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Items: 1 to 20 of 517

1.

Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils.

Bozan B, Temelli F.

Bioresour Technol. 2008 Sep;99(14):6354-9. doi: 10.1016/j.biortech.2007.12.009. Epub 2008 Jan 15.

PMID:
18198133
2.

[Anti-radical activity and oxidative stability of oils manufactured from flax, sesame and silybum seeds].

Guseva DA, Sanzhakov MA, Shironin AV, Prozorovskaia NN.

Vopr Pitan. 2010;79(4):4-8. Russian.

PMID:
20967999
3.

Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars.

Stevenson DG, Eller FJ, Wang L, Jane JL, Wang T, Inglett GE.

J Agric Food Chem. 2007 May 16;55(10):4005-13. Epub 2007 Apr 18.

PMID:
17439238
4.

Prooxidant activity of oxidized alpha-tocopherol in vegetable oils.

Chapman TM, Kim HJ, Min DB.

J Food Sci. 2009 Sep;74(7):C536-42. doi: 10.1111/j.1750-3841.2009.01262.x.

PMID:
19895457
5.

Characterization of Saskatoon berry ( Amelanchier alnifolia Nutt.) seed oil.

Bakowska-Barczak AM, Schieber A, Kolodziejczyk P.

J Agric Food Chem. 2009 Jun 24;57(12):5401-6. doi: 10.1021/jf9006278.

PMID:
19449814
6.

Characterization of rapeseed (Brassica napus) oils by bulk C, O, H, and fatty acid C stable isotope analyses.

Richter EK, Spangenberg JE, Kreuzer M, Leiber F.

J Agric Food Chem. 2010 Jul 14;58(13):8048-55. doi: 10.1021/jf101128f.

PMID:
20536244
7.

Fatty acid composition and tocopherol profiles of safflower (Carthamus tinctorius L.) seed oils.

Matthaus B, Özcan MM, Al Juhaimi FY.

Nat Prod Res. 2015;29(2):193-6. doi: 10.1080/14786419.2014.971316. Epub 2014 Oct 20.

PMID:
25329876
8.

Oil goldenberry (Physalis peruviana L.).

Ramadan MF, Mörsel JT.

J Agric Food Chem. 2003 Feb 12;51(4):969-74.

PMID:
12568557
9.

Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation.

Haak L, De Smet S, Fremaut D, Van Walleghem K, Raes K.

J Anim Sci. 2008 Jun;86(6):1418-25. doi: 10.2527/jas.2007-0032. Epub 2008 Feb 29.

10.
12.

Low n-6:n-3 fatty acid ratio, with fish- or flaxseed oil, in a high fat diet improves plasma lipids and beneficially alters tissue fatty acid composition in mice.

Riediger ND, Othman R, Fitz E, Pierce GN, Suh M, Moghadasian MH.

Eur J Nutr. 2008 Apr;47(3):153-60. doi: 10.1007/s00394-008-0709-8. Epub 2008 May 3.

PMID:
18454337
13.

Chemical Characteristics of Cold-Pressed Blackberry, Black Raspberry, and Blueberry Seed Oils and the Role of the Minor Components in Their Oxidative Stability.

Li Q, Wang J, Shahidi F.

J Agric Food Chem. 2016 Jul 6;64(26):5410-6. doi: 10.1021/acs.jafc.6b01821. Epub 2016 Jun 21.

PMID:
27203814
14.

The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.).

Sabir A, Unver A, Kara Z.

J Sci Food Agric. 2012 Jul;92(9):1982-7. doi: 10.1002/jsfa.5571. Epub 2012 Jan 23.

PMID:
22271548
15.

Natural phenolics greatly increase flax (Linum usitatissimum) oil stability.

Hasiewicz-Derkacz K, Kulma A, Czuj T, Prescha A, Żuk M, Grajzer M, Łukaszewicz M, Szopa J.

BMC Biotechnol. 2015 Jun 30;15:62. doi: 10.1186/s12896-015-0178-0.

16.

'Designer oils' low in n-6:n-3 fatty acid ratio beneficially modifies cardiovascular risks in mice.

Riediger ND, Azordegan N, Harris-Janz S, Ma DW, Suh M, Moghadasian MH.

Eur J Nutr. 2009 Aug;48(5):307-14. doi: 10.1007/s00394-009-0015-0. Epub 2009 Mar 31.

PMID:
19333643
17.

Relationship between fatty acid profile and vitamin E content in maize hybrids (Zea mays L.).

Goffman FD, Böhme T.

J Agric Food Chem. 2001 Oct;49(10):4990-4.

PMID:
11600056
18.

Composition of fatty acids triacylglycerols and unsaponifiable matter in Calophyllum calaba L. oil from Guadeloupe.

Crane S, Aurore G, Joseph H, Mouloungui Z, Bourgeois P.

Phytochemistry. 2005 Aug;66(15):1825-31.

PMID:
16045947
19.

Impact of roasting on the chemical composition and oxidative stability of perilla oil.

Zhao T, Hong SI, Lee J, Lee JS, Kim IH.

J Food Sci. 2012 Dec;77(12):C1273-8. doi: 10.1111/j.1750-3841.2012.02981.x. Epub 2012 Nov 9.

PMID:
23140339
20.

Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability.

Alasalvar C, Shahidi F, Ohshima T, Wanasundara U, Yurttas HC, Liyanapathirana CM, Rodrigues FB.

J Agric Food Chem. 2003 Jun 18;51(13):3797-805.

PMID:
12797746

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