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Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax

Journal of food science, 2020-10, Vol.85 (10), p.3293-3302

2020

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Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures

Journal of food science, 2023-02, Vol.88 (2), p.717-731

2023

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Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

European journal of lipid science and technology, 2018-05, Vol.120 (5), p.n/a

2018

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Changes in markers of lipid oxidation and thermal treatment in feed‐grade fats and oils

Journal of the science of food and agriculture, 2020-06, Vol.100 (8), p.3328-3340

2020

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Preparation of Margarines from Organogels of Sunflower Wax and Vegetable Oils

Journal of food science, 2014-10, Vol.79 (10), p.C1926-C1932

2014

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Texture and flavor evaluation of peanut butter stabilized with natural waxes

Journal of food science, 2022-04, Vol.87 (4), p.1851-1864

2022

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Study on Antioxidant Activity of Amino Acids at Frying Temperatures and Their Interaction with Rosemary Extract, Green Tea Extract, and Ascorbic Acid

Journal of food science, 2019-12, Vol.84 (12), p.3614-3623

2019

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Margarine from Organogels of Plant Wax and Soybean Oil

Journal of the American Oil Chemists' Society, 2013-11, Vol.90 (11), p.1705-1712

2013

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Antioxidant Activity of Spent Coffee Ground Extracts Toward Soybean Oil and Fish Oil

European journal of lipid science and technology, 2019-04, Vol.121 (4), p.n/a

2019

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Factors Affecting Antioxidant Activity of Amino Acids in Soybean Oil at Frying Temperatures

European journal of lipid science and technology, 2019-07, Vol.121 (7), p.n/a

2019

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Antioxidant Activity and Sensory Evaluation of a Rosmarinic Acid‐Enriched Extract of Salvia officinalis

Journal of food science, 2015-04, Vol.80 (4), p.C711-C717

2015

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Unsaturation and polar compounds of vegetable oils affect the properties of sunflower wax‐oleogels

European journal of lipid science and technology, 2024-05, Vol.126 (5), p.n/a

2024

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Evaluation of Beeswax, Candelilla Wax, Rice Bran Wax, and Sunflower Wax as Alternative Stabilizers for Peanut Butter

Journal of the American Oil Chemists' Society, 2019-11, Vol.96 (11), p.1235-1248

2019

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Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility

Journal of food science, 2014-11, Vol.79 (11), p.C2164-C2173

2014

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Changes in Lipid Composition During Dry Grind Ethanol Processing of Corn

Journal of the American Oil Chemists' Society, 2011-03, Vol.88 (3), p.435-442

2011

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Organogel formation of soybean oil with waxes

Journal of the American Oil Chemists' Society, 2012-04, Vol.89 (4), p.639-647

2012

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Composition and oxidative stability of crude oil extracts of corn germ and distillers grains

Industrial crops and products, 2011-05, Vol.33 (3), p.572-578

2011

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Evaluation of a rice bran oil‐derived spread as a functional ingredient

European journal of lipid science and technology, 2014-05, Vol.116 (5), p.521-531

2014

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Composition and physical properties of cress ( Lepidium sativum L.) and field pennycress ( Thlaspi arvense L .) oils

Industrial crops and products, 2009-09, Vol.30 (2), p.199-205

2009

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Phytosterol and Tocopherol Components in Extracts of Corn Distiller's Dried Grain

Journal of agricultural and food chemistry, 2007-08, Vol.55 (16), p.6482-6486

2007

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Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips

Journal of food science, 2018-02, Vol.83 (2), p.266-274

2018

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2016: a Year of Change for JAOCS

Journal of the American Oil Chemists' Society, 2016-12, Vol.93 (12), p.1573-1574

2016

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Application of Differential Pulse Voltammetry to Determine the Efficiency of Stripping Tocopherols from Commercial Fish Oil

Journal of the American Oil Chemists' Society, 2017-04, Vol.94 (4), p.527-536

2017

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Differences in antioxidant activity between two rice protein concentrates in an oil‐in‐water emulsion

European journal of lipid science and technology, 2017-09, Vol.119 (9), p.n/a

2017

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Protection of fish oil from oxidation with sesamol

European journal of lipid science and technology, 2016-06, Vol.118 (6), p.885-897

2016

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Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax

Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures

Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil

Changes in markers of lipid oxidation and thermal treatment in feed‐grade fats and oils

Preparation of Margarines from Organogels of Sunflower Wax and Vegetable Oils

Texture and flavor evaluation of peanut butter stabilized with natural waxes

Study on Antioxidant Activity of Amino Acids at Frying Temperatures and Their Interaction with Rosemary Extract, Green Tea Extract, and Ascorbic Acid

Margarine from Organogels of Plant Wax and Soybean Oil

Antioxidant Activity of Spent Coffee Ground Extracts Toward Soybean Oil and Fish Oil

Factors Affecting Antioxidant Activity of Amino Acids in Soybean Oil at Frying Temperatures

Antioxidant Activity and Sensory Evaluation of a Rosmarinic Acid‐Enriched Extract of Salvia officinalis

Unsaturation and polar compounds of vegetable oils affect the properties of sunflower wax‐oleogels

Evaluation of Beeswax, Candelilla Wax, Rice Bran Wax, and Sunflower Wax as Alternative Stabilizers for Peanut Butter

Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility

Changes in Lipid Composition During Dry Grind Ethanol Processing of Corn

Organogel formation of soybean oil with waxes

Composition and oxidative stability of crude oil extracts of corn germ and distillers grains

Evaluation of a rice bran oil‐derived spread as a functional ingredient

Composition and physical properties of cress ( Lepidium sativum L.) and field pennycress ( Thlaspi arvense L .) oils

Phytosterol and Tocopherol Components in Extracts of Corn Distiller's Dried Grain

Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips

2016: a Year of Change for JAOCS

Application of Differential Pulse Voltammetry to Determine the Efficiency of Stripping Tocopherols from Commercial Fish Oil

Differences in antioxidant activity between two rice protein concentrates in an oil‐in‐water emulsion

Protection of fish oil from oxidation with sesamol

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