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| Vol 61, No 3 (2010) |
Antioxidant activity of 100% and 80% methanol extracts from barley seeds (Hordeum vulgare L.): stabilization of sunflower oil |
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Farooq Anwar, Hafiz Muhammad Abdul Qayyum, Abdullah Ijaz Hussain, Shahid Iqbal |
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| Vol 58, No 4 (2007) |
Assessment of oxidative deterioration of soybean oil at ambient and sunlight storage |
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Farooq Anwar, Shahzad Ali Shahid Chatha, Abdullah Ijaz Hussain |
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| Vol 54, No 1 (2003) |
Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods |
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Sara Bastida, Francisco J. Sánchez-Muniz, Gemma Trigueros |
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| Vol 59, No 4 (2008) |
Lipid damage development in anchovy (Engraulis encrasicholus) muscle during storage under refrigerated conditions |
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Nour-Eddine Chaouqy, José M. Gallardo, Abdelhaq El Marrakchi, Santiago P. Aubourg |
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| Vol 43, No 3 (1992) |
Determination of the induction period of soybean oil - Correlation between the Rancimat and various analytical tests |
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A. M. O. Rauen-Miguel, W. Esteves, D. Barrera-Arellano |
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| Vol 57, No 3 (2006) |
Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends |
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C. J. Steel, M. C. Dobarganes, D. Laboratório de Óleos e Gorduras Barrera-Arellano |
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| Vol 66, No 2 (2015) |
Effect of temperature on the oxidation of soybean biodiesel |
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G. G. Pereira, A. Morales, S. Marmesat, M. V. Ruiz-Méndez, D. Barrera-Arellano, M. C. Dobarganes |
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| Vol 60, No 2 (2009) |
Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation |
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S. Marmesat, A. Morales, J. Velasco, M. V. Ruiz-Méndez, M. C. Dobarganes |
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| Vol 59, No 2 (2008) |
Influence of a diet with chestnuts and sugar beet pulp on the lipid composition of “lacón gallego” (drycured pork foreleg) |
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Ángel Cobos, Adán Veiga, Olga Díaz |
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| Vol 63, No 4 (2012) |
Characterization of seed oils from different varieties of watermelon [Citrullus lanatus (Thunb.)] from Pakistan |
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S. Raziq, F. Anwar, Z. Mahmood, S. A. Shahid, R. Nadeem |
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| Vol 60, No 5 (2009) |
Phenolic compounds and antioxidant activity of Pecan [Carya illinoinensis (Wangenh.) C. Koch] kernel cake extracts obtained by sequential extraction |
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Ana Cristina Pinheiro do Prado, Analu Monalise Aragão, Roseane Fett, Jane Mara Block |
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| Vol 58, No 4 (2007) |
Effect of flavonoid extracts from grapefruit seeds and peel flour on soybean oil stability |
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Mario José Moreno Álvarez, Carmen Ysabel Guarán, Douglas Rafael Belén Camacho, David García-Pantaleón, Carlos Alberto Medina Martínez |
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| Vol 61, No 4 (2010) |
Effect of vegetable oil oxidation on the hydrogenation reaction process |
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Faranak Kalantari, Manochehr Bahmaei, Majid Ameri, Ehsan Shoaei |
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| Vol 57, No 3 (2006) |
Evaluation of the antioxidant activity of rice bran extracts using different antioxidant assays |
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Shahzad Ali Shahid Chatha, Farooq Anwar, Maleeha Manzoor, Jawad -ur- Rehman Bajwa |
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| Vol 58, No 4 (2007) |
Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials |
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Késia Diego Quintaes, Jaime Amaya-Farfan, Marcelo Antônio Morgano, Niurka Maritza Almeyda Haj-Isa |
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| Vol 62, No 2 (2011) |
Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage |
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Hayam M. Ibrahim, Azza A. Abou-Arab, Ferial M. Abu Salem |
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| Vol 70, No 1 (2019) |
Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage |
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A. Turan |
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| Vol 60, No 3 (2009) |
Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review. |
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Gandemer Gilles |
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| Vol 70, No 1 (2019) |
Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation |
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M. Kiralan, G. Çalik, S. Kiralan, A. Özaydin, G. Özkan, M. F. Ramadan |
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| Vol 70, No 1 (2019) |
Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil |
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M. T. Golmakani, S. Barani, N. Alavi, Z. Tahsiri |
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| Vol 69, No 4 (2018) |
Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration |
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A. G. de O. Sartori, G. R. Sampaio, D. H.M. Bastos, M. H.F. Spoto, L. H. Skibsted, M. A.B. Regitano d’Arce |
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| Vol 59, No 3 (2008) |
Antioxidant potential of extracts from different agro wastes: Stabilization of corn oil |
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Bushra Sultana, Farooq Anwar, Muhammad Rafique Asi, Shahzad Ali Shahid Chatha |
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| Vol 69, No 4 (2018) |
Quality preservation of walnut kernels using edible coatings |
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A. L. Grosso, C. M. Asensio, V. Nepote, N. R. Grosso |
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| Vol 69, No 4 (2018) |
Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle |
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A. Uzun Özcan, M. Maskan, M. Bedir, H. Bozkurt |
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| Vol 63, No 4 (2012) |
Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process |
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F. M. Ali Rehab, A. M. El Anany |
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| Vol 51, No 3 (2000) |
Thermal stability of 7-trimethylsilylperoxy-cholest-5-ene 3b-acetates at high temperature |
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R. Botolomeazzi, L. Pizzale, G. Lercker |
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| Vol 69, No 2 (2018) |
Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation |
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S. Turan, R. Solak, M. Kiralan, M. F. Ramadan |
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| Vol 43, No 3 (1992) |
Lipidic components oxidation and hexanal formation during the curing of saucisson |
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J. Chasco, M. J. Beriain, J. Bello |
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| Vol 68, No 4 (2017) |
Oxidation kinetics of hazelnut oil treated with ozone |
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H. Uzun, E. Ibanoglu |
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| Vol 61, No 1 (2010) |
Dry fermented buffalo sausage with sage oil extract: Safety and quality |
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Ferial M. Abu Salem, Hayam M. Ibrahim |
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| Vol 63, No 2 (2012) |
Physico-chemical characteristics of seed oils extracted from different apricot (Prunus armeniaca L.) varieties from Pakistan |
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M. Manzoor, F. Anwar, M. Ashraf, K. M. Alkharfy |
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| Vol 68, No 1 (2017) |
Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (Arius maculatus) commercialized in Cameroon |
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N. Tenyang, H. M. Womeni, B. Tiencheu, P. Villeneuve, M. Linder |
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| Vol 63, No 1 (2012) |
Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (Rachycentron canadum) fillets during frozen storage |
Abstract
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S. Taheri, A. A. Motallebi, A. Fazlara, Y. Aftabsavar, S. P. Aubourg |
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| Vol 67, No 4 (2016) |
Effect of Thymus vulgaris and Bunium persicum essential oils on the oxidative stability of virgin olive oil |
Abstract
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M. Keramat, M. T. Golmakani |
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| Vol 60, No 4 (2009) |
Oxidation of ethoxylated fatty alcohols to alkylpolyglycol carboxylic acids using noble metals as catalysts |
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Spiros Zlatanos, Kostas Laskaridis, Angelos Sagredos |
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| Vol 62, No 4 (2011) |
Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle |
Abstract
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M. Sanjuás-Rey, J. Barros-Velázquez, S. P. Aubourg |
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| Vol 60, No 4 (2009) |
Antioxidant Properties of Pecan Nut [Carya illinoinensis (Wangenh.) C. Koch] Shell Infusion |
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Ana Cristina Pinheiro do Prado, Analu Monalise Aragão, Roseane Fett, Jane Mara Block |
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| Vol 66, No 2 (2015) |
Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil |
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R. Morales-Medina, P. J. García-Moreno, M. M. Muñío, A. Guadix, E. M. Guadix |
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| Vol 65, No 4 (2014) |
Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage |
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I. García-Márquez, M. Narváez-Rivas, E. Gallardo, J. A. Ordoñez, M. León-Camacho |
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| Vol 42, No 2 (1991) |
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation |
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R. Zamora, F. J. Hidalgo, M. Alaiz |
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| Vol 64, No 5 (2013) |
Evolution of oxidation in soybean oil and its biodiesel under the conditions of the oxidation stability test |
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G. G. Pereira, S. Marmesat, D. Barrera-Arellano, M. C. Dobarganes |
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| Vol 49, No 5-6 (1998) |
Fluorescence detection in aldehyde containing model systems: Relationship with fish deterioration. |
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Santiago P. Augbourg |
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| Vol 64, No 5 (2013) |
Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi) |
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D. Maluenda, T. Roco, G. Tabilo-Munizaga, M. Pérez-Won, S. P. Aubourg |
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| Vol 42, No 3 (1991) |
Biochemical changes of lipids in plant foods and feeds. II. Lipid hydroperoxides metabolism |
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R. Zamora, F. J. Hidalgo, M. Alaiz |
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| Vol 52, No 6 (2001) |
Oxidative evaluation of oils mixture of legumes of the Sonoran Desert with maize and soy oils during the storage |
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M. Ortega-Nieblas, M. R. Robles-Burgueño, L. Vázquez-Moreno |
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| Vol 55, No 1 (2004) |
Olive oil intake in relation to cardiovascular diseases |
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Antonis Zampelas, Anthony G. Kafatos |
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| Vol 43, No 2 (1992) |
Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences |
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F. J. Hidalgo, R. Zamora, J. Girón |
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| Vol 53, No 3 (2002) |
Stability study of edible sunflower oil colored with chlorophyll pigments and with addition of oregano oleoresin (Origanum vulgare L.) during the storage in darkness |
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Erick Scheuermann, Mara Cea, Siegrid Schoch, Mabel Ojeda, Mónica Ihl |
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| Vol 70, No 4 (2019) |
Characterization of different ozonized sunflower oils I. Chemical changes during ozonization |
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O. E. Ledea-Lozano, L. A. Fernández-García, D. Gil-Ibarra, N. Tena, R. Garcés, E. Martínez-Force, J. J. Salas |
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| Vol 70, No 4 (2019) |
Effects of microwave and conventional heating on the oxidative stability of corn oil enriched with different antioxidants |
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A. Baştürk |
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| Vol 70, No 4 (2019) |
Change in fatty acid composition and evaluation of lipids and protein oxidation in the commercial cooked clams (Ruditapes decussatus) |
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S. Bejaoui, I. Rabeh, F. Ghribi, F. Aouini, I. Chetoui, K. Telahigue, N. Soudani, M. El Cafsi |
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| Vol 67, No 3 (2016) |
Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel |
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A. Totosaus, R. Gonzaléz-Gonzaléz, M. Fragoso |
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| Vol 42, No 1 (1991) |
Cholesterol oxidation products: biological effects; formation, content and determination in food |
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F. Guardiola, M. Rafecas, R. Codony, J. Boatella |
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| Vol 51, No 5 (2000) |
Aerobic biological treatment of olive mill wastewater previously treated by an ozonation stage |
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Jesús Beltrán de Heredia Alonso, Joaquín Torregrosa Antón, Juan García Rodríguez, María del Pilar Ramos Viseas, Joaquín R. Domínguez Vargas |
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| Vol 47, No 5 (1996) |
Fluorescent compounds formation during sardine (Sardina pilhiardus) chilling: Comparison with lipid damage indexes |
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S. P. Aubourg, R. Pérez-Martín |
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| Vol 54, No 3 (2003) |
Natural antioxidants in functional foods: from food safety to health benefits |
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Alfonso Valenzuela B, Julio Sanhueza, Susana Nieto |
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| Vol 42, No 1 (1991) |
Anisidine value as a measurement of the latent damage of fats |
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M. A. Grompone |
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| Vol 51, No 5 (2000) |
Ozone treatment of olive mill wastewater |
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Jesús Beltrán de Heredia Alonso, Joaquín Torregrosa Antón, Juan García Rodríguez, Joaquín R. Domínguez Vargas |
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| Vol 47, No 1-2 (1996) |
Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil |
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M. Martín-Polvillo, G. Márquez-Ruiz, N. Jorge, M. V. Ruiz-Mendez, M. C. Dobarganes |
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| Vol 54, No 4 (2003) |
Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil |
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A. Jiménez Márquez, G. Beltrán Maza |
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| Vol 52, No 1 (2001) |
β-carotene in sunflower oil oxidation |
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N. V. Yanishlieva, V. G. Raneva, E. M. Marinova |
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| Vol 47, No 1-2 (1996) |
Quantitation of oxidized triglyceride monomers and dimers as an useful measurement for early and advanced stages of oxidation |
Abstract
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G. Márquez-Ruiz, M. Martín-Polvillo, M. C. Dobarganes |
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| Vol 55, No 4 (2004) |
Antioxidant activity of alcohol extracts of chamomile flowers, anise seeds and dill seeds in two vegetable oils and two animal fats |
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Ahmed Qasem, Khalid Al-Ismail |
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| Vol 42, No 2 (1991) |
Ripe olives. Comparative study of three procedures for the previous conservation of gordal (O. europaea regalis) |
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M. C. Durán Quintana, M. Brenes Balbuena, P. García García, M. J. Fernández González, A. Garrido Fernández |
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| Vol 52, No 1 (2001) |
Oxidation indexes in oils from some leguminous seeds from sonoran desert |
Abstract
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M. Ortega-Nieblas, M. R. Robles-Burgueño, L. Vázquez-Moreno |
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| Vol 55, No 3 (2004) |
Cholesterol oxidized products in foods: potential health hazards and the role of antioxidants in prevention |
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Alfonso Valenzuela, Julio Sanhueza, Susana Nieto |
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| Vol 49, No 3-4 (1998) |
Substrate influence on the frying process. |
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J. Pokorny |
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| Vol 53, No 3 (2002) |
Effect of two methods of grilling on the oxidative rancidity and cholesterol oxidation in beef and chicken shawerma |
Abstract
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Khalid Al-Ismail |
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| Vol 50, No 1 (1999) |
Spectrophotometric analysis of the lipid fraction of microwave heated and soaked soybeans. |
Abstract
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C. M. Evangelista, M.A. B. Regitano-D'Arce |
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| Vol 56, No 1 (2005) |
The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils |
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C. J. Steel, M. C. Dobarganes, D. Barrera-Arellano |
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| Vol 51, No 6 (2000) |
Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils |
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J. Velasco, M. C. Dobarganes, G. Márquez-Ruiz |
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| Vol 56, No 3 (2005) |
Determination of lipoxygenase activity in hake liver |
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Lucía Margenat, Iván Jachmanián, María A. Grompone |
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| Vol 53, No 2 (2002) |
Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions |
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J. Velasco, M. C. Dobarganes, G. Márquez-Ruiz |
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| Vol 56, No 4 (2005) |
Inhibition of lard oxidation by fractions of different essential oils |
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Tea Kulisic, Ani Radonic, Mladen Milos |
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| Vol 54, No 1 (2003) |
Effect of different reversed micelles on autooxidation and photooxidation of stripped corn oil |
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Y. A. El-Shattory, M. A. Saadia, S. F. Hamed, K. Schwarz |
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| Vol 51, No 5 (2000) |
Effect of relative humidity on lipid oxidation in freezedried emulsions |
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L. Ponginebbi, W. W. Nawar, P. Chinachoti |
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| Vol 46, No 3 (1995) |
Oxysterol formation in foods |
Abstract
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F. Guardiola, R Codony, M. Rafecas, J. Boatella |
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| Vol 54, No 3 (2003) |
Variables affecting lipid oxidation in dried microencapsulated oils |
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Joaquín Velasco, Carmen Dobarganes, Gloria Márquez-Ruiz |
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