1 |
Yang B, Shin H, Chung H, Ryou D, Youn J, Jeong B. Effects of pressure and dissolved oxygen concentration on the activated sludge. J. Kor. Env. Sci. Soc. 259-267 (1995)
|
2 |
Yoon Y, Choe E. Lipid oxidation and stability of tocopherols and phospholipids in soy-added fried products during storage in the dark. Food Sci. Biotechnol. 18: 356-361 (2009)
|
3 |
Maksimovic Z, Malencic D, Kovacevic N. Polyphenol contents and antioxidant activity of Maydis stigma extracts. Bioresource Technol. 96: 873-877 (2005)
DOI
ScienceOn
|
4 |
Yoon Y, Choe E. Oxidation of corn oil during frying of soy flour-added flour dough. J. Food Sci. 72: 317-323 (2007)
DOI
|
5 |
Vaidya B, Choe E. Effect of seed roasting on tocopherols, carotenoids, and oxidation in mustard seed oil during heating, J. Am. Oil Chem. Soc. 88: 83-90 (2011)
DOI
ScienceOn
|
6 |
Shin H, Kim S. Lipid composition of perilla seed. J. Am. Oil Chem. Soc. 71: 619-622 (1994)
DOI
ScienceOn
|
7 |
Kashima M, Cha G, Isoda Y, Hirano J, Miyazawa T. The antioxidant effects of phospholipids on perilla oil. J. Am. Oil Chem. Soc. 68: 119-122 (1991)
DOI
ScienceOn
|
8 |
Song JH, Park HS. Effect of perilla oil colon tumor incidence and its relation to eicosanoid levels and fatty acid profiles of tissues in chemical carcinogen-treated rats. BMB Rep. 27: 550-557 (1994)
|
9 |
Gatchalian YM, Imamura M, Nonaka M, Gu JY, Sugano M. Effect of dietary fats on cholesterol metabolism and eicosanoid production in hamsters fed undigested fraction of soybean protein. J. Nutr. Sci. Vitaminol. 40: 499-507 (1994)
DOI
ScienceOn
|
10 |
Nagatsu A, Tenmaru K, Matsuura H, Murakami N, Kobayashi T, Okuyama H, Sakakibara J. Novel antioxidants from roasted perilla seed. Chem. Pharm. Bull. 43: 887-891 (1995)
DOI
ScienceOn
|
11 |
Karp F, Mihaliak CA, Harris JL, Croteau R. Monoterpene biosynthesis specificity of the hydroxylations of (-)-limonene by enzyme preparations from peppermint (Mentha piperita), spearmint (Mentha spicata), and perilla leaves. Arch. Biochem. Biophys. 276: 219-229 (1990)
DOI
ScienceOn
|
12 |
Barnen AL. Toxicologycal and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52: 59-63 (1975)
DOI
ScienceOn
|
13 |
Moon JS, Lee OH, Son JY. The oxidation stability of virgin and pure olive oil on autoxidation and thermal oxidation. J. Korean Soc. Food Sci. Nutr. 34: 93-98 (2005)
DOI
|
14 |
Zamora R, Alba V, Hidalgo FJ. Use of high-resolution 13C nuclear magnetic resonance spectroscopy for the screening of virgin olive oils. J. Am. Oil Chem. Soc. 78: 89-94 (2001)
DOI
ScienceOn
|
15 |
Lee BH, Ryu SN, Kwak TS. Current status and prospects of quality evaluation in perilla. Korean J. Crop Sci. 47: 150-162 (2002)
|
16 |
Crowe TD, White PJ. Adaptation of the AOCS official method for measuring hydroperoxides from small-scale oil samples. J. Am. Oil Chem. Soc. 78: 1267-1269 (2001)
DOI
ScienceOn
|
17 |
AOCS. Official Methods and Recommended Practices of the AOCS. 4th ed. Method Tila-64. American Oil Chemists' Society Press, Champaign, IL, USA (1998)
|
18 |
Lee J, Lee Y, Choe E. Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil. Eur. Food Res. Technol. 226: 239-246 (2007)
DOI
|
19 |
Przybylski R, Malcolmson LJ, Eskin NAM, Durance-Tod S, Mickle J, Carr RA. Stability of low linolenic acid canola oil to accelerated storage at . Lebensm. Wiss. Technol. 26: 205-209 (1993)
DOI
|
20 |
Chimi H, Cillard J, Cillard P, Rahmani M. Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants. J. Am. Oil Chem. Soc. 68: 307-312 (1991)
DOI
ScienceOn
|
21 |
Nystrom L, Achrenius T, Lampi A-M, Moreau RA, Piironen V. A comparison of the antioxidant properties of steryl ferulates with tocopherol at high temperatures. Food Chem. 101: 947-954 (2007)
DOI
ScienceOn
|
22 |
Hopia A, Huang SW, Frankel EN. Effect of -tocopherol and Trolox on the decomposition of methyl linoleate hydroperoxides. Lipids 31: 357-365 (1996)
DOI
ScienceOn
|
23 |
Yoshida H, Tatsumi M, Kajimoto G. Relationship between oxidative stability of vitamin E and production of fatty acids in oils during microwave heating. J. Am. Oil Chem. Soc. 68: 566-570 (1991)
DOI
ScienceOn
|
24 |
Barrera-Arellano D, Ruiz-Mendez V, Velasco J, Marquez-Ruiz G, Dobarganes C. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content. J. Sci. Food Agr. 82: 1696-1702 (2002)
DOI
ScienceOn
|
25 |
Vaidya B, Choe E. Stability of tocopherols and lutein in oil extracted from roasted or unroasted mustard seeds during the oil oxidation in the dark. Food Sci. Biotechnol. 20: 193-199 (2011)
DOI
|
26 |
Cha GS, Choi CU. Determination of oxidation stability of perilla oil by the rancimat method. Korean J. Food Sci. Technol. 22: 61-65 (1990)
|
27 |
Elizalde BE, Rosa MD, Leric CR. Effect of Millard reaction volatile products on lipid oxidation, J. Am. Oil Chem. Soc. 68: 758-762 (1991)
DOI
ScienceOn
|
28 |
Lee Y, Lee J, Choe E. Effect of flour storage conditions on the lipid oxidation of fried products during storage in the dark. Food Sci. Biotechnol. 15: 399-403 (2006)
|
29 |
Choe E. Changes of functional components present in lipid foods during cooking. Korean J. Food Cookery Sci. 21: 742-758 (2005)
|
30 |
Severini C, Romani S, Dallaglio G, Rovere P, Conte L, Lerici R. High pressure effects on lipid oxidation of extra virgin oils and seeds oils. Ind. Aliment. Italy 13: 17-21 (1998)
|
31 |
Wang S, Hwang H, Choe E. Temperature dependence of the autoxidation of perilla oil and tocopherol degradation. J. Food Sci. 75: 498-505 (2010)
DOI
ScienceOn
|
32 |
Choe E, Min DB. Mechanisms of antioxidants in the oxidation foods. Comp. Rev. Food Sci. F. 8: 345-358 (2009)
DOI
ScienceOn
|