Results 121 to 130 of about 2,754 (192)

Evaluation of Oxidative Stability and Quality Parameters of Sunflower Oil Enriched With Different Levels of Retinyl Palmitate Under Different Storage Conditions. [PDF]

Food Sci Nutr
Şahin Bodur G, Keser A, Akpinar Uzun M, Tekin A.   +3 more
europepmc   +1 more source

Correction: Segura-Borrego et al. Influence of the Washing Process and the Time of Fruit Harvesting Throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils. <i>Foods</i> 2022, <i>11</i>, 3004. [PDF]

Foods
Segura-Borrego MP, Ríos-Reina R, Puentes-Campos AJ, Puentes-Campos JG, Jiménez-Herrera B, Vallesquino-Laguna P, Callejón RM.   +6 more
europepmc   +1 more source

Hydroxytyrosyl Eicosapentaenoate as a Potential Antioxidant for Omega-3 Fatty Acids: Improved Synthesis and Comparative Evaluation with Other Natural Antioxidants. [PDF]

Biomolecules
García-Acosta N, Cert R, Jordán M, Goya L, Mateos R, Espartero JL.   +5 more
europepmc   +1 more source

Enzymatic Degumming of Arachidonic Acid Oil Using Immobilized Phospholipase A1 on Hollow Double-Layer Mesoporous Silica Nanoparticles. [PDF]

Molecules
Li X, Yuan W, Mei L, Zhang Y, Ping L, Zheng M, Yu S, Du X, Wei J.   +8 more
europepmc   +1 more source

Lipids of <i>Quercus</i> Acorns: Health Implications, Oxidative Stability, and Food Applications. [PDF]

Foods
Lončarić P, Jukić M, Moslavac T, Lukinac J.   +3 more
europepmc   +1 more source

Synthesis, <i>In Vitro</i> Antioxidant Activity, and Physicochemical Stability of Antioxidant-Containing Nanospheres and Their Effects on Biodiesel Oxidation Stability. [PDF]

ACS Omega
Lopes ECH, de Oliveira KCS, Tochetto G, Lima FO, Moter Benvegnú D, Soares LC, Gallina AL.   +6 more
europepmc   +1 more source

Improvement of the Oxidative Stability of Rosehip, Hemp, and Passion Fruit Oils by the Addition of Monocyclic Phenols as Antioxidants. [PDF]

Antioxidants (Basel)
Castellano G, Sarrión I, Fagoaga C, Giménez-Núñez RM, Gómez-Gómez E, Torrens F.   +5 more
europepmc   +1 more source

Comparative Effectiveness of Synthetic and Natural Antioxidants on the Oxidative Stability of Lard. [PDF]

Foods
Jian J, Zhang H, Tu F, Zhang X, Yin J, Gao P.   +5 more
europepmc   +1 more source

Antioxidant addition to dough or frying oil: effects on the oxidative stability of deep-fat fried noodles. [PDF]

Food Sci Biotechnol
Kim S, Hwang H, Kim J, Yeo J, Lee J.
europepmc   +1 more source

Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life. [PDF]

Food Chem X
Gharby S, Asbbane A, Nid Ahmed M, Gagour J, Hallouch O, Oubannin S, Bijla L, Goh KW, Bouyahya A, Ibourki M.   +9 more
europepmc   +1 more source