Results 241 to 250 of about 6,017,345 (295)

Epoxidation of waste cooking oil and its use as a reactive modifier for bitumen. [PDF]

MethodsX
Gunka V, Hrynchuk Y, Poliak O.
europepmc   +1 more source

Roasting Time Shapes Quality Attributes, Aroma Formation and Oxidative Lipid Remodeling in Almond Oil. [PDF]

Foods
Ding S, Chen L, Guliziba B, Zhao Y, Deng X, Lin S, Lu Z.   +6 more
europepmc   +1 more source

Improved Antioxidant Properties of <i>Pistacia lentiscus</i> L. Oleo-gum Resin Essential Oil Extracted by Superheated Steam: Process Optimization and Chemical Characterization. [PDF]

Food Sci Nutr
Ayub MA, Iram I, Mammadova K, Mohammed OA, Waseem R, Ramadan MF, Zubair M, Abbas M, Choobkar N.   +8 more
europepmc   +1 more source

Boosting Peroxide Reactivity: New Mn(II) Chelidamate Catalysts for Efficient Low-Temperature Bleaching. [PDF]

ACS Omega
Manco I, Langellotti V, Cucciolito ME, De Luca C, Esposito R, Lega M, Melchiorre M, Pinto G, Tarallo O, Ruffo F.   +9 more
europepmc   +1 more source

Temporary Test item - Atmire PROD Go-Live Quality Assurance (QA) - to be deleted afterwards.

Temp
core  

Analysis of oils: Determination of peroxide value [PDF]

, 1987
Peroxide value is the reactive oxygen contents expressed in terms of milliequivalents (meq) of free iodine per kilogram of fat. It is determined by titrating iodine liberated from potassium iodide with sodium thiosulphate solution. The paper provides the methodology in the determination of peroxide value. The apparatus and reagents needed are presented.
Low, Lai Kim, Ng, Cher Siang
openaire   +2 more sources

Hydrogen peroxide [MAK Value Documentation, 2019]

, 2019
The German Commission for the Investigation of Health Hazards of Chemical Compounds in the Work Area has re‐evaluated the maximum concentration at the workplace (MAK value) of hydrogen peroxide [7722‐84‐1] as new inhalation studies are available ...
Hartwig, A, MAK Commission, Arand, Michael, et al   +3 more
core   +4 more sources