SCOPUS 정보 검색 플랫폼

Trends in Food Science and Technology

Volumn 4, Issue 7, 1993, Pages 220-225

In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids

(1) Frankel, E N a

a UNIVERSITY OF CALIFORNIA (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; HIGH TEMPERATURE EFFECTS; LIPIDS; OILS AND FATS; OXIDATION; PHOTOCHEMICAL REACTIONS; STABILITY; STANDARDS; TESTING;

ACCELERATED STABILITY TESTS; FATTY ACID RANCIDITY TESTING; FOOD LIPID OXIDATIVE STABILITY; NATURAL FOOD LIPID ANTIOXIDANTS; OXIDATIVE STABILITY TESTING; PHOTOOXIDATION TESTING;

FOOD PRESERVATIVES;

EID: 0027634341 PISSN: 09242244 EISSN: None Source Type: Journal
DOI: 10.1016/0924-2244(93)90155-4 Document Type: Note

Times cited : (424)

References (52)

1
- 0001323576
- (1977) Food Chem. , vol.2 , pp. 291-308
- Ragnarsson¹ Labuza²

2
- 0004097410
- J.E. Hudson, Elsevier
- (1990) Food Antioxidants , pp. 19-64
- Kochhar¹ Rossell²

3
- 0004244624
- J.C. Allen, R.I. Hamilton, Elsevier
- (1983) Rancidity in Foods , pp. 21-45
- Rossell¹

4
- 0003564993
- M.G. Simic, M. Karel, Plenum Press
- (1980) Autoxidation in Food and Biological Systems , pp. 295-365
- Porter¹

5
- 84911284004
- (1993) Inform , vol.4 , pp. 529
- Frankel¹ Huang² Kanner³ German⁴

6
- 51249180218
- (1978) J. Am. Oil Chem. Soc. , vol.55 , pp. 539-546
- Gray¹

7
- 0000501988
- (1983) Food Technol. , vol.3 , Issue.7 , pp. 105-111
- Melton¹

8
- 84885688755
- Measurement of lipid oxidation in meat and meat products
- (1992) Trends in Food Science & Technology , vol.3 , pp. 315-319
- Gray¹ Monahan²

9
- 0021534299
- (1985) Prog. Lipid Res. , vol.23 , pp. 197-221
- Frankel¹

10
- 0022734124
- Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12-57) and the rancimat method
- (1986) Journal of the American Oil Chemists’ Society , vol.63 , pp. 792-795
- Läubli¹ Bruttel²

11
- 0023384652
- (1987) J. Am. Oil Chem. Soc. , vol.64 , pp. 993-996
- deMan¹ Tie² deMan³

12
- 0004260191
- D.R. Erickson, E.H. Pryde, O.L. Brekke, T.L. Mounts, R.A. Falb, American Soybean Association and American Oil Chemists' Society
- (1980) Handbook of Soy Oil Processing and Utilization , pp. 229-244
- Frankel¹

13
- 77949528350
- Kinetics of lipid oxidation in foods
- (1971) C R C Critical Reviews in Food Technology , vol.2 , pp. 355-405
- Labuza¹

14
- 0024488257
- The antioxidant and nutritional effects of tocopherols, ascorbic acid and beta-carotene in relation to processing of edible oils.
- (1989) Bibl Nutr Dieta , vol.43 , pp. 297-312
- Frankel¹

15
- 0001210307
- (1984) Lebensm. Wiss. Technol. , vol.17 , pp. 191-194
- Hudson¹ Ghavami²

16
- 0002898584
- (1984) Food Chem. , vol.14 , pp. 45-51
- Dziedzic¹ Hudson²

17
- 0022808627
- (1986) J. Am. Oil Chem. Soc. , vol.63 , pp. 1457-1460
- Husain¹ Terao² Matsushita³

18
- 0024647954
- (1989) J. Am. Oil Chem. Soc. , vol.66 , pp. 558-564
- Warner¹ Frankel² Mounts³

19
- 0021787206
- (1985) J. Am. Oil Chem. Soc. , vol.62 , pp. 100-103
- Warner¹ Frankel²

20
- 0025697262
- Malondialdehyde and thiobarbituric acid-reactivity as diagnostic indices of lipid peroxidation and peroxidative tissue injury
- (1990) Free Radical Biology and Medicine , vol.9 , pp. 515-540
- Janeiro¹

21
- 51249191044
- (1968) J. Am. Oil Chem. Soc. , vol.45 , pp. 594-598
- Marco¹

22
- 0003527756
- M-T. Huang, C-T. Ho, C.Y. Lee, American Chemical Society
- (1992) Phenolic Compounds in Food and their Effects on Health II , pp. 48-52
- Newmark¹

23
- 0004244624
- J.C. Allen, R.J. Hamilton, Elsevier
- (1983) Rancidity in Foods , pp. 89-107
- Löliger¹

24
- 0004097410
- B.J. Hudson, Elsevier
- (1990) Food Antioxidants , pp. 99-170
- Schuler¹

25
- 0004097410
- B.J.E. Hudson, Elsevier
- (1990) Food Antioxidants , pp. 171-191
- Pratt¹ Hudson²

26
- 0025684883
- (1990) CRC Crit. Rev. Food Sci. Nutr. , vol.29 , pp. 273-300
- Namiki¹

27
- 0003695174
- O.I. Aruoma, B. Halliwell, Taylor & Francis
- (1991) Free Radicals and Food Additives , pp. 121-150
- Löliger¹

28
- 84911269168
- American Chemical Society
- (1992) Phenolic Compounds in Food and their Effects on Health I and II (ACS Symposium Series 507)
- Huang¹ Ho² Lee³

29
- 0027021438
- (1992) CRC Crit. Rev. Food Sci. Nutr. , vol.32 , pp. 67-103
- Shahidi¹ Wanasundara²

30
- 84981863276
- ANTIOXIDANT PROPERTIES OF SPICES IN OIL-IN-WATER EMULSIONSbc
- (1955) Journal of Food Science , vol.20 , pp. 443-448
- Chipault¹ Mizuno² Lundberg³

31
- 0007740146
- 15 September
- (1956) Chem. Ind. (London) , pp. 956-957
- Simpson¹ Uri²

32
- 0040006856
- (1959) J. Sci. Ind. Res. , vol.18 B , pp. 24-28
- Mehta¹ Seshadri²

33
- 84911269167
- Chang, S.S., Ostrich-Matijasevic, B. Huang, C.L. and Hsieh, A.L. (1976) US Patent 3 950 266

34
- 84985348230
- Naturally-occurring antioxidants in leaf lipids
- (1980) Journal of the Science of Food and Agriculture , vol.31 , pp. 646-650
- Hudson¹ Mahgoub²

35
- 0019572931
- (1981) J. Am. Oil Chem. Soc. , vol.58 , pp. 686-690
- Bracco¹ Löliger² Vivet³

36
- 0020169811
- (1982) J. Am. Oil Chem. Soc. , vol.59 , pp. 339-345
- Wu¹ Lee² Ho³ Chang⁴

37
- 0020680082
- (1983) Food Chem. , vol.10 , pp. 111-120
- Hudson¹ Lewis²

38
- 0000320565
- (1983) Food Chem. , vol.11 , pp. 161-166
- Dziedzic¹ Hudson²

39
- 84954920392
- Antioxidative effect of the constituents of rosemary (Rosmarinus officinalis L.) and their derivatives.
- (1983) Agricultural and Biological Chemistry , vol.47 , pp. 521-528
- Inatani¹ Nakatami² Fuwa³

40
- 0021437538
- (1984) J. Am. Oil Chem. Soc. , vol.61 , pp. 1064-1067
- Pratt¹ Miller²

41
- 0021442168
- Elucidation of the chemical structure of a novel antioxidant, rosmaridiphenol, isolated from rosemary
- (1984) Journal of the American Oil Chemists Society , vol.61 , pp. 96-98
- Houlihan¹ Ho² Chang³

42
- 0021886922
- (1985) J. Am. Oil Chem. Soc. , vol.62 , pp. 96-98
- Houlihan¹ Ho² Chang³

43
- 84954936476
- Two antioxidative diterpenes from rosemary (Rosmarinus officinalis L.) and a revised structure for rosmanol.
- (1984) Agricultural and Biological Chemistry , vol.48 , pp. 2081
- Nakatani¹ Inatani²

44
- 84998507631
- Antioxidative activity of tea leaf catechins.
- (1985) Journal of the agricultural chemical society of Japan , vol.59 , pp. 129
- Matsuzaki¹ Hara²

45
- 0002872414
- Vanillin: More than a flavouring agent—a potent antioxidant
- (1989) Journal of the Science of Food and Agriculture , vol.48 , pp. 49-56
- Burri¹ Graf² Lambelet³ Loliger⁴

46
- 0026171207
- (1991) J. Am. Oil Chem. Soc. , vol.68 , pp. 365-370
- Duve¹ White²

47
- 0000324702
- M-T. Huang, C-T. Ho, C.Y. Lee, American Chemical Society
- (1992) Phenolic Compounds in Food and their Effects on Health I and II (ACS Symposium Series 507) , pp. 98-113
- Fleury¹ Welti² Philippossian³ Magnolato⁴

48
- 0003527756
- M-T. Huang, C-T. Ho, C.Y. Lee, American Chemical Society
- (1992) Phenolic Compounds in Food and their Effects on Health I and II , pp. 114-120
- Lunder¹

49
- 51249166523
- (1992) J. Am. Oil Chem. Soc. , vol.69 , pp. 999-1002
- Chen¹ Shi² Ho³

50
- 0024652076
- (1989) Cell Biophys. , vol.14 , pp. 175-185
- Zhao¹ Li² He³ Cheng⁴ Wenjuan⁵

51
- 0002558653
- Effect of method of extraction on the total polyphenol, 1,2-diphenol content and stability of virgin olive oil
- (1991) Journal of the Science of Food and Agriculture , vol.56 , pp. 79-84
- Nergiz¹ Unal²

52
- 0027396786
- (1993) Lancet , vol.341 , pp. 454-457
- Frankel¹ Kanner² German³ Parks⁴ Kinsella⁵

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.