Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation
出版年份 2018 全文链接
标题
Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation
作者
关键词
-
出版物
MOLECULES
Volume 23, Issue 10, Pages 2421
出版商
MDPI AG
发表日期
2018-09-21
DOI
10.3390/molecules23102421
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Initial evaluation of fruit of accessions of Persea schiedeana Nees for nutritional value, quality and oil extraction
- (2018) A. López-Yerena et al. FOOD CHEMISTRY
- Quality of limes juices based on the aroma and antioxidant properties
- (2018) Martyna Lubinska-Szczygieł et al. FOOD CONTROL
- Comprehensive characterization of phenolic and other polar compounds in the seed and seed coat of avocado by HPLC-DAD-ESI-QTOF-MS
- (2018) Jorge G. Figueroa et al. FOOD RESEARCH INTERNATIONAL
- Analytical Method To Detect and Quantify Avocatin B in Hass Avocado Seed and Pulp Matter
- (2018) Nawaz Ahmed et al. JOURNAL OF NATURAL PRODUCTS
- Formulation and storage effects on pomegranate smoothie phenolic composition, antioxidant capacity and color
- (2018) M. Cano-Lamadrid et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Exploration of avocado by-products as natural sources of bioactive compounds
- (2018) Maria Augusta Tremocoldi et al. PLoS One
- Stability of the antimicrobial activity of acetogenins from avocado seed, under common food processing conditions, against Clostridium sporogenes vegetative cell growth and endospore germination
- (2017) Adriana Pacheco et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production
- (2017) Angelo Maria Giuffrè et al. Journal of Oleo Science
- Effects of High Temperatures and Duration of Heating on Olive Oil Properties for Food Use and Biodiesel Production
- (2017) A. M. Giuffrè et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- By-products from fruit processing
- (2017) Kassandra L. G. V. Araújo et al. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
- Management practices and diversity of flower visitors and herbaceous plants in conventional and organic avocado orchards in Michoacán, Mexico
- (2017) Laura Villamil et al. Agroecology and Sustainable Food Systems
- Possibilities of organic and conventional wines differentiation on the basis of multivariate analysis of their characteristics (EPR, UV–Vis, HPLC and AAS study)
- (2014) Blanka Tobolková et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- The antioxidant activities and the xanthine oxidase inhibition effects of walnut (Juglans regiaL.) fruit, stem and leaf
- (2014) Xiao Wang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- In Vivo and in Vitro Addition of Dried Olive Extract in Poultry
- (2014) Annie J. King et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy
- (2014) Nurul A. M. Azman et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Comparative Studies on Polyphenolic Composition, Antioxidant and Antimicrobial Activities of Schisandra chinensis Leaves and Fruits
- (2014) Andrei Mocan et al. MOLECULES
- HPLC-DAD detection of changes in phenol content of red berry skins during grape ripening
- (2013) A. M. Giuffrè EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Inhibition kinetics of lipid oxidation of model foods by using antioxidant extract of fermented soybeans
- (2013) Dyah H. Wardhani et al. FOOD CHEMISTRY
- Effect of temperature on oxidation kinetics of walnut and grape seed oil
- (2013) Bipin Vaidya et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Phenolic contents and antioxidant activity of orange varieties (Citrus sinensis L. and Citrus aurantium L.) cultivated in Algeria: Peels and leaves
- (2013) Samira Lagha-Benamrouche et al. INDUSTRIAL CROPS AND PRODUCTS
- Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil-in-Water Emulsions
- (2013) M. Gabriela Gallego et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Ethanolic extracts of Moringa oleifera Lam.
- (2013) Jaqueline A. Nascimento et al. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
- Relevance of Carnosic Acid, Carnosol, and Rosmarinic Acid Concentrations in the in Vitro Antioxidant and Antimicrobial Activities of Rosmarinus officinalis (L.) Methanolic Extracts
- (2012) Maria J. Jordán et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Phenolic Compound Profiles and Antioxidant Capacity of Persea americana Mill. Peels and Seeds of Two Varieties
- (2012) Agnieszka Kosińska et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Composition of by-products from cooked fruit processing and potential use in food products
- (2012) Mario Aguedo et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Hypolipidemic Effect of Avocado (Persea americana Mill) Seed in a Hypercholesterolemic Mouse Model
- (2012) María Elena Pahua-Ramos et al. PLANT FOODS FOR HUMAN NUTRITION
- Green tea and grape seed extracts — Potential applications in food safety and quality
- (2011) A.V.S. Perumalla et al. FOOD RESEARCH INTERNATIONAL
- Agro-industrial potential of exotic fruit byproducts as a source of food additives
- (2011) J.F. Ayala-Zavala et al. FOOD RESEARCH INTERNATIONAL
- Techniques to extract bioactive compounds from food by-products of plant origin
- (2011) Hilde Wijngaard et al. FOOD RESEARCH INTERNATIONAL
- Natural and Synthetic Antioxidant Additives for Improving the Performance of New Biolubricant Formulations
- (2011) Lida A. Quinchia et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Avocado (Persea americana Mill.) Phenolics, In Vitro Antioxidant and Antimicrobial Activities, and Inhibition of Lipid and Protein Oxidation in Porcine Patties
- (2011) Javier-Germán Rodríguez-Carpena et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Oxidative stability of vegetable oils as affected by sesame extracts during accelerated oxidative storage
- (2011) Adel A. Abdelazim et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage
- (2011) J.G. Rodríguez-Carpena et al. MEAT SCIENCE
- Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits
- (2011) J.G. Rodríguez-Carpena et al. MEAT SCIENCE
- Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivars
- (2010) Wei Wang et al. FOOD CHEMISTRY
- Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds
- (2009) Tao Wang et al. FOOD CHEMISTRY
- The optimisation of solid–liquid extraction of antioxidants from apple pomace by response surface methodology
- (2009) Hilde Henny Wijngaard et al. JOURNAL OF FOOD ENGINEERING
- Effect of the Addition of a Cocoa Butter-Like Fat Enzymatically Produced from Olive Pomace Oil on the Oxidative Stability of Cocoa Butter
- (2009) Ozan Nazım Çiftçi et al. JOURNAL OF FOOD SCIENCE
- Coupling HPLC to on-line, post-column (bio)chemical assays for high-resolution screening of bioactive compounds from complex mixtures
- (2009) Shu-Yun Shi et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Comparison of the antioxidative properties of caffeic and chlorogenic acids
- (2008) Emma M. Marinova et al. FOOD CHEMISTRY
- Antioxidant capacity of extract from edible flowers of Prunus mume in China and its active components
- (2008) Jiayi Shi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Extraction of polyphenols from white distilled grape pomace: Optimization and modelling
- (2007) M. Sánchez Guerrero et al. BIORESOURCE TECHNOLOGY
- Chlorogenic acid and caffeine contents in various commercial brewed coffees
- (2007) K. Fujioka et al. FOOD CHEMISTRY
- Antioxidant and antimicrobial activities of tea infusions
- (2007) M. Pilar Almajano et al. FOOD CHEMISTRY
- Antioxidant capacity of herbal infusions and tea extracts: A comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologies
- (2007) E ALARCON et al. FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search