Development of methods for determining free fatty acid contents in red colored oils.

Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants.

Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants

Chemical profiles of heated perilla meal extracts and their antioxidant activities

Enhancing oxidative stability of frying oils by low-frequency radio wave treatment

Effects of Moisture and Amphiphilic Compounds on the Oxidative Stability of Microwave-Treated Corn Oil

Evaluation of solvent effects on the DPPH reactivity for determining the antioxidant activity in oil matrix

Changes in the levels of headspace volatiles, including acetaldehyde and formaldehyde, in red and white wine following light irradiation

Changes in acetaldehyde and formaldehyde contents in foods depending on the typical home cooking methods

Evaluation of the effects of aldehydes on association colloid properties and oxidative stability in bulk oils