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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.
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- European Journal of Lipid Science & Technology, 2022, v. 124, n. 11, p. 1, doi. 10.1002/ejlt.202200081
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- Article
Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 5, p. N.PAG, doi. 10.1002/ejlt.201800428
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- Article
Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions.
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- European Journal of Lipid Science & Technology, 2018, v. 120, n. 8, p. 1, doi. 10.1002/ejlt.201700374
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- Article
Music Training and Education Slow the Deterioration of Music Perception Produced by Presbycusis in the Elderly.
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- Frontiers in Aging Neuroscience, 2017, v. 9, p. 1, doi. 10.3389/fnagi.2017.00149
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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.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 11, p. 6706, doi. 10.1002/jsfa.13497
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- Article
Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions.
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- Journal of Food Science & Technology, 2019, v. 56, n. 5, p. 2522, doi. 10.1007/s13197-019-03731-8
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- Article
Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil.
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- Journal of Food Science & Technology, 2018, v. 55, n. 12, p. 5133, doi. 10.1007/s13197-018-3459-5
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- Article
Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 12, p. 2128, doi. 10.1002/jsfa.3703
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- Article
Aguaribay and Cedron Essential Oils as Natural Antioxidants in Oil-Roasted and Salted Peanuts.
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- Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 12, p. 2195, doi. 10.1007/s11746-012-2129-4
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- Article
Effect of the essential oil addition on the oxidative stability of fried–salted peanuts.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 11, p. 1935, doi. 10.1111/j.1365-2621.2008.01796.x
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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.
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- Food & Bioprocess Technology, 2024, v. 17, n. 7, p. 1970, doi. 10.1007/s11947-023-03247-2
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- Article
Oxidative Protection of Sunflower Oil Used in Industrial Process at High Temperature by Volatile Components from Origanum vulgare and Humulus lupulus Essential Oils.
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- Food & Bioprocess Technology, 2023, v. 16, n. 12, p. 2813, doi. 10.1007/s11947-023-03105-1
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- Article