1 Laguerre M, "What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox" 55 : 183-201, 2015
2 Budilarto ES, "Water content and micelle size change during oxidation of sunflower and canola oils" 117 : 1971-1977, 2015
3 Giroux HJ, "Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil" 43 : 1373-1378, 2010
4 Budilarto ES, "The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils" 117 : 1095-1137, 2015
5 Yettella RR, "Oxidative stability of conjugated linoleic acid rich soy oil" 89 : 685-693, 2012
6 Cao J, "Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature" 108858-, 2019
7 Ochs SM, "Optimization and comparison of HPLC and RRLC conditions for the analysis of carbony-DNPH derivatives" 81 : 521-529, 2010
8 AOCS, "Official Methods and Recommended Practices of the American Oil Chemists’ Society" AOCS press 2006
9 Kim JS, "Lecithin near its critical micelle concentration increases oxidative stability of nonstripped corn oil but not stripped corn oil" 121 : 1800219-, 2018
10 Mei L, "Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH, and NaCl" 61 : 307-312, 1998
1 Laguerre M, "What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox" 55 : 183-201, 2015
2 Budilarto ES, "Water content and micelle size change during oxidation of sunflower and canola oils" 117 : 1971-1977, 2015
3 Giroux HJ, "Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil" 43 : 1373-1378, 2010
4 Budilarto ES, "The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils" 117 : 1095-1137, 2015
5 Yettella RR, "Oxidative stability of conjugated linoleic acid rich soy oil" 89 : 685-693, 2012
6 Cao J, "Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature" 108858-, 2019
7 Ochs SM, "Optimization and comparison of HPLC and RRLC conditions for the analysis of carbony-DNPH derivatives" 81 : 521-529, 2010
8 AOCS, "Official Methods and Recommended Practices of the American Oil Chemists’ Society" AOCS press 2006
9 Kim JS, "Lecithin near its critical micelle concentration increases oxidative stability of nonstripped corn oil but not stripped corn oil" 121 : 1800219-, 2018
10 Mei L, "Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH, and NaCl" 61 : 307-312, 1998
11 Jo SB, "Evaluation of the effects of aldehydes on association colloid properties and oxidative stability in bulk oils" 338 : 127778-, 2020
12 Katragadda HR, "Emissions of volatile aldehydes from heated cooking oils" 120 : 59-65, 2010
13 Soyer A, "Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat" 120 : 1025-1030, 2010
14 Kim TS, "Effects of chlorophyll photosensitisation on the oxidative stability in oil-in-water emulsions" 133 : 1449-1455, 2012
15 권용준, "Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine on moisture content and oxidative stability in soybean oil–water system at different interfaces" 한국식품과학회 29 (29): 479-486, 2020
16 Vaidya B, "Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark" 115 : 348-355, 2013
17 Sawant PD, "Drug release from hydroethanolic gels. Effect of drug’s lipophilicity (log P), polymer–drug interactions and solvent lipophilicity" 396 : 45-52, 2010
18 Azarbad MH, "Determination of hexanal—an indicator of lipid oxidation by static headspace gas chromatography(SHSGC)in fat-rich food matrices" 8 : 1727-1733, 2015
19 Naz S, "Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying" 38 : 127-134, 2005
20 Uchiyama S, "Derivatization of carbonyl compounds with 2, 4 dinitrophenylhydrazine and their subsequent determination by high performance liquid chromatography" 879 : 1282-1289, 2011
21 Kim SH, "Changes in the levels of headspace volatiles including acetaldehyde and formaldehydes in red and white wine following light irradiation" 86 : 834-841, 2021
22 Yi B, "Antioxidant properties of astaxanthin in oilin-water emulsions with differently-charged emulsifiers under chlorophyll photosensitization" 83 : 589-596, 2018