Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours-Reference-Cited by-同舟云学术

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Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

Published:2011-09 Issue:2 Volume:128 Page:391-399
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lutterodt Herman,Slavin Margaret,Whent Monica,Turner Ellen,Yu Liangli (Lucy)

Funder

JIFSAN

Maryland Grain Producers Utilisation Board (MGPUB)

Maryland Soybean Board

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Characteristics of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity;Bail;Food Chemistry,2008

2. Yield and composition of grape seed oils extracted by supercritical carbon dioxide and petroleum ether: Varietal effects;Beveridge;Journal of Agricultural and Food Chemistry,2005

3. High-throughput relative DPPH radical scavenging capacity assay;Cheng;Journal of Agricultural and Food Chemistry,2006

4. Quantitation of the main constituents of some authentic grape-seed oils of different origin;Crews;Journal of Agricultural and Food Chemistry,2006

5. Studies on the lipid constituents of grape seeds recovered from pomace resulting from white grape processing;El-Shami;Grasas y Aceites,1992

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