Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants (2010)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: OXIDAÇÃO; ANTIOXIDANTES (ATIVIDADE)
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 46, suppl. 2, p. 27 res. FCF050, 2010
- Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo
-
ABNT
BRANCO, Gabriel Favalli; CASTRO, Inar Alves de. Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants. Brazilian Journal of Pharmaceutical Sciences[S.l: s.n.], 2010. -
APA
Branco, G. F., & Castro, I. A. de. (2010). Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants. Brazilian Journal of Pharmaceutical Sciences. São Paulo. -
NLM
Branco GF, Castro IA de. Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 27 res. FCF050. -
Vancouver
Branco GF, Castro IA de. Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 27 res. FCF050. - Oxidative stability of functional phytosterol-enriched dark chocolate
- The use of factorial design to accelerate the oxidation of oils containing different types of omega-3 fatty acids
- Effect of lycopene on lipid profiles and oxidative status in rats supplemented with omega 3 fatty acids
- Effect of lycopene on lipid peroxidation of rats supplemented with eicosapentaenoic and docosahexaenoic fatty acids
- Brazil nut lipid oxidation analysis by chemical and sensory evaluation
- Chemometric characterization of red wines from Brazil, Chile and Argentine based on retail price, color, sensory properties and antioxidant activity
- Physicochemical and oxidative stability evaluation of the functional dark chocolate with addition of phytosterols
- N-3 fatty acids and statins reduce total cholesterol and triacylglicerol without increase oxidative stress in moderately hyperlipidemic women
- Combination of hydrophilic or lipophilic natural compounds to improve the oxidative stability of flaxseed oil
- Geographical classification of tannat wines based on support vector machines and feature selection
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
