Characteristics of rose hip (Rosa canina L.) cold-pressed oil and its oxidative stability studied by the differential scanning calorimetry method.
暂无分享,去创建一个
A. Wojakowska | M. Dziadas | A. Kulma | A. Prescha | Magdalena Grajzer | H. Grajeta | Katarzyna Korzonek
[1] M. Stobiecki,et al. Mass spectrometric behavior of phenolic acids standards and their analysis in the plant samples with LC/ESI/MS system. , 2014, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.
[2] A. Prescha,et al. The Antioxidant Activity and Oxidative Stability of Cold-Pressed Oils , 2014, Journal of the American Oil Chemists' Society.
[3] H. İlyasoğlu. Characterization of Rosehip (Rosa canina L.) Seed and Seed Oil , 2014 .
[4] N. Katsikogiannis,et al. Tocopherols and tocotrienols as anticancer treatment for lung cancer: future nutrition. , 2013, Journal of thoracic disease.
[5] Marleny D.A. Saldaña,et al. Oxidative Stability of Fats and Oils Measured by Differential Scanning Calorimetry for Food and Industrial Applications , 2013 .
[6] R. Carle,et al. Identification and quantitation of carotenoids and tocopherols in seed oils recovered from different Rosaceae species. , 2012, Journal of agricultural and food chemistry.
[7] J. R. Zamian,et al. Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area. , 2011, Bioresource technology.
[8] J. Cvengroš,et al. Thermooxidative stability of vegetable oils refined by steam vacuum distillation and by molecular distillation , 2010 .
[9] Qing-Xin Song,et al. The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems , 2010 .
[10] U. Müller-Ladner,et al. A systematic review on the Rosa canina effect and efficacy profiles , 2007, Phytotherapy research : PTR.
[11] M. Canela,et al. Phytosterols: physiologic and metabolic aspects related to cholesterol-lowering properties. , 2008, Nutrition research.
[12] V. Piironen,et al. Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats , 2008 .
[13] P. Cabras,et al. Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use , 2007 .
[14] G. Fregapane,et al. Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature , 2007 .
[15] A. Kamal-Eldin. Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils , 2006 .
[16] David B. Min,et al. Mechanisms and Factors for Edible Oil Oxidation , 2006 .
[17] M. Motilva,et al. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction , 2004 .
[18] G. Márquez‐Ruiz,et al. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content , 2002 .
[19] W. Artz,et al. Camelina oil and its unusual cholesterol content , 2002 .
[20] Péter Vinkler,et al. Rose hip (Rosa canina L.) oil obtained from waste hip seeds by different extraction methods. , 2002, Bioresource technology.
[21] Y. Man,et al. Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods , 2002 .
[22] M. Özcan. Nutrient composition of rose (Rosa canina L.) seed and oils. , 2002 .
[23] G. Litwinienko. Autooxidation of Unsaturated Fatty Acids and Their Esters , 2001 .
[24] A. Prescha,et al. Increase in lipid content in potato tubers modified by 14-3-3 gene overexpression. , 2001, Journal of agricultural and food chemistry.
[25] E. Rudnik,et al. Comparative studies of oxidative stability of linseed oil , 2001 .
[26] B. Olmedilla,et al. The potential for the improvement of carotenoid levels in foods and the likely systemic effects , 2000 .
[27] B. Girard,et al. Characteristics of raspberry (Rubus idaeus L.) seed oil , 2000 .
[28] M. Zlatanov. Lipid composition of Bulgarian chokeberry, black currant and rose hip seed oils , 1999 .
[29] G. Litwinienko,et al. DSC study of antioxidant properties of dihydroxyphenols , 1999 .
[30] K. Schwarzer,et al. Comparison of four accelerated stability methods for lard and tallow with and without antioxidants , 1998 .