Results 201 to 210 of about 4,479 (218)

SOYBEAN AND SUNFLOWER BIODIESELS: EVALUATION OF OXIDATIVE STABILITY BY RANCIMAT AND DSC

17th Brazilian Congress of Thermal Sciences and Engineering, 2018
Igor de Mesquita Figueredo, Maria Alexsandra de Sousa Rios   +1 more
openaire   +1 more source

Determination of the oxidative stability of vegetable oils by Differential Scanning Calorimetry andRancimat measurements

European Journal of Lipid Science and Technology, 2004
Katarzyna Ratusz, Dorota Kowalska
exaly  

Evaluation of the oxidation stability of biodiesel stabilized with antioxidants using the Rancimat and PDSC methods

Fuel, 2017
Jian
exaly  

Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test

JAOCS, Journal of the American Oil Chemists' Society, 2014
Reza Farhoosh
exaly  

Assessment of the Oxidative Stability of Flaxseed-Enriched Lasagna Using the Rancimat Method

Journal of Food Processing and Preservation, 2014
Samuel Mercier, Martin Mondor, Sébastien Villeneuve, Bernard Marcos, Christine Moresoli   +4 more
openaire   +1 more source

Comparison of the oxidative stability of linseed (Linum usitatissimum L.) oil by pressure differential scanning calorimetry and Rancimat measurements

Journal of Food Science and Technology, 2016
Edyta Symoniuk, Katarzyna Ratusz
exaly  

FTIR assessment of the oxidation process of castor oil FAME submitted to PetroOXY and Rancimat methods

Fuel Processing Technology, 2011
F Murilo T Luna, Celio L Cavalcante
exaly  

The Effect of Operational Parameters of the Rancimat Method on the Determination of the Oxidative Stability Measures and Shelf-Life Prediction of Soybean Oil

JAOCS, Journal of the American Oil Chemists' Society, 2007
Reza Farhoosh
exaly  

Comparative Study of Virgin Olive Oil Behavior under Rancimat Accelerated Oxidation Conditions and Long-Term Room Temperature Storage

Journal of Agricultural and Food Chemistry, 2007
M Vanesa Mancebo Campos, M Desamparados Salvador, Giuseppe Fregapane   +2 more
exaly  

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