Chemical aspects of the antioxidative activity of roasted sesame seed oil, and the effect of using the oil for frying.-Reference-Cited by-同舟云学术

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Chemical aspects of the antioxidative activity of roasted sesame seed oil, and the effect of using the oil for frying.

Published:1986 Issue:4 Volume:50 Page:857-862
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

FUKUDA Yasuko,NAGATA Masayasu,OSAWA Toshihiko,NAMIKI Mitsuo

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Cited by 66 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

1. Underutilised food crops for improving food security and nutrition health in Nigeria and Uganda—a review;Frontiers in Sustainable Food Systems;2023-07-05

2. Effects of sesame (Sesamum indicum L.) and bioactive compounds (sesamin and sesamolin) on inflammation and atherosclerosis: A review;Food Science & Nutrition;2023-05-22

3. Antioxidant activity of edible sprouts and phytosterol contents by HPLC/UV analysis;Horticulture, Environment, and Biotechnology;2022-08-03

4. Commercialized Sesame Oil Analysis: Quality Characterization and Oxidative Stability of Blended Sesame Oil;ACS Food Science & Technology;2021-07-28

5. USE OF TOASTED SESAME SEEDMEAL AS A REPLACER OF SOYBEAN MEAL IN AFRICAN CATFISH DIETS: EFFECT ON GROWTH, NUTRIENT UTILIZATION, BODY COMPOSITION, HAEMATOLOGY AND HISTOPATHOLOGY OF THE LIVER.;Journal of Applied Aquaculture;2021-04-19

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