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Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils
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- PhD Thesis
- open access
Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability
(2014) -
A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents
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Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil and its formation during roasting
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Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil from Nepal and its formation during roasting