Results 141 to 150 of about 3,400 (153)

Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil

LWT - Food Science and Technology, 2018
Sheng-Yao Wang, Yi Chen Chen, Deng-Jye Yang   +2 more
exaly  

Linseed oil presents different patterns of oxidation in real-time and accelerated aging assays

Food Chemistry, 2016
Caroline Douny, Rina Razanakolona, Vincent Baeten   +2 more
exaly  

Oxidative stability of crude oils relative to tocol content from eight oat cultivars: Comparing the Schaal oven and Rancimat tests

Journal of Food Composition and Analysis
Kshitiz Pokhrel, Sarvenaz Khalili Tilami
exaly  

The oven test as an index of keeping quality

JAOCS, Journal of the American Oil Chemists' Society, 1938
exaly  

Antioxidant efficacy of sesame cake extract in vegetable oil protection

Food Chemistry, 2004
exaly  

How to Perform the Fecal Occult Blood Test

Ca-A Cancer Journal for Clinicians, 1984
exaly  

Comparison of four accelerated stability methods for lard and tallow with and without antioxidants

JAOCS, Journal of the American Oil Chemists' Society, 1998
exaly  

The Toluidine Blue Test in Lesions of the Oral Cavity

Ca-A Cancer Journal for Clinicians, 1970
exaly  

Canola Oil Thermal Oxidation During Oven Test and Microwave Heating

LWT - Food Science and Technology, 2001
exaly  

Diagnostic Approach to Evaluating the Cause of a Positive Fecal Occult Blood Test

Ca-A Cancer Journal for Clinicians, 1984
exaly