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Journal of Food Lipids is a peer-reviewed journal published by Wiley, covering Edible Oils Quality and Analysis, Fatty Acid Research and Health, Food Chemistry and Fat Analysis.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of Food Lipids 12 (3): 45–58.
Formats any DOI in Journal of Food Lipids style. No sign-up. |
| Publishes research in | Edible Oils Quality and Analysis Fatty Acid Research and Health Food Chemistry and Fat Analysis Phytochemicals and Antioxidant Activities Meat and Animal Product Quality |
| ISSN | 1065-7258 |
| h-index | 55 |
| i10-index | 294 |
| Total citations | 12,285 |
| Top institutions publishing here | Memorial University of Newfoundland |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
ABSTRACT Many nontraditional vegetable oils have been introduced to the market relatively recently, and therefore data on their antioxidant potential have not been reported. Such data are of importance for the evaluation of the nutritional and health impact of these oils. Antioxidant properties of the methanolic extracts of cold‐pressed oils such as soybean, sunflower, rapeseed,…
ABSTRACT The catechins, including epicatechin gallate (ECG), epigallocatechin (EGC), and epigallocatechin gallate (EGCG), and the theaflavins, including theaflavin (TF), theaflavin monogallate (TF‐1), and theaflavin digallate (TF‐2), were extracted from green tea and black tea, respectively. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical‐scavenging ability, superoxide‐scavenging efficiency, and lipid oxidation‐inhibition ability of the pure compounds listed above as well as…
ABSTRACT The antioxidative potency of commercially available mushrooms in Taiwan was studied. The free radical scavenging activities of these mushrooms were demonstrated by using the DPPH method. The antioxidative activities of ethanol extracts of various mushrooms in an emulsified corn oil (o/w) system at 60C were compared. The addition of test compounds in corn oil…
ABSTRACT. Pentanal and hexanal were the dominant volatile aldehydes generated from cooked pork during 3 weeks of refrigerated storage. Moreover, hexanal concentrations may serve as an index of meat flavor deterioration (MFD) during the early stages of storage; its concentration increased more rapidly than any other aldehyde. During the first 6 days, contribution of pentanal…
ABSTRACT Extracts of polyphenolic compounds were obtained from seeds of faba bean, broad bean, adzuki bean, red bean, pea, red lentil and green lentil using 80% (v/v) acetone. The total antioxidant activity (TAA) of extracts was determined and their astringency (Sensation Astringency Indices – SAI) investigated using the sensory scaling method. The content of tannins…
