نمایش نتایج جستجو برای
نام مجله: Journal of the American Oil Chemists Society
موارد یافت شده: 12
1 - Stepwise peroxidation of canola and olive oils: A kinetic study (چکیده)2 - Thermal antioxidative kinetics of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils (چکیده)
3 - Thermal Antioxidative Kinetics of Hydroxytyrosol in Selected Lipid Systems of Different Unsaturation Degree (چکیده)
4 - Mechanism of the Inhibitory Effect of Hydroxytyrosol on Lipid Oxidation in Different Bulk Oil Systems (چکیده)
5 - Temperature‐Dependent Mechanism of Antioxidant Activity of o‐Hydroxyl, o‐Methoxy, and Alkyl Ester Derivatives of p‐Hydroxybenzoic Acid in Fish Oil (چکیده)
6 - Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test (چکیده)
7 - Improvement of canola oil frying stability by bene kernel oil’s unsaponifiable matter (چکیده)
8 - Effect of Bene Kernel Oil on the Frying Stability of Canola Oil (چکیده)
9 - Anti‐Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying (چکیده)
10 - Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils (چکیده)
11 - Chemical Composition and Oxidative Stability of Kernel Oils from Two Current Subspecies of Pistacia atlantica in Iran (چکیده)
12 - The Effect of Operational Parameters of the Rancimat Method on the Determination of the Oxidative Stability Measures and Shelf‐Life Prediction of Soybean Oil (چکیده)
