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Subjects United States Remove constraint United States: United States Subjects oxidative stability Remove constraint oxidative stability: oxidative stability

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1. 3-methoxybenzyl thiourea derivatives and improved lipid compositions containing same

Description:: Includes references
Author:: Abbott, T.P. , Wohlman, A.
Subject:: thiourea , antioxidants , antioxidant activity , oxidative stability , lipids , plant fats and oils , USDA , patents , United States
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2006

2. 3-methoxybenzyl thiourea derivatives and improved lipid compositions containing same

Description:: Includes references
Author:: Abbott, T.P. , Wohlman, A.
Subject:: antioxidants , aromatic compounds , thiourea , antioxidant activity , lipids , Limnanthes alba , seed oils , oxidative stability , patents , USDA , United States
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2003

3. 3-methoxybenzyl thiourea derivatives and improved lipid compositions containing same

Description:: Includes references
Author:: Abbott, T.P. , Wohlman, A.
Subject:: antioxidants , aromatic compounds , thiourea , antioxidant activity , lipids , Limnanthes alba , seed oils , oxidative stability , patents , USDA , United States
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2003

4. Chemically modified vegetable oil-based industrial fluid

Description:: Includes references
Author:: Erhan, S.Z. , Adhvaryu, A. , Liu, Z.
Subject:: lubricants , vegetable oil , unsaturated fatty acids , linoleic acid , linolenic acid , chemical reactions , fatty acid esters , thermal stability , oxidative stability , patents , USDA , United States
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2003

5. Research at the Northern Regional Research Center

Description:: 12 ref.
Author:: Inglett, G.E. , Schaefer, W.C. , Tallent, W.H. , United States Northern Regional Research Center.
Subject:: soybeans , enzymatic hydrolysis , immobilized enzymes , soymilk , corn germ , blended foods , food fortification , fortified foods , nutritive value , nutrient content , oxidative stability , antioxidants , lipid metabolism , mycotoxins , dietary fiber , grain protein , cooking quality , Maillard reaction , soybean products , lipoxygenase , food handling , food transport , food processing quality , cereal proteins , United States
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 1979