Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives

Commercial antioxidants and thermal stability evaluations

(2012) Nataly A. Santos et al.   FUEL

Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace

(2011) Susana Chamorro et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils

(2011) Mehmet Musa Özcan et al.   FOOD CHEMISTRY

Linseed oil stabilisation with pure natural phenolic compounds

(2011) D. Michotte et al.   FOOD CHEMISTRY

Antioxidant and antilisterial activity of olive oil, cocoa and rosemary extract polyphenols

(2011) Marina Bubonja-Sonje et al.   FOOD CHEMISTRY

Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oil

(2010) Reza Farhoosh et al.   FOOD CHEMISTRY

Antioxidant effect of Majorana syriaca extract in bulk corn oil and o/w emulsion after applying high hydrostatic pressure

(2010) Ghada Al-Bandak et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

(2010) Roberta Di Bernardini et al.   FOOD CHEMISTRY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Debittering of protein hydrolysates using immobilized chicken intestinal mucosa

(2010) M.V. Damle et al.   PROCESS BIOCHEMISTRY

Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins

(2009) Ali Bougatef et al.   FOOD CHEMISTRY

A kinetic study of oxidation development in sunflower oil under microwave heating: Effect of natural antioxidants

(2009) Naciye Erkan et al.   FOOD RESEARCH INTERNATIONAL

Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions

(2009) C.D. Di Mattia et al.   FOOD RESEARCH INTERNATIONAL

Chemical composition and antioxidant activity of essential oil from residues of Artemisia scoparia

(2008) H SINGH et al.   FOOD CHEMISTRY

Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases

(2008) Ali Bougatef et al.   FOOD CHEMISTRY

Effectiveness of natural versus synthetic antioxidants in a rice bran oil-based structured lipid

(2008) Brenda H. Jennings et al.   FOOD CHEMISTRY

Activity of natural carotenoid preparations against the autoxidative deterioration of sunflower oil-in-water emulsions

(2008) Sotirios Kiokias et al.   FOOD CHEMISTRY

Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

(2007) Mohamed Bouaziz et al.   FOOD CHEMISTRY

Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil

(2007) Jang-Hyuk Ahn et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant effect of Cassia essential oil on deep-fried beef during the frying process

(2007) Hongxia Du et al.   MEAT SCIENCE