"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] Phytochemical profiling, antioxidant and antimicrobial effectiveness of Rosmarinus tournefortii De Noe extracts issued from different regions of Algeria
2020
[2] Thermal degradation kinetic study of Pangasius fish oil
2020
[3] Accelerated shelf-life model of gluten-free rusks by using oxidation indices
2020
[4] Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation
2019
[5] STABILITY OF OIL FROM OILSEED RAPE WITH GARLIC UNDER VARIOUS CONDITIONS
2019
[6] Shelf-life prediction of edible cotton, peanut and soybean seed oils using an empirical model based on standard quality tests
2019
[7] Simultaneous Analysis of Epoxidized and Hydroperoxidized Triacylglycerols in Canola Oil and Margarine by LC-MS
2019
[8] Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant
2019
[9] Evaluation of the oxidative stability of Chipotle chili (Capsicum annuum L.) oleoresins in avocado oil
2018
[10] 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
[11] Kinetic studies on the oxidative stabilization effect of red onion skins anthocyanins extract on parsley (Petroselinum crispum) seed oil
Food Chemistry, 2018
[12] 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
[13] Selection and role of a mix rosemary (Rosmarinus officinalis)-palmitate ascorbyl as antioxidant in a frying process
Vitae?, 2017
[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
[15] Rosmarinus eriocalyx: An alternative to Rosmarinus officinalis as a source of antioxidant compounds
Food Chemistry, 2017
[16] The effect of extraction methods on the oxidatives stability of marula and moringa seed oil.
2017
[17] Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği.
2017
[18] Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği
Akademik G?da, 2017
[19] DEEP-FAT FRYING CHARACTERISTICS OF BLENDS OF PALM AND CANOLA OILS
2017
[20] STABILITAS FOTOOKSIDASI MINYAK GORENG SAWIT YANG DIFORTIFIKASI DENGAN MINYAK SAWIT MERAH
2016
[21] Effects of Polyphenoles from Caralluma Fimbriata on Acrylamide Formation and Lipid Oxidation–An Integrated Approach of Nutritional Quality and Degradation of …
Applied Economics, 2016
[22] Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep-Fat Frying
Journal of the American Oil Chemists' Society, 2016
[23] Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep‐Fat Frying
Journal of the American Oil Chemists' Society, 2016