Kinetic Study of the Oxidative Degradation of Choibá Oil (<i>Dipteryx oleifera</i> Benth.) with Addition of Rosemary Extract (<i>Rosmarinus officinalis</i> L.)

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 0.92
Citations h5-index & Ranking

Journals Menu

"Kinetic Study of the Oxidative Degradation of Choibá Oil (Dipteryx oleifera Benth.) with Addition of Rosemary Extract (Rosmarinus officinalis L.)"
written by Ana María Piedrahita, Jeanine Peñaloza, Álvaro Cogollo, Benjamín Alberto Rojano,
published by Food and Nutrition Sciences, Vol.6 No.5, 2015

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Antioxidants from Hyeronima macrocarpa Berries Loaded on Nanocellulose: Thermal and Antioxidant Stability
	Arbelaez, FB Cortés, BA Rojano - Molecules, 2022

[2]	Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients
	Magaia, L Sportiello, F Bianchi… - Foods, 2022

[3]	Mitigation of acrylamide formation in fried potato
	Egyptian Journal of …, 2022

[4]	Comparison of Oil Soluble Green Tea Extract with Common Antioxidantive Ingredients in Bulk Oil under Different Storage Conditions
	2021

[5]	Kinetic of Forced Oxidation of Grape Seeds, Walnuts and Corn Germs Oils in the Presence of Antioxidants
	2021

[6]	Accelerated shelf-life model of gluten-free rusks by using oxidation indices
	2020

[7]	Thermal degradation kinetic study of Pangasius fish oil
	2020

[8]	Phytochemical profiling, antioxidant and antimicrobial effectiveness of Rosmarinus tournefortii De Noe extracts issued from different regions of Algeria
	2020

[9]	Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant
	2019

[10]	Simultaneous Analysis of Epoxidized and Hydroperoxidized Triacylglycerols in Canola Oil and Margarine by LC-MS
	2019

[11]	Shelf-life prediction of edible cotton, peanut and soybean seed oils using an empirical model based on standard quality tests
	2019

[12]	STABILITY OF OIL FROM OILSEED RAPE WITH GARLIC UNDER VARIOUS CONDITIONS
	2019

[13]	Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation
	2019

[14]	Evaluación de los efectos de extractos vegetales sobre las propiedades del biodiesel
	2019

[15]	Rosemary (Rosmarinus officinalis Linn.) extract: A source of natural antioxidants for imparting autoxidative and thermal stability to ghee
	Journal of food processing and preservation, 2018

[16]	Evaluation of the oxidative stability of Chipotle chili (Capsicum annuum L.) oleoresins in avocado oil
	2018

[17]	Kinetic studies on the oxidative stabilization effect of red onion skins anthocyanins extract on parsley (Petroselinum crispum) seed oil
	Food Chemistry, 2018

[18]	Selection and role of a mix rosemary (Rosmarinus officinalis)-palmitate ascorbyl as antioxidant in a frying process
	Vitae?, 2017

[19]	DEEP-FAT FRYING CHARACTERISTICS OF BLENDS OF PALM AND CANOLA OILS
	2017

[20]	Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği
	Akademik G?da, 2017

[21]	Rosmarinus eriocalyx: An alternative to Rosmarinus officinalis as a source of antioxidant compounds
	Food Chemistry, 2017

[22]	Oxidative stabilization of palm olein with isoespintanol (2-isopropyl-3, 6-dimethoxy-5-methylphenol) isolated from Oxandra cf xylopioides
	Journal of Medicinal Plants Research, 2017

[23]	Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği.
	2017

[24]	Oxidative stabilization of palm olein with isoespintanol (2-isopropyl-3, 6-dimethoxy-5-methylphenol) isolated from Oxandra cf xylopioides.
	2017

[25]	The effect of extraction methods on the oxidatives stability of marula and moringa seed oil.
	2017

[26]	Deep-Fat Frying Charactersitcs of Blends of Palm and Canola Oils
	2017

[27]	Effects of polyphenols from Caralluma fimbriata on acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried …
	International Journal of Food Properties, 2017

[28]	STABILITAS FOTOOKSIDASI MINYAK GORENG SAWIT YANG DIFORTIFIKASI DENGAN MINYAK SAWIT MERAH
	2016

[29]	Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep-Fat Frying
	Journal of the American Oil Chemists' Society, 2016

[30]	Effects of Polyphenoles from Caralluma Fimbriata on Acrylamide Formation and Lipid Oxidation–An Integrated Approach of Nutritional Quality and Degradation of …
	Applied Economics, 2016

[31]	Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep‐Fat Frying
	Journal of the American Oil Chemists' Society, 2016

[1]	Rosebay Willowherb (Chamerion angustifolium) in Food Products: Evaluation of the Residual Anti-radical Activity of Polyphenol Compounds and N-acetylcystein Current Nutrition & Food Science, 2024 DOI:10.2174/1573401319666230330095521

[2]	Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols Topics in Catalysis, 2024 DOI:10.1007/s11244-023-01843-2

[3]	Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols Topics in Catalysis, 2023 DOI:10.1007/s11244-023-01843-2

[4]	Comparison of Oil Soluble Green Tea Extract with Common Antioxidantive Ingredients in Bulk Oil under Different Storage Conditions Journal of the American Oil Chemists' Society, 2021 DOI:10.1002/aocs.12444

[5]	Phytochemical profiling, antioxidant and antimicrobial effectiveness of Rosmarinus tournefortii De Noe extracts issued from different regions of Algeria Journal of Essential Oil Research, 2020 DOI:10.1080/10412905.2020.1737587

[6]	Phytochemical profiling, antioxidant and antimicrobial effectiveness of Rosmarinus tournefortii De Noe extracts issued from different regions of Algeria Journal of Essential Oil Research, 2020 DOI:10.1080/10412905.2020.1737587

[7]	Comparison of Oil Soluble Green Tea Extract with Common Antioxidantive Ingredients in Bulk Oil under Different Storage Conditions Journal of the American Oil Chemists' Society, 2020 DOI:10.1002/aocs.12444

[8]	Thermal degradation kinetic study of Pangasius fish oil IOP Conference Series: Earth and Environmental Science, 2020 DOI:10.1088/1755-1315/530/1/012012

[9]	Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant Journal of Food Science and Technology, 2019 DOI:10.1007/s13197-018-3510-6

[10]	Shelf-life prediction of edible cotton, peanut and soybean seed oils using an empirical model based on standard quality tests Cogent Food & Agriculture, 2019 DOI:10.1080/23311932.2019.1622482

[11]	Kinetic studies on the oxidative stabilization effect of red onion skins anthocyanins extract on parsley ( Petroselinum crispum ) seed oil Food Chemistry, 2018 DOI:10.1016/j.foodchem.2018.05.075

[12]	Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği Akademik Gıda, 2017 DOI:10.24323/akademik-gida.305776

[13]	Rosmarinus eriocalyx: An alternative to Rosmarinus officinalis as a source of antioxidant compounds Food Chemistry, 2017 DOI:10.1016/j.foodchem.2016.09.063

[14]	Oxidative stabilization of palm olein with isoespintanol (2-isopropyl-3,6-dimethoxy-5-methylphenol) isolated from Oxandra cf xylopioides Journal of Medicinal Plants Research, 2017 DOI:10.5897/JMPR2016.6270

[15]	STABILITAS FOTOOKSIDASI MINYAK GORENG SAWIT YANG DIFORTIFIKASI DENGAN MINYAK SAWIT MERAH Jurnal Teknologi dan Industri Pangan, 2016 DOI:10.6066/jtip.2016.27.1.31

[16]	Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep-Fat Frying Journal of the American Oil Chemists' Society, 2016 DOI:10.1007/s11746-016-2872-z

[17]	Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep‐Fat Frying Journal of the American Oil Chemists' Society, 2016 DOI:10.1007/s11746-016-2872-z

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Home

About SCIRP

Service

Policies