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|Abstract:||Nat Prod Rad, Vol. 6(3), May-June 2007, p. 244 Benedito Jose, García-Pérez Jose V,
Dobarganes M Carmen and Mulet Antonio, Rapid
evaluation of frying oil degradation using ultrasonic technology, Food
Res Int, 2007, 40 (3), 406-414.
Nat Prod Rad, Vol. 6(3), May-June 2007, p. 244 Özkanlı Oya and Kaya Ahmet, Storage stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk, Food Chem, 2007, 100 (3), 1026-1031.
Nat Prod Rad, Vol. 6(3), May-June 2007, p. 245 Rossi Margherita, Alamprese Cristina and Ratti Simona, Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying, Food Chem, 2007, 102 (3), 812-817.
Nat Prod Rad, Vol. 6(3), May-June 2007, p. 245 Ajayi IA, Oderinde RA, Ogunkoya BO, Egunyomi A and Taiwo VO, Chemical analysis and preliminary toxicological evaluation of Garcinia mangostana seeds and seed oil, Food Chem, 2007, 101 (3), 999-1004.
Nat Prod Rad, Vol. 6(3), May-June 2007, p. 246 Iqbal Shahid and Bhanger MI, Stabilization of sunflower oil by garlic extract during accelerated storage, Food Chem, 2007, 100 (1), 246-254.
Nat Prod Rad, Vol. 6(3), May-June 2007, p. 246-47 Bensmira Meriem, Jiang Bo, Nsabimana Consolate and Jian Tang, Effect of Lavender and Thyme incorporation in sunflower seed oil on its resistance to frying temperatures, Food Res Int, 2007, 40(3), 341-346.
Nat Prod Rad, Vol. 6(3), May-June 2007, p. 247 Anwar Farooq, Hussain Abdullah Ijaz, Iqbal Shahid and Bhanger Muhammad Iqbal, Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil, Food Chem, 2007, 103 (4), 1181-1891.
Nat Prod Rad, Vol. 6(3), May-June 2007, p. 248 Cheikh-Rouhou Salma, Besbes Souhail, Hentati Basma, Blecker Christophe, Deroanne Claude and Attia Hamadi, Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction, Food Chem, 2007, 101 (2), 673-681.
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.6(3) [May-June 2007]|
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