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[HTML][HTML] Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review
F Shahidi, P Ambigaipalan - Journal of functional foods, 2015 - Elsevier
This review reports on the latest research results and applications of phenolic and
polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of …
polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of …
[HTML][HTML] Gas chromatography analysis with olfactometric detection (GC-O) as a useful methodology for chemical characterization of odorous compounds
M Brattoli, E Cisternino, PR Dambruoso, G De Gennaro… - Sensors, 2013 - mdpi.com
The gas chromatography-olfactometry (GC-O) technique couples traditional gas
chromatographic analysis with sensory detection in order to study complex mixtures of …
chromatographic analysis with sensory detection in order to study complex mixtures of …
Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet
M Viuda‐Martos, Y Ruiz Navajas… - Flavour and …, 2010 - Wiley Online Library
The oxidative degradation of lipids is one of the main factors limiting the shelf‐life of food
products. In recent years, several undesirable disorders have been detected as side‐effects …
products. In recent years, several undesirable disorders have been detected as side‐effects …
Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts
G Spigno, DM De Faveri - Journal of Food Engineering, 2007 - Elsevier
This study was aimed to assess the feasibility of extracting antioxidant compounds from wine-
making wastes (grape stalks and marc) by solvent extraction. Together with the type of raw …
making wastes (grape stalks and marc) by solvent extraction. Together with the type of raw …
[HTML][HTML] An overview on the use of extracts from medicinal and aromatic plants to improve nutritional value and oxidative stability of vegetable oils
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to
the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These …
the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These …
Stabilisation of sunflower oil and reduction of acrylamide formation of potato with rosemary extract during deep-fat frying
S Urbančič, MH Kolar, D Dimitrijević, L Demšar… - LWT-food science and …, 2014 - Elsevier
The aim of this study was to evaluate the effects of rosemary extract on the stabilisation of
sunflower oil and the reduction of acrylamide formation in potato during deep-fat frying. The …
sunflower oil and the reduction of acrylamide formation in potato during deep-fat frying. The …
Exploring the role of natural antioxidant additives extracted from agro wastes in prolonging biodiesel's storage stability
M Nambiraj, KS Kumar - Industrial Crops and Products, 2024 - Elsevier
Biodiesel has garnered significant attention over the past few years as a renewable energy
source. However, its low oxidative stability posed a substantial challenge to its …
source. However, its low oxidative stability posed a substantial challenge to its …
[کتاب][B] Advances in deep-fat frying of foods
Battered fried foods consistently remain in high demand despite concerns about their health
aspects, prompting food processors to develop new methods and alternative oils and batters …
aspects, prompting food processors to develop new methods and alternative oils and batters …
Characterization and biological evaluation of selected Mediterranean propolis samples. Is it a new type?
Chemical composition, antioxidant and antimicrobial activity of thirty two (32) selected
Mediterranean propolis extracts from mainland Greece, Greek islands, Cyprus, Croatia, and …
Mediterranean propolis extracts from mainland Greece, Greek islands, Cyprus, Croatia, and …
Oxidation and thermal degradation of oil during frying: A review of natural antioxidant use
MD Erickson, DP Yevtushenko… - Food Reviews International, 2023 - Taylor & Francis
Frying foods in hot vegetable oil is an efficient and convenient method for food preparation
that imbues the product with qualities that are desirable to consumers. During the process of …
that imbues the product with qualities that are desirable to consumers. During the process of …