Evaluation of antioxidant capacity of sesamol and free radical scavengers at different heating temperatures

Application of DPPH absorbance method to monitor the degree of oxidation in thermally-oxidized oil model system with antioxidants

(2010) JuDong Yeo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The Role of Phenolics, Conjugated Linoleic Acid, Carnosine, and Pyrroloquinoline Quinone as Nonessential Dietary Antioxidants

(2010) Eric A. Decker   NUTRITION REVIEWS

Mechanisms of Antioxidants in the Oxidation of Foods

(2009) Eunok Choe et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation

(2009) Seung Wook Lee et al.   FOOD CHEMISTRY

Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage

(2009) Ying Zhang 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