Experiences in olive oil purity and quality assessment as a tool for pumpkin seed oil evaluation. What can consumers benefit?
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.2008.0033
Reference24 articles.
1. Comparative fatty acid content of seeds of four Cucurbita species grown in a common (shared) garden;Applequist W.L.;J. Fd Comp. Anal.,2006
2. Concept of sequential analysis of free and conjugated phytosterols in different plant matrices;Breinhölder P.;J. Chromat. B,2002
3. Multivariate data analysis in classification of vegetable oils characterized by the content of fatty acids;Brodnjak-Vončina D.;Chemometrics Intelligent Lab. Syst.,2005
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1. Cold pressed pumpkin seed oil;Cold Pressed Oils;2020
2. Misdescription of edible oils: Flowcharts of analytical choices in a forensic view;European Journal of Lipid Science and Technology;2013-10-20
3. New vitamin E isomers (gamma-tocomonoenol and alpha-tocomonoenol) in seeds, roasted seeds and roasted seed oil from the Slovenian pumpkin variety ‘Slovenska golica’;Food Chemistry;2011-09
4. Stereospecific Analysis of Triacylglycerols as a Useful Means To Evaluate Genuineness of Pumpkin Seed Oils: Lesson from Virgin Olive Oil Analyses;Journal of Agricultural and Food Chemistry;2010-04-12
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