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Determination in the efficiency of the use of essential oils of oregano and hop as antioxidants in deep frying processes.
- Published in:
- European Journal of Lipid Science & Technology, 2024, v. 126, n. 1, p. 1, doi. 10.1002/ejlt.202300145
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- Article
Minthostachys Mollis Essential Oil and Its Combination with Tert‐butylhydroquinone for Control of Lipid Oxidation.
- Published in:
- European Journal of Lipid Science & Technology, 2022, v. 124, n. 11, p. 1, doi. 10.1002/ejlt.202200081
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- Article
Use of mushrooms as antioxidants in a lipid oxidation model under indirect and direct oxidation tests: ethanolic extracts of Ganoderma resinaceum and Phlebopus bruchii.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 11, p. 6706, doi. 10.1002/jsfa.13497
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- Article
Use of Humulus lupulus and Origanum vulgare as Protection Agents Against Oxidative Deterioration in "Deep-Fried Process": Frying Model Assay with Sunflower Oil and High-Oleic Peanuts.
- Published in:
- Food & Bioprocess Technology, 2024, v. 17, n. 7, p. 1970, doi. 10.1007/s11947-023-03247-2
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- Article