Author:
Calligaris Sonia,Arrighetti Gianmichele,Barba Luisa,Nicoli Maria Cristina
Subject
Organic Chemistry,General Chemical Engineering
Reference22 articles.
1. Sato K (1999) Solidification and phase transformation behavior of fats—a review. Lipids 12:467–474
2. Kristott J (2000) Fats and oils. In: Kilcast D, Subramaniam P (eds) The stability and shelf-life of food. Woodheard Publishing Limited, Cambridge, pp 25–32
3. Calligaris S, Manzocco L, Conte LS, Nicoli MC (2004) Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperature. J Food Sci 69(8):E361–E366
4. Calligaris S, Manzocco L, Nicoli MC (2006) Influence of crystallization on the oxidative stability of extra virgin olive oil. J Agric Food Chem 54(2):529–535
5. Calligaris S, Manzocco L, Nicoli MC (2007) Modeling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures. Food Chem 101:1019–1024
Cited by
34 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献