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Top Articles

#TitleJournalYearCitations
1THE CONTENT AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS IN COLD‐PRESSED PLANT OILSJournal of Food Lipids2008349
2ANTIOXIDANT PROPERTIES OF POLYPHENOLS EXTRACTED FROM GREEN AND BLACK TEASJournal of Food Lipids1995338
3HEXANAL AS AN INDICATOR OF MEAT FLAVOR DETERIORATIONJournal of Food Lipids1994188
4ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITIES OF EDIBLE MUSHROOMSJournal of Food Lipids2002161
5POLYPHENOLICS EXTRACTS FROM LEGUME SEEDS: CORRELATIONS BETWEEN TOTAL ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS CONTENT, TANNINS CONTENT AND ASTRINGENCYJournal of Food Lipids2004139
6LIPID CLASS COMPOSITIONS, TOCOPHEROLS AND STEROLS OF TREE NUT OILS EXTRACTED WITH DIFFERENT SOLVENTSJournal of Food Lipids2008136
7DEVELOPMENT OF GENETICALLY ENGINEERED SOYBEAN OILS FOR FOOD APPLICATIONSJournal of Food Lipids1996132
8ANTIOXIDANT ACTIVITY OF ALMOND SEED EXTRACT AND ITS FRACTIONSJournal of Food Lipids2005121
9MICROALGAE AS A SOURCE OF FATTY ACIDSJournal of Food Lipids1996113
10BERRY SEEDS: A SOURCE OF SPECIALTY OILS WITH HIGH CONTENT OF BIOACTIVES AND NUTRITIONAL VALUEJournal of Food Lipids2009106
11ANTIOXIDANT ACTIVITIES OF ENZYMATIC EXTRACTS FROM AN EDIBLE SEAWEED SARGASSUM HORNERI USING ESR SPECTROMETRYJournal of Food Lipids200489
12POLYUNSATURATED FATTY ACID CONTENT OF EDIBLE INSECTS IN THAILANDJournal of Food Lipids200688
13PROPERTIES OF CARICA PAPAYA L. (PAPAYA) SEED OIL FOLLOWING EXTRACTIONS USING SOLVENT AND AQUEOUS ENZYMATIC METHODSJournal of Food Lipids200585
14POTENTIAL ANTIOXIDANT ACTIVITY OF MARINE RED ALGA GRATELOUPIA FILICINA EXTRACTSJournal of Food Lipids200383
15ANTIOXIDANT ACTIVITY OF EXTRACT OF ADZUKI BEAN AND ITS FRACTIONSJournal of Food Lipids200879
16CHANGES IN OLIVE OIL QUALITY OF CHETOUI VARIETY ACCORDING TO ORIGIN OF PLANTATIONJournal of Food Lipids200677
17ANTIOXIDANT ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.)Journal of Food Lipids200475
18DATE SEED OIL: PHENOLIC, TOCOPHEROL AND STEROL PROFILESJournal of Food Lipids200474
19ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD (GADUS MORHUA) MODEL SYSTEMJournal of Food Lipids200271
20CHARACTERIZATION OF AMARANTH SEED OILSJournal of Food Lipids200771
21POSITIONAL DISTRIBUTION OF FATTY ACIDS IN TRIACYLGLYCEROLS OF SEAL BLUBBER OILJournal of Food Lipids199766
22FATTY ACIDS AND TOCOPHEROL CONTENTS OF SOME PRUNUS SPP. KERNEL OILSJournal of Food Lipids200964
23ANTIOXIDANT ACTIVITY OF ETHANOLIC EXTRACTS OF FLAXSEED IN A ?-CAROTENE-LINOLEATE MODEL SYSTEMJournal of Food Lipids199362
24DEVELOPMENT OF LIPID OXIDATION AND INACTIVATION OF ANTIOXIDANT ENZYMES IN COOKED PORK AND BEEFJournal of Food Lipids199462
25FATTY ACID, TOCOPHEROL AND STEROL COMPOSITION AS WELL AS OXIDATIVE STABILITY OF THREE UNUSUAL SUDANESE OILSJournal of Food Lipids200462
26ANALYTICAL CHARACTERISTICS OF VIRGIN OLIVE OILS FROM TWO NEW VARIETIES OBTAINED BY CONTROLLED CROSSING ON MESKI VARIETYJournal of Food Lipids200762
27ANALYSIS OF ADULTERATION OF VIRGIN COCONUT OIL BY PALM KERNEL OLEIN USING FOURIER TRANSFORM INFRARED SPECTROSCOPYJournal of Food Lipids200761
28ANTIOXIDANT ACTIVITY OF GREEN TEA CATECHINS IN A ?-CAROTENE-LINOLEATE MODEL SYSTEMJournal of Food Lipids199560
29ANTIOXIDANT ACTIVITY OF CONDENSED TANNINS OF BEACH PEA, CANOLA HULLS, EVENING PRIMROSE, AND FABA BEANJournal of Food Lipids200060
30ANTIOXIDATIVE FLAVONOID GLYCOSIDES FROM QUINOA SEEDS (CHENOPODIUM QUINOA WILLD)Journal of Food Lipids200160
31CHANGES IN THE CHEMICAL AND SENSORIAL PROFILE OF EXTRA VIRGIN OLIVE OILS FLAVORED WITH HERBS AND SPICES DURING STORAGEJournal of Food Lipids200760
32MONITORING OF VIRGIN COCONUT OIL (VCO) ADULTERATION WITH PALM OIL USING FOURIER TRANSFORM INFRARED SPECTROSCOPYJournal of Food Lipids200960
33ANALYSIS OF STERYL GLUCOSIDES IN FOODS AND DIETARY SUPPLEMENTS BY SOLID-PHASE EXTRACTION AND GAS CHROMATOGRAPHYJournal of Food Lipids200559
34PHYSICOCHEMICAL PROPERTIES OF CUCUMIS MELO VAR. INODORUS (HONEYDEW MELON) SEED AND SEED OILJournal of Food Lipids200855
35QUALITY CHANGES OF REFINED-BLEACHED-DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP-FAT FRYINGJournal of Food Lipids199954
36PHYSICOCHEMICAL CHANGES OF OLIVE OIL AND SELECTED VEGETABLE OILS DURING FRYINGJournal of Food Lipids200654
37ANTIOXIDANT EFFICACY OF EXTRACTS OF AN EDIBLE RED ALGA (GRATELOUPIA FILICINA) IN LINOLEIC ACID AND FISH OILJournal of Food Lipids200353
38LIPID EVALUATION OF SOME TUNISIAN CITRUS SEEDSJournal of Food Lipids200453
39ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF LENTIL (LENS CULINARIS)Journal of Food Lipids200351
40CONCENTRATION OF DOCOSAHEXAENOIC ACID (DHA) FROM ALGAL OIL VIA UREA COMPLEXATIONJournal of Food Lipids200050
41MONOACYLGLYCEROL SYNTHESIS VIA ENZYMATIC GLYCEROLYSIS USING A SIMPLE AND EFFICIENT REACTION SYSTEMJournal of Food Lipids200550
42ANTIOXIDANT ACTIONS OF FRUIT, HERB AND SPICE EXTRACTSJournal of Food Lipids199649
43FATTY ACIDS, STEROLS AND ?-TOCOPHEROL IN ISOCHRYSIS GALBANAJournal of Food Lipids200349
44DETERMINATION OF CARBONYL VALUE IN RANCID OILS: A CRITICAL RECONSIDERATIONJournal of Food Lipids200649
45ANTIOXIDANT POTENTIAL OF DESI CHICKPEA VARIETIES COMMONLY CONSUMED IN PAKISTANJournal of Food Lipids200849
46THERMAL STABILITY OF SOME COMMERCIAL NATURAL AND SYNTHETIC ANTIOXIDANTS AND THEIR MIXTURESJournal of Food Lipids200248
47VOLATILE COMPOUNDS AND SENSORY CHARACTERISTICS OF FRYING FATSJournal of Food Lipids199946
48QUANTIFICATION OF CAROTENOID AND FLAVONOID COMPONENTS IN BRANS OF SOME THAI BLACK RICE CULTIVARS USING SUPERCRITICAL FLUID EXTRACTION AND HIGH‐PERFORMANCE LIQUID CHROMATOGRAPHY‐MASS SPECTROMETRYJournal of Food Lipids200846
49STORAGE STABILITY OF MICROENCAPSULATED SEAL BLUBBER OILJournal of Food Lipids199545
50OXIDATIVE STABILITY OF FRESH AND HEAT-PROCESSED DARK AND LIGHT MUSCLES OF MACKEREL (Scomber scombrus)Journal of Food Lipids199645