Preliminary Studies on Composition, Quality and Oxidative Stability of Commercial Avocado Oil Produced in Chile

Color‐pigment correlation in virgin olive oil

María Isabel Mínguez‐Mosquera, Luis Rejano‐Navarro, Beatriz Gandul‐Rojas et al. · Journal of the American Oil Chemists Society · 1991 · 576 citations

Agriculture, Food Science, Horticultural Sciences +17

Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period

Feramuz Özdemir, Ayhan Topuz · Food Chemistry · 2003 · 255 citations

Agriculture, Horticultural Sciences, Plant Sciences +16

Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats: results of collaborative studies and the standardized method (Technical report)

M. C. Dobarganes, Joaquı́n Velasco, A. Dieffenbacher · Pure and Applied Chemistry · 2000 · 245 citations · Full text

Agriculture, Chemistry, Food Science +17

Effect of Different Extraction Methods on Fatty Acids, Volatile Compounds, and Physical and Chemical Properties of Avocado (<i>Persea americana</i> Mill.) Oil

A. Moreno, Lidia Dorantes‐Álvarez, Juvencio Galíndez‐Mayer et al. · Journal of Agricultural and Food Chemistry · 2003 · 146 citations

Agriculture, Food Science, Food Analysis +14

Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying

Sibel Karakaya, Şebnem Şimşek · Journal of the American Oil Chemists Society · 2011 · 131 citations

Agriculture, Biochemistry, Food Science +17