Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction

Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil

(2023) Shyam Sundar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Near infrared spectroscopy combined with chemometrics for quantitative analysis of corn oil in edible blend oil

(2022) Huan Zhang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Flaxseed oil: Extraction, health benefits and products

(2021) Zhenxing Tang et al.   Quality Assurance and Safety of Crops & Foods

Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed (Linum usitatissimum L.) Oil Infused with Spices and Herbs

(2021) Dyana Odeh et al.   Antioxidants

Physicochemical and thermal characteristics of Moringa oleifera seed oil

(2021) Xiaona Fu et al.   Advanced Composites and Hybrid Materials

The comparative analysis of different oil extraction methods based on the quality of flaxseed oil

(2021) Junpeng Zeng et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of germination and roasting on oil profile of Moringa oleifera and Moringa peregrina seeds

(2020) Mohamed Abd El-Baset Salama et al.   Journal of Food Measurement and Characterization

Weighted multiscale support vector regression for fast quantification of vegetable oils in edible blend oil by ultraviolet-visible spectroscopy

(2020) Xinyan Wu et al.   FOOD CHEMISTRY

Quantitative analysis of blended oils by matrix-assisted laser desorption/ionization mass spectrometry and partial least squares regression

(2020) Suying Li et al.   FOOD CHEMISTRY

Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application

(2019) Sara Koohikamali et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Color changes kinetics during deep fat frying of carrot slice

(2018) Fakhreddin Salehi   HEAT AND MASS TRANSFER

A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration

(2018) Mansooreh Heidarpour et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat

(2018) Mousumi Ghosh et al.   FOOD CHEMISTRY

Chia ( Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

(2017) Romina M. Bodoira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The biochemical composition of the leaves and seeds meals ofmoringaspecies as non-conventional sources of nutrients

(2016) Fahad Al Juhaimi et al.   JOURNAL OF FOOD BIOCHEMISTRY

Comparison of the oxidative stability of linseed (Linum usitatissimum L.) oil by pressure differential scanning calorimetry and Rancimat measurements

(2016) Edyta Symoniuk et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Promising features of Moringa oleifera oil: recent updates and perspectives

(2016) Muhammad Nadeem et al.   Lipids in Health and Disease

Development of rice bran oil blends for quality improvement

(2015) Monika Choudhary et al.   FOOD CHEMISTRY

Effect of relative humidity and light conditions on the oxidative stability of sunflower oil blends stabilised with synthetic and natural antioxidants

(2015) Rohit Upadhyay et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Reaction kinetics of hydrothermal carbonization of loblolly pine

(2013) M. Toufiq Reza et al.   BIORESOURCE TECHNOLOGY

Determination of the Kinetics and Thermodynamics Parameters of Biodiesel Oxidation Reaction Obtained from an Optimized Mixture of Vegetable Oil and Animal Fat

(2013) Diego Galvan et al.   ENERGY & FUELS

Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil

(2013) Andréa Madalena Maciel Guedes et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Application of Fourier Transform Infrared Spectroscopy for the Oxidation and Peroxide Value Evaluation in Virgin Walnut Oil

(2013) Pengjuan Liang et al.   Journal of Spectroscopy

Integrated green algal technology for bioremediation and biofuel

(2011) Ganapathy Sivakumar et al.   BIORESOURCE TECHNOLOGY

Olive oil assessment in edible oil blends by means of ATR-FTIR and chemometrics

(2011) Paulina de la Mata et al.   FOOD CONTROL

Effect of Saturated/Unsaturated Fatty Acid Ratio on Physicochemical Properties of Palm Olein–Olive Oil Blend

(2009) Mahsa Naghshineh et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions

(2008) Reza Farhoosh et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparison of the phenolic-dependent antioxidant properties of coconut oil extracted under cold and hot conditions

(2008) Kapila N. Seneviratne et al.   FOOD CHEMISTRY