# | Title | Journal | Year | Citations |
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1 | THE CONTENT AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS IN COLD‐PRESSED PLANT OILS | Journal of Food Lipids | 2008 | 349 |
2 | ANTIOXIDANT PROPERTIES OF POLYPHENOLS EXTRACTED FROM GREEN AND BLACK TEAS | Journal of Food Lipids | 1995 | 338 |
3 | HEXANAL AS AN INDICATOR OF MEAT FLAVOR DETERIORATION | Journal of Food Lipids | 1994 | 188 |
4 | ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITIES OF EDIBLE MUSHROOMS | Journal of Food Lipids | 2002 | 161 |
5 | POLYPHENOLICS EXTRACTS FROM LEGUME SEEDS: CORRELATIONS BETWEEN TOTAL ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS CONTENT, TANNINS CONTENT AND ASTRINGENCY | Journal of Food Lipids | 2004 | 139 |
6 | LIPID CLASS COMPOSITIONS, TOCOPHEROLS AND STEROLS OF TREE NUT OILS EXTRACTED WITH DIFFERENT SOLVENTS | Journal of Food Lipids | 2008 | 136 |
7 | DEVELOPMENT OF GENETICALLY ENGINEERED SOYBEAN OILS FOR FOOD APPLICATIONS | Journal of Food Lipids | 1996 | 132 |
8 | ANTIOXIDANT ACTIVITY OF ALMOND SEED EXTRACT AND ITS FRACTIONS | Journal of Food Lipids | 2005 | 121 |
9 | MICROALGAE AS A SOURCE OF FATTY ACIDS | Journal of Food Lipids | 1996 | 113 |
10 | BERRY SEEDS: A SOURCE OF SPECIALTY OILS WITH HIGH CONTENT OF BIOACTIVES AND NUTRITIONAL VALUE | Journal of Food Lipids | 2009 | 106 |
11 | ANTIOXIDANT ACTIVITIES OF ENZYMATIC EXTRACTS FROM AN EDIBLE SEAWEED SARGASSUM HORNERI USING ESR SPECTROMETRY | Journal of Food Lipids | 2004 | 89 |
12 | POLYUNSATURATED FATTY ACID CONTENT OF EDIBLE INSECTS IN THAILAND | Journal of Food Lipids | 2006 | 88 |
13 | PROPERTIES OF CARICA PAPAYA L. (PAPAYA) SEED OIL FOLLOWING EXTRACTIONS USING SOLVENT AND AQUEOUS ENZYMATIC METHODS | Journal of Food Lipids | 2005 | 85 |
14 | POTENTIAL ANTIOXIDANT ACTIVITY OF MARINE RED ALGA GRATELOUPIA FILICINA EXTRACTS | Journal of Food Lipids | 2003 | 83 |
15 | ANTIOXIDANT ACTIVITY OF EXTRACT OF ADZUKI BEAN AND ITS FRACTIONS | Journal of Food Lipids | 2008 | 79 |
16 | CHANGES IN OLIVE OIL QUALITY OF CHETOUI VARIETY ACCORDING TO ORIGIN OF PLANTATION | Journal of Food Lipids | 2006 | 77 |
17 | ANTIOXIDANT ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.) | Journal of Food Lipids | 2004 | 75 |
18 | DATE SEED OIL: PHENOLIC, TOCOPHEROL AND STEROL PROFILES | Journal of Food Lipids | 2004 | 74 |
19 | ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD (GADUS MORHUA) MODEL SYSTEM | Journal of Food Lipids | 2002 | 71 |
20 | CHARACTERIZATION OF AMARANTH SEED OILS | Journal of Food Lipids | 2007 | 71 |
21 | POSITIONAL DISTRIBUTION OF FATTY ACIDS IN TRIACYLGLYCEROLS OF SEAL BLUBBER OIL | Journal of Food Lipids | 1997 | 66 |
22 | FATTY ACIDS AND TOCOPHEROL CONTENTS OF SOME PRUNUS SPP. KERNEL OILS | Journal of Food Lipids | 2009 | 64 |
23 | ANTIOXIDANT ACTIVITY OF ETHANOLIC EXTRACTS OF FLAXSEED IN A ?-CAROTENE-LINOLEATE MODEL SYSTEM | Journal of Food Lipids | 1993 | 62 |
24 | DEVELOPMENT OF LIPID OXIDATION AND INACTIVATION OF ANTIOXIDANT ENZYMES IN COOKED PORK AND BEEF | Journal of Food Lipids | 1994 | 62 |
25 | FATTY ACID, TOCOPHEROL AND STEROL COMPOSITION AS WELL AS OXIDATIVE STABILITY OF THREE UNUSUAL SUDANESE OILS | Journal of Food Lipids | 2004 | 62 |
26 | ANALYTICAL CHARACTERISTICS OF VIRGIN OLIVE OILS FROM TWO NEW VARIETIES OBTAINED BY CONTROLLED CROSSING ON MESKI VARIETY | Journal of Food Lipids | 2007 | 62 |
27 | ANALYSIS OF ADULTERATION OF VIRGIN COCONUT OIL BY PALM KERNEL OLEIN USING FOURIER TRANSFORM INFRARED SPECTROSCOPY | Journal of Food Lipids | 2007 | 61 |
28 | ANTIOXIDANT ACTIVITY OF GREEN TEA CATECHINS IN A ?-CAROTENE-LINOLEATE MODEL SYSTEM | Journal of Food Lipids | 1995 | 60 |
29 | ANTIOXIDANT ACTIVITY OF CONDENSED TANNINS OF BEACH PEA, CANOLA HULLS, EVENING PRIMROSE, AND FABA BEAN | Journal of Food Lipids | 2000 | 60 |
30 | ANTIOXIDATIVE FLAVONOID GLYCOSIDES FROM QUINOA SEEDS (CHENOPODIUM QUINOA WILLD) | Journal of Food Lipids | 2001 | 60 |
31 | CHANGES IN THE CHEMICAL AND SENSORIAL PROFILE OF EXTRA VIRGIN OLIVE OILS FLAVORED WITH HERBS AND SPICES DURING STORAGE | Journal of Food Lipids | 2007 | 60 |
32 | MONITORING OF VIRGIN COCONUT OIL (VCO) ADULTERATION WITH PALM OIL USING FOURIER TRANSFORM INFRARED SPECTROSCOPY | Journal of Food Lipids | 2009 | 60 |
33 | ANALYSIS OF STERYL GLUCOSIDES IN FOODS AND DIETARY SUPPLEMENTS BY SOLID-PHASE EXTRACTION AND GAS CHROMATOGRAPHY | Journal of Food Lipids | 2005 | 59 |
34 | PHYSICOCHEMICAL PROPERTIES OF CUCUMIS MELO VAR. INODORUS (HONEYDEW MELON) SEED AND SEED OIL | Journal of Food Lipids | 2008 | 55 |
35 | QUALITY CHANGES OF REFINED-BLEACHED-DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP-FAT FRYING | Journal of Food Lipids | 1999 | 54 |
36 | PHYSICOCHEMICAL CHANGES OF OLIVE OIL AND SELECTED VEGETABLE OILS DURING FRYING | Journal of Food Lipids | 2006 | 54 |
37 | ANTIOXIDANT EFFICACY OF EXTRACTS OF AN EDIBLE RED ALGA (GRATELOUPIA FILICINA) IN LINOLEIC ACID AND FISH OIL | Journal of Food Lipids | 2003 | 53 |
38 | LIPID EVALUATION OF SOME TUNISIAN CITRUS SEEDS | Journal of Food Lipids | 2004 | 53 |
39 | ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF LENTIL (LENS CULINARIS) | Journal of Food Lipids | 2003 | 51 |
40 | CONCENTRATION OF DOCOSAHEXAENOIC ACID (DHA) FROM ALGAL OIL VIA UREA COMPLEXATION | Journal of Food Lipids | 2000 | 50 |
41 | MONOACYLGLYCEROL SYNTHESIS VIA ENZYMATIC GLYCEROLYSIS USING A SIMPLE AND EFFICIENT REACTION SYSTEM | Journal of Food Lipids | 2005 | 50 |
42 | ANTIOXIDANT ACTIONS OF FRUIT, HERB AND SPICE EXTRACTS | Journal of Food Lipids | 1996 | 49 |
43 | FATTY ACIDS, STEROLS AND ?-TOCOPHEROL IN ISOCHRYSIS GALBANA | Journal of Food Lipids | 2003 | 49 |
44 | DETERMINATION OF CARBONYL VALUE IN RANCID OILS: A CRITICAL RECONSIDERATION | Journal of Food Lipids | 2006 | 49 |
45 | ANTIOXIDANT POTENTIAL OF DESI CHICKPEA VARIETIES COMMONLY CONSUMED IN PAKISTAN | Journal of Food Lipids | 2008 | 49 |
46 | THERMAL STABILITY OF SOME COMMERCIAL NATURAL AND SYNTHETIC ANTIOXIDANTS AND THEIR MIXTURES | Journal of Food Lipids | 2002 | 48 |
47 | VOLATILE COMPOUNDS AND SENSORY CHARACTERISTICS OF FRYING FATS | Journal of Food Lipids | 1999 | 46 |
48 | QUANTIFICATION OF CAROTENOID AND FLAVONOID COMPONENTS IN BRANS OF SOME THAI BLACK RICE CULTIVARS USING SUPERCRITICAL FLUID EXTRACTION AND HIGH‐PERFORMANCE LIQUID CHROMATOGRAPHY‐MASS SPECTROMETRY | Journal of Food Lipids | 2008 | 46 |
49 | STORAGE STABILITY OF MICROENCAPSULATED SEAL BLUBBER OIL | Journal of Food Lipids | 1995 | 45 |
50 | OXIDATIVE STABILITY OF FRESH AND HEAT-PROCESSED DARK AND LIGHT MUSCLES OF MACKEREL (Scomber scombrus) | Journal of Food Lipids | 1996 | 45 |