Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils

Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

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Agriculture, Crop Sciences, Food Science +16

Effects of free fatty acids on oxidative stability of vegetable oil

Natale G. Frega, Massimo Mozzon, Giovanni Lercker · Journal of the American Oil Chemists Society · 1999 · 333 citations

Agriculture, Biochemistry, Food Science +17

Recovery of phenolic antioxidants from wine industry by-products

Vasiliki Louli, Nikitas Ragoussis, Kostis Magoulas · Bioresource Technology · 2003 · 258 citations · Full text

Agriculture, Food Science, Viticulture +14

Effects, quenching mechanisms, and kinetics of carotenoids in chlorophyll-sensitized photooxidation of soybean oil

Sang Hwa Lee, David B. Min · Journal of Agricultural and Food Chemistry · 1990 · 128 citations

Life Sciences, Biochemistry, Food Science +9

Determination of the oxidative stability of vegetable oils by Differential Scanning Calorimetry and <b><i>Rancimat</i></b> measurements

B. Kowalski, Katarzyna Ratusz, Dorota Kowalska et al. · European Journal of Lipid Science and Technology · 2004 · 121 citations

Natural Sciences, Chemistry, Food Science +17