References
- Frankel, E.N. Lipid Oxidation. The Oily Press Ltd, 1998, 79–98.
- Farhoosh, R.; Tavakoli, J.; Haddad Khodaparast, M.H. Chemical Composition and Oxidative Stability of Kernel Oils from Two Current Subspecies of Pistacia atlantica in Iran. Journal of American Oil Chemistry Society 2008, 85, 723–729.
- Pazhouhanmehr, S.; Farhoosh, R.; Esmaeilzadeh Kenari, R.; Sharif, A. Oxidative Stability of Purified Common Kilka (Clupeonella cultiventris caspia) Oil as a Function of the Bene Kernel and Hull Oils. International Journal Food Science and Technology 2014, 50, 396–403.
- Tavakoli, J.; Haddad Khodaparast, M.H. Chemical Properties of the Oil from Pistacia khinjuk Fruits Growing Wild in Iran. Journal of American Oil Chemistry Society 2013, 49, 546–550.
- Huang, W.; Davidge, S.T.; Wu, J. Bioactive Natural Constituents from Food Sources-Potential Use in Hypertension Prevention and Treatment. Journal of Critical Reviews in Food Science and Nutrition 2013, 53, 615–630.
- Sosa, V.; Moliné, T.; Somoza, R.; Paciucci, R.; Kondoh, H.; Leonart, M.E. Oxidative Stress, and Cancer: An Overview. Journal of Ageing Research Reviews 2013, 12, 376–390.
- Tavakoli, J.; Hamedani, F.; Haddad Khodaparast, M.H. Investigating Chemical Properties and Oxidative Stability of Kernel Oil from Pistacia khinjuk Growing Wild in Iran. Journal of American Oil Chemistry Society 2016, 93, 681–687.
- Tavakoli, J.; Haddad Khodaparast, M.H.; Esmaeilzadeh Kenari, R.; Aminlari, M.; Sharif, A. Introducing Pistacia Khinjuk (Kolkhoung) Fruit Hull Oil as a Vegetable Oil with Special Chemical Composition and Unique Oxidative Stability. Journal of Chemistry of Natural Compounds 2013, 5, 803–810.
- Tavakoli, J.; Hamedani, F.; Haddad Khodaparast, M.H.; Esmaeilzadeh Kenari, R. Fatty Acid Preoerties of Kernel Oil from Pistacia khinjuk Fruits. Journal of Chemistry of Natural Compounds 2015, 51, 1152–1153.
- Yoshida, H.; Kondo, I.; Kajimoto, G. Participation of Free Fatty Acids in the Oxidation of Purified Soybean Oil during Microwave Heating. Journal of American Oil Chemistry Society 1992, 69, 1136–1140.
- Lozano, Y.F.; Dhuique Mayer, C.; Bannon, C.; Gaydou, E.M. Unsaponifiable Matter, Total Sterol and Tocopherol Contents of Avocado Oil Varieties. Journal of American Oil Chemistry Society 1993, 70, 561–565.
- ISO12228. Animal and Vegetable Fats and Oils - Determination of Individual and Total Sterol Contents - Method Using Gas Chromatography. 1999.
- ISO9936. Animal and Vegetable Fats and Oils - Determination of Tocopherols and Tocotrienols Contents - Method Using High Performance Liquid Chromatography. 1997.
- Capannesi, C.; Palchetti, I.; Mascini, M.; Parenti, A. Electrochemical Sensor and Biosensor for Polyphenols Detection in Olive Oils. Journal of Food Chemistry 2000, 71, 553–562.
- Saguy, I.S.; Shani, A.; Weinberg, P.; Garti, N. Utilization of Jojoba Oil for Deep-fat Frying of Foods. Journal of Lebensmittel Wissenschaft und-Technologie 1996, 29, 573–577.
- Endo, Y.; Li, C. M.; Tagiri-Endo, M.; Fugimoto, K. A Modified Method for the Estimation of Total Carbonyl Compounds in Heated and Frying Oils Using 2-Propanol as a Solvent. Journal of American Oil Chemistry Society 2001, 10, 1021–1024.
- Mendez, E.; Sanhueza, J.; Speisky, H.; Valenzuela, A. Validation of the Rancimat Test for the Assessment of the Relative Stability of Fish Oils. Journal of American Oil Chemistry Society 1996, 73, 1033–1037.
- AOCS. Official Methods and Recommended Practices of the American Oil Chemists’ Society. Champaign: AOCS Press, 1993.
- Gunstone, F.D. Vegetable Oils in: Bailey’s Industrial Oil and Fat Products; Shahidi, F.; Ed.; Wiley: New Jersey, 2005, 1–31.
- Shahidi, F. Bailey’s Industrial Oil and Fat Products. (6th ed.). Wiley: New Jersey, 2005.
- Gupta, MK. Frying Oils in: Bailey’s Industrial Oil and Fat Products; Shahidi, F.; Ed.; Wiley: New Jersey, 2005, 16–17.
- Robards, K.; Prenzler, P.D.; Tucker, G.; Swatsing, P.; Glover, W. Phenolic Compounds and Their Role in Oxidative Processes in Fruits. Journal of Food Chemistry 1999, 66, 401–436.
- Robards, K.; Antolovich, M. Analytical Chemistry of Fruit Bioflavonoids. Journal of Analyst 1997, 122, 11–34.
- Gertz, C.; Klosterman, S.; Parkash Kochhar, S. Testing and Comparing Oxidative Stability of Vegetable Oils and Fats at Frying Temperature. European Journal of Lipid Science and Technology 2002, 102, 543–551.
- Shahidi, F.; Zhong, Y. Lipid Oxidation: Measurement Methods in: Bailey’s Industrial Oil and Fat Products; Shahidi, F.; Ed.; Wiley: New Jersey, 2005, 370–373.