requesting some journals

[jose07070012]

hey guys
looking for some issues about stabilization of oils. i hope u can help me as always

Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds
Antonella De Leonardis, Vincenzo Macciola andAntonietta Di Rocco
Journal of the Science of Food and Agriculture
Volume 83, Issue 6, pages 523–528, 1 May 2003

Код: Выделить всё

http://onlinelibrary.wiley.com/doi/10.1002/jsfa.1376/abstract

Flavonoids quercetin, myricetin, kaemferol and (+)-catechin as antioxidants in methyl linoleate
Satu S Pekkarinen, I Marina Heinonen andAnu I Hopia
Journal of the Science of Food and Agriculture
Volume 79, Issue 4, pages 499–506, 15 March 1999

Код: Выделить всё

http://onlinelibrary.wiley.com/doi/10.1002/%28SICI%291097-0010%2819990315%2979:4%3C499::AID-JSFA204%3E3.0.CO%3b2-U/abstract

Stabilisation of edible oils with natural antioxidants
Nedyalka V. Yanishlieva* andEmma M. Marinova
European Journal of Lipid Science and Technology
Volume 103, Issue 11, pages 752–767, November 2001

Код: Выделить всё

http://onlinelibrary.wiley.com/doi/10.1002/1438-9312(200111)103:11%3C752::AID-EJLT752%3E3.0.CO;2-0/abstract

Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils
Afaf Kamal-Eldin
European Journal of Lipid Science and Technology
Volume 108, Issue 12, pages 1051–1061, No. 12 December 2006

Код: Выделить всё

http://onlinelibrary.wiley.com/doi/10.1002/ejlt.200600090/abstract

Stabilizing flaxseed oil with individual antioxidants and their mixtures
Khamis Ali Omar, Liang Shan, Yan Ling Wang andXingguo Wang
European Journal of Lipid Science and Technology
Special Issue: Focus Issue Euro Fed Lipid Highlights
Volume 112, Issue 9, pages 1003–1011, September 2010

Код: Выделить всё

http://onlinelibrary.wiley.com/doi/10.1002/ejlt.200900264/abstract

Studies on linseed oil. I.—The unsaturated fatty acids of some New Zealand linseed oils
W. G. H. Edwards andA. J. D. Robb
Journal of the Science of Food and Agriculture
Volume 2, Issue 10, pages 429–430, October 1951

Код: Выделить всё

http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740021002/abstract

Evaluating and Predicting the Oxidative Stability of Vegetable Oils with Different Fatty Acid Compositions
Hongyan Li, Ya-wei Fan, Jing Li, Liang Tang, Jiang-ning Hu andZe-yuan Deng
Journal of Food Science
Volume 78, Issue 4, pages H633–H641, April 2013

Код: Выделить всё

http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12089/abstract

Effects of tocopherols and their mixtures on the oxidative stability of olive oil and linseed oil under heating
Karl-Heinz Wagner* andIbrahim Elmadfa
European Journal of Lipid Science and Technology
Volume 102, Issue 10, pages 624–629, October 2000

Код: Выделить всё

http://onlinelibrary.wiley.com/doi/10.1002/1438-9312(200010)102:10%3C624::AID-EJLT624%3E3.0.CO;2-I/abstract

Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants
D. Berab, D. Lahirib, A. Naga,
Journal of Food Engineering
Volume 74, Issue 4, June 2006, Pages 542–545

Код: Выделить всё

http://www.sciencedirect.com/science/article/pii/S0260877405001950

Stabilization of winterized cottonseed oil with chia (Salvia hispanica l.) seed extract at ambient temperature
Waqar Azeem, Muhammad Nadeem, Shakeel Ahmad
Journal of Food Science and Technology
April 2015

Код: Выделить всё

http://link.springer.com/article/10.1007/s13197-015-1823-2

Stabilization of Camelina Oil with Synthetic and Natural Antioxidants
András Fröhlich, Grainne O’Dea, Ritchie Hackett, David O’Beirne, Deirdre Ni Eidhin, James Burke
Journal of the American Oil Chemists' Society
May 2012, Volume 89, Issue 5, pp 837-847

Код: Выделить всё

http://link.springer.com/article/10.1007/s11746-011-1973-y

A Study of the Oxidation of Linseed Oil Part II.
G. E. Holden
Journal of the Society of Dyers and Colourists
Volume 43, Issue 5, pages 157–158, May 1927

Код: Выделить всё

http://onlinelibrary.wiley.com/doi/10.1111/j.1478-4408.1927.tb01432.x/abstract

Stabilization of linseed oil with vitamin E, butylated hydroxytoluene and lipid encapsulation affects fillet lipid composition and sensory characteristics when fed to rainbow trout
S.A. Collinsa, P.J. Shandb, M.D. Drew
Animal Feed Science and Technology
Volume 170, Issues 1–2, 25 November 2011, Pages 53–62

Код: Выделить всё

http://www.sciencedirect.com/science/article/pii/S0377840111003208

Thanks in advance

[FIN1]

[FIN1]

[FIN1]

[jose07070012]

omg!!! thank u so much FIN1