SFX by Ex Libris Inc.

Title:	Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil
Source:	Journal of the American Oil Chemists Society [0003-021X] Durmaz, Gökhan yr:2009

Basic

Full text

Full text available via SpringerLINK Contemporary 1997-Present

Year:

Volume:

Issue:

Start Page:

Document delivery

Request document via Library/Bibliothek

Users interested in this article also expressed an interest in the following:
description	1.	Turan, S. "Fatty Acid, Triacylglycerol, Phytosterol, and Tocopherol Variations in Kernel Oil of Malatya Apricots from Turkey." Journal of agricultural and food chemistry 55.26 (2007): 10787-10794.
description	2.	Ravid, U. "Authenticity assessment of natural fruit flavour compounds in foods and beverages by auto-HSâSPME stereoselective GCâMS." Flavour and fragrance journal 25.1 (2010): 20-27.
description	3.	Tian, H.-L. L. "Chemical composition and antioxidant activities of ansu apricot oil growing wild in north Xinjiang, China." Natural product research 25.12 (2011): 1208-1211.
description	4.	Warner, K. "Frying Stability of Purified Mid-Oleic Sunflower Oil Triacylglycerols with Added Pure Tocopherols and Tocopherol Mixtures." JAOCS, Journal of the American Oil Chemists' Society 86.12 (2009): 1199-1207.
description	5.	Gandhi, V M. "Safety evaluation of wild apricot oil." Food and Chemical Toxicology 35.6 (1997): 583-587.
description	6.	Pina-Rodriguez, A. "Composition and Oxidative Stability of a Structured Lipid from Amaranth Oil in a Milk-Based Infant Formula." Journal of food science 75.2 (2010): 140-6.
description	7.	NAG, A. "IN SEARCH OF A NEW VEGETABLE OIL." Journal of agricultural and food chemistry 43.4 (1995): 902-903.
description	8.	Sobotka, H. "Studies on Ionone. II. Optical Resolution of dl-Î±-Ionone1." Journal of the American Chemical Society 65 (1943): 2061-2062.
description	9.	Cadwallader, K R. "Identification of potent odorants in seal blubber oil by direct thermal desorption-gas chromatography-olfactometry." ACS symposium series 788 (2001): 221-234.
description	10.	Pripdeevech, P. "The chemical composition and antioxidant activities of basil from Thailand using retention indices and comprehensive two-dimensional gas chromatography." Journal of the Serbian Chemical Society 75.11 (2010): 1503-1513.
description	11.	Aguerrebere, J.C.G. A. "Characteristics of Prunus serotina seed oil." Food chemistry 124.3: 983-990.
description	12.	Bhatnagar, A. "Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil." JAOCS, Journal of the American Oil Chemists' Society 86.10 (2009): 991-999.
description	13.	Margolis, S. "Effect of hydrocarbon composition on the measurement of water in oils by coulometric and volumetric Karl Fischer methods." Analytical chemistry 70.20 (1998): 4264-4270.
description	14.	Romero, A. "Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment." European journal of lipid science and technology 109.2 (2007): 165-173.
description	15.	Gupta, K. "Potato chip quality and frying oil stability of high oleic acid soybean oil." Journal of food science 70.6 (2005).
description	16.	POLAK, E. "SENSORY EVIDENCE FOR OLFACTORY RECEPTORS WITH OPPOSITE CHIRAL SELECTIVITY." Behavioural Brain Research 31.3 (1989): 199-206.
description	17.	Galipo, Randolph C. C. "Analysis of volatile fragrance and flavor compounds by headspace solid phase microextraction and GC-MS: an undergraduate instrumental analysis experiment." Journal of chemical education 76.2: 245-248.
description	18.	Choe, E. "Chemistry of deep-fat frying oils." Journal of food science 72.5 (2007): 77-86.
description	19.	Hansen, Anne-Mette S. "Authenticity of raspberry flavor in food products using 1 SPME-chiral-GC-MS." Food Science & Nutrition 4.3 (2015): 348-354.
description	20.	Mellema, M. "Mechanism and reduction of fat uptake in deep-fat fried foods." Trends in food science & technology 14.9 (2003): 364-373.