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Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage

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Maize Authentication: Quality Control Methods and Multivariate Analysis (Chemometrics)

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Chemical analysis, antioxidant, antiinflammatory and anticholinesterase activities of Origanum ehrenbergii Boiss and Origanum syriacum L. essential oils

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Total Phenolic Content, Radical Scavenging Properties, and Essential Oil Composition ofOriganumSpecies from Different Populations

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Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil

(2009) Rubén H Olmedo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A Review of Rice Authenticity/Adulteration Methods and Results

(2008) Antonios Vlachos et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antigenotoxic and antioxidant activities of Pituranthos chloranthus essential oils

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Physico-chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosumL.) cultivars after 90 days of storage: an exploratory authentication study

(2008) Ioannis S. Arvanitoyannis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of the essential oil addition on the oxidative stability of fried-salted peanuts

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Investigation of the Antioxidant Behavior of Air- and Freeze-Dried Aromatic Plant Materials in Relation to Their Phenolic Content and Vegetative Cycle

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