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Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants

Journal of agricultural and food chemistry, 2010-05, Vol.58 (10), p.5991-6006

Frankel, Edwin N

2010

Volltextzugriff (PDF)

Nutritional and Biological Properties of Extra Virgin Olive Oil

Journal of agricultural and food chemistry, 2011-02, Vol.59 (3), p.785-792

Frankel, Edwin N

2011

Volltextzugriff (PDF)

How To Standardize the Multiplicity of Methods To Evaluate Natural Antioxidants

Journal of agricultural and food chemistry, 2008-07, Vol.56 (13), p.4901-4908

2008

Volltextzugriff (PDF)

The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

Journal of the science of food and agriculture, 2000-10, Vol.80 (13), p.1925-1941

2000

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Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4107-4112

1998

Volltextzugriff (PDF)

Lipid Oxidation

Frankel, Edwin N

2nd ed., 2014

Volltextzugriff (PDF)

Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation

Food chemistry, 1998, Vol.61 (1), p.71-75

1998

Volltextzugriff (PDF)

Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion

Journal of agricultural and food chemistry, 1996-01, Vol.44 (1), p.131-135

1996

Volltextzugriff (PDF)

Oxidative Stability of Fish and Algae Oils Containing Long-Chain Polyunsaturated Fatty Acids in Bulk and in Oil-in-Water Emulsions

Journal of agricultural and food chemistry, 2002-03, Vol.50 (7), p.2094-2099

2002

Volltextzugriff (PDF)

Review. Recent advances in lipid oxidation

Journal of the science of food and agriculture, 1991, Vol.54 (4), p.495-511

Frankel, Edwin N

1991

Volltextzugriff (PDF)

Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions

Journal of agricultural and food chemistry, 1994-05, Vol.42 (5), p.1054-1059

1994

Volltextzugriff (PDF)

Activities of Antioxidants Are Affected by Colloidal Properties of Oil-in-Water and Water-in-Oil Emulsions and Bulk Oils

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4874-4882

2000

Volltextzugriff (PDF)

Inhibition of Human Low-Density Lipoprotein Oxidation in Relation to Composition of Phenolic Antioxidants in Grapes (Vitis vinifera)

Journal of agricultural and food chemistry, 1997-05, Vol.45 (5), p.1638-1643

1997

Volltextzugriff (PDF)

Low-Density Lipoprotein Antioxidant Activity of Phenolic Compounds and Polyphenol Oxidase Activity in Selected Clingstone Peach Cultivars

Journal of agricultural and food chemistry, 2000-02, Vol.48 (2), p.147-151

2000

Volltextzugriff (PDF)

Lactoferrin in Infant Formulas: Effect on Oxidation

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4984-4990

2000

Volltextzugriff (PDF)

Antioxidant activity of .alpha.- and .gamma.-tocopherols in bulk oils and in oil-in-water emulsions

Journal of agricultural and food chemistry, 1994-10, Vol.42 (10), p.2108-2114

1994

Volltextzugriff (PDF)

Commercial Grape Juices Inhibit the in Vitro Oxidation of Human Low-Density Lipoproteins

Journal of agricultural and food chemistry, 1998-03, Vol.46 (3), p.834-838

1998

Volltextzugriff (PDF)

Antioxidants in foods and health: problems and fallacies in the field

Journal of the science of food and agriculture, 2006-10, Vol.86 (13), p.1999-2001

2006

Volltextzugriff (PDF)

Antioxidant activity of grape extracts in a lecithin liposome system

Journal of the American Oil Chemists' Society, 1997-10, Vol.74 (10), p.1301-1307

1997

Volltextzugriff (PDF)

Effect of Lactoferrin on Oxidative Stability of Corn Oil Emulsions and Liposomes

Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1356-1361

1999

Volltextzugriff (PDF)

Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil

Journal of the American Oil Chemists' Society, 1995-10, Vol.72 (10), p.1131-1137

1995

Volltextzugriff (PDF)

Anthocyanins as Antioxidants on Human Low-Density Lipoprotein and Lecithin−Liposome Systems

Journal of agricultural and food chemistry, 1997-09, Vol.45 (9), p.3362-3367

1997

Volltextzugriff (PDF)

Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

Journal of agricultural and food chemistry, 1995-04, Vol.43 (4), p.890-894

1995

Volltextzugriff (PDF)

Antioxidant Activity of Tea Catechins in Different Lipid Systems

Journal of agricultural and food chemistry, 1997-08, Vol.45 (8), p.3033-3038

1997

Volltextzugriff (PDF)

Fruit Hydroxycinnamic Acids Inhibit Human Low-Density Lipoprotein Oxidation in Vitro

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1783-1787

1998

Volltextzugriff (PDF)

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Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants

Nutritional and Biological Properties of Extra Virgin Olive Oil

How To Standardize the Multiplicity of Methods To Evaluate Natural Antioxidants

The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation

Lipid Oxidation

Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation

Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion

Oxidative Stability of Fish and Algae Oils Containing Long-Chain Polyunsaturated Fatty Acids in Bulk and in Oil-in-Water Emulsions

Review. Recent advances in lipid oxidation

Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions

Activities of Antioxidants Are Affected by Colloidal Properties of Oil-in-Water and Water-in-Oil Emulsions and Bulk Oils

Inhibition of Human Low-Density Lipoprotein Oxidation in Relation to Composition of Phenolic Antioxidants in Grapes (Vitis vinifera)

Low-Density Lipoprotein Antioxidant Activity of Phenolic Compounds and Polyphenol Oxidase Activity in Selected Clingstone Peach Cultivars

Lactoferrin in Infant Formulas: Effect on Oxidation

Antioxidant activity of .alpha.- and .gamma.-tocopherols in bulk oils and in oil-in-water emulsions

Commercial Grape Juices Inhibit the in Vitro Oxidation of Human Low-Density Lipoproteins

Antioxidants in foods and health: problems and fallacies in the field

Antioxidant activity of grape extracts in a lecithin liposome system

Effect of Lactoferrin on Oxidative Stability of Corn Oil Emulsions and Liposomes

Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil

Anthocyanins as Antioxidants on Human Low-Density Lipoprotein and Lecithin−Liposome Systems

Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

Antioxidant Activity of Tea Catechins in Different Lipid Systems

Fruit Hydroxycinnamic Acids Inhibit Human Low-Density Lipoprotein Oxidation in Vitro

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