Results 151 to 160 of about 4,249 (180)

Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating. [PDF]

Foods
Kmiecik D, Siger A, Kuraszyk K.
europepmc   +1 more source

Influence of frying conditions on quality attributes of frying oils: Kinetic investigation of polar compounds. [PDF]

Food Chem X
Chen J, Zhang L, Guo X, Qiang J, Cao Y, Zhang S, Yu X.   +6 more
europepmc   +1 more source

Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel. [PDF]

J Food Sci
Kutahneci E, Yalcin H.
europepmc   +1 more source

Chemical Composition, Bioactive Constituents, and Functional Value of Chinese Palm Fruit: Processing Effects, Nutritional Significance, and Industrial Prospects-A Review. [PDF]

Foods
Biney E, Belinda O, Wang M, Li R, Zhong S, Cheong KL.   +5 more
europepmc   +1 more source

Lipid composition and nutritional quality of some commercially available cold pressed oils. [PDF]

Front Nutr
Dean LL.
europepmc   +1 more source

The Valorization of Rapeseed Meal as Hydrolyzed and Lyophilized Extract to Improve the Antioxidant Properties of Refined Rapeseed Oil During Frying and Fried French Fries. [PDF]

Foods
Rabiej-Kozioł D, Szydłowska-Czerniak A.   +1 more
europepmc   +1 more source

Non-traditional Environmental and Cultural Determinants of Cardiovascular Disease in India: A Narrative Review. [PDF]

Cureus
Soota A, Shouche Y, Garady L, Kv S, Chandrachari KP, Sharma SV, Kukkupuni SK, Devyani A, S A, Gopi AP.   +9 more
europepmc   +1 more source

The Quality Prediction of Olive and Sunflower Oils Using NIR Spectroscopy and Chemometrics: A Sustainable Approach. [PDF]

Foods
Mehany T, González-Sáiz JM, Pizarro C.
europepmc   +1 more source

Enhanced Thermal Resilience of Olive Oils: Fatty Acid Dynamics with Polyphenols Supplementation. [PDF]

Foods
Mehany T, González-Sáiz JM, Pizarro C.
europepmc   +1 more source