Results 321 to 330 of about 7,409,072 (350)

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

Journal of the Science of Food and Agriculture, 2020
Zhao Qin, Hua-Min Liu, Xue-De Wang
exaly  

Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil

, 2018
Yanping Zou, Yuanyuan Gao, Hui He, Tiankui Yang   +3 more
semanticscholar   +1 more source

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

Food Chemistry, 2010
JaeHwan Lee
exaly  

Oxidative stability of soybean oil in oleosomes as affected by pH and iron

Food Chemistry, 2013
Tong Wang
exaly  

Oxidation states and their stability

2002
Sławomir Siekierski, John Burgess
openaire   +1 more source

Determining oxidative stability of battery electrolytes: validity of common electrochemical stability window (ESW) data and alternative strategies.

Physical Chemistry, Chemical Physics - PCCP, 2017
J. Kasnatscheew, J. Kasnatscheew, B. Streipert, S. Röser, R. Wagner, I. C. Laskovic, I. C. Laskovic, Martin Winter, Martin Winter   +8 more
semanticscholar   +1 more source

Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils

European Food Research and Technology, 2018
Federica Tinello, A. Lante, M. Bernardi, F. Cappiello, F. Galgano, M. Caruso, F. Favati   +6 more
semanticscholar   +1 more source

Effect of Operational Parameters on Determination of Oxidative Stability Measured by Rancimat Method

International Journal of Food Properties, 2014
Kamal Gandhi, Sumit Arora
exaly  

Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil.

Food Chemistry, 2017
Sasan Delfan-Hosseini, K. Nayebzadeh, L. Mirmoghtadaie, Maryam Kavosi, S. M. Hosseini   +4 more
semanticscholar   +1 more source

Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry

Food Chemistry, 2004
Joaquín Velasco, Mogens L Andersen, Leif H Skibsted   +2 more
exaly