman Lutterodt et al.   FOOD CHEMISTRY

Accelerated Shelf Life Testing (ASLT) of Oils by Light and Temperature Exploitation

(2011) Lara Manzocco et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Temperature Dependence of Autoxidation of Perilla Oil and Tocopherol Degradation

(2010) Seonyeong Wang et al.   JOURNAL OF FOOD SCIENCE

Effects of Seed Roasting on Tocopherols, Carotenoids, and Oxidation in Mustard Seed Oil During Heating

(2010) Bipin Vaidya et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Characterization of Walnut Oils (Juglans regia L.) from Asturias, Spain

(2010) J. C. Bada et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Mechanisms of Antioxidants in the Oxidation of Foods

(2009) Eunok Choe et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Oxidative stability and shelf-life evaluation of selected culinary oils

(2009) S. Parkash Kochhar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Kinetic study for the development of an accelerated oxidative stability test to estimate virgin olive oil potential shelf life

(2008) Vanessa Mancebo-Campos et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Oxidative Stability of Tree Nut Oils

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

Thermal properties and applications of the Arrhenius equation for evaluating viscosity and oxidation rates of unrefined pollock oil

(2007) Subramaniam Sathivel et al.   JOURNAL OF FOOD ENGINEERING