In vitro accessibility of carotenes from green leafy vegetables cooked with sunflower oil or red palm oil

By Hedrén Ellen   Mulokozi Generose   Svanberg Ulf  

International Journal of Food Sciences and Nutrition, Vol. 53, Iss. 6, 2002-11 ,pp. : 445-453

Informa Healthcare

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Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation

By Tan C.P.   Che Man Y.B.  

Food Chemistry, Vol. 76, Iss. 1, 2002-01 ,pp. : 89-102

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Evaluation of oregano antioxidant activity in mackerel oil

By Tsimidou M.   Papavergou E.   Boskou D.  

Food Research International, Vol. 28, Iss. 4, 1995-01 ,pp. : 431-433

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Palm oil and palmitic acid: a review on cardiovascular effects and carcinogenicity

By Fattore Elena   Fanelli Roberto  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 5, 2013-08 ,pp. : 648-659

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Lack of oxidative stress in a selenium deficient area in Ivory Coast: Potential nutritional antioxidant role of crude palm oil

By Tiahou G.   Maire B.   Dupuy A.   Delage M.   Vernet M.   Mathieu-Daudé J.   Michel F.   Sess E.   Cristol J.  

European Journal of Nutrition, Vol. 43, Iss. 6, 2004-12 ,pp. : 367-374

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