Cold-pressed Japanese quince (Chaenomeles japonica(Thunb.) Lindl. ex Spach) seed oil as a rich source of α-tocopherol, carotenoids and phenolics: A comparison of the composition and antioxidant activity with nine other plant oils

Antioxidant synergism and antagonism between tocotrienols, quercetin and rutin in model system

(2013) M. Nogala-Kałucka et al.   ACTA ALIMENTARIA

Physicochemical characteristics of the cold-pressed Japanese quince seed oil: New promising unconventional bio-oil from by-products for the pharmaceutical and cosmetic industry

(2013) Paweł Górnaś et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of sensory labels on taste acceptance of commercial food products

(2012) Bue-Young Imm et al.   FOOD QUALITY AND PREFERENCE

Extraction and characterization of some natural plant pigments

(2012) Hee-Ock Boo et al.   INDUSTRIAL CROPS AND PRODUCTS

Drying Condition and Qualities of Rapeseed and Sunflower

(2012) Genta KANAI et al.   JARQ-JAPAN AGRICULTURAL RESEARCH QUARTERLY

Effect of refining processes on antioxidant capacity, total contents of phenolics and carotenoids in palm oils

(2011) Aleksandra Szydłowska-Czerniak et al.   FOOD CHEMISTRY

Migration of health promoting microconstituents from frying vegetable oils to French fries

(2011) Antonia Chiou et al.   FOOD CHEMISTRY

Catalytic degradation of amygdalin by extracellular enzymes from Aspergillus niger

(2011) Jun Chang et al.   PROCESS BIOCHEMISTRY

The effect of addition of chokeberry, flowering quince fruits and rhubarb juice to strawberry jams on their polyphenol content, antioxidant activity and colour

(2008) Aneta Wojdyło et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

THE CONTENT AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS IN COLD-PRESSED PLANT OILS

(2008) ALEKSANDER SIGER et al.   JOURNAL OF FOOD LIPIDS