Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds

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(2013) Rubén H. Olmedo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants

(2012) N. R. Grosso et al.   GRASAS Y ACEITES

Chemical composition, antioxidant activity and anti-lipase activity ofOriganum vulgareandLippia turbinataessential oils

(2012) Patricia R. Quiroga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Preserving sensory attributes of roasted peanuts using edible coatings

(2012) Cecilia G. Riveros et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sensory Attribute Preservation in Extra Virgin Olive Oil with Addition of Oregano Essential Oil as Natural Antioxidant

(2012) Claudia M. Asensio et al.   JOURNAL OF FOOD SCIENCE

Chemical and Sensory Stability of Fried-Salted Soybeans Prepared in Different Vegetable Oils

(2012) María P. Jáuregui et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of peanut skin extract on chemical stability and sensory properties of salami during storage

(2012) Mariana Larrauri et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition

(2011) Patricia R. Quiroga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical Stability of Extra-Virgin Olive Oil Added with Oregano Essential Oil

(2011) Claudia M. Asensio et al.   JOURNAL OF FOOD SCIENCE

Monitoring the oxidation of almond oils by HS-SPME–GC–MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity

(2010) A. Beltrán et al.   FOOD CHEMISTRY

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts

(2010) Cecilia G Riveros et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

(2010) M.J. Lerma-García et al.   SENSORS AND ACTUATORS B-CHEMICAL

Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

(2009) Nicoletta Sinelli et al.   FOOD RESEARCH INTERNATIONAL

Quality evaluation of raw ground almond kernels (Prunus dulcis): Effect of active and modified atmosphere packaging, container oxygen barrier and storage conditions

(2009) S.F. Mexis et al.   Innovative Food Science & Emerging Technologies

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

(2009) José S. Dambolena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts

(2009) V. Nepote et al.   JOURNAL OF FOOD SCIENCE

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